Arachidic acid

Arachidic acid, also known as icosanoic acid, is a saturated fatty acid with a 20-carbon chain. It is a minor constituent of cupuaçu butter (7%),<ref>Template:Cite journal</ref> perilla oil (0–1%),<ref>Template:Cite book</ref> peanut oil (1.1–1.7%),<ref name="lexicon">Template:Cite journal</ref> corn oil (3%),<ref name="USDA">U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA National Nutrient Database for Standard Reference, Release 20. Nutrient Data Laboratory Home Page</ref> and cocoa butter (1%).<ref>USDA nutrient database </ref> The salts and esters of arachidic acid are known as arachidates.

Its name derives from the Latin arachis—peanut. It can be formed by the hydrogenation of arachidonic acid.

Reduction of arachidic acid yields arachidyl alcohol.

Arachidic acid is used for the production of detergents, photographic materials and lubricants.