...and their Importance in our Diet Western Governors University What are Lipids Lipids are non-polar organic molecules made up primarily of a glycerol molecule attached to a fatty acid chain. A fatty acid chain consists of carbon atom backbone with several hydrogen bonds (figure 1).One example of a fatty acid is triglyceride. A triglyceride is composed of a glycerol molecule and three fatty acid chains or tails. Lipids or fatty acids such as a triglyceride are used for energy storage by the body and get stored in specialized cells called adipose cells. These cells are then stored together in what is called adipose tissue (figure 2). How energy is produced Fats are broken down in a process called oxidation and the energy released during this process is retained in the form of adenosine triphosphate or ATP. The first step in lipid breakdown involves separating the glycerol from the fatty acid chain in a step called hydrolysis (“Lipid Catabolism”, n.d., para. 2). In the next step, the fatty acids are broken down into two carbon pieces called acetyl-CoA. Once the fatty acids chains are broken down into acetyl-CoA they can enter the kreb or citric acid cycle. This cycle, along with the electron transport chain cycle, turns each acetyl-CoA molecule into twelve ATP. This means that a single fatty acid chain consisting of sixteen carbons can be broken down into eight acetyl-CoA molecules which will each yield 12 ATP. In comparison, a single molecule of glucose only yields two acetyl-CoA...
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...Fatty acid biosynthesis References: Mann, J (1994) Chemical aspects of Biosynthesis, Oxford Science Publications, pp. 10-18 Loudon, M. Organic chemistry Solomons, G. Organic Chemistry Occurrence of fatty acids in Nature • Fatty acids are seldom encountered in free form, and are usually found to be esterified with glycerol • Some plants of the Crucifer (mustard) family (which includes cabbages, broccoli, Brussel sprouts) store fatty acids in free, unesterified form. However, this is rare in Nature • Fats and oils are triacylglycerides whereby all of the three hydroxyl groups of glycerol are esterified • Membrane lipids are phospholipids in which two hydroxyl groups of glycerol are esterified with fatty acids, and one hydroxyl group is modified by phosphorylation which forms the polar (hydrophilic) portion of the molecule The fatty acid synthase complex - Bacterial fatty acid synthases are aggregates of 6-7 enzymes while in plants and animals this synthase is a dimeric complex of two multifunctional protein which possess seven catalytic sites. Another enzyme, thioesterase which catalyses the release of the fatty - The functional groups responsible for binding to acetyl coA or malonyl CoA are thiol groups belonging either to cysteine (cys) or 4-phosphopantetheine (pant), the structure of which is similar to that of coenzyme A. Phosphopantetheine is attached to serine. -The cysteine active site is located on acyl carrier protein (ACP) while the 4-phosphopantetheine is located...
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...Determination of Acidity Number in Fatty Acid OBJECTIVE To determine the amount of acidity in fatty acid of different types of oil. INTRODUCTION For the experiment, the types of oil we used was canola oil, grape oil and palm oil. These oils are considered as vegetable fats which do not contain cholesterol compared to animal fats. In every oil, there will have fatty acid which is a carboxylic acid with a long chain of even number of carbon atoms. These chains of carbon atoms can be either saturated or unsaturated. Saturated fatty acids have only single bonds. Therefore, each carbon atom consists of two hydrogen atom and thus this fatty acid is saturated with hydrogen bond. Examples of saturated fatty acids such as palmitic and stearic acids. On the other hand, unsaturated fatty acids have one or more double bonds. The double bond can be converted to single bonds by adding hydrogen atom between the carbon atoms. The double bond between the carbon atoms can occur in cis or trans configuration. Example of unsaturated fatty acids such as oleic acid. In the experiment, we have to determine the acidic number which is the amount of carboxylic acid in a chemical compound such as the fatty acid in the three samples of oil. The sodium hydroxide used in experiment is to neutralize the acidic constituents while the phenolphthalein acts as indicator to a pale-pink endpoint. For your information, the fatty acids is derived from the triglycerides or...
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...called triglycerides. These are lipids that are made up of two components i.e. Glycerol (a trihydric alcohol and fatty acid). Fatty Acids Almost all naturally occurring lipids yield fatty acids on hydrolysis. Some yield only one fatty acid per molecule while others may yield as many as three fatty acids. In other words, fatty acids are the building blocks of lipids. Fatty acids are compounds that are composed of an even numbered carbon chain of from about 4-20 carbon atoms in the length. They have a single carboxyl group and a long hydro-carbon chain which is the one responsible for the oily nature of the lipids. The long hydrocarbon chain is said to be hydrophobic because of its non-polar characteristics while the carboxyl end is said to be hydrophilic because it is polar (negatively charged). Fatty acids with no double bonds in their structural are called Saturated fatty acids and they include: Butryric acid (Butatonoic acid C-4) Caproic acid (Hexanoic C-6) Capric acid (Octanoic acid C-8) Fatty acids are named on the basis of hydrocarbon from which they are derived. The saturated fatty acids end with a suffix anoic (e.g. octanoic – 8c). fatty acids with double bonds are called unsaturated fatty acids and they have the suffix –enoic e.g. octadenoic. Saturated Fatty Acids The general formula of saturated fatty acids is CnH2n+1COOH. These fatty acids have two hydrogen atoms attached to each carbon atom in...
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...are broken down to produce ATP. Before oxidation, lipids are broken down into glycerol and fatty acids. The fatty acids then undergo beta oxidation. The fatty acid is activated by Coenzyme A which leads to the breakdown of the fatty acid into 2-carbon fragments called Acetyl-CoA. Acetyl-CoA moves on to the citric acid cycle. Electrons and hydrogens are removed from NADH and FADH-2 in the citric acid cycle and are carried to the electron transport system. NADH and FADH-2 also remove the electrons and hydrogens from the fatty acids and send them to the electron transport chain to help form ATP. After the hydrogens and electrons are carried to the electron transport system by NADH and FADH-2, they are used to make ATP from ADP and inorganic phosphate. The hydrogens in the electron transport system also combine with oxygen and form water. (O’mailley, 2014) B. Saturated fatty acids consists of single bonds and are therefore “saturated” with hydrogen. Within the chain, each carbon atom is bonded to two hydrogen atoms. Because of their regular structure, saturated fatty acids can stack easily. Since they can stack easily, they are solid at room temperature. Unsaturated fatty acids contain at least one double bond between carbon atoms. The double bond in their structure causes it to bend which makes it hard for unsaturated fatty acids to stack. For this reason, unsaturated fatty acids are liquid at room temperature. (Sanders, 2013). 1. (Sanders, 2013) 2. (Sanders...
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...of three fatty acid chains and the alcohol glycerol. The terms "oil", "fat", and "lipid" are often confused. "Oil" normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" may specifically refer to fats that are solids at room temperature. "Lipid" is the general term, as a lipid is not necessarily a triglyceride. Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water. Fat is an important foodstuff for many forms of life, and fats serve both structural and metabolic functions. They are necessary part of the diet of most heterotrophs . Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. There are two essential fatty acids in human nutrition: alpha-linolenic acid and linoleic acid . Other lipids needed by the body can be synthesized from these and other fats. Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain. Unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the non-acid end of the chain. This end is called the omega end or the n-end. Thus alpha-linolenic acid is called...
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...fats that the body needs to function, and the other end of the spectrum, too much fat or no fat at all in the diet. Below is a brief overview of how the body uses fats, known as lipids, in the body and why lipids are essential to the body’s health. A. Energy Stored as Fat Food is often shared with others socially and enjoyed for its taste and aroma. Fatty foods are often considered pleasurable to eat because they provide people with richness of flavor, texture and an overall feeling of satisfaction. However, fat in foods is not just there for pleasure. The body uses fat an energy source. The fat is stored in tissue called “adipose tissue.” A special type of molecule, called a triglyceride, is used by the body to store fat. Triglycerides are used as large, fat storage energy units (Wolfe, 2014). Triglycerides consist of three fatty acids and one glycerol molecule. To turn this fat storage into energy a triglyceride is broken down into smaller molecules through a catabolic process. Through the process of glycolysis, triglyceride molecules are broken down by glyceraldahyde-3 phosphate into three free fatty acids and one glycerol molecule (Wolfe,...
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...The Growing Demand for Palm Oil in India With the world’s second largest population of 1.2 billion and its oils and fats consumption estimated at 17.8 million tonnes in 2010, India becomes one of the world’s leading oils and fats economies. India is one of the largest producers of oilseeds in the world, both in terms of the area and output. However, India is the third world’s leading importer of oils and fats in 2010. India’s oils and fats production have not been able to keep pace with the large demand in the country. Estimates indicate that while the oils and fats output grew at about two percent per annum over the past four years, consumption has grown at some seven percent per annum; hence import of oils and fats is necessary to fill the gap between production and consumption. The total consumption of oils and fats for 2010 was 17.8 million tonnes while local production was only able to cater 9.0 million tonnes. Palm Oil – Continue to be Major Importing Oil by India Palm oil has been the major imported oil by India which has become the world’s largest importer of palm oil. In 2010, a total of 6.58 million tonnes of palm oil were imported and it constituted about 70% of India’s total imports. Most of the palm oil imported into India is in the form of crude palm oil. The main two exporters of palm oil to India are Malaysia and Indonesia with Indonesia having the market share of 80% approximately. The large market share of palm oil in India’s oils and fats imports is driven...
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...Leaching of cotton seed oil as raw material, using cotton seed oil refining process of cotton seed oil. The process refining yield is high, can be used for reference in the oil production enterprises in selecting refining process. Keywords: cotton seed oil level; Cotton seed oil refining; The process flow Cotton seed oil contains fatty acids and other oils and fats, saturated fatty acid in 6% ~ 7% is C20 more fatty acid, determines the nature is different from any other oil. By leaching of cotton seed oil as raw material to the afterlife ChanMian seeds oil, cotton seed oil refining process, can improve the yield of cotton seed oil refining, achieve the goal of increase enterprise economic benefits. Now it introduces the technological process and the problems that should be paid attention to, for your reference. 1 process 1.1 physical refining process hot water vacuum system clay steam left left left left leaching of cotton seed oil filter degumming to vacuum drying to decolorization, deodorization, cotton seed oil left left left left down down down 1.2 process explanation 1.2.1 to remove impurities In order to reduce the loss of cotton seed oil refining, raise the yield of cotton seed oil in the refining process, leaching of cotton seed oil must first to remove the impurities. Generally adopt hair oil filter to remove impurities, the leaching amount of impurity control under 0.2% cotton seed oil, which can improve the efficiency of degumming section. 1.2.2 degumming by batch...
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...Brazilian Pine Nuts mainly from Brazil, Pakistan and Afghanistan. It is a relaxing, upscale food with high nutritional and medicinal value. Oleic acid contained in pine nuts, linoleic acid and other unsaturated fatty acids, with the role of prevention and treatment of atherosclerosis. Phosphorus contained on the brain and nervous system benefits, can make up the five internal organs, complement deficiency, white and moist skin, educational force. Long eat, prevents cholesterol and cause cardiovascular disease. Nutritional value Brazilian pine nuts Anti-aging pine nuts Pine nuts are rich in vitamin E, a powerful antioxidant, can play within cells and inhibit lipid peroxidation of cell membranes, protecting cells from free radical damage. Thereby protecting the integrity of the cell, holding many important intracellular enzymes normally function. Pine nuts prevent cardiovascular disease Pine nuts contain fat, mainly linoleic acid and Pino convergence acid and other unsaturated fatty acids, and can be adjusted to reduce blood lipids, soften blood vessels and prevention of atherosclerosis. Unsaturated fatty acids can reduce platelet aggregation and increased anticoagulant effect, it can reduce blood fat and blood viscosity, prevention of thrombosis, has a protective effect on the cardiovascular system. Pine nuts Yin and lungs, Hua Chang laxative Rich in fat, palm base, volatile oil, lubricate the large intestine and bowel, laxative without injury righteousness, especially...
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...form of fats in our body are triglycerides, which are made up of three fatty acids bound to glycerol. Adipocytes are primary cells that store fat in the triglyceride form. White adipose cells are used to store energy (O’Malley, M. 2014). 1. Triglycerides are the storage molecules that are broken down and used to produce ATP. The triglycerides break down into two different items, glycerol and fatty acids. The triglycerides are formed when glycerol binds to three fatty acid molecules. The fatty acids each break down into 2 carbon parts. Each part of the carbon makes Acetyl CoA. The Acetyl CoA molecule then enters the Citric Acid Cycle before it moves on to the next step, the electron transport chain. The end result of each of these steps is the production of 12 ATP (Hudon-Miller, 2012). B. 1. Saturated fats do not contain a carbon-carbon double bond. Unsaturated fats contain at least on carbon-carbon double bond. The saturated fatty acid chains can stack while the unsaturated fatty acid chains are kinked by the double bond. 2. Saturated fats have a high melting point and are solid at room temperature. Unsaturated fats have a low melting point and are liquid at room temperature due to the fatty acid chains that are not able to stack. 3. Saturated fatty acids are primarily animal based while unsaturated fats are primarily plant based sources (Sanders, 2013). 2. Fatty acids have many functions in the body and play a role in the following: ...
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...Introduction Soap, from a chemical standpoint, is a salt (or a mixture of salts) of fatty acids. As with all salts, soap contains a positive ion, usually Na+ or K+, and a negative ion, usually the anions of long-chained carboxylic acids obtained by the hydrolysis of animal or vegetable fats. These fatty acids, of which there are about 20 naturally occurring members, are carboxylic acids containing 14, 16, or 18 carbon atoms in an unbranched chain. The even numbered chains result from the fact that fats are synthesized in cells by the polymerization of a 2-carbon acetate unit. In addition to the normal (straight chain) saturated acids, there occur several with hydroxyl groups, and/or one or more double bonds in the carbon chain. the presence of unsaturation (double bonds) in molecules of fatty acids, fats, or soup tend to lower the melting point of these compounds and to cause them to be in the liquid state at room temperature. Thus, vegetable fats are relatively unsaturated and liquid under the ordinary conditions, while animal fats, being relatively more saturated, are solid, or semi-solid, at the same temperature. For this reason, vegetable fats are commonly refereed to as vegetable oils. (We say relatively saturated, or unsaturated because both vegetables oils and animal fats contain saturated and unsaturated chains). The reason why double bonds lower the melting point of a fatty acid chain, is that the sections of the chain attached to the double bond are attached cis-wise...
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...Abstract 3 Introduction 4 Methods and Materials 6 Results and Discussion 7 Acidity 7 Peroxide 9 Conclusion 11 References 12 Annex 14 Abstract Nowadays the quality of commercial oil is very concerned by the customers, as oxidative stability is one of the most important factors in keeping the quality of oils, fatty acids in neutral fraction, peroxide values and induction period were evaluated as stability parameters in vegetable oil, in order to detect oxidative changes during cooking, this study performed an experiment to determine the changing in acidity values and peroxide values of one vegetable oil sample in different treatment conditions. Both acidity values and peroxide values were determined using standard titration methods appropriate for each indicator. All acidity values were in range 0.7817 – 0.9138 mg KOH/kg oil and this is below the recommended maximum for acidity index, it means that the oil is accepted for consumption. However there were no significant different between samples in different temperature, this conflicts with some other studies that demonstrated the significant effect of temperature on acid value and oleic acid values. The values of peroxide were in the range of 4.14-5.87 meq/kg oil and also in the acceptable range for peroxide value. The results showed that with a small amount of BHT added (20mg/g oil) it had a better affect to the oil in short time heated, however with larger amount BHT adding (60mg/g oil), the effective of BHT worse...
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...Biofuel * Introduction Biofuels are a wide range of fuels which are in some way derived from biomass. The term covers solid biomass, liquid fuels and various biogases. Biofuels are produced from living organisms or from metabolic by-products (organic or food waste products). In order to be considered a biofuel the fuel must contain over 80 percent renewable materials. It is originally derived from the photosynthesis process and can therefore often be referred to as a solar energy source. There are many pros and cons to using biofuels as an energy source. Biofuels don’t contribute to global warming and they emit less particulate pollution than other fuels, especially diesel. They are also renewable sources of energy as you can just keep producing more. They reduce greenhouse gas emissions when compared to conventional transport fuels. Actually biofuels are not carbon neutral simply because it requires energy to grow the crops and convert them into fuel. The amount of fuel used during this production (to power machinery, to transport crops, etc) does have a large impact on the overall savings achieved by biofuels. Biofuels prove to be substantially more environmentally friendly than their alternatives. Biofuels can be made from many sources such as plant material, fungi and algae and since these source are available in abundance and can potentially reproduced on a massive scale they are an energy source that is potentially unlimited, this will end our need to depend on other...
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...végétale, Faculté des Sciences de Sfax, Route de Soukra, 3038 Sfax, Tunisie. 3 Unité de Technologie des Industries Agro-alimentaires, Faculté Universitaire des Sciences Agronomiques de Gembloux, passage des Déportés 2, 5030 Gembloux, Belgique. 4 Unité de Chimie Générale et Organique, Faculté Universitaire des Sciences Agronomiques de Gembloux, passage des Déportés 2, 5030 Gembloux, Belgique. Abstract: Effects of heating on some quality characteristics of date seed oil from two cultivars (Deglet Nour and Allig) has been investigated using an accelerated test in a Rancimat system. Fatty acid, viscosity, absorptivity at 232 and 270 nm, colour and total melting enthalpy of Deglet Nour seed oil were less changed compared to that of Allig seed oil, because the former contained a higher amount of total phenolic compounds (526 µg/g against 215 µg/g) and a lower content of unsaturated fatty acids. Viscosity and absorptivity at 232 nm and at 270 nm increased rapidly after reaching the oxidation induction time. Differential scanning calorimetry melting profiles of date seed oils were also changed after heating in the Rancimat. Melting enthalpies seemed to be constant during the initial stages of Rancimat treatment and then reduced after the induction time was reached. The obtained data shows that date seed oils were resistant to thermal treatment during a long period (~30-40 h). This may indicate that they could bear thermal...
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