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    Lipids Slides

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    Nour Issa
    This document discusses lipids and cholesterol content in foods. It describes lipids as a large group of molecules defined by solubility in organic solvents but not water. It outlines different types of lipids including triglycerides, fatty acids, and phospholipids. The document also discusses lipid analysis methods like peroxide value titration to measure lipid oxidation. Finally, it provides details on cholesterol, including its role in membranes and as a risk factor, and methods for analyzing cholesterol content in foods like egg yolk.

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    Lipids Slides

    Uploaded by

    Nour Issa
    13 views9 pages
    This document discusses lipids and cholesterol content in foods. It describes lipids as a large group of molecules defined by solubility in organic solvents but not water. It outlines different types of lipids including triglycerides, fatty acids, and phospholipids. The document also discusses lipid analysis methods like peroxide value titration to measure lipid oxidation. Finally, it provides details on cholesterol, including its role in membranes and as a risk factor, and methods for analyzing cholesterol content in foods like egg yolk.

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    This document discusses lipids and cholesterol content in foods. It describes lipids as a large group of molecules defined by solubility in organic solvents but not water. It outlines different types of lipids including triglycerides, fatty acids, and phospholipids. The document also discusses lipid analysis methods like peroxide value titration to measure lipid oxidation. Finally, it provides details on cholesterol, including its role in membranes and as a risk factor, and methods for analyzing cholesterol content in foods like egg yolk.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    13 views9 pages

    Lipids Slides

    Uploaded by

    Nour Issa
    This document discusses lipids and cholesterol content in foods. It describes lipids as a large group of molecules defined by solubility in organic solvents but not water. It outlines different types of lipids including triglycerides, fatty acids, and phospholipids. The document also discusses lipid analysis methods like peroxide value titration to measure lipid oxidation. Finally, it provides details on cholesterol, including its role in membranes and as a risk factor, and methods for analyzing cholesterol content in foods like egg yolk.

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    © All Rights Reserved
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    Lipids in Foods

    Peroxide value of lipids


    Cholesterol content of egg yolk
    Lipids
    § Lipids represent a very large group of molecules, and constitute one of
    the macroconstituents of foods.
    § In general, lipids are soluble in ether, chloroform, or other organic
    solvents, but not in water. No other major constituents of foods
    (proteins and carbohydrates) are defined by solubility.
    § Triacylglycerols are very hydrophobic, while di- and monoacylglycerols
    have both hydrophobic and hydrophilic moieties in their structure and
    are soluble in relatively polar solvents.
    § Short-chain fatty acids (C1-C4) are completely miscible in water and
    insoluble in non-polar solvents.
    § Simple lipids include ‘fats’ (esters of fatty acids with glycerol) and waxes
    (esters of fatty acids with long-chain alcohols).
    § More complex lipids include phospholipids, cerebrosides and
    sphingolipids.
    Lipid analysis
    § The term ‘lipid’ when applied to foods refers to the broad, total
    collection of molecules that are soluble in organic solvents.
    § ‘Total fat’ in a food is defined (by the FDA) as the sum of fatty acids
    from C4 to C24, calculated as triglycerides.
    § Nutritional labelling requires accurate and precise qualitative and
    quantitative analysis of lipids in foods.
    § Lipid analysis is also needed for determination of whether a food meets
    the standard of identity, and to ensure the product meets
    manufacturing specifications.
    Polyunsaturated fatty acids are very sensitive to oxidation
    § Oxidation may be caused by reactive oxygen species, metal ions, high
    temperatures, lipoxygenase.
    § Peroxide value (POV) is used widely as a measure of the degree of
    oxidation of a fat or oil.
    § POV is defined as the milliequivalents of peroxide per kilogram of lipid.

    Oxidation of lipids
    Unsaturated lipid

    Lipid peroxyl
    Unsaturated lipid Lipid radical
    radical

    Lipid peroxide

    Initiation

    Propagation
    Principle of the titration to determine POV
    § Peroxides oxidise KI to I2
    - Y moles of peroxide will generate Y moles of I2
    § I2 is titrated with sodium thiosulphate (Na2S2O3)
    - Na2S2O3 reacts stoichiometrically with I2 (2 moles of Na2S2O3 react
    with 1 mole of I2 )
    § Appearance of ‘straw’ colour signifies the approach of the end of the
    titration.
    § Starch indicator is added and the mixture turns blue due to the
    formation of starch complexes with the small amount of remaining I2.
    § On continuing the titration, the Na2S2O3 reacts with the remaining I2,
    resulting in the dissociation of any starch-iodine complex and
    disappearance of the blue colour.
    § The first clear sign of the disappearance of the blue colour is the end
    point, indicating that all of the I2 has been consumed.
    To determine the peroxide value use the formula in the
    practical notes:

    meq V! − V" ∗ c ∗ 1000 ∗ T


    POV =
    kg 𝑚

    POV = peroxide value


    V1 = volume of sodium thiosulfate solution used to titrate the sample
    V0 = volume of sodium thiosulfate solution used to titrate the blank
    c = molar concentration of the sodium thiosulfate solution
    T = titre of the thiosulfate solution (i.e., the number of moles of
    thiosulfate corresponding to one mole of peroxide)
    m = weight of the oil sample in grams
    Cholesterol
    § Ubiquitous steroid in animals
    § Essential component of membranes
    - 30-50% of membrane lipids (plasma membrane,
    nervous tissue)
    – Tightens packing of the lipids in the bilayer but
    does not make membranes any less fluid
    § Biosynthetic precursor of metabolic steroids
    – hormones, bile salts
    § High blood cholesterol is a major risk factor for
    cardiovascular disease
    - LDL (“bad” cholesterol) - transport to tissues
    - HDL (“good” cholesterol) - mops up excess
    § Endogenous biosynthesis normally accounts for 60-
    70% requirement
    § RDI from diet for humans is 300 mg
    – brain: 2-2.5 g/100 g; beef, seafood: ~100 mg/100g
    – egg yolk ??
    Cholesterol in egg yolk
    § Analysis of cholesterol is
    performed routinely in food
    laboratories for labelling.
    § Enzymatic method in microplates
    is widely used.
    § Amount of cholesterol calculated
    using Beer-Lambert Law
    C = Abs x L x e
    § Abs 570nm = 0.80 is equivalent to 3
    µg cholesterol in the microplate
    well
    § Aliquot (5 µl) from ? ml of extract
    of 10 mg of egg yolk was
    dispensed into the well
    Basic principles

    § Why do some methods require comparison to calibration


    standards, and others do not?

    § Use of microplates for assays

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