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    Food Chemistry: Lipids Classifications (Session 7)

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    Nikita Singh
    This document provides an overview of lipid classifications and characterizations. It discusses simple lipids like acylglycerols and their subclasses. Key properties of fatty acids like carbon chain length and degree of saturation are covered. Specific polyunsaturated fatty acids like omega-3, omega-6 and omega-9 fatty acids are examined in detail. Finally, important plant and animal sources of lipids are reviewed.

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    Food Chemistry: Lipids Classifications (Session 7)

    Uploaded by

    Nikita Singh
    25 views17 pages
    This document provides an overview of lipid classifications and characterizations. It discusses simple lipids like acylglycerols and their subclasses. Key properties of fatty acids like carbon chain length and degree of saturation are covered. Specific polyunsaturated fatty acids like omega-3, omega-6 and omega-9 fatty acids are examined in detail. Finally, important plant and animal sources of lipids are reviewed.

    Original Description:

    Food chem Notes

    Original Title

    Session 7

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    This document provides an overview of lipid classifications and characterizations. It discusses simple lipids like acylglycerols and their subclasses. Key properties of fatty acids like carbon chain length and degree of saturation are covered. Specific polyunsaturated fatty acids like omega-3, omega-6 and omega-9 fatty acids are examined in detail. Finally, important plant and animal sources of lipids are reviewed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    25 views17 pages

    Food Chemistry: Lipids Classifications (Session 7)

    Uploaded by

    Nikita Singh
    This document provides an overview of lipid classifications and characterizations. It discusses simple lipids like acylglycerols and their subclasses. Key properties of fatty acids like carbon chain length and degree of saturation are covered. Specific polyunsaturated fatty acids like omega-3, omega-6 and omega-9 fatty acids are examined in detail. Finally, important plant and animal sources of lipids are reviewed.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 17

    Food Chemistry

    Lipids Classifications
    (Session 7)
    Tentative course outline:
    Updates:

    2
    Review
    Simple Lipids: Natural Lipids
    Acylglycerols/AGs : Glycerol esters of fatty acids
    Mono-acylglycerols / MAGs Di-acylglycerols/DAGs

    & TAGs

    3
    Lipids Characterizations:
    Fatty acids (FAs) : Key building blocks of TAGs & their properties
    :
    Carbon chain length

    Degree of Unsaturation

    Saturated

    monounsaturated
    C18H34O2

    4
    Lipids Characterizations:
    Mono-unsaturated Fatty Acids Isomers
    C18:1 vs. C18:1?
    MP: ?C MP: ?C
    C18:1, Oleic acid C18:1 Elaidic acid

    Cis H H O
    Trans
    OH
    H O

    trans MP > cis MP OH

    H
    - hydrogenation & MP?
    5
    Lipids Characterizations:
    Polyunsaturated Fatty Acids (PUFA): Liquid at RT
    fish,
    nuts,
    seeds,
    algae,
    leafy greens

    6
    Lipids Characterizations:
    Polyunsaturated Fatty Acids (PUFA)
    Most common polyunsaturated fats contain :

    C18:2 C18:3 C20:4


    MP=????
    MP= MP=????
    MP= MP=????
    MP=
    PUFA are identified by:
    o the number of double bonds
    o the location of double bonds 7
    Lipids Characterizations:
    Location of Double Bonds in PUFAs
    Omega Fatty acids?
    PUFA are identified by:
    position of the closest double bond to the methyl end (CH3) of the
    carbon chain;

    Omega Number

    Methyl end
    end
    8
    n end
    Lipids Characterizations:
    Location of Double Bonds
    Omega Number & number of double bonds?

    Omega-3
    Linolenic acid

    Omega-6
    Linoleic acid

    Omega-9
    Mono-unsaturated FA for C18 Oleic acid

    9
    Lipids Characterizations:
    Omega-3 FAs
    Alafa Linolenic acid (Parent n-3 FA)
    18 C & 3 C=C
    Nuts and seeds: walnut, butternut, soybean kernel
    oils: flaxseed ( the richest source),
    soybean, canola, wheat germ
    Fish oil?

    Adapted from:
    http://www.cspinet.org
    Lipids Characterizations:
    Long chain n-3 FAs
    EPA, 20 C & 5 C=C
    Eicosapentaenoic acid (C20:5)
    MP= -54 C

    DHA, 22 C & 6 C=C


    Docosahexaenoic acid (C22:6)
    MP= -44 C

    Human milk
    Pacific oysters & Fish: salmon, herring, anchovy, bluefish, sablefish,
    lake trout, tuna, sardine, mackerel
    Our body can make long chain n-3 (EPA and DHA) from Linolenic
    acid but not sufficiently (also lack of the enzymes, desaturase)

    11
    Example of metabolism on essential fatty acids (EPA
    and DHA) in human body

    Bae et al. 2013


    12
    Lipids Characterizations:
    Omega-6 FAs
    Linoleic acid (parent n-6 FA)
    18 C & 2 C=C
    Vegetable oils: corn, safflower, cottonseed, sesame, sunflower
    Poultry fats
    Nuts and seeds
    Arachidonic acid
    (AA, C20:4)
    Peanut oil
    Meat, poultry
    eggs
    or can be made from linoleic acid

    - Linolenic acid (GLA, C18:3)


    Plant based oil 13
    Lipids Characterizations:
    Essential Fatty Acids
    Fatty acids with double bonds before the 9th carbon are
    ESSENTIAL fatty acids

    Fatty acids with double bonds after the 9th carbon are
    NONESSENTIAL fatty acids

    Your body can not form a sufficient amount of C=C double bonds before
    the 9th carbon

    Your body can form a sufficient amount of C=C double bonds after
    the 9th carbon
    Omega-9 ?
    created by the human body from unsaturated fat, and are not
    essential in the diet 14
    Lipids Sources
    A review of Lipids Sources
    Vegetable oils (~ 65% World supply)
    Canola oil, sunflower oil, olive oil,..
    Contain high unsaturated fatty acids
    (20% Saturated)
    C18:1 & C18:2 (sn-2 positions)
    Oxidation stability
    Soybean, Hempseed, High in C18:3
    Melting point (MP) ?

    Vegetable butter (Tropical oils)

    Cocoa butter, Palm oil, Coconut oil


    Contain saturated fatty acids, C8:0, C16:0, C18:0
    MP 32-35C, a sharp texture transition from liquid to solid
    16
    Lipids Characterizations:
    Plant TAGs (Vegetable oil vs. Vegetable butter)

    Coconut oil and palm oil are richer in 8:0, 16:0


    80% of triacylglycerols are saturated

    17

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