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Food Chemistry: Lipids Classifications (Session 7)

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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Nikita Singh
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57 views17 pages

Food Chemistry: Lipids Classifications (Session 7)

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.

Uploaded by

Nikita Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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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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