Nama : Fanina Aulia Rachma

NRP : 02211646000020

1. a.) Structure lipid of 1 3-dioleoyl-2-palmitoyl glycerol

b) The types of triaclyglycerols that have an important functional properties for human
Triglycerides are an important measure of heart health. Here's why triglycerides matter and what
to do if your triglycerides are too high. Triglycerides are a type of fat (lipid) found in your blood.
Triglycerides store unused calories and provide your body with energy besid cholesterol is used to build
cells and certain hormones.

A triglyceride comprises three fatty acids attached to glycerol. The three types of fatty acids
that compose triglycerides are saturated, monounsaturated and polyunsaturated fatty acids.
From these three types of fatty acids come the three types of triglycerides, or fats; saturated,
monounsaturated and polyunsaturated triglycerides.

Saturated Triglycerides

In saturated triglycerides, or saturated fats, most of the fatty acids are saturated, which
technically means that each carbon atom has the maximum number of attached hydrogen atoms.
Saturated fats are the biggest dietary cause of high LDL, or ‘bad’, cholesterol levels. You should
avoid foods that list a high percentage of saturated fat on the label; saturated fats should
represent at most only 10% of your total calorie intake. Saturated fats are found in many animal
products such as butter, cheese, whole milk, ice cream, cream and fatty meats.
Monounsaturated Triglycerides

Most of the fatty acids are monounsaturated in monounsaturated triglycerides; one pair of
hydrogen atoms in the middle of the molecule is missing. Monounsaturated fats are a type of
unsaturated fat. Eating unsaturated fats instead of saturated fats can help lower your blood
cholesterol. Foods with high levels of monounsaturated fats include vegetable oils such as olive
oil, canola oil, peanut oil and sesame oil. You can also get monounsaturated fats by eating
avocados, peanut butter and a variety of nuts and seeds.

Polyunsaturated Triglycerides

Most of the fatty acids are polyunsaturated in polyunsaturated fats. Polyunsaturated fatty acids
are two or more pairs of hydrogen atoms short of saturation; two examples are omega-3 and
omega-6 fatty acids. Polyunsaturated fat is another type of unsaturated fat, and they too can
help lower your cholesterol levels when you consume them instead of saturated fats. Foods that
contain polyunsaturated fats include many vegetables oils and fatty fish such as salmon,
mackerel, herring and trout.

Trans Fats

You may be wondering where hydrogenated trans fats fit into the picture. These trans fats are
not naturally occurring; an industrial process adds hydrogen to liquid vegetable oils, making
them solid at room temperature. The American Heart Association reports that trans fats raise
your bad LDL cholesterol while lowering your good HDL levels, and they also increase your
risk of developing heart disease, stroke and type 2 diabetes. Trans fatty acids are found in fried
foods and commercial baked goods such as cookies, donuts and crackers, as well as in processed
foods and many margarines.

c) Analyze (quantitative) OPO by HPLC

OPO and PPP content in the acidolysis products were analyzed by Agilent 1200 series equipped
with an ELSD (SEDEX 80, Alfortville, France) equipment with a column of Discovery C18 column (25 cm
4.6 mm 5 mm, Supelco, Bellefonte, USA). The separation of TAG was carried out using a binary solvent
gradient program of acetonitrile and dichloromethane which showed in Table 2. The mobile-phase
flow rate was 1 mL/min. The ELSD was held at 30 C, air was used as a nebulizing gas at a pressure of
3.5 bar. TAG samples were dissolved in dichloromethane (1 mg/mL). And 5 mL of samples was the
injected. Standard calibration curves for OPO and PPP was made. Lipid standards such as OPO and PPP
were dissolved in dichloromethane at different concentrations and analyzed by HPLC-ELSD under the
previously mentioned conditions. Relationships between log peak area and log sample concentration
were plotted to obtain standard calibration curves for OPO and PPP standards

d) Analyze (quantitative) OPO by GC

The contents of TAG, DAG, MAG and FFA in the reaction product were analyzed by GC-2010 gas
chromatograph (Shimadzu, Kyoto, Japan), equipped with a FID and a high-temperature capillary
column CP-TAP CB (25 m 0.25 mm 0.1 mm, Varian, USA). The injector and detector temperatures were
set at 370 C. The column was held at 200 C, increased to 340 C at a constant rate of 8 C/ min,
 subsequently held at 340 C for 25 min. The reaction product was dissolved in the dichloromethane (10
mg/mL), and 1 mL of solution was injected. Standard solution was used to identify chromatographic
peaks and to calculate the molecular weight correction factors of the individual TAG peak areas.

2.