LAB REPORT

SBK 3013 (Group B)

PRINCIPLES OF BIOCHEMISTRY

LAB 4
LIPID ANALYSIS

No. Name Matrix No.

1. Ku Amnee Farhati Binti Ku Talib D20181082866
2. Muhammad Amirulhaziq Bin Mohammad Hafed D20181082877
3. Nur Hafizah Binti Salleh D20181082919
4. Nanthini d/o Mathu D20172081411

Date of Exp : 27TH November 2019

Lecturer : Associate Professor Dr. Shakinaz Binti Desa
TITLE: LIPID ANALYSIS
INTRODUCTION
Lipids are one of the significant constituents of nourishments, and are significant in our
eating regimen for a number of reasons. They are a significant wellspring of vitality and give
basic lipid supplements. By and by, over-utilization of certain lipid segments can be impeding to
our wellbeing, for example cholesterol and immersed fats. In numerous nourishments the lipid
part assumes a significant job in deciding the general physical qualities, for example, season,
surface, mouthfeel and appearance. Hence, it is hard to grow low-fat choices of numerous
nourishments, since once the fat is expelled the absolute most significant physical attributes are
lost. At last, numerous fats are inclined to lipid oxidation, which prompts the development of off-
flavors what's more, possibly destructive items. Probably the most significant properties of worry
to the nourishment investigator are:
 Total lipid concentration
 Type of lipids present
 Physicochemical properties of lipids, e.g., crystallization, melting point, smoke point,
rheology, density and colour.
 Structural organization of lipids within a food
Lipid are classified as organic compound that are relatively insoluble in water and soluble
in polar solvents such as ether and chloroform. Lipids consists of several classes including
triacylglycerols, diacylglycercols, monoacylglycercols, free fatty acids, phospholipids, sterols,
caretonoids and vitamins A and D. Lipids are biologically important to many aspects of life.
Lipids are important for making barriers (membranes of animal cells), which control the flow of
water and other materials into a cell. Normally triacylglycerols are the major components classes
of lipids contain in most foods as it cover up 95% to 99% of the total lipids present.
Triacylglycerol are lipid that contain monomer of three fatty acids and one glycerol molecule.
The fatty acids normally found in foods vary in chain length, degree of unsaturation and
position on the glycerol molecule. Consequently, the triacylglycerol fraction itself consists of a
complex mixture of different types of molecules. Each type of fat has a different profile of lipids
present which determines the precise nature of its nutritional and physiochemical properties. The
terms fat, oil and lipid are often used interchangeably by food scientists. Although sometimes the
term fat is used to describe those lipids that are solid at the specified temperature, whereas the
term oil is used to describe those lipids that are liquid at the specified temperature.
Through extraction process of lipid on some foods and its calculation, percentage of lipid
extraction of foods can be known, thus the content of lipid on the sample of foods can be known
and comparison can be made.
 This laboratory activity also allow us to create our own product for UV protection using
the cosmetic creams. We have two types of different products and using and combination of both
products. We get the reading of absorbance and the transmittance of our product. UVA is
radiation that is in the region of the ultraviolet spectrum which extends from about 320 to 400
nm in wavelength and that causes tanning and contributes to aging of the skin.
UVB is radiation that is in the region of the ultraviolet spectrum which extends from
about 280 to 320 nm in wavelength and that is primarily responsible for sunburn, aging of the
skin, and the development of skin cancer.
UVC is the most dangerous type of ultraviolet light but cannot penetrate earth's protective
ozone layer. Therefore, it poses no threat to human, animal or plant life on earth.
OBJECTIVES
 To compare the hidden lipid in three different kind of snacks (Twiesties, Belvita and
Super ring).
 To find the percent of lipid extraction in the food sample.
 To identify a low fat snack and suitable for university students.
 To determine the potential of the lipid as a UV protection
 To determine which cream has high UV protection.

HYPOTHESIS
Different snacks will contain different amount of fats and it influence to the human beings
commonly the kids and students.
MATERIALS AND APPARATUS
 Food samples (Twisties, Belvita and Super ring)
 Weighing scale
 Petri dish
 Pippete
 Acetone
 Test tubes
 Test tube rack
 Lipid samples (Biore UV and Hada Labo)
 Toothpick
 2-propanol
 UV spectrophotometer
A. EXTRACTION OF LIPIDS FROM FOODS SAMPLES METHADOLOGY
1) 1 gram of food samples (Twisties, Belvita and Super ring) was weighed.
2) The food sample were crushed into small pieces using mortar and pestle.
3) A clean test tube was labelled and weighed for this sample. The mass of the test tube was
recorded and labelled.
4) A Petri dish was weighed and labelled.
5) The sample of crushed snacks were added into the labelled test tube and was weighed
again. The value was recorded.
6) About 5 mL of acetone was added to the each test tubes. (Warning: Goggle was worn and
fume hood was used as the fumes will be noxious.)
7) To get the snack sample soaked, it was swirled gently in the acetone for 5 minutes to
allow the fat to be extracted into the solvent.
8) The acetone was carefully pipet into a clean labelled petri dish. We make sure that all of
the solid particles remain in the beaker.
9) Another 5 mL sample of acetone was added to the test tubes.
10) The test tubes were swirled again for 5 minutes. The acetone was decant again to the
petri dish. And we make sure that all the solid particles remain in the beaker. (This step
was repeated thrice)
11) The test tubes with the remaining solids particles were weighed. The mass of the food
samples were recorded without the fat.
12) The petri dish was allowed to evaporate in the fume hood for about 30 minutes or until
acetone is evaporated. The Petri dish was weighed again.
B. UV PROTECTION DETERMINATION METHODOLOGY

1) About 1 cm of a toothpick end was added into the lipid samples (Biore UV and Hada
Labo).
2) It was transferred into 5 ml of 2-propanol by stirring the toothpick in the solvent. The
mixture was filtered and centrifuged.
3) The UV spectrophotometer was set.
4) Propanol was used as blank.
5) The data for UVA (360nm), UVB (300nm) and UVC (200nm) were recorded.
RESULTS
A. Extraction of lipids from foods samples
Snack Weight Weight Calculate Weight Weight % fat Weight Weight of Weight Saturated or
of of the of of extracted of Petri dish of Unsaturated
empty test Weight test tube extracted Petri with extracted fat
test tube of with fat, g dish acetone fat
tube, g with snack, g snack = weight extraction in
crushed particles of (after acetone
snack, after fat snack – acetone
g extractio weight of evaporation
n snack )
,g after
fat
extraction
Snack 1 21.29 22.21 0.92 22.66 0.45 48.91 43.11 43.40 0.29 Unsaturated
(Super fat
ring)
Snack 2 17.32 18.35 1.03 19.23 0.88 85.44 49.88 50.02 0.14 Unsaturated
(Twisties) fat
Snack 3 23.53 24.50 0.97 24.73 0.23 23.71 45.33 45.47 0.14 Unsaturated
(Belvita) fat
B. UV PROTECTION DETERMINATION METHODOLOGY

Absorbance

200nm 300nm 360nm

UV 1 (Biore UV) 0.123 A 2.622 A 3.728 A
UV 2 (Hada Labo) 0.428 A 2.939 A 1.018 A
UV 3 (Biore UV + 0.220 A 2.747 A 3.912 A
Hada Labo)

Transmittance (100%)

200nm 300nm 360nm

UV 1 (Biore UV) 76.9% T 0.2% T 0.0% T
UV 2 (Hada Labo) 40.4% T 0.1% T 14.2% T
UV 3 (Biore UV + 60.8% T 0.2 % T 0.0% T
Hada Labo)

CALCULATION
1. Snack 1 (Super ring)

% of Lipid Extraction = 0.45 x 100%

0.92
= 48.91%

2. Snack 2 (Twisties)
% of Lipid Extraction = 0.88 x 100%
1.03
= 85.44%
3. Snack 3 (Belvita)
% of Lipid Extraction = 0.23 x 100%
0.97
= 23.71%

QUESTIONS
1. What is the reason to select the snack(s)?
 Lipids are fats, and fat gets a bad rap. Many people avoid high fat foods because they
think fats will make them fat. But your body needs fat, and lipids can be a good
source of that necessary nutrient. Educate yourself about which examples of fatty
foods that contain lipids will be good for you to eat, within reason, to create a healthy
meal plan. We chose a few types of snacks to be extracted such as Twisties, Super
ring and Belvita. We chose those snack to identify the percentage of lipid extraction
in it and whether it suitable for students and kids.

2. How would your results help the community?

Around the world, adults consume energy outside of traditional meals such as
breakfast, lunch, and dinner. However, because there is no consistent definition of a
“snack,” it is unclear whether those extra eating occasions represent additional meals
or snacks. The manner in which an eating occasion is labeled (e.g., as a meal or a
snack) may influence other food choices an individual makes on the same day and
satiety after consumption. Therefore, a clear distinction between “meals” and
“snacks” is important. The section concludes with a brief discussion of the
associations of snacking with cardio metabolic health markers, especially lipid
profiles and weight. The students and kids should only consume several amount of
fats because excessive amount of fats leads to high in cholesterol.
We have to stay away from foods loaded with saturated and unsaturated fats, or bad
fats. These are the foods that tend to be heavy and greasy, and often cause
uncomfortable digestive issues. French fries, foods made with an overabundance of
butter, a burger piled high with bacon and cheese, doughnuts, cakes, pies and other
snacks have lots of calories, salt and sugar, along with fat. Based on the results, food
such as Belvita can be consumed more as the amount of lipid is lesser compared to
the other two snacks.

DISCUSSION
CONCLUSION
REFERENCES
1. Associate Professor Dr. Shakinaz Binti Desa, (September 2019). SBK 3013 Lab
Manual 4: Lipid Analysis. Faculty of Science and Mathematics. Semester 1
2019/2020.
2. Archived on 5 December 2017 from
http://people.umass.edu/~mcclemen/581Lipids.html