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Definition
A group of substances that in general are soluble in organic solvents, but are not soluble in water are called lipids. Oils & Fats are one class of lipid. They can be used for edible as well as non-edible purposes.
fatty acids Carrier of Fat Soluble Vitamins Main Flavor Source of Foods Regulates Hormone and Cell Structure Help to Develop Nervous System Build adipose tissues which cause Thermal Insulation of Body Mouth Feeling Texture of Foods Emulsifying Agents Mold Releasing and Anti-spattering Agent
Plant
source seeds, grains, fruits, brans etc. Animal source milk, egg, tallow, lard, microbial etc. Marine source fish and other animals. World Supply Vegetable oil 68% Animal fat 28% Marine oil 4%
Types of Lipids
1. Fatty acids 2. Neutral fats and oils or triglycerides 3. Monoglycerides and diglycerides 4. Waxes 5. Phospholipids 6. Sterols
acid esters of glycerol i.e. triglycerides room temperature are termed as oils and those solids are termed as fats
Triglycerides
O H2C OH HC OH H2C OH + HO C R O HO C R O HO C R
Glycerol
3 Fatty Acids
O C OH
Arachidonic acid: Cis, cis, cis, cis 5, 8, 11, 14 Eicosatetraenoic acid Linoleic Acid Linolenic Acid Arachidonic Acid
1. 2.
x
Melting Point
Melting Point
x x x x x z
x
Solubility in H O 2
M.P.
# Double bonds
Phospholipid
Lecithin (phosphatidyl choline)
O O H2 C O C R CH 3 CH 2 N CH 3 CH 3 Choline
+
R C O CH O H 2 C O P O CH 2 O_ Phosphatidic Acid
WAXES
Esters of Fatty acid and Long chain alcohol
O O C C15 H 31
O C16 H 33 O C C15 H 31
C30 H61
Sterols
Plant
sterols or PHYTOSTEROLS
Phytosterol
Cholesterol
21 H3C 18 22 20 16 15
CH 3 CH 3
H3C
HO
12 19 17 H3C 11 13 14 10 1 9 2 8 3 6 7 4 5
in sesame oil; Oryzanol in rice bran oil; Gossypol in cottonseed oil; Cholesterol in butter as well as in animal fat; Hydroxy fatty acid in Castor oil; Cyclic acid in Sal fat; Trans fatty acid in Vanaspati
Analytical Methods
1. Acid Value 2. Saponification Value 3. Iodine Value 4. Peroxide Value 5. Gas Chromatographic Analysis for Fatty Acid composition 6. Liquid Chromatography for triglyceride composition
Acid Value
Number of mgs of KOH required to neutralize the Free Fatty Acid present in 1 g of oil/fat. Fatty acid generate due to hydrolytic rancidity Triglyceride
Moisture/ Lipase
Fatty acids
RCOOH + KOH
ROO K + H2O
+
Saponification Value
Definition : mgs of KOH required to saponify 1 g of fat Saponification - Hydrolysis of ester (triglyceride) under alkaline condition. It gives the idea about the average molecular weight of fatty acid present in particular oil/fat.
O H2 C O HC O H2 C O C R O C R O C R + 3 KOH H 2 C OH
Heat
O +
- + 3R C OK
HC O H H 2 C OH
S #= P
5 .1 -S x No H l 6 (B ) f C G a o S m le r m f a p
Iodine Value
gms of iodine absorbed by 100 g of oil. Iodine number indicates the amount of unsaturation in fats and oils.
Iodine Value = (ml of Na2S2O3 volume for blank ml of Na2S2O3 volume for sample) N of Na2S2O3 0.127g/meq 100 Weight of Sample (g)
Peroxide Value
It indicates about the amount of primary oxidation products present in Oil/Fat.
Peroxide Value = ml of Na2S2O3 Normality 1000 Grams of Oil Unit : (mill equivalent /kg)
14 18:3 22
16
18
18:2
20
21:1
24
Time
TAG Composition
Triglyceride
injected directly.
(2) Dry extraction (Soxhlet Method) for solid samples (seed, grain, bran etc.)
Soxhlet Method
H3 C
CH3
9 8
CH3
7 6
5 4
CH3
3
CH2OH
2 1
CH3
C H H 3C H 3C
C H C H
3
Vitamin D2
H H C H H O
2
Vitamin E
R1 R2 HO R3 CH3 CH3 O (CH2 CH2 CH2 CH2 )2 CH2 CH2CH2 CH(CH3 )2
Pigments
-Carotene and Chlorophyll (green)
Chlorophyll