Derived Lipids
Reported by
Mariah Felice Angelia Pedreño
Usually monocarboxylic acids.
The principal component associated with Lipids.
They are considered “good fats.”
The alkyl group in the acid usually a straight, unbranched
carbon chain.
Nearly all fatty acids contain an even number of carbons.
They are organic.
The nutritionally important fatty acids have an even # of
carbon atoms.
Saturated fatty acids are those in which every carbon
atom carries its full ‘quota’ of hydrogen atoms, and
therefore there are only single bonds between adjacent
carbon atoms.
Unsaturated fatty acids have one or more carbon‐carbon
double bonds in the molecule.
Acetic Acid (Ethanoic Acid):
Gives vinegar its characteristic sour taste.
Propionic Acid (Propanoic Acid):
Responsible for the tangy flavor of Swiss Cheese.
Butyric Acid (Butanoic Acid):
Responsible for the off-flavor and odor of spoiled/rancid
butter.
Caproic Acid (Hexanoic Acid):
Produced from butter; It if naturally found in various
animal fats and oils; One of the chemicals that gives the
decomposing fleshy seed coat of the ginkgo its
unpleasant odor.
Lauric Acid (Dodecanoic Acid):
From the hydrolysis of seed oil/coconut oil.
Myristic Acid (Tetradecanoic Acid):
Coconut oil / nut meg; Used in the food industry as
a flavoring agent.
Palmitic Acid (Hexadecanoic Acid):
Plant and animal fats; Major component of the oil
from palm trees.
Stearic Acid (Ocatadecanoic Acid):
Important source is cocoa; Use to harden soaps
made with vegetable oil.
Oleic Acid (omega-9)
It’s commonly used as a replacement for
animal fat sources that are high in saturated
fat.
Linoleic Acid (omega-6)
Linoleic and another fatty acid, gamma-linolenic, or
gamolenic, produce prostaglandins.
More correctly known as “acylglycerols”.
The neutral fats and oils
Glycerol + Fatty Acids
Fats that contain glycerol as the backbone with one
or more Hydrogen replaced by an acyl group (RCO),
esters of fatty acids.
Monoacylglycerols are found in very low amounts in cell extracts
but are intermediates in lipolysis.
Monoacylglycerol were shown to be important in the constitution
of cutin polymer.
Monoacylglycerols are the most polar components of simple lipids
and, thus, need care to prevent their loss in hydrophilic solutions
and on chromatographic columns.
The most commonly used food surfactants.
The first use of monoacylglycerols on an industrial scale was,
more than 50 years ago, for making margarine where they
emulsify the water phase in oil and fat phase.
Diacylglycerols are generated mainly during digestion.
Diacylglycerols are important intermediates in the
biosynthesis of triacylglycerols and phospholipids.
Diacylglycerols, which are present at low levels in edible
oils (1-6 %), have been used by the food industry as
emulsifiers for some time.
Triacyl glycerols are the concentrated fuel reserves of the
body.
These are esters of glycerol with three fatty acids.
These are the main constituents of animal fats and
vegetable oils.
The chain lengths of the fatty acids in naturally occurring
triglycerides vary, but most contain 16, 18, or
20 carbon atoms.
Most natural fats contain a complex mixture of individual
triglycerides.
Triacylglycerols play an important role in metabolism as
energy sources and transporters of dietary fat.
Triglycerides cannot pass through cell membranes freely.
Fatty acids can then be taken up by cells via the fatty acid
transporter (FAT).
In the human body, high levels of triglycerides in the
bloodstream have been linked
to atherosclerosis (hardening of the arteries), and, by
extension, the risk of heart disease and stroke.
Simple Triacylglycerols
Those that contain identical acyl groups.
Ex. Tristearin or Glycerol tristearate
Only a few of the glycerides occurring in nature are of
the simple type.
Mixed Triacylglycerols
Those that contain non-identical acyl groups.
Ex. Oleo Palmitostearin
Diets high in carbohydrates, with
carbohydrates accounting for more than
60% of the total caloric intake, can
increase triglyceride levels.
Heavy use of alcohol can elevate
triglycerides levels.
Carnitine has the ability to lower blood triglyceride
levels. In some cases, fibrates have been used to
bring down triglycerides substantially.
References
[Link]/p/articles/mi_g2603/is_0004/ai_2603000490/
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[Link]/topic/Fatty_acids.aspx
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[Link]/wiki/Glyceride
[Link]/Glycerides
[Link]/catalog/search/TablePage/14818492
[Link]/glycer/[Link]
[Link]/food/science/Experimental-Cookery/The-Approximate-
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