Group 1

Presenter
 Learning Focus:
• Understand the relationship between a fatty acid’s sturucture and
its melting point and its water solubilty.

• Be familiar with general structural representations for a

triacyglycerol; distinguish between simple and mixed
triacyglycerols and between fats and oils.

• Describe the response of the human body to dietary fats as a

function of degree of unsaturation and unsaturation positioning in
the carbon chain of fatty acid residues present in the dietary fat.

• Be familiar with four major types of chemical reactions that

triacyglycerols undergo: hydrolysis, saponification, hydrogenation,
and oxidation.
 Physical
Properties
of Fatty
Acids
The physical properties of fatty acids,
and of lipids that contain them, are
largely determined by the length and
degree of unsaturation of the fattyacid
carbon chain.
 Water Solubility
• for fatty acids is a direct function of
carbon chain length; solubility decreases
as carbon chain length increases.

Short-chain fatty acids have a slight solubility

in water. Long-chain fatty acids are essentially
insoluble in water, The slight solubility of short-
chain fatty acids is related to the polarity of the
carboxyl group present. In longer-chain fatty
acids, the nonpolar nature of the hydrocarbon
chain completely dominates solubility
considerations.
 Melting Points
- for fatty acids are strongly influenced by both carbon chain length
and degree of unsaturation (number of double bonds present). As
carbon chain length increases, melting point increases.

Saturated fatty acids

The decreasing have higher melting
melting point associated
points than unsaturated fatty acids with the
with increasing
same number of carbon degree of unsaturation
atoms. The greater the
in
fatty acids
degree is explained
of unsaturation, theby decreased
greater molecular
the reduction in
attractions
melting between
points. carbon
Long-chain chains. The
saturated fatty double
acids
tend
bondsto be
in solids at room fatty
unsaturated tem perature, whereas
acids, which long-
generally
chain
have unsaturated
the cis. fatty acids tend to be liquids at
room temperature.
 Fig.2-4

Energy-Storage
Lipids:
Triacyglycerols
 Triacyglycerols, primarily • Within the •When three
found in adipocytes, are name fatty acids
energy-storage materials in triacy/glycerol is connect to
the body. They are more the term acyl. An glycerol to form
efficient than glycogen due acyl group is the a
to their small volume, portion of a triacylglycerol,
making them the most carboxylic acid three
abundant type of lipid in the that remains after molecules of
human body. the —OH group water are
Triacyglycerols sometimes is removed from produced as
called a triglyceride. the carboxyl by-products of
carbon atom. the reaction.
• In a triacylglycerol,
each fatty acid is
attached to the
glycerol through a
special bond
 Types of Triacyglycerols
• Simple triacylglycerol: is a
triester formed from the
esterification of glycerol with three
identical fatty acid molecules.

• Mixed triacylglycerol: is a
triester formed from the
esterification of glycerol with more
than one kind of fatty acid molecule
 Fats and Oils:
Differences:
• Fats are usually derived from animals, while the oils are typically
Similarities:
•come
Fats from plants.
and oils are both naturally occurring mixtures of triacylglycerol
• A fat is aintriacylglycerol
molecules mixture that
which many different kindsis of
a solid or a semi-solid
triacylglycerol at
molecules
room
are temperature (25°C). An oil is a triacylglycerol mixture that is a
present.
liquid at room temperature (25°C).
•• Pure
Fats primarily
fats and contain
pure oilssaturated fatty acids,
are colorless, allowing
odorless, and their
tasteless. The
triacylglycerols to pack closely and have higher
tastes, odors, and colors associated with dietary plant oilsmelting points,
are
making by
caused them solid
small at roomoftemperature.
amounts other naturallyWhile, Oils have
occurring more
substances
monounsaturated
present in the plantandthatpolyunsaturated
have been carried fattyalong
acids, whose
during "bent"
processing
chains prevent tight packing, resulting in lower melting points and a
liquid state at room temperature.
 Dietary
Considerarions
and
Triacylglycerols
 GOOD FATS VS. BAD FATS
The term fat is used as a substitute for the term triacylglycerol.
Thus, a dietary fat can be either a "fat" or an "oil”. Ongoing
studies indicate that both the type of dietary fat consumed
and the amount of dietary fat consumed are important factors
in determining human body responses to dietary fat.
Different types of dietary fat have different effects:
• Monounsaturated Fats are • Saturated Fats • Polyunsaturated Fats
“good fat” - are “bad fat“ - can be “good fat and bad
monounsaturated fat can saturated fat can fat” - polyunsaturated fat
decrease both heart disease increase heart can reduce heart disease
and breast cancer risk disease risk risk but promote the risk
of certain types of
cancers
 OMEGA-3 AND OMEGA-6 FATTY ACIDS
The Inuit people of Greenland have a low incidence of heart disease
despite a high-fat diet, attributed to their high intake of omega-3 fatty acids
from fish, while the U.S. diet is high in omega-6 fatty acids from plant oils.
The choice of fish is crucial, as cold-water fish, such as albacore tuna,
salmon, and mackerel, contain more omega-3 acids than leaner, warm-
water fish. Increased consumption of cold-water fish has sparked a
demand for omega-3 fish oil supplements, with concerns about a lack of
adequate fish oil supplies due to overfishing, disease, and pollution.
Genetic engineering experiments are underway to incorporate genes that
allow algae to synthesize omega-3 fatty acids into plants.
 The Fat Content of Tree
Nuts and Peanuts
- People who bypass the nut tray at holiday parties usually
believe a myth that nuts are unhealthful high-fat foods
Indeed, nuts are high-fat food.
- However, the far is “good fat” rather than “bad fat”, that is,
the fatty acids present are MUFAs and PUFAs rather than SFAs
In most cases, a handful of nuts is better for you than a
cookie or bagel.
- Numerous studies now indicate that eating nuts can have a
strong protective effect against coronary heart dis- ease.
-The one-ounce daily recommendation for nuts is due to their
high calorie content, around 160 to 200 calories per ounce.
(Insert Picture)Nuts
-Their low amounts of saturated fatty acids are not the only
reason why nuts help reduce the risk of coronary heart
 Essential Fatty Acids
Essential fatty acids are fatty acids necessary for
human health that must be acquired from dietary
sources, as they cannot be synthesized by the body in
sufficient quantities.
Types of Essential Fatty Acids:
•Linoleic Acid (18:2): The primary omega-6 fatty acid, serving as a
precursor for arachidonic acid (20:4).
•Linolenic Acid (18:3): The primary omega-3 fatty acid, serving as a
precursor for eicosapentaenoic acid (EPA: 20:5) and docosahexaenoic
acid (DHA: 22:6).
 Fat Substitutes
(Artificial Fats)
• In response to consumer demand for
low-fat, low-calorie foods, food
scientists have developed several
types of "artificial fats." Such
substances replicate the taste,
texture, and cooking properties of fats
but are themselves not lipids
 Fat Substitutes
are now common in grocery stores and offer
the sensations of richness and creaminess
in food without the negative effects of
dietary fats. They are placed next to high-fat
options and are used in lower-fat products.
• Simplesse, the best-known calorie-reduced
fat sub stitute, received FDA marketing approval
in 1990. It is made from the protein of fresh egg
whites and milk by a procedure called
microparticulation.

• Olestra, the best-known calorie-free fat

substitute, received FDA marketing approval in
1996. It is producedby heating cottonmeed
and/or soybean oil with sucrose in the presence
of methyl alcohol.
Chemical Reactions
of
Triacylglycerols
Chemical Reactions of Triacylglycerols
The chemical properties of triacylglycerols (fats and oils) are
typical of esters and alkenes because these are the two
functional groups present in triacylglycerols.
 Four important triacylglycerol
reactions are:

Hydrolysis Saponification Hydrogenation Oxidation

the a The carbon-carbon
is a
reverse of hydrolysis double bonds present
chemical
the reaction in the fatty acid
reaction
esterificati carried out residues of a
on in an triacylglycerol are
reaction alkaline subject to oxidation
by which it (basis) with molecular oxygen
was solution. (from air) as the
formed. oxidizing agent.
 The Cleansing Action of
Soap and Detergents
The effectiveness of soaps and detergents comes
Soaps
from theirare carboxylic
dual polarity: acid salts andcarbon
the nonpolar work as cleansing
chain (the
agents
"tail") due towith
interacts theirinsoluble
ionic nature. Detergents,
substances onand
like fats the
oils, other
while hand, are group
the polar salts of(the
sulfonic acids
"head") and were
interacts with
developed during
water. This World
allows themWartoIIsolubilize
as alternatives to soaps
nonpolar
due to limited
substances bysupplies
forming of carboxylic
micelles, acids.
where the Both soaps
nonpolar
anddissolve
tails detergentsin thecontain a small and
oil or grease positive ion (typically
the polar heads
Naremain
or K) and a long
soluble in carbon
water. Thechain negativeofion,
formation with the
these
latter being
micelles the active
enables component
the oily substances thattoenables
be washedtheir
away, as their negatively cleaning action.
charged surfaces prevent the
micelles from coalescing into larger droplets. The end
result is a clean surface free of oil and grease.
THANK YOU
FOR
LISTENING!
GROUP MEMBER:
Valdes
Taboada
Sidayon
Mapandi
Yu
Pangnal
Jabagat