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Food Chemistry > (5,6) Fats and Oils > Flashcards

(5,6) Fats and Oils Flashcards

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1
Q

what is lipid

A

lipid is organic compound formed mainly from alcohol and fatty acid combined together by ester linkage

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2
Q

what are the chemical properties of lipids

A
  • non polar compound
  • insoluble in water
  • soluble in non polar organic solvent (ether, chloroform, benzene, acetone)
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3
Q

what are 4 lipids classification and it’s definition

A
  1. simple lipids: fatty acid ester with alcohol (fats/ oil and wax)
  2. compound and conjugated lipids: lipids contain additional substance (e..g sulfur, phosporus, amino acid, carbohydrate, protein)
  3. derived lipids: substance (above) derived by hydrolysis
  4. large molecular weight alcohols found in nature and combines with fatty acid (e.g cholesterol)
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4
Q

what is triglycerides

A

ester fatty acids with glycerol

contain glycerol (H-C-H-OH) and fatty acid chains -> triglycerides and 3H2O

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5
Q

functional properties of triglycerides

A

found in plant and animals, compose one of the major food groups of our diet

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6
Q

chemical properties of triglycerides

A
  • solid or semisolid triglycerides at RTP is called as fat, also occur predominantly in animals
  • liquid triglycerides is called oils and originate in plants
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7
Q

mention the highest and smallest fat content in %

A

highest: butter: butter, walnut, peanut, cheese, hamburger (or beef)

smallest: cod, asparagus, rice, oats, barley

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8
Q

mention sources of fats/ oil in animals

A

beef, pork, sheep, and butterfat

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9
Q

mention sources of fats/ oils in vegetable

A

palm, coconut, soybean, sunflower, olive, corn, rice bran, cocoa oil

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10
Q

mention sources of fats/ oil in marine

A

cod liver, tuna fish, whale, halibut, mackerel oil

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11
Q

what are the most and least supply for oils and fats

A

highest supply is vegetable oil and the least is marine oil

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12
Q

define chemical structure of fatty acids

A

(please refer to internet), but here’s the brief

(R-C–O-OH)
- OH is acid group
- R is non polar and hydrophobic end (Fat-soluble tail

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13
Q

mention 3 types of length found in fatty acids

A
  1. short chain: 2-6 Carbon, liquid at RTP
    2.medium chain: 8-12 Carbon
  2. long chain: 14+ Carbon, most common type of fatty acid
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14
Q

chemical properties of saturated fatty acids

A
  • all C in fatty acid bound to H
  • usually more solid at RTP
  • higher melting point
  • more stable
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15
Q

chemical properties of saturated fatty acids

A

some C form a double bond with each other instead of binding to hydrogen
- monounsaturated FA (MUFA): has 1 (C–C) double bonds
- polyunsaturated FA (PUFA): has 2 (C–C) double bonds
- more liquid at RTP
- lower melting point
- less stable

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16
Q

what is trivial nomenclature of FA

A

this type is a derived from biological source, non-systematic historical names, the most frequent naming system used in literature

e.g palmitoleic acid

17
Q

what is systematic nomenclature of FA

A

derived from IUPAC rules, counting begins from carboxylic acid end, double bonds labelled with cis-trans isomer or E-Z notations

e.g (9Z)-octadecenoic acid

18
Q

what is Δ^x nomenclature of FA

A
  • each double bond indicates by Δ^x, where double bond is located on the xth C-C bond, counting from carboxylic acid end
  • each double bond is preceded by cis/ trans prefix, indicating the conformation of molecule around bond

e.g linoleic acid designed as cis-Δ^9, cis-Δ^12 octadecadienoic acid

19
Q

what is n-x nomenclature of FA

A
  • for individual compound and classifies by their biosynthetic properties in animals
  • double bond is located on the xth C-C bond, counting from terminal methyl towards carbonyl carbon
20
Q

what is lipid number nomenclature of FA

A
  • it takes from C:D where C is the number of carbon atoms in FA and D is number of double bond
  • this types is considered as ambiguous since FA can have same number. So, it’s usually paired with Δ^x or n-x term
21
Q

what is the difference between stearic acid and oleic acid

A

stearic is a typical long chain saturated FA while oleic is typical monounsaturated FA

for the structure please refer to slide 11 and 12

22
Q

define palmitic, linoleic, and elaidic acid

A

palmitic acid: primary saturated FA in most diets (25% beef or pork fat and 5-10% of sunflower, peanut oils)

linoleic acid: polyunsaturated omega-6 FA, colorless, insoluble in water, occurs in nature

elaidic acid: oleic acid trans isomer (trans-9-octadecanoic acid), found in margarine, fried foods

for the structure please refer to slide 12

23
Q

examples of saturated FA

A

butyric, caproic, caprylic, capric, lauric, myristic, palmitic, stearic, arachidic

24
Q

examples of unsaturated FA

A

oleic, elaidic, linoleic, linolenic, eleostearic, moroctic, arachidonic

25
Q

sources of unsaturated FA

A
  1. linoleic acid (LA): corn, sunflower, and cottonseed oil
  2. linolenic acid (LNA): flaxseed, canola, and soybean oil
26
Q

sources of DHA and EPA

A
  1. fish, fish oils, and marine: herring, mackerel, salmon, trout, phytoplankton, and algae
  2. soybean, flaxseed, and canola oil
27
Q

what is EFA (essential fatty acid)

A

FA which are not synthesized in the body and they should be supplied in the diet
- omega 6: linoleic acid (LA)
- omega 3: alfa linolenic acid (LNA)

28
Q

what is the relationship between fatty acid and melting point

A

the more hydrogen, the more saturated, the higher melting point

29
Q

what is the relationship between fatty acid and water solubility

A

the more hydrogen, the more saturated, the lower water solubility

30
Q

effect of double bond on the melting points

A

the melting point of unsaturated FA decreases with an increase in double bond

31
Q

what is hydrogenation

A

addition of H to a double bond of unsaturated FA in the presence of catalyst (nickel, organometallic compound)

32
Q

function of hydrogenation

A

permits to convert liquid oil into plastic fats for production of margarine and shortenings

33
Q

selective vs non-selective hydrogenation

A

selective: H added to the most unsaturated FA. This selective hydrogenated oils are more resistant to oxidation

  • selectivity is increased by increasing hydrogenation temperature
  • selectivity is decreased by increasing pressure and agitation

Food Chemistry (4 decks)

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