Chapter 8.2: Dietary Fat Quality, Oxidation, and Antioxidants (Nov 5) Flashcards
plants and animals store fats as ___, thus most fat consumed by animals are as ___
triglycerides
triglycerides
dietary or mobilized triglycerides are hydrolyzed to release __ ___, which undergo __-___ to release energy
fatty acids
Beta- oxidation
what is the benefit of animal- vegetable (AV) fat blends?
the mixtures increases digestibility of the unsaturated fat
list the 4 things that influence fat quality
- nutritional energy
- product characteristics
- oxidative stability
- contaminants
what characteristics of nutritional energy influence fat quality?
- chain length (mix in the fat consumed)
- degree of unsaturation (mix in the fat consumed)
what characteristics of product characteristics influence fat quality?
- meat fat characteristics (eg. greasy pork chops)
- product enrichment (eg. omega-3 enriched eggs)
what characteristics of oxidative stability influence fat quality?
- breakdown of triglycerides
- degree of unsaturation
- antioxidant protection
saponification =
base hydrolysis of TG to produce fatty acid salts
saponification # =
mg KOH/g of fat
high saponification number=
shorter chain length (low molecules)
if there’s a higher proportion of long chain fatty acids (high molecules), the saponification number is
low
= fewer molecules per g of oil or fat to react with KOH
what is the concept of the saponification number?
there are more fatty acid molecules per g of fat with a shorter fatty acid than with a longer fatty acid
iodine number indicates:
of double bonds present in 1g of fat (degree of unsaturation)
iodine number also =
the # of g of iodine that’ll be consumed in a rxn with 100g of fat or oil
more double bonds (higher iodine number) usually means
more energy per g of fat
