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Fats

This document provides an overview of fats (lipids), including their characteristics, classifications, functions, fatty acid composition and properties. It discusses the various types of lipids like simple lipids (fats, oils, waxes), compound lipids (phospholipids, glycolipids, lipoproteins) and derived lipids. The roles and essential fatty acids are described. The document also covers the physical and chemical properties of fats, as well as analytical techniques used to analyze fats like saponification number and iodine number. Examples of the composition of various fats like butterfat and meat are given.

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130 views

Fats

This document provides an overview of fats (lipids), including their characteristics, classifications, functions, fatty acid composition and properties. It discusses the various types of lipids like simple lipids (fats, oils, waxes), compound lipids (phospholipids, glycolipids, lipoproteins) and derived lipids. The roles and essential fatty acids are described. The document also covers the physical and chemical properties of fats, as well as analytical techniques used to analyze fats like saponification number and iodine number. Examples of the composition of various fats like butterfat and meat are given.

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PhArMaCyGrAdUaTeS
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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FATS

v. Chaitanya
M.Pharmacy (ph. Analysis)
Roll no. 100809885006
CONTENTS
 Introduction
 Characteristics of fats
 Functions of fats
 Classification of fats
 Fatty acids
 Physical properties of fats
 Chemical properties of fats
 Analysis of fats
 conclusion
INTRODUCTION

 Lipids (Greek lipos=fats)


 Chief concentrated storage form of
energy, besides their role in cellular
structure and various other
biochemical functions
 heterogeneous group of compounds
CHARACTERISTICS
 Insoluble in water
 Solubility in one or more organic
solvents such as fat solvents
 Actually or potentially related to fatty
acids
 Utilized by the living cells
FUNCTIONS OF LIPIDS
 Concentrated fuel reserve of the
body
 Constituents of membrane
structure and regulate the
membrane permeability
 Source of fat soluble vitamins
 Cellular metabolic regulators
 Protect the internal organs, give
shape and smooth appearance to
the body
CLASSIFICATION OF LIPIDS

Classified as follows:
1. simple lipids
2. compound lipids
3. derived lipids
4. miscellaneous lipids
SIMPLE LIPIDS
 Esters of FA with alcohols
 2 sub types
 fats and oils- FA+ glycerol
eg., cholesterol
 waxes- FA+ other than glycerol

eg., cetyl alcohol


COMPOUND LIPIDS
 Esters of FA+ alcohol containing
additional groups such as phosphate,
nitrogenous base, carbohydrate ect
.
 phospholipids- FA+ alcohol+
phosphoric acid

glycerophospholipids- glycerol as
alcohol
eg., lecithin, cephalin
sphingophospholipids- sphingosine as
alcohol
eg., sphingomyelin
Contd………
Glycolipids- FA+ carbohydrate
and nitrogenous base+ alcohol is
sphingosine
eg., cerebrosides, gangliosides
Lipoproteins- lipids with proteins
Other complex lipids
eg., sulfolipids, amino lipids
and lipopolysaccharides
DERIVED LIPIDS
 Derivatives obtained on hydrolysis
of group 1 &2 lipids
eg., alcohols, fatty acid,
steroid hormones

MISCELLANEOUS LIPIDS
 Large no. of compounds possessing
the characteristics of lipids
eg., carotenoids, squalene,
terpenes ect.
FATTY ACIDS
 Carboxylic acids with
hydrocarbon side chain
 Simplest form of lipids
Essential FA- can’t be
synthesized in the body, should
be supplied through diet
eg., linoleic acid, linolenic
acid, arachodonic acid
FUNCTIONS OF EFA
 Structural elements of tissues
 Serum level of cholesterol
 Prevention of fatty liver
 Structural element of mitochondrial
membrane
 Synthesis of prostaglandins and other
compounds

DEFICIENCY OF EFA
 Skin lesions
 Loss of hair
 Poor wound healing
PHYSICAL PROPERTIES OF FATS

 Colorless, odourless, tasteless


 Solubility- insoluble in water
 Specific gravity- less than 1, all fats float
in water
 Emulsification- made by vigorous shaking
in water
 Melting point and consistency- lower
fatty acids melt at lower temp. than
those of higher fatty acids
CHEMICAL PROPERTIES OF FATS
1.hydrolysis- super heated steam,
acids/alkalis or by lipases
lipases
triglyceride FA+ glycerol
2. saponification-
alkali
triacylglycerols glycerol+
soaps
Contd………..
3.rancidity- it represent the
deterioration of fats
 It is due to air, moisture, light or
bacteria ect.

4.hydrogenation- unsaturated fats gets


converted into more saturated and
solid fats
H2
Vegetable oil solid fat
Ni powder
ANALYSIS OF FATS
Necessary to
 identify a pure fat
 assess the degree of adulteration
 determine the proportions of different types of
fats in a mixture
1.Saponification number
 Mg. of KOH required to hydrolyze the 1 gm of
fat
 Measure of the avg. molecular size of FA present
human fat :195-200
butter :230-240
coconut oil :250-260
Contd…..
2.ACID NUMBER
 No. of mg of KOH required to neutralize the FA in a
gm of fat
 It indicates degree of rancidity

3. POLENSKI NUMBER
 No. of ml of 0.1 N KOH required to neutralize the
insoluble FA from 5gm of fat

4. REICHERT-MEISSL NUMBER
 No. of ml of 0.1 N alkali required to neutralize the
soluble volatile FA distilled from 5gm of fat
 Measures the amount of volatile soluble FA
Contd…..
5. IODINE NUMBER
 No. of gm of iodine absorbed by 100gm of fat
 Measure of the degree of unsaturation of a fat
 Determines the quality of fat or oil

6. ACETYL NUMBER
 No. of mg of KOH required to neutralize the
acetic acid obtained by saponification of 1 gm of
fat after it has been acetylated
 Measure of the no. of –OH group present
 Detect adulteration
BUTTER FAT
Protein content- 30%
Fat content -32%
Ash content -5.5%

MILK PRODUCT
Protein content- 19.8%
Fat content -12.3%
Ash content - 5.4%
Carbohydrates-0.2%

MEAT
Moisture content-63.1%
Fat content -20.1%
Protein content -20.4%
Ash content -1%
CONCLUSION
The fat speaks:

“ to the tongue, I am tasteful;


within limits, I am dutiful;
in excess, I am dangerous.”
REFERENCE BOOKS
 Text book of biochemistry by U.
SATYANARAYANA
 Medicinal biochemistry by BENTLEY
 BAILEY,S industrial oil and fat products
 Fats and proteins by POONAM
JOHARI
 Fats and oils by R.A.GRIMM
 Organic chemistry of natural products
by GURUDEEP CHATWAL

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WWW.GOOGLE.COM
WWW.WIKIPEDIA.COM
THANK YOU

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