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Fatty Acid Composition Analysis: Structure of Lipids

1. Fatty acids are carboxylic acids with long aliphatic tails that can be saturated or unsaturated. They are extracted from foods through a hydrolytic method. 2. The extracted fatty acids are then methylated to produce fatty acid methyl esters, which are more volatile and improve GC analysis. 3. GC is used to quantitatively analyze the fatty acid methyl esters to determine the fatty acid composition of fats and oils. This provides information on quality, essential fatty acids, and trans fats.

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51 views4 pages

Fatty Acid Composition Analysis: Structure of Lipids

1. Fatty acids are carboxylic acids with long aliphatic tails that can be saturated or unsaturated. They are extracted from foods through a hydrolytic method. 2. The extracted fatty acids are then methylated to produce fatty acid methyl esters, which are more volatile and improve GC analysis. 3. GC is used to quantitatively analyze the fatty acid methyl esters to determine the fatty acid composition of fats and oils. This provides information on quality, essential fatty acids, and trans fats.

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Structure of Lipids

Fatty acid composition analysis

Assoc Prof
Assoc. Prof. Pham Van Hung
Department of Food Technology

Fatty acids Saturated Fatty Acids


a fatty acid is a carboxylic acid with a long
aliphatic tail (chain).
- either saturated or unsaturated. O
8 7 6 5 4 3 2 1
- Most naturally occurring fatty acids have a CH3 CH2 CH2 CH2 CH2 CH2 CH2 C OH
chain of an even number of carbon atoms, Octanoic Acid
from 12 to 28.

1
Unsaturated Fatty Acids Cis and Trans Fatty Acids

O H H O
8 7 6 5 4 3 2 1
CH 3 CH 2 CH 2 CH 2 CH 2 CH 2 CH 2 C OH CH3 (CH2 )7 C C (CH 2 )7 C OH
3 - Octenoic Acid 10 9
O Ci 9 - Octadecenoic
Cis O d i Acid
A id (oleic)
( l i )
8 7 6 5 4 3 2 1
CH 3 CH2 CH 2 CH2 CH 2 CH2 CH2 C OH H O
3, 6 - Octadienoic Acid CH3 (CH2 )7 C C (CH2 )7 C OH

Short hand: 8:1 (Δ3) 8:2 (Δ3,6)


H
Trans 9 - Octadecenoic Acid (elaidic acid)

Importance of fatty acid composition analysis Principle of fatty acid composition analysis

1. Quantitative analysis of fat and oil 1. Fat and fatty acids are extracted from food by
hydrolytic method.
2. Determination of fat and oil quality
2. Fat is hydrolyzed into fatty acids
3 Determination of fatty acid composition
3.
4. Determination of essential fatty acids 3. Fatty acids are methylated to fatty acid methyl
esters (FAMEs) to increase volatility, improve
5. Determination of trans fats peak symmetry, and decrease sample activity.
4. FAMEs are quantitatively measured by GC.

2
CHEMICAL EQUATION CHEMICAL EQUATION
(Hydrolysis of a fat)
(Transesterification of fat)

O O
CH2O C R CH2O C R
O O O
CH2OH R C O R C OH
O R C O CH3
-
OH O O O CH2OH
CHO C R' CHOH + H3O O
R' C O R' C OH KOH
CHO C R' CHOH +
CH2OH O O CH3OH R' C O CH3
O
Glycerol
R" C O R" C OH CH2OH O
CH2O C R" O
Fatty Acid salts Fatty Acids
fat Glycerol
forms CH3O-K+ R" C O CH3
CH2O C R"
and H2O Fatty acid methyl esters
Vegetable oil (FAMES)

Procedure for Fatty Acids Analysis


Procedure for Fatty Acids Analysis
1. Extract fat.
2. Saponify (hydrolysis under basic condition).
3. Prepare methyl ester (CH3ONa). The esterification is
carried out with a reagent
g such as boron trifluoride in
methanol (BF3 in methanol).
4. Chromatography methyl ester.
5. Determine peak areas of fatty acids.
Fatty acids are identified by retention time.
6. Compare with response curve of standard.

3
Fatty Acids composition

The end!

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