LIPIDS FUNCTION OF LIPIDS

- Comprise of very heterogeneous group of 1. FUEL

compounds
2. SERVE AS THERMAL INSULATORS
o No common unifying element in terms of
3. PROVIDES PROTECTION
CHEMISTRY OF LIPIDS structure
o Related more by physical rather than
4. BUILDING BLOCKS OR PRECURSORS
chemical properties 5. STRUCTURAL
MA. PATRICIA AYKAMILLE DANES B. PAGUIO, RPH
- 2 Common characteristics of lipids: 1. Low
solubility in water 2. High solubility in organic
non-polar solvents
- Largely hydrophobic = Made up of
hydrocarbon molecules

5 CATEGORIES OF LIPIDS BASED ON FUNCTION CLASSIFICATION BASED ON STRUCTURE CLASSIFICATION BASED ON STRUCTURE

1. Energy storage 1. Simple lipids- made up of few elements and can no longer 2. Complex lipids- these are biological molecule components. These are esters
– triacylglycerols be broken down into smaller units of fatty acids and alcohols together with some other head groups
2. Membrane lipids i. Phospholipids: esters of the above type containing phosphoric acid
– Phospholipids, sphingoglycolipids, cholesterol i. Fats and oils: these are esters of fatty acids with residue
3. Emulsification lipids glycerol
a) Glycerophospholipids: alcohol is glycerol
– Bile acids
ii. Waxes: esters of fatty acids with high molecular weight
4. Chemical messenger lipids b) Sphingophospholipids: alcohol is sphingosine
– Steroid hormones, eicosanoids monohydric alcohols
ii. Sphingolipids
5. Protective-coating lipids
– Biological waxes iii. Glycolipids: lipids containing fatty acid, sphingosine and carbohydrate
residues

CLASSIFICATION BASED ON STRUCTURE CLASSIFICATION BASED ON SAPONIFICATION FATTY ACIDS

3. Precursor and derivatives of lipids 1. Saponifiable- exposure to alkaline media will break them Components are:

such as glycerol, steroids, fatty aldehydes, ketone bodies, down into simpler components o Carboxylic acid functional group (COOH)
hormones, Vitamin D 2. Nonsaponifiable- lipids can no longer undergo o Long hydrocarbon chains
hydrolyzation in an alkaline condition Fatty acids are naturally occurring carboxylic acids attached to an
unbranched hydrocarbon
FATTY ACIDS CLASSIFICATION OF FA BASED ON SATURATION SATURATED FATTY ACIDS

Fatty acids can be classified by: ● Does not have any double bond
1. Length of the hydrocarbon tail ● Carbon chains are filled with hydrogen (H) atoms
● They have a straight chain which means that its molecules are
2. Degree of unsaturation = Position of double bond in the chain (if close to each other
unsaturated)
● They tend to compact as a molecule
● Appear solid at room temperature
● They have a higher melting point
● They have a very ordered structure
● Found in animal sources like as butter, lard, and some tropical
plants like palm and coconut

Acid #C Formula Melting point °C UNSATURATED FA

Caproic 6 CH3(CH2)4COOH -3
● Has at least one double bond or more
Caprylic 8 CH3(CH2)6COOH 16 ● Due to the presence of double bond (C=C) it appears “crooked”
Capric 10 CH3(CH2)8COOH 30 meaning they have curves
● Those curves are the result of double bond called “kinks”
Lauric 12 CH3(CH2)10COOH 44 ● “Kinks” are bends in the hydrocarbon chain
Myristic 14 CH3(CH2)12COOH 58 ● They are less compact
● At room temperature unsaturated fatty acids are usually liquids
Palmitic 16 CH3(CH2)14COOH 63
● They have a lower melting point
Stearic 18 CH3(CH2)16COOH 71 ● They have a less ordered structure
Arachidic 20 CH3(CH2)18COOH 77 ● Can be further divided into: monounsaturated or polyunsaturated
Monounsaturated = 1 C=C Polyunsaturated= 2 or more C=C

HYDROGENATION
It converts the liquid oils into semisolid or plastic fats for special
applications, such as in shortenings and margarine, and it improves the
oxidative stability of the oil
- It should be done at a high temperature in the presence of hydrogen
and a catalyst (e.g. nickel)
- Heating unsaturated fatty acid at very high temperature will definitely
yield hydrogenated saturated fatty acid
- PARTIAL HYDROGENATION = TRANS FATTY ACID
- Trans fatty acids have a double bond that is moved to a different
position
COMPLETE HYDROGENATION VS PARTIAL H. BUTTER

2 CONFIGURATION OF U.FA
NOMENCLATURE OF FA

Generally, fatty acids can be named base on:

1. the number of hydrocarbons (C)
2. presence or absence of a double bond (C=C)

FATTY ACID NUMBERING

There are two methods for numbering fatty acids:

1. delta (Δ) numbering system

2. omega (ω) numbering system
ESSENTIAL FA

● Linoleic Acid and Linolenic Acid are both essential fatty

acids
● Essential fatty acid means that the body does not produce
or synthesize them and that it should be provided in the
diet
● Play a role in normal growth and development
● Prevents diseases like cancer, hypertension & heart
diseases

TO BE CONTINUED