? Chemical name of Fat/Oil is Triacylglycerol
(TAG).
? TAG is a Simple, Glycerol based
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,Neutral Lipid.
Chemical Structures Of
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Triacylglycerol (TAG)Triacylglycerol/Fats/Oils
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? TAG/Fats/Oils are? Chemically Esters of
? Three Fatty acids ( Same or Different)
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? with one Glycerol (Trihydric Alcohol).
Most Common Fatty Acids in Triacylglycerol
Fatty acid
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Carbon:Double bonds
Double bonds
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Myristic14:0
Palmitic
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16:0
Palmitoleic
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16:1Cis-9
Stearic
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18:0
Oleic
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18:1Cis-9
Linoleic
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18:2
Cis-9,12
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Linolenic18:3
Cis-9,12,15
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Arachidonic
20:4
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Cis-5,8,11,14Eicosapentaenoic
20:5
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Cis-5,8,11,14,17
Docosahexaenoic
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22:6Cis-4,7,10,13,16,19
CH3(CH2)n COOH
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?TAG is Neutral or Non
polar lipid.
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?Since TAG structure hasno charged/polar groups
in its structure.
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Types Of Triacylglycerol
Based On Nature Of Fatty Acid
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?Simple TAG
?Mixed TAG
? Simple TAG: Three same Fatty
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acids are esterified to Glycerol to
form simple TAG.
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? Examples of Simple TAG:?TriPalmitin
?TriStearin
?TriOlein
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? Mixed TAG:
? The 3 different Fatty acids
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esterified to Glycerol to form amixed TAG.
? Mixed TAG's are more
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predominant in nature.
? In a Mixed TAG
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? First Carbon C1 -has Saturated Fatty acid
? Second position C2-has Unsaturated
Fatty acid-PUFA
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? The 3 rd position C3 Fatty acid in TAG has
- either Saturated/Unsaturated fatty
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acidOlive Oil Rich In Simple TAG
? Olive oil contains mostly TAG as Triolein, which has
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three Oleic acids.
Sources OF Triacylglycerol
To
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Human Body
?Exogenesis source of TAG :
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?Dietary Fats/Oils?Endogenous source of TAG :
?Liver Lipogenesis in wel fed
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condition
?Using Glucose product Acetyl-
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CoA.Dietary Sources Of TAG
?Animal Fat (Solid)
?Plant Oils (Liquid)
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Fats (solid Triacylglycerol)
Oil (a liquid Triacylglycerol)
Occurrence/Distribution Of TAG
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qTAG is a most widely
distributed abundant
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natural lipid.TAG Major Lipid Form Of Human Body
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?Predominant Lipid ingestedin Human diet is TAG 98%.
?Abundant Lipid of human
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body Lipid is TAG 95 %.
Transportation Of TAG in
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blood is By Lipoproteins?Chylomicrons :
?Transports
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exogenous dietary
TAG
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?VLDL:? Transports
endogenous TAG
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Biomedical Importance Of TAG
S.No Distribution/Location Of TAG in Role of TAG
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Human Body
1
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Predominant Dietary Form ofDietary and Calorific
Lipid Ingested in GIT
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Value- Secondary
Source of Energy
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2Adiposecytes/Depot Fat-
Reservoir of Energy
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Exclusively TAG
3
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Subcutaneous layer /Below Skin Insuating Effect,Regulates Body
Temperature
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4
Fat Pad around Internal Soft
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Mechanical ShockVisceral Organs
absorbers
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1.TAG Serves As Source Of Energy? TAG has high calorific value
(9Kcal/gram) more than
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Carbohydrates (4 Kcal/gram ).
2.TAG Reservoir Of Energy
Storage form of Lipid in
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human body is TAG.
Triacylglycerols In Its Structure
Links and Stores Fatty acids
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? Fatty acids are not stored in free
form in living beings.
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? Fatty acids are stored in boundform as TAG.
? Thus TAG is a storage form of
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Fatty acids .
Criteria's For TAG To Be Chosen As
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Reservoir of Energy
? TAG is highly reduced and
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anhydrous form.? Hence chosen as energy
reserve of the body.
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? Because of insolubility of TAG in
aqueous phase:
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? Body TAG are mostly found inisolated compartments as
droplets.
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? TAG in anhydrous form is packed
in Adipocytes
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(Depot Fat)3.Store House Of TAG
is High
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In Comparison ToGlycogen Stores
? More content of energy can be
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stored by TAG in comparison to
Glycogen stores.
? 1 gm of anhydrous TAG
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stores more than 6 times as
much as energy as 1 gm of
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hydrated Glycogen.? Hydrated molecules requires more space.
? TAG stored in anhydrous form
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requires less space.
? In contrast Glycogen being hydrated
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requires more space.(1 gm of Glycogen binds with 2gm of water)
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? TAG When excess serves asan energy reservoir stored in
Adipocytes as :
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?Anhydrous form
?Concentrated
?Unlimited amount
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?Stores of TAG are utilized inbetween meals and
starvation phase.
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?A good storage of depot
Fat can suffice for 2-3
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months in starvationcondition.
? The stored TAG is used as long term
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energy source for body activities.? In long marathon race energy for
muscle activity is provided by the
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hydrolysis of depot TAG.
4. TAG Regulates Body Temperature
? The subcutaneous Fat layer is a TAG
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? TAG is a bad conductor of heat andelectricity and serves as a thermal
and electrical insulator.
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? Which prevents loss of heat from the
body and plays important role in
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regulating body temperature.5.TAG Protects Internal Visceral
Organ and Systems
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? A presence of Fatty (TAG) pad
around the soft delicate
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internal visceral organs
? Protects from mechanical
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trauma or injury by acting asa shock absorber.
?TAG provides shape to
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body and
?Keep skin smooth and
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supple.Remember TAG is
not associated to
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biomembranes.? MAG and DAG are derived
Lipids.
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? Monoacylglycerol and
Diacylglycerol are hydrolytic
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products of Triacylglycerol.? These are produced during TAG
metabolism in the body.
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?Monoacylglycerol (MAG)
/(Monoglycerides): A Glycerol esterified
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with one fatty acid.
?Diacylglycerol (DAG) (Diglycerides):
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?A Glycerol esterified with two fatty acids.Healthy TAG In Human Body
? Ingesting Natural Mixed Form ? PUFAs and Short chain
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FAs
? Avoiding Trans Fats
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? Balanced/Moderate ingestion? No excess or deficient TAG stores
? Normal serum TAG levels < 150 mg%
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Disorders Associated To TAG
Bad About : TAG/ Fats and Oils
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?Excess Fat leads to Obesity
?Increases risk for Diabetes Mel itus
?Leads to Coronary Artery disease
?MI, Stroke
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? Susceptible to Cancer50
Disorders Related To TAG
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? Normal Fat content of adult:?Men 21%
?Women 26%
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? If the Fat content of an adultbody goes above the normal
content the condition is termed
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as Obesity.
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? Obesity has excess fat
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depots.? Truncal/central obesity is a
risk factor for heart attack.
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? Obesity has abnormal Lipid
metabolism.
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? Increased Blood Cholesterol andLipoproteins.
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vObese persons has high risk ofvDiabetes mel itus
vAtherosclerosis and CVD
? Consequently lead to
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Metabolic Syndrome--- Content provided by FirstRanker.com ---
Prevent ObesityProperties Of Triacylglycerol
Lipid Peroxidation
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(autoxidation)Lipid Peroxidation
Is a source of Higher Free Radicals
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? During Oxygen metabolism in body.? Oxygen derived free radicals (RO.,OH.,ROO.)
with unpaired electrons are released.
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? These Reactive Oxygen Species (ROS) , Free
radicals interact and oxidize double bonds of
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PUFAs leads to chain reactions of lipidperoxidation.
? Steps of Lipid peroxidation
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reaction:
?Initiation
?Propagation
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?Termination? PUFAs are more prone for
peroxidation.
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? Lipid peroxidation Providecontinuous Free radicals.
? Thus has potential y
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devastating effects in the
body.
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? In vitro peroxidation of Lipidsdeteriorates the quality of
Fats and Oils
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? Makes the Fat/Oil rancid and in edible.
? Fat/oil has bad taste and odor
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? Decreases the shelf life of Fats and Oils.? In vivo peroxidation of
membrane Lipids damages cel s & tissues
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? Lipid peroxidation has devastatingeffects on body Lipids.
? Increases risk of Inflammatory diseases
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? Ageing? Cancer
? Antioxidants control and reduces
In vivo and In vitro Lipid peroxidation.
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? Natural y occurring antioxidants are :
?Vitamin E
?Vitamin C
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?Beta Carotene? Body Enzymes as Antioxidants:
?Catalase
?Glutathione Peroxidase
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?Superoxide Dismutase? Other Substances as Antioxidants:
?Urate
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?Bilirubin? Food Additives as Antioxidants:
?Alpha Naphtol
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?Gallic Acid?Butylated Hydroxy Anisole (BHA)
?Butylated Hydroxy Toluene (BHT)
? Preventive Antioxidants:
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? Reduces rate of Chain initiation ofLipid peroxidation
?Catalase
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?Peroxidase?EDTA
?DTPA
? Chain Breaking Antioxidants:
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? Interferes the chain propagation
of Lipid peroxidation.
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?Vitamin E?Urate
Rancidity Of Fats/Oils
Rancidity
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? Rancidity is a physico chemical
phenomenon
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? Which deteriorates Fats and Oils? Resulting in an unpleasant taste
,odor and color of Fat/Oil
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(Rancid Fat/oil)?Rancid Fat is inedible
Factors Causing Rancidity
? Double bond containing /Unsaturated
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Fatty acids are unstable and ready for
peroxidation and rancidity.
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? Single bond containing/Saturated Fattyacids are stable and less peroxidized
and made rancid.
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PUFAs are more prone to
Rancidity
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Since Double bonds aremore susceptible to Lipid
peroxidation
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Causes Of Rancidity? Fats and Oils get Rancid on Ageing.
? Various Factors aggravates rancidity of Oils
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and Fats:? Improper handling by an exposure to:
?Light
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?Air (Oxygen)?Moisture
?Microbes
Types and Mechanism
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Of Rancidity
Types Of Rancidity
?Oxidative Rancidity
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?Hydrolytic Rancidity?Ketonic Rancidity
? Oxidative Rancidity:
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? PUFAs having double bonds areeasily oxidized to form its
peroxides.
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? By the action of Oxygen Derived
Free radicals (ODFR).
? The cel ular Lipids are also
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likely to get peroxidized by
Free radical action causing
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damage to biomembranes.? Hydrolytic Rancidity:
? Long Chain Saturated fatty acids are
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hydrolyzed by Bacterial Enzymes .
? To produce Dicarboxylic acids,
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Aldehydes, Ketones etc which makea Fat rancid.
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--- Content provided by FirstRanker.com ---
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Ketonic Rancidity
? It is due to the contamination with
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certain Fungi such as Asperigil us Nigeron Oils such as Coconut oil.
? Ketones, Fatty aldehydes, short chain
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fatty acids and fatty alcohols are formed.
? Moisture accelerates Ketonic rancidity.
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? Rancidity gives bad odor andtaste to rancid Fats/oils.
? Due to Dicarboxylic acids
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,Ketones , Aldehydes Produced
during the process of
--- Content provided by FirstRanker.com ---
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Prevention of Rancidity of Fat/Oil By :
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q Good storage conditions
q Less Exposure to light
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q Low Oxygen, moistureq No very High temperatures
q No Bacteria or fungalcontamination
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q Addition of Antioxidants
Prevention Of Rancidity
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? Rancidity can be prevented byproper handling of oils
?By keeping fats or oils in wel
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closed containers in cold,
dark and dry place.
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Prevention Of Rancidity
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?Avoid exposure to direct sunlight,
moisture and air.
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?Avoid over and repeated heating ofoils and fats.
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? Removal of catalysts such as Lead
and Copper from Fat/Oils that
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catalyzes rancidity preventsrancidity.
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Antioxidants Prevent Rancidity
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?Antioxidants are chemical
agents which prevent
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peroxidation andHydrolysis of Fats/Oils.
? Examples Of Antioxidants:
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? Tocopherol(Vitamin E)
? Vitamin C
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? Propyl Gallate? Alpha Napthol
? Phenols
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? Tannins
? Hydroquinone's.
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? Butylated Hydroxy Anisole(BHA)? Butylated Hydroxy Toluene (BHT)
--- Content provided by FirstRanker.com ---
? The most common natural
antioxidant is vitamin E
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that is important in vitro
and in vivo.
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? Vegetable oils are associated withhigh content of natural antioxidants
(Vitamin E),
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? Hence oils do not undergo rancid
rapidly
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? As compared to animal fats whichare poor in natural y associated
antioxidants .
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--- Content provided by FirstRanker.com ---
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? Rancidity of Fats and Oils is
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prevented by adding Antioxidants.
? Thus addition of Antioxidants
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increases shelf life ofcommercial y synthesized Fats
and Oils.
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Hazards of Rancid Fats:
1. Rancidity destroys the content of
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polyunsaturated essential fatty acids.2. Rancidity causes economical loss because
rancid fat is inedible.
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3. The products of rancidity are toxic, i.e.,
causes food poisoning and cancer.
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4. Rancidity destroys the fat-soluble vitamins(vitamins A, D, K and E associated with it.
Others Properties Of TAG
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Depends On Nature Of Fatty AcidsChain Length Of Fatty acids
Of TAG affects Melting Point
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? "Hardness" of the Fat/TAG depends on chainlength.
? < 10 carbons in Fatty Acid = liquid
--- Content provided by FirstRanker.com ---
? >20 carbons in Fatty Acid = solid
Acetic Acid (2 C)
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VinegarLiquid
Stearic Acid (18 C)
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Beef Tallow
Solid
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Arachidic Acid (20 C) ButterSolid
Differences In Fat and Oil
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? Fat and Oils are different in Physical
Characteristics
--- Content provided by FirstRanker.com ---
? Fat is solid at room temperature.? Oil is liquid at room temperature.
? TAG of Fat is solid since chemically
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composed of long and saturated
fatty acids.
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? Source of Fat is Animal foods.? TAG of Oil is liquid as composed of
short and unsaturated fatty acids.
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? Source of Oil is plant.
Hydrogenation Of Fat/Oil
? Treatment of Oils(TAG) rich in PUFAs with
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Hydrogen gas, (H2).
? Catalyst required (Nickel).
? Adding Hydrogen at double bonds of PUFAs.
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? It is also cal ed "Hardening of Oils"? Hydrogenation converts PUFAs with cis form
to trans form.
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? Margarine? Vanaspati Dalda Crisco, Spry, etc.
Advantages and Disadvantages Of
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Hydrogenation Of Fat /Fatty acids
Advantages Of Fat Hydrogenation
? Hydrogenation transforms unstable
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,unsaturated , liquid TAGs:
?To stable, saturated, solid TAGs
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?Reduces risk of Rancidity?Increases shelf life and business.
?Example : Vanaspati Dalda ,Margarine.
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Disadvantages Of Hydrogenation OfFat/Fatty acids
Trans Fats increases the risk of
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Atherosclerosis and CVD.
? Hydrogenated trans Fats are
more stable.
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? Body has no enzyme system to
oxidize and metabolize trans
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fatty acids.?Remember
Hydrogenated Fats
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are Bad for Health.
? Summary Of Fat Hydrogenation:
? Hydrogen atoms are added to unsaturated
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Fatty acids
?Make liquid oils more solid and more
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saturated.?Create trans fatty acids.
?Reduces peroxidation of Fatty acids.
--- Content provided by FirstRanker.com ---
?Resists rancidity
?Reduces metabolism
--- Content provided by FirstRanker.com ---
?Increases retention?Increase risk of cardiovascular disease.
?Note
--- Content provided by FirstRanker.com ---
?Try eat more natural TAGs.
?Avoid Processed Fats.
Tests To Check Purity
--- Content provided by FirstRanker.com ---
OfFat and Oil
? Several laboratory tests are
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employed to:
?Check the purity
?Degree of adulteration
--- Content provided by FirstRanker.com ---
?Biological value of Fat andOils.
Tests to Check Purity of Oils and Fats
--- Content provided by FirstRanker.com ---
Tests To Check Purity of Oils Importance/SignificanceIodine Number
Index of unsaturation and
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content of unsaturated fatty
acids
--- Content provided by FirstRanker.com ---
Saponification NumberTo know Chain Lengths of
Fatty acids
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Acid Number
Checks purity of Refined oils
--- Content provided by FirstRanker.com ---
Reichert Meissl (RM)Useful in testing the purity of
Number
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butter
Iodine Number
? Iodine number is
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Grams/Number of Iodine
absorbed by 100 gram of Fat
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/Oil .? Iodine Number is calculated by
method of Iodometry.
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Use Of Iodine Number
? Iodine number is useful to
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know? The index of unsaturation and
content of unsaturated fatty
--- Content provided by FirstRanker.com ---
acids present in the Fat/Oil.
? Iodine number is directly
proportional to unsaturated
--- Content provided by FirstRanker.com ---
bonds of PUFAs in a Fat/Oil.
? High value of Iodine number of
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oil indicates more content ofUnsaturated Fatty acids in it.
Name Of Oils
--- Content provided by FirstRanker.com ---
Iodine Number
Coconut Oil
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7-10 (Least)Butter
25-28
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Ground Nut Oil
85-100
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Sunflower Oil125-145
Soya bean Oil
--- Content provided by FirstRanker.com ---
135-150
Linseed Oil /Flax seed 175-200 (Highest)
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Oil? Determination of Iodine number helps
in knowing the degree of
--- Content provided by FirstRanker.com ---
adulteration of tested oil sample.? If Linseed oil is adulterated with an oil
whose content is high in saturated
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fatty acids will give lower Iodine
number than the reference values.
--- Content provided by FirstRanker.com ---
Saponification Number? Saponification number is
mil igram/number of KOH molecules
--- Content provided by FirstRanker.com ---
required to hydrolyze and saponify one
gram of Fat/Oil.
? Saponification number gives the
--- Content provided by FirstRanker.com ---
idea of molecular size/chain
length of Fatty acids present in 1
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gram of Fat.? 1 gram of Fat/oil with long chain
fatty acids has lower
--- Content provided by FirstRanker.com ---
saponification number.
? 1 gram of oil containing short chain
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fatty acids has high Saponificationnumber.
? 1 gram Oil with short chain fatty
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acids has higher saponification
number.
--- Content provided by FirstRanker.com ---
? Since it has more COOH groups forKOH reaction.
? 1 gram Fat/Oil with long chain
--- Content provided by FirstRanker.com ---
fatty acids has lowsaponification number.
? Since in 1 gram of Fat has few -
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COOH groups of fatty acids to
react with KOH.
--- Content provided by FirstRanker.com ---
OilsSaponification Number
Coconut Oil
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250-260
Butter
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230-250Jojoba Oil
69- 80
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Olive Oil
135-142
Acid Number
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? Acid number is mil igram of KOH
required for complete
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neutralization of free fatty acidspresent in one gram of Fat/Oil.
? Acid number checks the purity of
--- Content provided by FirstRanker.com ---
Refined oils.
? Refined oils are free from free fatty
--- Content provided by FirstRanker.com ---
acids and has zero Acid number.? Increased Acid number of refined
oil suggests bacterial/chemical
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contamination and unsafe for
human consumption.
Reichert Meissl (RM)Number
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? RM number is 0.1 N KOH
required for complete
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neutralization of solublevolatile fatty acids distil ed
from 5 gram of Fat .
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?R.M Number of Butter is
25-30.
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?The R.M number ofother edible oils is less
than 1.
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? R.M number is useful in testingthe purity of butter
? Since it contains good
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concentration of free volatile
fatty acids viz: Butyric, Caproic
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and Caprylic acid.?Adulteration of butter
reduces its R.M
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number.
Differentiation Between
Fats And Oils
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Fats
Oils
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Fats are TAGs composed of LongOils are TAGs composed of short
and Saturated Fatty acid.
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and Unsaturated Fatty acids.
Fats solid at room temperature
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Oils liquid at room temperatureFat has high melting point
Oils have low melting point
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Fats -animal In Origin
Oils -Plant in Origin
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Example: Lard (pork Fat)Example: Safflower Oil
Fats has low antioxidant content
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Oils have high antioxidant content
and get easily Rancid
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and do not get easily RancidFats are more stable
Oils are less stable
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Fats are less metabolizable in body. Oils are readily metabolizable in the
body.
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High content of dietary Fats hasOils have low risk for
high risk for Atherosclerosis.
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Atherosclerosis.