Classification of fatty acids

1. Saturated fatty acids

1. Energy-storage lipids
- is a fatty acid with a carbon chain in which all carbon–
a. (triacylglycerols)
carbon bonds are single bonds.
2. Membrane lipids
2. Monounsaturated fatty acids
a. phospholipids
- is a fatty acid with a carbon chain in which one carbon–
b. sphingoglycolipids
carbon double bond is present.
c. cholesterol
- oleic acid
3. Emulsification lipids
3. Polyunsaturated fatty acids
a. bile acids)
- is a fatty acid with a carbon chain in which two or more
4. Messenger lipids
carbon–carbon double bonds are present.
a. steroid hormones
- linoleic acid
b. eicosanoids
5. Protective-coating lipids B. Glycerol
a. biological waxes
- three-carbon substance
- forms the backbone of fatty acids in fats
- an important component of triglycerides and phospholipids
According to Bloor, lipids are compounds having the following
characteristics: Triacylglycerol

- insoluble in water. - lipid formed by esterification of three fatty acids to a

- Solubility in one or more organic solvents: glycerol molecule.
→ Fat Solvents: - The simplest lipids constructed from fatty acids
o ether
o chloroform Formation of triacylglycerol
o benzene
- Glycerol is the “backbone” and it is a water-soluble alcohol.
o acetone.
- Fatty acids are hydrocarbon chains with a methyl group (CH3)
- Possibility of utilization by living organisms.
- Lipids include fats, oils, waxes, and related compounds. at one end and a carboxylic acid (-COOH) on the other end.
- Glycerol and fatty acids undergo condensation reaction to
yield a triglyceride and three (3) molecules of water.
- Structures linked by ester bonds (R-COOR’) and water is
Bloor’s Classification is generally adopted with a few modifications released
as follows:

Simple Lipids

- esters of fatty acids with glycerol or other higher alcohols *** Simple lipids are esters of fatty acids with various alcohols
Compound or complex lipids

- fatty acids esterified with alcohol - composed of a glycerol molecule bonded to hydrocarbon
- but in addition, they contain other groups. chain(s): fatty acid(s) (can be single or multiple).

Derived Lipids Fat

- derived from lipids or precursors of lipids - a solid or a semi-solid at room temperature (250 C).
- fatty acids - obtained from animal sources
- steroids.
Oil
CLASSES AND PROPERTIES OF SIMPLE LIPIDS
- liquid at room temperature (250 C).
I. FORMATION OF A TRIACYLGLYCEROL - obtained from plant sources.

A. Fatty acids Additional generalizations and comparisons between fats and

oils follow:
- aliphatic carboxylic acids
- have the general formula, R—CO—OH Triacyl Glycerol Contents:
- COOH (carboxylic group) represents the functional group
Fats
- Fatty acids that occur in natural fats = even number of
carbon atoms. - composed largely of triacylglycerols
- The chain may be: - saturated fatty acids predominate
o saturated (no double bonds) - some unsaturated fatty acids are present.
o unsaturated (w/ one or more double bonds)
 - Oils triacylglycerols with larger amounts of mono- and Short chain Fatty Acids (FA)
polyunsaturated fatty acids than those in fats.
- Lipids containing fatty acid chains ranging from C4 to C6
Molecular Packing or Arrangement

Fats
A. Physical Properties
- can pack closely together
→ because of the “linearity” of their fatty acid chains 1. Solubility
→ thus, causing the higher MP associated with fats.
- insoluble in water
Oils - soluble in organic fat solvents.

- cannot pack as tightly together

→ because of “bends” in their fatty acid chains.
→ lower melting points. The relationship of solubility to the carbon chain length:
- The bend is caused by the double bonds present (C=C)
- As the carbon chain length increases, the solubility to water
Sources decreases

Fats This explains why:

- generally obtained from animals - Simple lipids with short chain FA exhibit slight solubility to
- animal fat water
o Principle: related to the polarity of the carboxyl
Oils group present.
- Long chain FA
- typically come from plants o Essentially insoluble
- though there are fish oils o Principle: non-polar nature of hydrocarbon chain
dominates
Other properties
2. Specific gravity
Fats (pure) - The specific gravity of all fats is less than 1.0
- consequently, all fats float in water.
- colorless
- odorless 3. Emulsification
- tasteless
- Emulsions of fat may be made by shaking vigorously in
Oils (pre oils) water with emulsifying agents such as gums, soaps and
proteins.
- colorless - Process:
- odorless o Breakdown of large fat globules into smaller,
- tasteless distributed particles
- The tastes, odors, and colors associated with dietary plant oils o Uses emulsifiers – a substance that can disperses
are caused by small amounts of other naturally occurring and stabilize water insoluble substances such as
substances present in the plant colloidal particles in aqueous solutions
- Product of the process:
o Emulsion- a mixture of two immiscible liquids
(continuous phase and dispersed phase)
- esters of high-molecular-weight fatty acids
- with high-molecular-weight monohydroxy aliphatic alcohols
3. Melting point (MP) and consistency
- have very long straight chains of 60-100 carbon atoms.
- The hardness or consistency of fats is related to their MP.
- form the secretions of insects, leaves, and fruits of plants
- Simple lipids of short-chain FA melt at lower temperature
Ex:
than those of the long-chain fatty acids.
o Lanolin or wool fat
o beeswax The relationship of melting point to the carbon chain length
o whale sperm oil
- They are used as the base for the preparation of: - As carbon chain length increases: melting point increases.
o cosmetics - This is explained by the greater surface area associated for
o ointments longer carbon chain.
o polishes - Principle: Greater surface area affords for intermolecular
o lubricants attractions between FA molecules which leads to higher
o candles MP

Simple lipids classified according to chain length

Long chain Fatty Acids (FA)

- Lipids containing fatty acid chains ranging from C12 to C26

Medium chain Fatty Acids (FA)

- Lipids containing fatty acid chains ranging from C8 to C10