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Fats & Oils - Coggle Diagram

- - - - Fats & oils
        
        Fatty acid + glycerol
        
        Ex: TAG, DAG, MAG
      - Waxes
        
        Fatty acid + cetyl alcohol
      - Fatty acid + alcohol
    - - Phospholipids
        
        Ex: lecithin
        
        Fatty acid + alcohol + phosphorus + N-base
      - Fatty acid + alcohol + organic/inorganic group
      - Glycolipids
        
        Fatty acid + alcohol + carbohydrate
        
        Found in nerve cell membranes
      - Lipoproteins
        
        Phospholipids with a protein molecule
    - - Hydrocarbon ring + long hydrocarbon chain
      - Steroids
        
        Sterols
        
        Zoosterols (animal)
        
        Phytosterols (plant)
        
        Hormones
        
        Oestrogen, progesterone, testosterone
- - - - Number of H atoms surrounds each C atom
    - - Position of H atoms at C=C
    - - Medium
      - Long
      - Short
- - - - Mackerel
      - Southern blue fin tuna
      - Salmon
      - Sardine
    - - Canola & soybean oils
      - Canola-based margerine
  - - - Safflower oil
      - corn oil
      - Soybean oil
- - - - 3 fatty acids attached to 1 glycerol
      - Fatty acids define properties & characteristics of TAG
      - Most common lipid type
      - 2 types
        
        Simple triglycerides
        
        3 -OH groups on glycerol are esterified with same fatty acids
        
        Rarely occured in nature
        
        Mixed triglycerides
        
        Contain 2/3 different fatty acid components
        
        Typically obtained from naturally occuring fats & oils
  - - - Removed from oil during refining
      - Important sources of lecithin (natural emulsifier)
      - Alcohol (glycerol) + fatty acid + phosphate ester
    - - Zoosterols
        
        Cholesterol
      - Phytosterols
        
        Stigmasterol (soybean, rapessed)
        
        SItosterol (peanut, rice bran)
    - - Unrefined oils may contain FFAs
      - Fully refined oils contain < 0.1% FFAs
      - FFAs = unattached fatty acids present in fat
    - - Antioxidants that retard oxidation & rancidity
      - Important sources of Vit. E
      - Synthesized by plants
      - Common types
        
        Alpha
        
        Beta
        
        Delta
        
        Gamma
    - - Chlorophyll
        
        Green color matter in plants
        
        Essential role in photosynthesis
        
        Canola oil - highest amount
      - Gossypol
        
        Found only in cottonseed oil
      - Carotenoids
        
        Yellow to deep red color materials - occur naturally in fats & oils
        
        Palm oil - highest amount
    - - Present in waxes (in some vegetable oils)
      - Larger quantities in some marine oils
      - Long-chain alcohols (small amount of alcohols esteririfed with fatty acids)
    - - Food emulsifier
      - Prepared commercially by
        
        Reaction of glycerol & TAGs
        
        Esterification of glycerol & fatty acid
      - Mono = 1 fatty acid attached to glycerol; Di = 2 fatty acids attached to glycerol
      - Naturally obtained in minor amount in animal fats & vegetable oils