Cahpter 6 lipids

2. Lipid
• Definition :
• Lipids (fixed oils, fats and waxes) are ester of
long chain fatty acids and alcohol or closely related
derivatives

3. The difference between these substances is the type of alcohol
Fixed oils and fat
• In fixed oils and fats glycerol
combine with the fatty acids
Waxes
• In waxes, alcohol has molecular
weight e.g cetyl alcohol

4. Source and function of Lipids
• Fixed oils and fats are obtained from plants (almond oils, peanut oils)
and animal lard
• They are used as food storage
• They are important products used pharmaceutically, industrially and
nutritionally
• Waxes are obtained from animal or plant origin

5. Extraction of Lipids
• Many fixed oils and fats are present in plant as active constituents
• The fixed oils and fats are obtained from the crude vegetable drug by
• Extraction
• The animal crude drug by
• Extraction
• Rendering
• And are used as refined state

6. Extraction of vegetable drug
• Fixed oils and fats are obtained by expression in hydraulic presses.
• If the expression is carried out in the cold, the oil is known as a
“virgin oils” OR “cold-pressed oil”
• If the expression is carried out in heat, the oil is known as a hot-
pressed oil.
• Organic solvent is used for extraction

7. Extraction of animal fat
• Animal fat are separated from other tissue by rending with steam with
or without pressure
• The melt the fat, which rises the top and may be separated by
decantation

8. Difference Between Fixed Oils and Fats on
their Melting Point
Fixed oils
• Those that are liquid at normal
temperature are known as fatty or
fixed oils
• Most vegetable oils are liquid at
ordinary temperature
• Exception Cocoa butter are solid
vegetable oil
Fats
• That are solid or semisolid at
normal temperature are known
as fats
• Most animal fat are solid
• Exception Code liver oils are
liquid

9. Test for Lipids (USP)
• Test that are used to determine identity, quality and purity of fixed oils
• These test are based chemical constituents of the fatty acids
• Acid number or acid value: the number of milligrams of potassium
hydroxide required to neutralized the free fatty acids in 1 g of substances
• Sponification value: indicate the number of milligrams of potassium
hydroxide required to neutralized the free acids in 1g of the substance
indicate free fatty acid

10. • Reichert Meissel number: is the number of ml of 0.1 N
potassium hydroxide solution to neutralize the volatile water –soluble
acids obtained by the hydrolysis of 5 g of the fat
• Iodine number: the number of grams of iodine absorbed, under
prescribed conditions by 100 g of the substance (indicate the degree
of degree of unsaturation)

11. Physical constants
• Melting point
• Specific gravity
• Refractive index also serve as identity, purity and quality test

12. Fixed oil
• Castor oil: is the fixed obtained from the seed of Ricinus communis
• It is prepared by passing the seeds through a decorticator, which has
sharp cutting edges that break the testae but do not injure the kernel
• The testae are separated by the sieve and compressed air, and kernel
are subjected to pressure

13. • the oil is steam to destroy albumins, is filtered and is bleached
• The yield of the “cold pressed” oil separated by hydraulic pressure is
60% and represents a light-coloured, good grade.
• The remainder of the oil from the seed s is solvent extracted, yielding
a darker, lower grade oil

14. Composition
• Triglyceride
• Triricinolein
• Oleic acid
• Linoleic acid

15. Uses
• Stimulant cathartic
• Plasticizer in flexible colloids
• Resinoleic acid in veginal jellies for restoration of vaginal acidity
• In commercially,
• In soap formation
• Lubricant for internal combustion engine

16. Cotton seed oil
• Cottonseed oil is a cooking oil extracted from the seeds of cotton
plants of various species, mainly Gossypium hirsutum and Gossypium
herbaceum, that are grown for cotton fiber, animal feed, and oil.
• The cottonseed, after ginning off the fibers decorticated and clean the
hull.

17. • The kernel are clean and passed to 1500 pounds pressure that yield
30% oils
• The oil thus obtained , is turbid and reddish in colour
• It is refined by filtering, decolourizing and “wintering chilling” which
remove the sterain

18. Chemical constituents
• Linoleic acid,
• Oleic acid
• Stearic acid and
• Arachidic
• Palmitic
• Myristic

19. USES
• As a solvent for injections
• A considerable quaintity is hydrogenated and used to make
substituents for lard.
• Manufacturing of soap

20. Olive oil
• Olive oil is the fixed oil obtained from the ripe of Olea europaea
(Oleaceae)
• Olive oil is sometime called sweet oil
• In market different grades of olive oil are available
• Virgin oil
• Tournant oil

21. Virgin oil
• It is obtained by gently pressing the peeled pulp free from the
endocarp
• First and second grades of edible oil are pressed from the crushed
pulp
• The first grade with less pressure, the second grade from the same
pulp with more pressure

22. • Hand picked olives are used and oils are obtained promptly before
decomposition produces fatty acids
• Finally, the pulp, mixed with hot water, is pressed again for technical
oil;
• “Tournant oil”
• The pulp is extracted with carbon disulfide to obtained “sulfur” olive
oil of inferior quality

23. • The fallen, decomposed, or refuse olives that are allowed to ferment
furnish a low grade “tourant oil” which contains large amounts of free
fatty acid

24. Chemical composition
• Palmitic acid
• Linoleic acid
• Stearic acid
• Myristic acid
• Arachidic acid

25. Uses
• It is classed as pharmaceutical aids
• It is used as a setting retarded for dental cement
• It is used for the preparation of soaps, plasters and liniments
• It is also used as demulcent, emollient and a laxative
• Olive oil is nutrient and used as salad oil

26. Peanut oil
• Peanut is the ripe fruit or seed of Arachis hypogaea (Leguminoseae)
• The fruit are not true nuts because the immature pods are penetrates
into the soil and ripens underground
• It contains from 1-6 reddish brown seeds
• When ripe the plants with the fruits are raked from the soil into wind
rows
• When dry, the pods are machine separated and sacked for shipment

27. • Or the dried fruits are roasted, passed between rollers and the seeds
are separated
• Peanut oils is the refined fixed oil obtained from the seeds kernels of
one or more of the cultivated varties
• Peanut oil is also refered as “Arachis oil”

28. Chemical composition
• Oleic acid
• Linoleic acid
• Palmitic acid
• Stearic acid
• Arachidic acid
• Behenic acid
• Lignoceric acid

29. Uses
• Used as food oil
• It is nondrying and no value in paints but does have value as lubricant
• The oil sponifies slowly, but excellent frim, white soap
• It is solvent for intramuscular injection
• “Peanut oil cake” the residue following the expression of
the fixed oil, is a valuable livestock food

30. Soyabean oil
• Soyabean oil is the refined, fixed oil obtained from the seeds of
soyabean plant
• The oil is obtained by pressure and yield seldom exceeds 10%
• It is consist of mixture of glycerides
• Linoleic, oleic, linoleic, palmitic acid and stearic acid
• It is drying oil and not used as cooking oil

31. Uses
• it is ingredient in a parentral nutrient and is source of lecithin
• Lecithin is an ingredient in a number of proprietary products that are
useful in controlling the deranged lipid and cholesterol metabolism
• Stigamasterol is obtained from the lipid fraction of soybean, can be
used as precursor of steroidal hormone
• The oil is extensively used as varnishes, insulators.

32. Sesame oil
• Sesamum oil or sesame oil is the fixed oil obtained from seed of
“Sesamum indicum” family pedaliaceae
• the seed is small, flattened, oval or ovate smooth and shiny and whitish
and yellow or reddish brown
• The oil is a pale yellow, oily liquid almost odourless and bland taste
• The oil is called is teel oil or benne oil

33. Chemical constituents
• It consist of mixture of glyceride compound e.g
• Stearic acid
• Oleic acid
• Palmitic acid
• Linoelic acid
• The excellent stability of oil is due to the phenolic compound, sesamol
which is produce by the hydrolysis of sesamolin, lignin present in the
unsponified fraction of oil

34. Uses
• Pharmacetical aids
• As solvent for intramuscular injection
• Nutritive emollient, laxative and demulcent
• Sesamolin, contained in the unsponified fraction of the oil, is an
effective synergist for pyrethrum insecticides

35. Almond oil
• Sweet almond or bitter almond consist of ripe seed of Prunus
amygdalus family rosaecae
• The tree is native Asia, Europe and America
• The amygdalin is responsible for bitter taste and it is distinguish
attribute to the sweet almond
• Both bitter and sweet oil are expressed for their fixed oil

36. Chemical Constituents
• Almond oil is used obtained by expression of kernel of different
varities of Prunus amygdalus
• oleic acid
• Linoleic acid
• Palmitic acid
• Myristic

37. Uses
• Emollient
• As ingredient in cosmetics

38. Coconut oil
• Coconut oil is the fixed oil is obtained by the expression or extraction
from the seed kernel of coconut palm, Cocos nucifera
• The tall, stately raise to height of 30m, has a tuft leaves at the top and
bear 100 or more fruits every year
• It contain 80-85% of the acids are saturated, it is semisolid at 20C

39. Chemical Constituents & Uses
• Lauric acid
• Myristic acid
• These low molecular weight acids give the oil a high saponification
value, and the coconut oil yield quality soaps and shampoo
• Caprylic and capric acid
• A lipid fraction containing these medium chain triglycerides is used
when conventional food fats are not well digested or absorbed

40. Corn oil
• Corn oil is the refined fixed oil obtained from the embryo of Zea mays,
family Gramineae
• Of the saturated fatty acids, 80% are palmitic acid (lipid number of C16:0),
14% stearic acid (C18:0), and 3% arachidic acid (C20:0).
• Over 99% of the monounsaturated fatty acids are oleic acid (C18:1 c)
• 98% of the polyunsaturated fatty acids are the omega-6 linoleic acid (C18:2
n-6 c,c) with the 2% remainder being the omega-3 alpha-linolenic acid

41. Extraction of corn oil
• Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-
methylpentane (isohexane).
• The solvent is evaporated from the corn oil, recovered, and re-used. After extraction,
the corn oil is then refined by degumming and/or alkali treatment, both of which
remove phosphatides.
• Alkali treatment also neutralizes free fatty acids and removes color (bleaching).

42. Cont….
• Final steps in refining include winterization (the removal of waxes), and
deodorization by steam distillation of the oil at 232–260 °C (450–500 °F)
under a high vacuum.
• Some specialty oil producers manufacture unrefined, 100%-expeller-pressed
corn oil. This is a more expensive product since it has a much lower yield
than the combination expeller and solvent process, as well as a smaller
market share.

43. Uses
• Its main use is in cooking, where its high smoke point makes
refined corn oil a valuable frying oil.
• It is also a key ingredient in some margarines. Corn oil is generally
less expensive than most other types of vegetable oils.

44. Safflower oil
• Safflower seed oil is the fixed oil obtained from the seed of Carthamus
tmctorius fam. Compositae
• The oil consists of a mixture of glycerides whose component acids are
largely unsaturated
• A typical sample contains
• Linoleic acid
• Oleic acid

45. • And mixtures of saturated acids totaling about 6%
• The claim that ingestion of quantities of polyunsaturated fatty acid in
various forms e.g., margarines, oil-filled capsules, and other, results in
a decreased blood cholesterol level are based on insubstantial evidence

46. • Further, there is no indication that a combination of choline,
pyridoxine, or lipotropic substances with saturated fatty acids possess
any therapeutic advantages over the substances themselves
• Safflower preparation with adequate dietary adjustment are used as
antilipemics

47. Linseed oil
• Linseed is the seed of the flax plant Linum usitatissimum Fam.
Linaceae
• It is chiefly produced in argentina, Russia, Canada, india, America
and Holland
• The seed are separated from the husk and the seed are thrashed out by
the machine

48. • The seed are elongated and ovate, flattened, at one end , with the
length of 4-6 mm width of 2-3 mm and 1.5 mm thickness
• They have mucilaginous taste and odorless
• The outer surface have glossy brown appearance
• Uses: linseed is used as demulcent

49. Chemical composition
• Fixed oils
• Proteins
• Mucilage
• Cynophoric glycosides
• Limerin
• Mucilages pentoson and hexasons which on hydrolysis yield galactose,
dextriose, arabinose and xylose

50. • Small seed contain more amount mucilgaes as compared to large
seeds
• Unripe seeds contain plenty of starch grains, but the ripe seeds are
free from the starch

51. Extraction
• The linseed oil is obtained from the seeds, by crushing the seeds
between steel rollers and heating the kernels at 75 C for 20 mins and
subjecting to pressure using hydraulic press
• The oil is filtered, steamed 80-100 C to facilitate the coagulation and
ppts of poisonous principle ricin, proteins and enzyme lipase present
in it

52. Mustard oil
The term mustard oil is used for two different oils that are made from mustard
seeds:
•A fatty vegetable oil resulting from pressing the seeds,
•An essential oil resulting from grinding the seeds, mixing them with water, and
extracting the resulting volatile oil by distillation.
The pungency of mustard oil is due to the presence of allyl isothiocyanate,

53. • The characteristic pungent flavour of mustard oil is due to allyl
isothiocyanate. Mustard oil has about 60% monounsaturated fatty
acids (42% erucic acid and 12% oleic acid); it has about 21%
polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the
omega-6 linoleic acid), and it has about 12% saturated fats.

54. Sunflower oil
• Sunflower is the fixed oil obtained Helianthus or sunflowers (from
the Greek: Hēlios, "sun" and anthos, "flower") is a genus of plants
comprising about 70 species in the family Asteraceae
• Sunflower oil is the non-volatile oil compressed from the
seeds of sunflower (Helianthus annuus). Sunflower oil is commonly used
in food as a frying oil, and in cosmetic formulations as an emollient.

55. Chemical composition
• Sunflower oil is mainly a triglyceride; a typical constituent is shown.
The British Pharmacopoeia lists the following profile:
• Palmitic acid (saturated): 5%
• Stearic acid (saturated): 6%
• Oleic acid (monounsaturated omega-9): 30%
• Linoleic acid (polyunsaturated omega-6): 59%

56. • Several types of sunflower oils are produced, such as high linoleic,
high oleic and mid oleic.
• Mid-oleic sunflower oil typically has at least 69% oleic acid.
• High oleic sunflower oil has at least 82% oleic acid.
• Variation in unsaturated fatty acids profile is strongly influenced by
both genetics and climate.

57. • Sunflower oil is high in the essential vitamin E and low in saturated
fat.
• The two most common types of sunflower oil are linoleic and high
oleic.
• Linoleic sunflower oil is a common cooking oil that has high levels
of polyunsaturated fat, lecithin, tocopherols, carotenoids and waxes.

58. Preparation and storage
• Because sunflower oil is primarily composed of healthier-but-less-
stable polyunsaturated and monounsaturated fatty acids,
• it can be particularly susceptible to degradation by heat, air, and light,
which trigger and accelerate oxidation.

59. • Keeping sunflower oil at low temperatures during manufacture and
storage can help minimize rancidity and nutrient loss
• As can storage in bottles that are made of either darkly-colored glass,
or, plastic that has been treated with an ultraviolet light protectant.

60. Methods of extraction
• Sunflower oil can be extracted using chemical solvents (e.g., hexane),
or expeller pressing (i.e., squeezed directly from sunflower seeds by
crushing them).
• Cold-pressing"/expeller-pressing sunflower seed oil under low-
temperature conditions is a preferred method, for those seeking an
extraction process that doesn't involve chemical solvents, as well as for
people following a raw foods diet.

61. Refined versus unrefined
• Refining sunflower oil through solvent
extraction,degumming, neutralization, and bleaching can make it
more stable and suitable for high-temperature cooking; but, will also
remove some of the oil's nutrients;
• flavor; color (resulting in a pale-yellow); free fatty acids;
phospholipids; polyphenols; and, phytosterols.

62. • Unrefined sunflower oil is less heat-stable (and therefore well-
suited to dishes that are either raw or cooked at low temperatures);
but, will retain more of its original nutrient content, flavor, and color
(light-amber).

63. Uses
• In food preparation
• Refined sunflower oil is used for low-to-extremely-high-temperature
cooking. As a frying oil, it behaves as a typical vegetable triglyceride
• Seed meal
• Extraction of sunflower oil leaves behind the crushed seeds, typically
referred to as seed meal, which is rich in protein and dietary fiber and
used as an animal feed, fertilizer or fuel.

64. Con…
• Supplements
• Taking sunflower oil dietary supplements is not an effective treatment
for eczema
• As fuel
• Sunflower oil can be used to run diesel engines when mixed with
diesel in the tank. Due to the high levels of unsaturated fats, there is
higher viscosity in cold temperatures.

65. Fats and related Compounds
theo
Theobroma oil
Lanolin

66. Theobroma oil
• Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable
fat extracted from the cocoa bean.
• It is used to make chocolate, as well as some ointments, toiletries,
and pharmaceuticals.
• Cocoa butter has a cocoa flavor and aroma.
• Its best-known attribute is its melting point, which is just below human body
temperature.

67. Extraction
• Cocoa butter is obtained from whole cocoa beans, which
are fermented, roasted, and then separated from their hulls. About 54–
58% of the residue is cocoa butter.
• Chocolate liquor is pressed to separate the cocoa butter from the cocoa
solids.
• The Broma process is used to extract cocoa butter from ground cacao
beans. Cocoa butter is sometimes deodorized to remove strong or
undesirable tastes.

68. Chemical composition
stearic acid
palmitic acid
myristic acid
arachidic acid
lauric acid
Saturated fatty Acid

69. Monounsaturated
oleic acid (29–38%), palmitoleic
acid (0–2%)
Polyunsaturated
linoleic acid (0–4%),
α-Linolenic acid
Unsaturated fatty acid

70. Uses
• Cocoa butter is a major ingredient in practically all types of chocolates
(white chocolate, milk chocolate, and dark chocolate).
• Pharmaceutical companies heavily use cocoa butter's physical
properties. As a nontoxic solid at room temperature that melts at body
temperature, it is considered an ideal base for medicinal suppositories.

71. Lanolin• Lanolin (from Latin lāna, ‘wool’, and oleum, ‘oil’), also called wool
wax or wool grease, is a wax secreted by the sebaceous glands of wool-
bearing animals.
• Lanolin used by humans comes from domestic sheep breeds that are raised
specifically for their wool.
• Historically, many pharmacopoeias have referred to lanolin as wool fat
(adeps lanae); however, as lanolin lacks glycerides (glycerol esters), it is not a
true fat.

72. Cont..
• A typical high purity grade of lanolin is composed predominantly
of long chain waxy esters (approximately 97% by weight) the
remainder being lanolin alcohols, lanolin acids and
lanolin hydrocarbons.
• Lanolin’s complex composition of long chain esters, hydroxy esters,
diesters, lanolin alcohols, and lanolin acids

73. Uses
• Lanolin and its many derivatives are used extensively in both the personal
care (e.g., high value cosmetics, facial cosmetics, lip products) and health
care sectors such as topical liniments. Lanolin is also found in lubricants,
rust-preventative coatings, shoe polish
• Lanolin is a relatively common allergen and is often misunderstood as a wool
allergy. However, allergy to a lanolin-containing product is difficult to
pinpoint and often other products containing lanolin may be fine for use.
Patch testing can be done if a lanolin allergy is suspected.

74. • It is frequently used in protective baby skin treatment and as a
treatment for sore nipples in breastfeeding mothers
• Lanolin is often used as a raw material for producing Vitamin D3 using
irradiation.

75. Waxes
• Waxes are defined as esters resulting the high molecular weight,
straight chain fatty acids and high molecular weight, primary straight
chain alcohol
• Waxes can also be define as mixture of different molecular weight
acids and alcohol, waxes are also contain “paraffin”

76. • In plants, waxes are found in connection of outer cell wall of
epidermal tissues, particularly in leaves and fruits
• The function of waxes to prevent loss or penetration of water e.g
carnauba wax and bayberry wax
• Insect also secret waxes for different purposes e.g lac wax and
beeswax

77. • They are used for forming the cerates
• In industry and arts, waxes are used as protecting coating
• In pharmaceutics, Waxes are used to harden the ointment or creams
•

78. Bees wax
• Yellow wax or bees wax are purified waxes obtained from the honeycomb of
Apis mellifera fam. Apidae
• The wax is formed into "scales" by eight wax-producing glands in the
abdominal segments of worker bees, who discard it in or at the hive.
• The hive workers collect and use it to form cells for honey-storage and
larval and pupal protection within the beehive.

79. • Chemically, beeswax consists mainly of esters of fatty acids and
various long-chain alcohols.
• E.g myricyle palmitate, free wax acids especially cerotic acid and it
homologus
• Other minor contituents are moisture, pollen and propolis (bee glue)

80. • Pollen and propolis are responsible for impart colour of the wax
• Uses:
• Yellow wax is used as stiffening agent an ingredient in yellow wax
• It is used as base in cerates and plasters
• Commercially, it is contained in number of polishes

81. Production
• The wax is formed by worker bees, which secrete it from eight wax-
producing mirror glands on the inner sides of the sternites (the ventral
shield or plate of each segment of the body) on abdominal segments 4
to 7.
• The sizes of these wax glands depend on the age of the worker, and
after many daily flights, these glands begin to gradually atrophy.

82. • The new wax is initially glass-clear and colourless,
becoming opaque after mastication and adulteration with pollen by
the hive worker bees.
• Also, the wax becomes progressively more yellow or brown by
incorporation of pollen oils and propolis.

83. • Honey bees use the beeswax to build honeycomb cells in which their
young are raised with honey and pollen cells being capped for storage.
• For the wax-making bees to secrete wax, the ambient temperature in
the hive must be 33 °C to 36 °C (91 °F to 97 °F).

84. Processing
• When beekeepers extract the honey, they cut off the wax caps from
each honeycomb cell with an uncapping knife or machine.
• Its color varies from nearly white to brownish, but most often a shade
of yellow, depending on purity, the region, and the type of flowers
gathered by the bees.

85. • Wax from the brood comb of the honey bee hive tends to be darker
than wax from the honeycomb.
• Impurities accumulate more quickly in the brood comb of the honey
bee hive tends to be darker than wax from the honeycomb. Impurities
accumulate more quickly in the brood comb.

86. Types of bees wax
• he three main types of beeswax products are yellow, white, and
beeswax absolute.
• Yellow beeswax is the crude product obtained from the honeycomb,
white beeswax is bleached or filtered yellow beeswax, and beeswax
absolute is yellow beeswax treated with alcohol.

87. Spermaceti waxes
Spermaceti, a waxy substance obtained from the head of sperm
whale (physeter macrocephalus) Fam. Physeteridae
It is used as quality emollient and a desirable ingredient in cold
cream and other cosmetics
Alternative to spermaseti from sperm whale, tried to use
synthetic spermaceti wax or jojobia oil

88. Jojoba oil
• Jojoba oil is a liquid wax expressed from the seeds of Simmondsia
chinensis fam. Buxaceae
• The plant is a bushy shrub native to the arid regions of north mexico
and to the southern western united states it contain 40-45% ester
mixture (not triglycerides) that is liquid at ambient temperature

89. Cont…
• Major component upon hydrolysis of mixture of fatty acids
• Eicosenoic acid
• Eicosenol
• Docosenol
• Hydrogenation of oil yields a crystalline wax that is resemblance and
property of spermaceti wax

90. Uses of jojoba oil
• Jojoba oil and its hydrogenated derivatives are used as
• Emollient
• Pharmaceutical agents

91. Carnauba wax
• Carnuaba wax is the wax obtained from the leaves of Copernicia prunifera
Fam. Palmae
• A palm growing from the northern Brazil and Argentina
• It consist upon the acyl ester of wax acids e.g
• Myricyl cerotate
• Monohydric alcohol
• Lactone
• Resin

92. Uses of carnauba wax
• It is used in manufacturing of
• Candles
• Wax varnishes
• Leather
• furniture polishes
• alternative to beeswax

93. objectives
• At the end of lectures, students are able to describes
• Lipids ant its types
• Their botanical original chemical compositions
• Method of preparation
• Medicinal uses