m.pharm analysis, pharmaceutical analysis, food analysis, cosmetic analysis and evaluation, modern bio analytical techniques, advanced pharmaceutical analysis, phamaceutical validation

1. SUBJECT: FOOD ANALYSIS
KARNATAKA COLLEGE 0F PHARMACY
TOPIC: LIPIDS
SUBMITTED BY : SUBMITTED TO :
ABHISHEK DR. HARSHA K .TRIPATHY
M PHARM 1ST SEMESTER PROFESSOR
DEPT. OF PHARMACEUTICAL ANALYSIS DEPT. OF PHARMACEUTICAL CHEMISTRY
KARNATAKA COLLEGE OF PHARMACY KARNATAKA COLLEGE OF PHARMACY
BENGALURU BENGALURU
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2. CONTENTS:-
 INTRODUCTION
 CLASSIFICATION
 DIGESTION
 METABOLISM
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3. LIPIDS
INTRODUCTION
• Lipids is defined as a group of heterogeneous organic
compounds which are soluble in non-polar solvents.
• Lipids naturally occur in most plants, animals, and
microorganisms and are used as cell membrane
components, energy storage molecules.
• naturally-occurring molecules which includes fats,
waxes, sterols, fat-soluble vitamins .
• These molecules can be soluble in non-polar solvents but
can’t be soluble in water.
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4. STRUCTURE OF LIPID
• Lipids are made up of two molecules i.e
glycerol, and fatty acids.
• Glycerol molecule consists of three
carbon atoms with a hydroxyl group
attached to it and Fatty acids are the long
chains of hydrocarbons with a carboxylic
acid group at the end.
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5. FUNCTION OF LIPIDS
• They act as energy storage.
• Lipids play a very important role in the building up of biological cell
membranes.
• Protecting the plant leaves from direct heat and drying.
• They also act as hormones in the body.
• A major source of energy in animals.
• It provides colour to many fruits and vegetables with the presence of
carotenoid pigment.
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6. CLASSIFICATION
OF LIPIDS
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7.  SIMPLE LIPIDS
• It includes esters of fatty acids and glycerol that are also called triglycerides.
• The hydrolysis of these lipids gives glycerol and fatty acids.
 Triglycerides
• triglycerides are tri-esters of fatty acids and glycerol.
 Waxes
• Waxes are esters of long-chain fatty acids and long-chain alcohol.
• They are formed by the esterification of long-chain fatty acids and monohydroxy alcohol
and monohydroxy alcohol of higher molecular weight.
• e.g;-Beeswax
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8. TYPES OF
TRIGLYCERIDES
A. Glycerol
• Glycerol is a naturally occurring alcohol.
• It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic.
B. Fatty Acids
• Fatty acids are carboxylic acids; they are long chains of hydrocarbons with a
carboxylic group at the end.
Saturated fatty acids
• It consists of single C-C single bonds
Unsaturated fatty acids
• It consist of one or more C=C double bonds
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9.  COMPLEX
LIPIDS
• Complex lipids are the esters of fatty acids with groups along with alcohol
and fatty acids.
 Phospholipids
 Phospholipids consist of four components: fatty acids, glycerol,
phosphate, and alcohol attached to phosphate.
 It includes phosphorglycerides, ether glycerophospholipids, and
sphingophospholipids.
 Glycolipids
 Glycolipids contain a carbohydrate group in combination with
glycerol and fatty acids.
 It has an important role in maintaining of stability of the cell membrane.
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10.  DERIVED LIPIDS
• Derived lipids are released during hydrolysis of simple and
compound lipids.
 Steroids
• Steroids consist of four fused rings called steroid nucleus.
• They are complex derivatives of triterpenes.
 Sterols
• Sterols are widely present in plants and animals such as
cholesterol and ergosterol.
• They are the subgroup of steroids.
• They are used to make bile for digestion in the body.
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11. DIGESTION &
ABSORPTION
OF LIPIDS
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12.  Lipid Metabolism
• Lipid metabolism is referred to the synthesis and degradation of lipids within the
cells, either break down or storage of fats for energy.
• These fats are obtained from consuming food and absorbing them or they are
synthesized by an animal's liver. .
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13. 1. Digestion of Triglycerides:-
• It is a two steps process:
A. Emulsification: Breakdown of large fat globule smaller ones
It Occurs in:
Mouth by chewing.
Stomach by peristaltic contractions.
Intestine by peristaltic movement, bile salts, lysophospholipids
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14. B. Lipase Enzyme:-
Types:
1. lingual lipase: secreted by the dorsal surface of the tongue (Von-Ebner’s glands)
2. Gastric lipase ( Works at pH 3-6)
Triacylglycerols Short and Medium free fatty acids & 1,2
Diacylglycerols
3. Pancreatic lipase
4. Intestinal Lipase: Act within intestinal mucosal cells, it hydrolyse the absorbed primary (α)
monoglycerides forming glycerol and FFA,
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15. 2. Digestion of Phospholipids:
• Intestinal phospholipase may complete the hydrolysis of lysophospholipids
• Phospholipase A2 activated by trypsin & requires bile salts for activity
3. Digestion of Cholesterol esters:
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16. Fatty Acid Synthesis
• Fatty acids Synthesis start in cytoplasm with help of acetyl-CoA and NADPH
produced from mitochondria and Pentose phosphate Pathway (PPP) respectively
using enzyme fatty acid synthases.
• First acetyl-CoA transported from mitochondria through citrate—malatepyruvate –
Shuttle in form of citrate, which further breaks into Acetyl-CoA and Oxaloacetate.
• Only small chain fatty acids get synthesized into cytoplasm, so the synthesis of long
chain fatty acids like Triacylglycerol required specialized organ like Liver.
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17. • The liver is the major site for converting excess carbohydrates and proteins into
fatty acids and triglyceride. The liver synthesizes large quantities of cholesterol and
phospholipids.
• After synthesis, VLDL lipoproteins are then exported through blood circulation and
stored in adipose tissue.
• A small fraction is also converted to small ketone molecules that are exported via
the circulation to peripheral tissues, where they are metabolized to yield energy
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18. Transport of Acetyl CoA -to Cytoplasm
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19. • The conversion of carbohydrates to fatty acids is called lipogenesis.
• Lipogenesis is the metabolic process through which acetyl-CoA is
converted to triglyceride for storage in fat.
• VLDL ( very low-density lipoprotein): Bad" cholesterol because it
contributes to the build up of plaque in arteries). It acts as transport
vehicles for triglycerides.
• LDL (low density lipoproteins): It is also called bad" cholesterol. It carry
about 75% total blood cholesterol.
• HDL (High-density lipoprotein): It is called good cholesterol because
remove excess cholesterol, prevent plaque formation in arteries and
protect from heart Diseases.
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20. REFERENCE
1. GOOGLE SOURCE https://my.clevelandclinic.org/health/body/24425-
lipids &
https://www.britannica.com/science/lipid
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21. THANK YOU
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