Fats and oils are most abundant lipids found in nature. They provide energy, insulate organs, and transport fat-soluble vitamins. Fats and oils are triglycerides composed of fatty acid units esterified to a glycerol backbone. They exist in both plant and animal sources and can be saturated, monounsaturated, or polyunsaturated depending on fatty acid composition. Different plant oils have varying concentrations and types of fatty acids that determine their nutritional properties and suitable uses.

2.  Fats and oil are most abundant lipids in
nature.
 They provide energy for living organisms,
insulate body organs, transport fat-
soluble vitamins through the blood.
 Fats and oils are called triglycerides
because they are esters composed of
three fatty acid units joined to glycerol, a
trihydroxy alcohol.
 Fatty acid composition of vegetable oil
and fats formed by mixture of saturated
and unsaturated fatty acids

3. PHYSICAL PROPERTIES CHEMICAL PROPERTIES
Fats and oils are colorless, odorless
and tasteless
Hydrolysis of fats and oils in the
presence of base makes soap.
Fats and oils are lighter than water,
with density of about 0.8 g/cm3
Double bond present in unsaturated
triglycerides can be hydrogenated to
convert oil into margarine.
Poor conductors of heat and
electricity
Oxidation of fatty acids can form
disagreeable odours which is
minimized by addition of
antioxidants.
A triglyceride is called a fat if it is a solid at 250C and if it is
liquid at the same temperature then, oil

4. What constitute fats and oil???
• The major components of fats and oil is triacylglycerol
• Triacylglycerol are comprised predominantly of fatty acids
present in the form of esters of glycerol
• STRUCTURE:

5. Fatty acids
SFA
Saturated fatty acid
MUFA
Monounsaturated Fatty
Acids
PUFA
Polyunsaturated Fatty
Acids
LCSFA
Long
Chain
Palmitic
Stearic
Myristic
MCSFA
Medium
Chain
Lauric
SCSFA
Short
Chain
Butyric
Valeric
Oleic
Omega-9
Omega-6
Omega-3

6. COMPARISON OF FATTY ACIDS
COMPARISON SATURATED FATTY ACIDS UNSATURATED FATTY
ACIDS
Meaning and type of bond Single chain of carbon
atoms with no double
bond
Carbon chain with one or
more double bond (
monounsaturated and
polyunsaturated fatty acid)
Physical appearance Solid at room temperature Liquid at room
temperature
Type of chain Straight chain Ben chains at double bond
Melting point Relatively higher Relatively lower
Sources to obtain Animal fats, palm oil,
coconut oil
Plant and vegetable oil,
avocado, sunflower oil,
walnuts, flax, canola oil,
etc.
Effect in human Increased blood
cholesterol
Lowers the blood
cholesterol and associated
with health benefits.
Shelf life Long lasting They get spoiled quickly

7.  Trans fatty acid assume a linear configuration similar to that
of saturated fatty acid.
 Major trans fatty acids include isomers of oleic acid, including
elaidic acid, vaccenic acid. Trans fatty acid also found as
conjugated linoleic acid which contain both cis and trans
double bond.
 Health issues related with trans fats are heart disease, cancer,
diabetes, allergy, obesity..etc.
TRANS- FATS

9. Which oil is healthy????
• Those oils which contain monounsaturated and
polyunsaturated fats are healthier than trans-fats
and saturated fats.
• Use of those oils instead of solid fats( including
butter, shortening, lard and hard stick margarine)
and tropical oils (including palm and coconut oil) is
better option.

10. • EFAs are the fatty acids which the body cannot synthesized
and need to be supply through diet.
• EFAs are long chain fatty acid derived from linolenic (Omega-
3), linoleic (Omega-6) and oleic acid(Omega-9).
• Omega-9 is necessary but not essential as the body can
manufactured a small quantity of it.
• EFAs support the cardiovascular, reproductive, immune and
nervous system
• Ideal intake of Omega-6 to Omega-3 fatty acid is between 5-
10:1
• EFAs deficiency and omega-6/omega-3 imbalance linked with
several health disease such as heart attack, cancer, asthma,
depression, stroke, obesity, etc.

11. LAND-BASED
SOURCE
Eg. Flaxseed, walnut,
pumpkin
seeds,sesame seeds
etc.
MARINE BASED
SOURCES
eg.oily
fish(mackeral,salm
on), dinoflagellate,
etc.

13. Carbon sources(Photosynthate, stored carbohydrate,etc.)
Precursor Long-Chain fatty acids
Acetyl-CoA (Acetyl-CoA Carboxylase, (Palmitate, Stearate)
Fatty acid synthase)
Unsaturated
fatty acids Very long chain
fatty
acids(>18C)
Oxy
Epoxy
Hydroxy
Acetylenic
Cyclic fatty
acids
Desaturases Elongases
Modying
reactions
Elongases
Desaturases
De-novo synthesis

14. Essential fatty acid pathway
OMEGA-6 family OMEGA-3 family
LINOLEIC ACID(LA)
EG. Soybean, Sunflower,
Corn,etc
ALPHA-LINOLENIC ACID(ALA)
Eg. Flaxseed,Hemp+Chia seed
GAMMA-LINOLENIC
ACID(GLA)
Eg. Evening primrose oil
+borage oil
EICOSAPENTANONIC ACI(EPA)
Eg. Fish oil
DOCOSAHEXAEONIC ACID(DHA)
Eg. Fish or Algae OilARACHIDONIC ACID (AA)
ANTI-INFLAMMATORY
PRODUCTS
PRO-INFLAMMATORY
PRODUCT
Our body converts
EPA to DHA
Our body converts
ALA to EPA
Our body converts
LA to GLA
Our body converts
GLA to AA

16. Combined graph of domestic production, import and
consumption of vegtable oil

17. • Oil cold-compressed from ripe olives
NUTRITIONAL BENEFITS:
• Lower risk of heart disease and breast cancer
• Reduce High blood pressure and stroke
• Lower cholesterol
USES:
• Most suitable for salad dressing,
drizzling .
• Not suitable for high heat cooking
FAT BREAKOUT:
• 78% Monounsaturated
• 8% Polyunsaturated
• 14% Saturated
Average smoke point:375 F

18. • Oil extracted from the crushed seeds of the canola plant
NUTRITIONAL BENEFITS:
• It has smallest amount of saturated fat
• It has the most heart-healthy ω-3 fats.
• Good source of vitamin E and K.
AVERAGE SMOKE POINT:
468 F
FAT BREAKOUT:
62% Monounsaturated
31% Polyunsaturated
7% Saturated
USES:
Excellent choice for sauteing, baking and frying.

19. • Oil extracted from the meat of mature coconuts.
NUTRITIONAL BENEFITS:
• Although the oil is mostly saturated fat,
it contains a type of fat that elevates
good HDL cholesterol
AVERAGE SMOKE POINT:
• 350 F
FAT BREAKOUT:
• 6% Monounsaturated
• 2% Polyunsaturated
• 92% Saturated
USES:
• Used for baking and low-heat sauteing

20. • Oil from the seeds of the safflower
NUTRITIONAL BENEFITS:
• Improve insulin sensitivity
• Good HDL cholesterol and l
ower C-reactive protein
AVERAGE SMOKE POINT:
• 510 F
FAT BREAKOUT:
• 75% Monounsaturated
• 13% Polyunsaturated
• 8% Saturated
USES:
• Good for stir-frying, sauteing and baking

21. • Oil extracted from soybeans.
NUTRITIONAL BENEFITS:
• Source of ω-3 fatty acid and ω-6 fatty acid
AVERAGE SMOKE POINT:
465 F
FAT BREAKOUT:
23% Monounsaturated
58% Polyunsaturated
16% Saturated
USES:
Appropriate for any cooking methods

22. • Oil extracted from the germ and inner husk of rice
NUTRITIONAL BENEFITS:
• Good source of vitamin E and
antioxidants
• Reducing blood pressure and
improve cholesterol levels
AVERAGE SMOKE POINT:
• 490 F
FAT BREAKOUT:
• 39% Monounsaturated
• 35% Polyunsaturated
• 20% Saturated
USES:
• High-heat sauteing, baking and salad dressing
• Needed less amount because of its thinner consistency

23. • Oil extracted from sunflower seed
NUTRITIONAL BENEFITS:
• High concentration of vitamin E
• Rich in ω-6 fats
AVERAGE SMOKE POINT:
• 478 F
FAT BREAKOUT:
• 45% Monounsaturated
• 40% Polyunsaturated
• 10% Saturated
USES:
• Deep frying chips and vegtables

24. • Oil extracted from peanuts
NUTRITIONAL BENEFITS:
Contain small amount of anti-cancer compound called resveratrol
Good source of vitamin E
AVERAGE SMOKE POINT:
450 F when refined
320 F when unrefined
FAT BREAKOUT:
48% Monounsatured
34% Polyunsaturated
18% Saturated
USES:
Unrefined peanut oil used for medium-heat cooking or salad dressing
Refined peanut used for frying,grilling,sauteing or roasting.

25. • Oil extracted from mustard seed
NUTRITIONAL BENEFITS:
o Promotes hair growth,
o protects infection
but it has high amount
of erucic acid ranging from 35-48%
AVERAGE SMOKE POINT:
• 480 F
USES:
• Good for deep frying purpose
but should not used solely as cooking oil

26. CASE STUDY-1
OBJECTIVE:
To identify the fatty acid composition of several vegtable oils and fats obtained from
the market in order to improve unerstanding of the oil quality, stability and
applicability for human nutrition

27. MATERIALS AND METHODS
•12 different varieties of vegetable fats and oils were used for the study
coconut fat, corn oil, linseed oil, palm kernel fat, olive oil, cotton seed
fat, soybean oil, sunflower seed oil, safflower seed oil, canola oil
variety1, canola variety 2 and paenut oil
•
•Fatty acid composition of the fats and oils was determined by methy
ester formation.
•Preparation of the FAMEs was carried out according to the modified
ISO method followed by gas chromatography

28. RESULTS AND DISCUSSION
SATURATED FATTY ACID COMPOSITION OF DIFFERENT TYPES VEGETABLE
OILS AND FATS %W/W

29. UNSATURATED FATTY ACID COMPOSITION OF DIFFERENT TYPES
OF VEGETABLE OILS AND FATS %w/w

30. CONTENT OFSFA,MUFA,PUFA AND P/S INDEX OF DIFFERENT TYPES OF
VEGETABLE OIL

31. Conclusion
• Canola oil (variety 2) and linseed contain linolenic acid (C18:3) ranged
from 44% ± 2.02 for canola oil to 47.5% ± 5.6 for linseed oil.
• Canola oil (variety 1) and olive oil showed the highest values of MUFA with
the predominant presence of oleic acid.
• Peanut, cotton and corn oils, showed higher content of unsaturated FA
(more than 75%) than saturated ones.
• The fatty acid composition of safflower and sunflower oil contains a
healthy mixture of all the types of saturated and unsaturated fatty acid In
consideration of total percentage of unsaturated FA (MUFA + PUFA),
sunflower oil appears superior.
• In respect of total percentage of essential FA (linoleic and linolenic),
soybean oil is superior. But on overall consideration, sunflower oil with the
highest percentage of MUFA and PUFA appeared to be suitable for mass
consumption

32. CASE STUDY-2
OBJECTIVE
To generate alternative transgenic plant sources of omega‐3 LC‐PUFAs, i.e.
eicosapentaenoic acid (20:5 n‐3, EPA) and docosahexaenoic acid (22:6 n‐3, DHA)

33. MATERIALS AND METHODS
• Two constructs containing cassettes of five or seven genes were used for plant
transformation.
• Transgenic C. sativa lines were generated as previously described with minor
modifications The designed vectors were transferred into Agrobacterium
tumefacians strain AGL1. C. sativa inflorescences were immersed in
the Agrobacterium suspension for 30 sec without applying any vacuum. Transgenic
seeds expressing the DHA pathway were identified by visual screening for DsRed
activity.
• Total fatty acids in seed batches were extracted and methylated .Methyl ester
derivatives of total fatty acids extracted were analysed by GC‐FID (flame ionization
detection) and the results were confirmed by GC‐MS.
• Lipids were extracted and seperated and were identified under UV light.
• Positional analysis of purified TAG and PC was performed.
• Lipids were extracted from C. sativa seed and analysed by ESI‐MS/MS.
• TAG profiling was done.

35. RESULTS AND DISCUSSION

37. Conclusion
• The mean levels of EPA found in these T2 lines ranged from 6.8 to 18.7% of total
fatty acids in mature seeds (mean 13.8%).
•The amount of oleic acid (18:1 n‐9, OA) decreased dramatically from 14.5% in the
untransformed control to 5.9% in transgenic C. sativa seeds expressing
the O. tauri Δ6‐desaturase.
•The levels of newly synthesized omega‐3 fatty acids were much higher than those of
omega‐6 acids, with an n‐3/n‐6 ratio of 9:1.
•The highest EPA value observed in an individual seed of RRes_EPA was 31% of total
fatty acids.
• The line accumulating the highest amount of DHA (named RRes_DHA) showed a
mean accumulation of 11% EPA and 8% DHA in its seeds.
•Further single‐seed analysis of the Rres DHA line revealed individual seeds that
accumulated up to 12% EPA and 14% DHA values very similar to those found in fish oil
(mean of 13% EPA and 13% DHA).

38. CONCLUSION

39. FUTURE PROSPECTS