This PPT intends to explore the different type of fatty acids, oils a, source along with their function in the welfare of the human.It also attempts to explore the essential oil, varieties along with their function.

1. ECONOMIC BOTANY
Sources of oils and fats : General description,
classification, their uses and health implications;
Groundnut, Coconut, Linseed, Soybean and
Mustard (Botanical name, family & uses). Essential
Oils: General account, uses and comparison with
fatty oils.
By
N. Sannigrahi, Associate Professor
Department of Botany
Nistarini College, Purulia ( W.B) India

2. INTERODUCTION
 Fats and oils are composed of molecules known as
triglycerides, which are esters composed of three fatty acid
units linked to glycerol. An increase in the percentage of
shorter-chain fatty acids and/or unsaturated fatty acids lowers
the melting point of a fat or oil. The hydrolysis of fats and oils
in the presence of a base makes soap and is known as
saponification. Double bonds present in unsaturated
triglycerides can be hydrogenated to convert oils (liquid) into
margarine (solid). The oxidation of fatty acids can form
compounds with disagreeable odors. This oxidation can be
minimized by the addition of antioxidants. Saturated fats
contain a high proportion of saturated fatty acids, while
unsaturated oils contain a high proportion of unsaturated fatty
acids. The high consumption of saturated fats is a factor, along
with the high consumption of cholesterol, in increased risks of
heart disease.

3. WHAT IS ?
 A triglyceride is called a fat if it is a solid at 25°C; it is called
an oil if it is a liquid at that temperature. These differences in
melting points reflect differences in the degree of unsaturation
and number of carbon atoms in the constituent fatty acids.
Triglycerides obtained from animal sources are usually solids,
while those of plant origin are generally oils. Therefore, we
commonly speak of animal fats and vegetable oils. pure fats
and oils are colorless, odorless, and tasteless. The characteristic
colors, odors, and flavors that we associate with some of them
are imparted by foreign substances that are lipid soluble and
have been absorbed by these lipids. For example, the yellow
color of butter is due to the presence of the pigment carotene;
the taste of butter comes from two compounds—diacetyl and 3-
hydroxy-2-butanone—produced by bacteria in the ripening
cream from which the butter is made.

4. IMPORTANT NATURAL FATTY ACIDS
 SATURATED:
 Short chain(C 4-8): Butyric acid ( Butter), Caproic acid
(Butter, Coconut), Caprylic acid ( Butter, Coconut)
 Medium chain(C 10-14): Capric Acid( Butter, Coconut),
Lauric acid( Butter, Coconut), Myristic acid (Butter,
vegetable oil)
 Long Chain(C 16-22): Palmitic acid (Most vegetable
oil), Stearic acid (Vegetable oil), Arachidic acid( Peanut)
 MONOUNSATURATED: (C 16:1-22:1)
 Oleic acid ( Olive oil, Canola oil), Erucic acid (Rape
seed, Canola oil)
 POLYUNSATURATED(C 18:2(n-3) onwards
 Linoleic acid (Safflower, Cotton, Soybean oil), Linolenic
acid( Soybean oil),

5. BIOLOGICAL FUNCTIONS OF FATS
 i. Food material-Lipids provide food with high calorific value
(9.3 Kcal/gm)
 ii. Food reserve- Insoluble in aqueous solutions and stored
readily as food reserve
 iii. Structural Component- Important constituent of cell
membrane,
 iv. Heat insulation-High insulating capacity enables the polar
animals to get rid off from cold temperature,
 v. Fatty acid absorption- Phospholipids plays an important role
in absorption and transportation of fatty acids,
 vi. Hormone synthesis- Sex hormones , adenocorticoids, cholic
acids and Vitamin D synthesized from cholesterol, a steroidal
lipid,
 vii. Vitamin carriers- Vitamin A, D & E are carried by fat

6. COMMON OIL YEILDING PLANTS
Common
Name
Botanical
Name
Family Used Part Uses
Groundnu
t
Arachis hypogea Fabaceae Seed Vegetable oil,
Coconut Cocos nucifera Aracaceae Endosperm of
seed
Edible oil,
Hair oil,
Shampoo,
cosmetics
Linseed Linum
usitatissimum
L.
Linaceae Seed Soft soap,
solvents,
manufacture
of linoleum
and oil cloth
Soybean Glycine max L. Fabaceae Seed Edible oil
Mustard Brassica nigra
(black), Brassica
hirta ( White)
Brassicaceae Seed Cooking, fuel
in lamps,
pickle
Sunflower
oil
Helianthus
annuus L.
Asteraceae Seed Good cooking
medium

7. SOME EDIBLE OIL
Common
name
Botanical
name
Family Used part Uses
Walnut oil Juglans regia
L.
Juglandaceae Old kernels Edible, painting
Safflower oil(
Kusum)
Carthamus
tinctorius L.
Asteraceae Seed Edible, soap,
paints, varnish
Cotton seed Gossypium
herbaceum L.
Malvaceae Seeds Cooking &
Vanaspati, soap
Corn oil Zea mays L. Poaceae Embryo Edible, Soaps,
paints
Sesame ( Til) Sesamum
indicum L.
Pedaliaceae Seed Edible for
cooking
Olive oil Olea europaea
L.
Oleaceae Food pulp Cooking
medicine
Palm oil Elaeis
guineensis
Jacq.
Arecaceae Nuts Soap,
margarine
Mahua oil Madhuca
indica L.
Sapotaceae Seed Laundry soap

8. GROUNDNUT
 Groundnut, Arachis hypogea ( Fabaceae) is a true
legume mostly found to grow in apple warm sunshine
and moderate rainfall zones, low and sandy, friable soils
with well fertilized spaces good for cultivation; Fruits are
removed, cleaned and polished, shelled, ; seeds are
crushed by hydraulic presses and expellers; oil content
40-50%.Rotation of crops done; groundnut may be erect,
runner type; mostly branches trail with soil surface bear
pods ; improved varieties VRI 1-1, RG-141,Somnath
ICGV-87160, ICGS-1, RSHY-1 etc.
 A non drying vegetable oil; golden yellowish a faint
agreeable oil; fatty acids are oleic acid(56%), linoleic
acid(25%), palmitic acid(6-12%) with phosphorous and
vitamin
 Nutritious, filtered refined oil, laxative, emollient,
protein rich supplement

9. GROUNDNUT WITH LEGUMES

10. COCONUT
 Coconut, Cocos nucifera belongs to Aracaceae
distributed in the tropical region; Several places of
growing region like India, Srilanka, Philippines, West
indies etc; Two varieties-dwarf varieties start blooming
four years after planting whereas tall varieties for large
scale production; Seedlings are transplanted with healthy
one; manure and preventive measures for infection;
potash with manure to yield better quantity;
 Used for hair oil; edible in some areas; manufacture of
shampoos, shaving cream; preparation of food products;
green husk for coir.
 High Yielding varieties are West coast
tall,Chandrakalpa,VPM-3,Kera Sagara, Chowghat Green
dwarf.

11. COCONUT TREE

12. LINSEED
 Linseed oil is extracted from Linum usitatizsimum L.
belongs to the family Linaceae; Annual cultivated herbs
with erect stem produces septicidal capsule; power
driven mills with the hydraulic pressures and expellers
are used to extract the oil; the seed of the plant is rolled
into meal before crushing and heated after moistening in
a steam jacketed tough fitted over expeller; Cold pressed
oil is golden yellow but hot pressed oil is yellowish
brown; fresh oil is pale yellow color with pleasant taste.
 It contains 9-11% saturated fatty acids like Palmitic acid,
Stearic acid and 75-90% unsaturated fatty acids like
Linolenic acid & oleic acid.
 Commonly the plant is known Flax plant from which the
fibers are removed , used for the preparation of
lithographic inks printing with the oil, preparation of soft
soap, solvent for seasoning bobbins and other sport goods.

13. LINSEED

14. SOYABEAN
 Bhat or Bhatwar having botanical name, Glycine
max.(L.) Merr. Belongs to Fabaceae; oil is obtained from
seeds; Seeds are crushed followed by a number of
extraction procedure;
 Major fatty acids are Palmitic acid(16.0), Stearic acid
(18.0),Oleic acid (18:1), Linoleic acid (18:2), major
amino acids Phenylalanine, Methionine,Valine,
Isoleucine etc.Used in cooking; manufacture of candles,
varnishes, soap, paints, greases linoleum, rubber
substitutes, cleaning compounds, insecticides and
disinfectants, making adhesives, plastics, spreaders,
foaming solutions; oil cake has good percentage of
protein content used as cattle feed.
 Several high yielding varieties are used for cultivation
like JS 93-05,JS 96-60,NRC2, NRC37,MACS58,Durga,
Punjab1 etc.

15. SOYABEAN

16. VEGETABLE FATTY OILS
 Vegetable fatty oils are of four types-
 Vegetable fats-Fats are solid or semi-solid at ordinary
temperature, edible, used in soap and candle making; Palm oil,
coconut oil
 Drying oil-Harden into elastic film exposed to air; Linseed oil,
tungs oil( oil from seed of tung tree), walnut oil,
 Semi-drying oil-Semi drying oil but after longer exposure to
air, they become soft, solid films; Cotton seed oil, Corn oil,
sunflower oil, mustard oil etc,
 Non-drying oil- No solid films will occur even after exposure
to air, Olive oil, Castor oil belonging to class.
 Oils have diverse utilities staring from edible to messaging of
body and varnishes, polishes, cosmetics, fabrics, lubricants etc.

17. ESSENTIAL OIL
 Essential oil, probably the product of metabolism responsible
for aroma and flavor are also known as volatile oil. It possess
the antiseptic and bactericidal properties. The oil is secreted in
the plants and deposited in the intercellular spaces where oil is
developed due to breaking of cell wall.
 Sources: Near about 60 families like Asteraceae, Lawraceae,
Myrtaceae, Apiaceae, Lamiaceae bear aromatic plants
containing essential oil. Oil is also present in organs of fruits of
Citrus ( Rutaceae), flowers of Rose (Rosaceae), leaves of mint
( Lamiaceae), bark of Cinnamomus ( Lawraceae), slot of
Zinger (Zingiberaceae), bark of Cardamom( Zingiberaceae)
etc. In addition to those plants, many other plants also the
source of essential oil and these oil play a number of properties
including pollination, disposal of fruits and seeds aloing with
the uses of the consumers in general and human in particular
due to high marketing potential.

18. EXTRACTION
 Various methods of extraction of essential oils are addressed
from the tissues elements being the sources. The following
methods are administered:
 DISTILLATION-The ground material is placed in a container
and steamed. The oil is vaporized and passes into the condenser
together with steam. The oil is collected after cooling on the
cool surface , removed and filtered, followed by expression.
 EXPRESSION-Here, the pressure is applied. The force is
applied to collect the oil yields in Orange, Lemon etc.
 SOLVENTS-Two methods of solvents are used:
 ENFLEURAGE- Here, the extraction is carried at a normal
temperature where the glass plates are covered by cold fat.
The flowers of the plants are kept for several days, the fat
dissolves slowly and perfume materials from the flower

19. EXTRACTION
 material are absorbed.
 Maceration- The plant material is digested with hot oil
and the flowers may be broken up. The perfume
absorption is completed , treated with ethyl alcohol, oil is
dissolved out and the extract of the flowers are collected
for future disposal.
 USES
 To help in pollination
 To repel animals and parasites,
 Heating effect during transpiration is minimized,
 Hydrogen donor during Oxido-reduction process,
 Antiseptic substances and potential source of energy,
 Acts as fluids for wounds

20. CLASSIFICATION
 Essential oil can be classified under following categories:
 PERFUMES: Mostly fixed with volatile oil in less quantity
and placed in a close container as they undergoes deterioration
by oxidation.
Rose oil-Altar of rose,
 Geranium oil- Leaves of the different species of Geraniaceae
like Pelargonium sp.
 Orange blossom oil-Bitter orange
 Lemon grass oil-Leaves of Cymbopogon citratus( Poaceae)
 Lavender oil- Flowers of Lavender officinalis ( Laurace4ae)
 Jasmine- From the flowers of Jasminum spp ( Oleaceae),
 Sandal wood oil- Stem of Santalum album ( Santalaceae)
 Khus Khus oil-Roots of Vetiveria zizanoides ( Poaceae)

21. CLASSIFICATION
 MEDICINAL/INDUSTRY OIL
 The different type of oils are used for different
medicinal or industrial purposes as stated below:
 Camphor oil-Obtained from wood twigs and leaves of
Cinnamomum camphora L.(Lauraceae), used for
inflammations, rheumatic pains, muscular strains,
nervousness, hysteria etc,
 Peppermint oil- From Mentha pipertia L.( Lamiaceae),
used for flavoring, tooth paste, stomach disorder and
other diseases,
 Cedar wood oil- From Junipaerus virginiana
(Cupressaceae of gymnosperms),
 Cyprus oil- Cypers scariosus R. (Cyperaceae), used as
fixative by perfumers,
 Eucalyptus oil- Eucalyptus globosus Lobill (Myrtaceae) ,
used perfumery, germicidal preparations

22. ESSENTIAL OIL & FATTY OIL
 Essential oils are different from fatty oils as they can be
evaporated when they came in contact with air,
 Essential oils being tiny molecules after contact with air
possess a pleasant taste and strong aromatic odor. When
fats being large molecules break down, they yield fatty
acids and glycerol, usually develop rancid odor and taste.
 Essentials extracts from vegetative parts but fatty oils
from seed,
 Essential oil not involved in seed germination but fatty
oil does so,
 Essential oils consists rings and short chains but fatty
oils contain open & large chains

23. ESSENTIAL OIL & FATTY OIL
 Essential oil volatile and aromatic but fatty oils are non-
volatile and non-aromatic,
 Essential oils are bactericidal, antiviral. Antifungal and
anti-parasitic but fatty oils do not possess this attribute,
 Essential oil can pass through membrane, cell walls and
tissues but fatty oils being large can not invade this
pathways,
 Essential oils can circulate through plants and animals
tissues but fatty oils can not do so,
 Essential oil not greasy to touch but fatty oils greasy to
touch,
 Essential oils distilled from plants but fatty oils pressed
from seeds.

24. CONCLUSION
 Fats either visible or invisible (meat, nuts, seeds) play
very important role in biological world. Fats having high
melting point but fats having low melting point and
liquid in room temperature are called oils. It is used as
medium of cooking. It improves texture of foods,
smoothness along with the palatability. It also improves
the quality of the product. Besides the conventional oils,
number of non-conventional oils from mango kernel,
cleome Viscosa oil, Mesta oil, Terminelia bellarica,
Neem, rice bran, kapok and mahua oils are used for their
safety and nutritional evaluation. Some fat like substitute
are used as a replacement of traditional fat to reduce
calories .The food science is developing rapidly and
trying to reduce the consumption of fat as it may induce
the issues of cholesterol, a necessary poison.

25. THANKS FOR YOUR TIME
 This presentation has been made without any financial
interest, to enrich open source of information. The
presenter acknowledges the followings to develop this
PPT.
 Google for images
 Different websites for information
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 Economic Botany by Bhabananda Baruah
 Fundamentals of Biochemistry by Jain, Jain, Jain
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