STUDY OF LIPIDS

Lipids are the substances of plant and animal origin comprises of oils, fats and waxes. Lipids are
the reserve food materials of plant and animal origen, they are insoluble in water , soluble in
organic solvents like ether, benzine and other organic solvents. But these are insoluble in water.
Chemically the lipids are glycerides of fatty acids. The lipids can separated from tissue of plant
and animals by means of expression and extraction, the bsic function of the lipids are they store
energy. Apart from this lipids carries food and medicinal application. Based on their physical
property , their source in tissue and chemical nature, lipids are classified into many groups which
are as fallows.

A) SIMPLE LIPIDS: oils, fats and waxes.

B) COMPOUND LIPIDS: paspholipids,glycolipids, and lipoprotein.

C) DERIVED LIPIDS.: a) Fatty acids-saturated fatty acids and unsaturated fatty acids

Unsaturated fatty acids: polyunsaturated and mono unsaturated fatty acids

b) Cholesterol.

OILS AND FATS:

The lipids which are liquid at all temperature called oils and lipids which are solid ad 16.5 degree
temperature are called oils. Generally oils are viscous, yellow in color,produced characteristic
odour, they are non volatile and cannot be distilled , they do have food value and can be
saponified,they turn rancid on storage due to free acidity. Chemically oils and fats are the ester s
of glycerol and fatty acids. Dpends up on their physical character and source the oils and fats are
classified as 1) vegitable oils and fats 2) Animals oils and fats.

Vegitable oils are grouped as 1) non drying oils ex:olive oil, almond oil,2)semidrying oils ex:castor
oil and mustars oil 3) drying oils: Linseed oil, walnut oil.

Animal oils are : cod liver oil, shark liver oil.

Animal fats: bone tallow,lard.

Plant fats :cocoa butter, kokum butter and coconut oil.

Physiologically the oils and fats are emollients and demulcents,

Chemistry of lipids
Chemical tests for identification oils and fats.
Fixed oils and fats can be confirmed by chemical tests for glycerine which isproduced by their
hydrolysis. The tests are,

1) using sodium hydroxide: Mix 1 ml1% of copper sulphate solution and 5 drops of fixed oils or
fat , add 5 drops of 10% sodium hydroxide solution, a clear blue solution is obtained which shows
glycerine is present, in the sample. cuprichydoxide is formed in the reaction does not precipitate
out as is soluble in glycerine.

2) using sodium hydrogen sulphate solution.: Take 5 drops of the sample in a test tube and add a
pinch of sodium hydrogen sulphate . pungent odour emanates from the tube indicating glycerine is
present in the sample , the pungent odour is due to the formation of acrolein.

ANALYSIS OF OILS AND FATS:

The properties of oila and fats vary along with the degree of unsaturation, average mol. Wt. and
also acidity from hydrolysis . A number of parameter are used for their analysis which are ncluded
under physical constants and chemical constants.

Physical constants includes viscosity, specific gravity, refractive index, solidification point, wt per
ml.meltingpont, boiling points ,optical rotation.

Under the group of chemical constants , conventionally the parameter like acid value, saponification
value, iodine values,esters values, hydroxyl values, Reichertmeissle value, polenski value,. Etc.
ACID VALUE: It is define as number of milligram of KOH is required to neutralise the free acids
present in one gram of sample of fat or oil, generally rancidity causes free acids liberation, hence
acid value is used as an indication of rancid test.

SAPONIFICATION VALUE: It is define as number of milligram of KOH is required to neutralise the

fatty acids resulting from complete hydrolysis of one rgam of of the sample of oil or fat.
Saponification value occurs in an invers e proportion to the average molecular wt. of fatty acids
present in the oil. This value is commonly applied for butter fat,coconut oil in which lower fatty
acids glycosides in high content.

ESTER VALUE: It isdefined as number of milligrams of KOH required to combine with fatty acids
which are present in glycerides from 1 gram of sample of oil or fat. Difference between
saponification and value and acid value is called esters values.

IODINE VALUE: It is defined as the weight of iodine absorbed by 100 parts by weight of the
sample of fat or oil, iodine value is a measure of the extent of unsaturation. Suceptabelity to
rancidity increase for the oil or fat having higher iodine value.

HYDROXYL VALUE: It is defined as number of milligram of KOH is required to neutralise the

acitic acid, capable of combining by acetylation with 1 gram of sample of fat or oil.

REICHERT MEISSLE VALUE: This value is a measure of volatile water soluble acid content of the
fat , It is define as number of milliliters N/10 KOH solution required to neutralise the volatile
water soluble fatty acids obtained by 5 gram of fat.

POLENSKI VALUE: It is defined as number of milliliters N/10KOH solution required to neutralise the
water insoluble steam distilled oil liberated by hydrolysis of 5 gram of fat.

EXTRACTION OF LIPIDS.
Extraction by expression.: For production of lipid oil now a days generally screw press are used in
place of hydraulic press. By pressing the tissue under screw press with continues operation with
higher pressure better yield of oil . The seed tissue containing oils are first subjected coking at 90
degree centigrade, which free the oil brushing the cell and subjected the tissue under screw
pressure, oil is separated and oil free tissue is called cake is rich in protein.is directed for
preparation of protein.

Extraction by using solvent: This process gives maximum content ie up to 95% of oil , the tissue
of oil seeds are treated with solvent like n-hexane at boiling point 65 degree C. filtered the
organic mark called micellais separated from oil, defatted meal is used as cattle feed.

The crude oil is obtained from this contain several contaminetants such as fatty acids, resins,
pigments,waxes, and sterols are removed by , first crude oil is subjected for degumming, where
mucilage content is removed and treat with NaOH results removal of free fatty acids, finally
fitered through the activated charcoal result removal of coloring matter , finally the oil is
biled ,cooled and filtered results removal of waxy content and unpleasant odor , finally refined oil
is obtained.