“Biochemistry-I”

PHARM-317
Lecture 11
“Fatty Acids”

By: Dr. Majeedullah

Assistant Professor, Department of Pharmacy, KUST
Topic: Lipids

Discussion Outlines
 Fatty Acids

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fatty acids
 Fatty acids are long-chain hydrocarbons, containing a
carboxylic acid functional group, which is the reactive portion
of the molecule.

 The chain length ranges from 4 to 24 carbon atoms but

majority of them contain 16 to 18 carbon atoms.

 With exception of few, they contain even number of carbon

atoms.

 The naturally occurring saturated fatty acids below 8 carbons

in length are liquids at room temperature and are volatile.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fatty acids
 The fatty acids may be saturated (containing no double bond) or
unsaturated (containing one or more double bond).

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Nomenclature of fatty acids
 The most commonly used systematic nomenclature is naming the
fatty acid according to number of carbon atoms and the word –oic
acid being substituted for the final -e (Genevan system).

 Thus, saturated acids end in –anoic acid, e.g., octanoic acid, and
unsaturated acids (having double bonds) end with –enoic acid,
e.g., octadecenoic acid (oleic acid).

 They are represented by symbols which have two numbers; the

first represents the carbon atoms in the fatty acids while the
second shows the number of double bonds.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Nomenclature of fatty acids
 The second number should always be zero in case of saturated
fatty acids.

 Carbon atoms are numbered from the carboxyl carbon (carbon No.
1).

 The carbon atoms adjacent to the carboxyl carbon (Nos. 2, 3, and

4) are also known as the α, β, and γ carbons, respectively, and the
terminal methyl carbon is known as the ω or n-carbon.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Nomenclature of fatty acids
 Δ is usually used for indicating the number and position of the
double bonds; for example, Δ9 indicates a double bond between
carbons 9 and 10 of the fatty acid; ω9 indicates a double bond on
the ninth carbon counting from the ω- carbon.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Saturated fatty acids
 These are fatty acids which do not have any double bond in their
structure.

 The general chemical formula can be represented as CH3-(CH2)n

COOH, where n indicates the number of methylene (-CH2-)

groups

 Most abundant saturated fatty acids in human being are palmitic

acids and stearic acid.

 Other higher members of the series are known to occur,

particularly in waxes.
Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Sources of saturated fatty acids
Animal Products: Such as red meat, butter, cheese, and full-fat dairy
products.

Plant Oils: Some oils like coconut oil and palm oil are high in
saturated fats

 High intake of saturated fatty acids is linked to elevated LDL

cholesterol levels, increasing the risk of heart disease.

 The World Health Organization advises keeping saturated fat

intake below 10% of total energy consumption.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Saturated fatty acids
 The most important saturated fatty acids with their formula and
symbol are given below:
S. No. Common Name Formula Symbol Sources
1 Butyric acid C3H7COOH 4:0 Butter
Goat and Cow
2 Caproic acid C5H11COOH 6:0
milk
Palm oil, animal
3 Palmitic acid C15H31COOH 16:0
fats
Cocoa butter,
4 Stearic acid C17H35COOH 18:0 animal fats

5 Lignoceric acid C23H47COOH 24:0

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Unsaturated fatty acids
 These fatty acids are much more reactive than saturated
fatty acids.

 Unsaturated fatty acids contain one or more double bonds.

 The presence of double bonds introduces kinks or bends in

the hydrocarbon chain, preventing the molecules from
packing closely together.

 This results in unsaturated fats being liquid at room

temperature.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Unsaturated fatty acids
These fatty acids are much more reactive than saturated fatty
acids. Unsaturated fatty acids contain one or more double
bonds and may be:

1: Monounsaturated acids, containing one double bond. Most

abundant monounsaturated fatty acids in man are oleic acids
and palmito-oleic acids. These fatty acids are called monoenoic
acids.

2: Polyunsaturated acids, containing two or more double

bonds. These fatty acids are also called polyenoic fatty acids.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
S. Common
Formula Symbol Sources
No. Name
Palmito-oleic C15H29COO Nut and Fish
1 16:1 Δ9
acid H
C17H33COO olive oil and nuts
2 Oleic acid 18:1 Δ 9
H
C17H31COO
3 Linoleic acid 18:2 Δ9,12 Soybean & sunflower oil
H
α-Linolenic C17H29COO 18:3
4 Flaxseed oil, wulnuts
acid H Δ9,12,15
γ-Linolenic C17H29COO
5 18:3 Δ6,9,12
acid H
Arachidonic C19H31COO 20:4
6 Liver and egg yolk
acid H Δ5,8,11,14

Unsaturated Fatty acids

 Isomerism in unsaturated fatty acids
 In unsaturated fatty acids, the presence of a double bond can give
rise to ismerization. Fatty acids show two types of isomerism.

a: Geometric isomerism

b: Positional isomerism

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Isomerism in unsaturated fatty acids

a: Geometric Isomerism

 Unsaturated fatty acids have double bond in their structure.

 So freedom of rotation around the C=C double bond is prevented.

That is why; unsaturated fatty acids have cis or trans geometric
isomers.

 For example, 9-octadecenoic acid shows this type of isomerism. In

9-octadecenoic acid, if hydrogen atoms are on same side of the
double bond, it is cis- and called oleic acid (melting point 13 Ċ)

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 a: Geometric Isomerism

 If hydrogen atom is on the opposite sides of double bond then it is

called trans-, and called elaidic acid (melting point 45 Ċ).

 These both acids have different melting points as well as other

physical constants.

 The cis configuration in unsaturated fatty acids introduces a kink in

the chain, preventing tight packing and keeping them liquid at
room temperature. This structure is crucial for their biological
functions and maintaining membrane fluidity.

 Trans fatty acids occur during hydrogenation reactions

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
CIS/ Trans Oleic Acid
 b: Positional Isomerism
It occurs when the location of the double bonds varies within the
carbon chain while maintaining the same number of carbon atoms and
double bonds.

For example, an 18-carbon fatty acid with two double bonds can exist
as:

Linoleic Acid (C18:2): With double bonds at positions 9 and 12.

Gamma-Linolenic Acid (C18:3): With double bonds at positions 6, 9,

and 12.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Essential fatty acids
 The polyunsaturated fatty acids that cannot be produced by
the body but are important for health and growth are called
essential fatty acids.

 These fatty acids must be provided in diet.

 The three Essential Fatty acids are Linoleic acid, Alpha-

Linolenic acid and Arachidonic acid (Semi-essential).

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Types of Essential Fatty Acids
Omega-3 Fatty Acids

Alpha-linolenic acid (ALA): A plant-based omega-3 fatty acid found in

flaxseeds, chia seeds, walnuts, canola oil. (Essentail FA)

Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA): Long-

chain omega-3 fatty acids primarily found in fatty fish such as salmon

Omega-6 Fatty Acids:

Linoleic acid (LA): The primary omega-6 fatty acid found in vegetable
oils such as sunflower, corn and soybean oil. (Essentail FA)
Note: Other derivatives include arachidonic acid (AA), which is
synthesized from linoleic acid and plays a role in inflammatory
responses.
Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Health Benefits of Essential Fatty Acids
Cell Membrane Integrity

EFAs are integral components of phospholipids that make up cell

membranes, influencing fluidity and function.

Eicosanoid Production

Both omega-3 and omega-6 fatty acids serve as precursors to eicosanoids

(hormone-like substances) that regulate various physiological processes
including inflammation, blood pressure and immune responses. Omega-3-
derived eicosanoids generally promote anti-inflammatory effects, while
those derived from omega-6 can enhance inflammatory responses.
Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Health Benefits of Essential Fatty Acids
Heart Health

Omega-3 fatty acids are particularly known for their cardiovascular

benefits, including lowering triglycerides, reducing blood pressure and
decreasing the risk of heart disease.

Cognitive Function

DHA is critical for brain health and development; it is particularly

important during pregnancy and early childhood.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
Eicosanoids
Eicosanoids are biologically active lipid derivatives primarily derived from
arachidonic acid
Types
Prostaglandins has role in inflammation, smooth muscle contraction, and
regulation of blood flow
Thromboxanes TXA2 promotes platelet aggregation and vasoconstriction
Leukotrienes They are primarily involved in inflammatory responses and allergic
reactions, such as asthma.
Lipoxins are involved in resolving inflammation and promoting tissue repair.
Synthesis of Eicosanoids
Eicosanoids are synthesized from arachidonic acid, which is released
from membrane phospholipids by the action of phospholipase A2. The
synthesis pathways include:
Cyclooxygenase Pathway
Involves the conversion of arachidonic acid to prostaglandin H2 through
cyclooxygenase enzymes (COX-1 and COX-2), leading to the production
of prostaglandins and thromboxanes.
Lipoxygenase Pathway
Involves the conversion of arachidonic acid to leukotrienes via
lipoxygenase enzymes.
 Physical properties of fatty acids

a: Melting point

 The melting points of saturates fatty acids increases with

increase in their chain length ((lesser effect) e.g. It is 8 Ċ for
butyric acid, 62 Ċ for palmitic acid and 70 Ċ for stearic acid.

 The melting points of unsaturated fatty acids decrease with

increase in their unsaturation (greater effect) e.g.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Name of Fatty No of double Melting point
acid bond
Oleic acid 1 14 Ċ

Linoleic acid 2 -5 Ċ

Linolenic acid 3 -10 Ċ

Arachidonic acid 4 -50 Ċ

 The hydrocarbon chains in saturated acids are flexible and uniform in shape, allowing them to
nestle together. By contrast, the carbon chains in unsaturated acids have rigid kinks wherever they
contain cis double bonds. The kinks make it difficult for such chains to fit next to each other in the
orderly fashion necessary to form a solid.
 Physical properties of fatty acids

Melting Point
o Higher the degree of saturation and higher the chain length then
higher will be their melting point.
o Vegetable oils like cotton seed oil, corn oil, soya been oil etc.
have excess of unsaturated fatty acid and are liquid at room
temperature.
o On hydrogenation under pressure and in the presence of nickel,
oil becomes saturated and their melting point increase as a
result they become solidified (banaspati).

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 b: Polymorphism

 The higher fatty acids can exist in two or three crystalline forms
depending upon the temperature and solvent of crystallization.

c: Solubility

 Acetic acid and butyric acid are very soluble in water.

 But the acids higher than C6 are only slightly soluble in water.

 Solubility of fatty acids decreases with increase in chain length

and increase with increase in temperature.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 d: Boiling point

 Boiling point of the saturated fatty acids increase with increase in

their chain length.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Chemical properties of fatty acids
1. Formation of salts (Soaps)

o The fatty acids form salts with alkali metals and alkaline earth
metals.

o Salts of Na, K, Ca, and Mg are soaps.

o The Na and K salts are soluble in water while Ca and Mg salts are
insoluble in water.

o K salts are too much soluble and can’t form cake soap and are
thus used in liquid state.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Chemical properties of fatty acids
Formation of detergents

o Reduction of carboxyl group of fatty acids yields alkyl alcohols.

o These alcohols can be sulphated or sulphonated to form alkyl

sulphates or sulphonates which act as detergents.

o In contrast to soaps, detergents are stable in acidic solutions and

do not form insoluble salts with Ca or Mg and can be used for
washing clothes in hard water.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Chemical properties of fatty acids
Formation of detergents

o Due to the efficient wetting and emulsification properties, the

detergents are good cleansers.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Chemical properties of fatty acids
3. Formation of esters

Fatty acids form ester by reaction with alcohols e.g. formation of

triacylglycerol.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Chemical properties of fatty acids
4. Formation of eicosanoids (signaling molecules)

 The polyunsaturated 20 carbon containing fatty acids yield

important compounds including prostaglandins (regulate the
contraction and relaxation of smooth muscles), prostacyclins
(help in blood clotting), thromboxanes (help in blood
clotting), leukotrienes (anti-inflammatory, anti-allergic) and
lipoxins (anti-inflammatory) which have important
physiological roles.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Chemical properties of fatty acids
Special reactions of unsaturated fatty acids
Hydrogenation

o Hydrogenation results in the formation of saturated fatty acids

by the addition of H at double bonds.
Halogenation
o The halogens can be added to the double bond of fatty acids.
The degree of halogenations is a good index of degree of
unsaturation of fatty acids.
Oxidation

o Unsaturated fatty acids can be more easily oxidized than the

saturated fatty acids.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
 These are the esters of fatty acids with glycerol and are most
common and widespread class of lipids in nature.

 These are abundant in nuts, seeds, and fat depots of animals.

 Triglycerides are the storage form of lipids.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
a: Physical properties of fats

 Lower specific gravity than water

 Melting point depends on the constituent fatty acids, greater

the amount of unsaturated fatty acids in the fat molecule,
lower will be their melting point.

 Pure fats are colorless, odorless and tasteless.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
Hydrolysis

 When fats are heated with water at high temperature and

pressure then they undergo hydrolysis.

 The hydrolysis of the dietary fats is usually carried out by the

enzyme lipase which is present in the pancreatic juice.

O H2C O C R1 H2C OH R1 COOH

R2 C O C H O + 3H2O HO C H + R2 COOH

H2C O C R3 H2C OH R3 COOH

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
2. Saponification and saponification number

 The fats are decomposed into glycerol and salts of constituent

fatty acids (soaps) by boiling with strong alkalies like NaOH.

 The saponification number is defined as milligram of KOH

required to neutralize the fatty acids released from 1 gram of
fat.

 It provides a measure of the average molecular weight (chain

length) of the fatty acids in the fat.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
2. Saponification and saponification number

 Fats containing short chain fatty acids have higher

saponification number than those containing long chain fatty
acids (for a given weight of fat, there are more TAGs present,
so more ester bonds).

 Fats with short-chain fatty acids have more ester bonds per
gram than those with long-chain fatty acids, requiring more
KOH for saponification, thus have higher saponification No.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
2. Saponification and saponification number

 Butterfat (e.g., butyric acid), have a higher saponification No.

(220–230 mg KOH/g).

 While olive oil (e.g., oleic acid), have a lower saponification

number (190–200 mg KOH/g).

Note: The S. No is significant as it provides insights into the

average M.wt of the fatty acids in fats and oils.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
Reaction due to unsaturation: iodine number

 The double bonds of unsaturated fatty acids in fats undergo

various reactions like hydrogenation, halogenations and
oxidation.

 The hydrogenation of the vegetable oil is carried out

commercially in order to obtain solidified fats.

 The degree of halogenations is a good indicator to measure

unsaturated fatty acids in fats.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
Reaction due to unsaturation: iodine number

 The number of grams of iodine which is absorbed by 100

gram of fat is called as iodine number.

 Excess of iodine monochloride (ICl) or (IBr) is added to the

fat/oil sample.

 The unreacted iodine is then determined by titration with a

standard sodium thiosulfate solution after reacting with
potassium iodide (KI), which releases free iodine.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
Reaction due to unsaturation: iodine number

 The greater the contents of unsaturated fatty acids in a fat,

the higher will be its iodine number.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
Reaction due to unsaturation: iodine number
Iodine number of some common
fats
Fat Iodine number
Coconut oil 6 to 10
Butter fat 26 to 28
Beef fat 35 to 42
Human fat 65 to 69
Olive oil 79 to 88
Cottonseed oil 103 to 111
Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
Rancidity

Rancidity refers to the process of degradation of fats and oils,

resulting in unpleasant odors and flavors. This phenomenon is
primarily caused by the oxidation of unsaturated fatty acids and can
significantly affect food quality and safety. Here are the key aspects
of rancidity.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols

Types of Rancidity

Oxidative Rancidity:

This occurs when unsaturated fats react with oxygen, leading to the
formation of peroxides, aldehydes, and ketones. These compounds
contribute to off-flavors and odors in food

Hydrolytic Rancidity:

This type arises from the hydrolysis of fats, often facilitated by

moisture or enzymes like lipase, resulting in free fatty acids and
glycerol that impart undesirable tastes
.
Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols

Types of Rancidity
Microbial Rancidity: Caused by microbial action, this form involves
bacteria producing enzymes that break down fats, leading to rancid
flavors
Enzymatic Rancidity: Similar to microbial rancidity, this occurs due
to the action of enzymes on fats, resulting in the formation of free
fatty acids
.
Photooxidative Rancidity: This type is triggered by exposure to
light, particularly UV light, which accelerates the oxidation process
Note: To prevent oxidation and extend the shelf life of oils, antioxidants like tocopherols
, BHA, and BHT can be used to neutralize free radicals. Additionally, agents like citric acid or EDTA bind metal ions to stop them from tri
ggering oxidation.

.
Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Fats or Neutral Fats or Triglycerides or Triglycerols
Chemical properties of fats
Rancidity

 This can be prevented by the addition of an antioxidant such as

vitamin E or vitamin C to foods.

 The hydrolytic type of the rancidity occur due to the slow

hydrolysis of fats which usually results in the liberation of short
chain fatty acids which have rancid odor and taste.

 Hydrolysis of fats may be accelerated by microbial

contamination which produces the enzyme lipase.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Importance of lipids
 Lipids are good source of energy and provide 9.1 Kcal/g of fats
utilized in the body.

 They also act as carrier for the fat-soluble vitamins and the
essential fatty acids present in the fat of natural foods.

 They also make the food more palatable and decrease its mass.

 The dietary lipids decrease the gastric motility and secretions

and have a high satiety value.

 Body fats provide contour to the body and also give anatomical
stability to the organs.
Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Importance of lipids
 Fat is stored in adipose tissue, It also serves as a thermal
insulator in the subcutaneous tissues and around certain
organs.

 Nonpolar lipids act as electrical insulators, allowing rapid

propagation of depolarization waves along myelinated nerves.

 Lipoproteins are important cellular constituents, occurring both

in the cell membrane and in the mitochondria, and serving also
as the means of transporting lipids in the blood.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Importance of lipids
Presence of lipids like cholesterol in the skin makes it highly
resistant to the water-soluble substances and also to the action of
many chemical agents.
The lipids also help to prevent the evaporation of water from the
skin.
Knowledge of lipid biochemistry is necessary in understanding
many important biomedical areas, e.g., obesity, diabetes mellitus,
atherosclerosis, and nutrition and health.
Eicosanoids are lipids in nature. They formed from 20-carbon
polyunsaturated fatty acids and make up an important group of
physiologically and pharmacologically active compounds known as
prostaglandins, thromboxanes, leukotrienes, and lipoxins.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 Importance of lipids
 Phosphoacylglycerols are amphipathic lipids and have important
roles as major constituents of membranes and the outer layer of
lipoproteins.
 Glycolipids are also important constituents of nervous tissue
such as brain and the outer leaflet of the cell membrane.
 Cholesterol, an amphipathic lipid, is an important component of
membranes. It is the parent molecule from which all other
steroids in the body are synthesized including major hormones
such as the adrenocortical and sex hormones, vitamins D, and
bile acids.
 Peroxidation of lipids containing polyunsaturated fatty acids
leads to generation of free radicals that may damage tissues and
cause disease.

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
 THANK YOU

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
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www.rpi.edu/dept/bcbp/molbiochem/MBWeb/mb1/part2/lipid.htm&u
sg=___CH5-LqfpKY5CJvDz5A7xpqXC38=&h=168&w=252&sz=3&hl=en&s
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Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]
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Topic: β-Oxidation of Fatty Acids

Thank you …

Course: Biochemistry-II, PHARM-317 -- Instructor: Dr. Majeedullah, Assistant. Prof. Department of Pharmacy, KUST -- Email: [email protected]