oli & fat Assignment no 3
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An OliAbdul Moiz Dota
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Vegetable Oils
Plant oils – mostly acylglycerides
Glycerol – 3-carbon “backbone”
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Vegetable Oils
Plant oils – mostly acylglycerides
Glycerol – 3-carbon “backbone”
Acyl groups – mostly fatty acids = chain of carbon atoms
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Triacylglyceride structure
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Vegetable Oils
Plant oils – mostly acylglycerides
Glycerol – 3-carbon “backbone”
Acyl groups – mostly fatty acids = chain of carbon atoms
Properties of acyl groups:
1. Length – longer = higher melting point
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Vegetable Oils
Plant oils – mostly acylglycerides
Glycerol – 3-carbon “backbone”
Acyl groups – mostly fatty acids = chain of carbon atoms
Properties of acyl groups:
1. Length – longer = higher melting point
2. Unsaturation – the presence of double-bonds between carbons
![Page 7: oli & fat Assignment no 3](https://reader036.fdocuments.net/reader036/viewer/2022062511/54be0bdf4a7959fb5b8b4580/html5/thumbnails/7.jpg)
Vegetable Oils
Plant oils – mostly acylglycerides
Glycerol – 3-carbon “backbone”
Acyl groups – mostly fatty acids = chain of carbon atoms
Properties of acyl groups:
1. Length – longer = higher melting point
2. Unsaturation – the presence of double-bonds between carbons
- monounsaturated = has 1 double bond
![Page 8: oli & fat Assignment no 3](https://reader036.fdocuments.net/reader036/viewer/2022062511/54be0bdf4a7959fb5b8b4580/html5/thumbnails/8.jpg)
Vegetable Oils
Plant oils – mostly acylglycerides
Glycerol – 3-carbon “backbone”
Acyl groups – mostly fatty acids = chain of carbon atoms
Properties of acyl groups:
1. Length – longer = higher melting point
2. Unsaturation – the presence of double-bonds between carbons
- monounsaturated = has 1 double bond
- polyunsaturated = has 2 or more double bonds
![Page 9: oli & fat Assignment no 3](https://reader036.fdocuments.net/reader036/viewer/2022062511/54be0bdf4a7959fb5b8b4580/html5/thumbnails/9.jpg)
Vegetable Oils
Plant oils – mostly acylglycerides
Glycerol – 3-carbon “backbone”
Acyl groups – mostly fatty acids = chain of carbon atoms
Properties of acyl groups:
1. Length – longer = higher melting point
2. Unsaturation – the presence of double-bonds between carbons
- monounsaturated = has 1 double bond
- polyunsaturated = has 2 or more double bonds
Double bonds generally lower melting point of compound
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Triacylglyceride structure
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Vegetable Oils – The Plant View
Why do plants produce oils?
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Vegetable Oils – The Plant View
Why do plants produce oils?
Answer: high energy content (caloric value) compact way to store energy
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Vegetable Oils – The Plant View
Why do plants produce oils?
Answer: high energy content (caloric value) compact way to store energy
Where do plants produce and store oils?
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Vegetable Oils – The Plant View
Why do plants produce oils?
Answer: high energy content (caloric value) compact way to store energy
Where do plants produce and store oils?
Answer: seeds, particularly endosperm or cotyledon(s)
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Vegetable Oils – The Human View
Why do people consume vegetable oils (and other fats)?
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Vegetable Oils – The Human View
Why do people consume vegetable oils (and other fats)?
Answer: high energy content – we retain a craving for fats that was an advantage for our ancestors at a time when it was difficult to obtain fats
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Vegetable Oils – The Human View
Why do people consume vegetable oils (and other fats)?
Answer: high energy content – we retain a craving for fats that was an advantage for our ancestors at a time when it was difficult to obtain fats
What has changed?
- widespread availability of fats/oils
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Vegetable Oils – The Human View
Why do people consume vegetable oils (and other fats)?
Answer: high energy content – we retain a craving for fats that was an advantage for our ancestors at a time when it was difficult to obtain fats
What has changed?
- widespread availability of fats/oils
- increase in human lifespan
Revealing health issues in high consumption of fats
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Acylglycerides – Health Issues – Consumption Increasing
World Consumption Projected to be up 16% - 1998-2001
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Acylglycerides – Health Issues – Consumption Increasing
World Consumption Projected to be up 12% - 2006-2011
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Acylglycerides – Health Issues
– 25% of deaths in U.S. due to heart disease (2007) - #1 cause
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Acylglycerides – Health Issues
– 25% of deaths in U.S. due to heart disease (2007) - #1 cause
– Correlation between blood cholesterol & heart disease
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Acylglycerides – Health Issues
– 25% of deaths in U.S. due to heart disease (2007) - #1 cause
– Correlation between blood cholesterol & heart disease
– Plants do not produce cholesterol
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Acylglycerides – Health Issues
– 25% of deaths in U.S. due to heart disease (2007) - #1 cause
– Correlation between blood cholesterol & heart disease
– Plants do not produce cholesterol
– Correlation – saturated dietary fats arterial plaque formation
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Acylglycerides – Health Issues
– 25% of deaths in U.S. due to heart disease (2007) - #1 cause
– Correlation between blood cholesterol & heart disease
– Plants do not produce cholesterol
– Correlation – saturated dietary fats arterial plaque formation
Conclusion: exchange saturated for unsaturated fats in foods
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Acylglycerides – Health Issues
– 25% of deaths in U.S. due to heart disease (2007) - #1 cause
– Correlation between blood cholesterol & heart disease
– Plants do not produce cholesterol
– Correlation – saturated dietary fats arterial plaque formation
Conclusion: exchange saturated for unsaturated fats in foods
Problem: polyunsaturated fats linked to production of free radicals, which are carcinogenic
Recommendation: mono-unsaturated fats appear best for health, based on currently available information
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Acylglycerides – Health Issues
– 25% of deaths in U.S. due to heart disease (2007) - #1 cause
– Correlation between blood cholesterol & heart disease
– Plants do not produce cholesterol
– Correlation – saturated dietary fats arterial plaque formation
Conclusion: exchange saturated for unsaturated fats in foods
Problem: polyunsaturated fats linked to production of free radicals, which are carcinogenic
Recommendation: mono-unsaturated fats appear best for health, based on currently available information
Problem: saturated fats “taste” better
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Trans Fats
Saturated fats (animal fats, tropical vegetable fats) link to heart disease
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Trans Fats
Saturated fats (animal fats, tropical vegetable fats) link to heart disease
Polyunsaturated fats vegetable oils, liquid at room temp.
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Trans Fats
Saturated fats (animal fats, tropical vegetable fats) link to heart disease
Polyunsaturated fats vegetable oils, liquid at room temp.
Hydrogenation – bubble hydrogen gas through vegetable oil, increases the saturation
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Trans Fats
Saturated fats (animal fats, tropical vegetable fats) link to heart disease
Polyunsaturated fats vegetable oils, liquid at room temp.
Hydrogenation – bubble hydrogen gas through vegetable oil, increases the saturation
Completely saturated hard, like wax – not useful
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Trans Fats
Saturated fats (animal fats, tropical vegetable fats) link to heart disease
Polyunsaturated fats vegetable oils, liquid at room temp.
Hydrogenation – bubble hydrogen gas through vegetable oil, increases the saturation
Completely saturated hard, like wax – not useful
Partial saturation creamy consistency, useful for spreads
also more chemically stable, longer shelf life
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Trans Fats
Saturated fats (animal fats, tropical vegetable fats) link to heart disease
Polyunsaturated fats vegetable oils, liquid at room temp.
Hydrogenation – bubble hydrogen gas through vegetable oil, increases the saturation
Completely saturated hard, like wax – not useful
Partial saturation creamy consistency, useful for spreads
also more chemically stable, longer shelf life
Problem – creates trans type of bonds – health problems
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Omega 3, Omega 6 fats
“Omega n” – refers to position of double bond relative to methyl end of fatty acid
Required in human diet – omega 3, omega 6 types
Associated with health benefits
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Extraction of Vegetable OilsBasic Approaches
I. Mechanical Extraction
- cold pressing means no heat applied
- hot pressing means external heart is applied
Note: screw press now widely used – allows continuous processing and separation of residual “cake”
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Extraction of Vegetable OilsBasic Approaches
I. Mechanical Extraction
- cold pressing means no heat applied
- hot pressing means external heart is applied
Note: screw press now widely used – allows continuous processing and separation of residual “cake”
II. Solvent Extraction
- organic solvent (e.g. hexane)
Notes: more efficient (less oil left behind) but requires processing because solvent must be removed
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Processing of Vegetable Oils
Refining: use alkali to remove free fatty acids
Degumming: extraction with water to remove mucilaginous material
Bleaching: removal of pigments that produce color
Deodorizing: removal of aromatic compounds through steam heating
Winterizing: removal of particles by precipation at low temperature + filtering
Hydrogenation: increasing the saturation of fatty acids (use hydrogen gas + catalyst) raise melting point
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Common Sources of Vegetable OilsPolyunsaturated
- linseed oil (Linum usitatissimum - seeds)
- tung oil (Aleurites fordii – seeds)
Unsaturated
- Safflower (Carthamus – 1-seeded fruits)
- soybean (Glycine max – seeds)
- sunflower (Helianthus annuus – 1-seeded fruits)
- corn oil (Zea mays – germ)
- sesame oil (Sesamum indicum – seeds)
- cottonseed oil (Gossypium – seeds)
- canola oil (Brassica – seeds)
Moderately saturated
- peanut oil (Arachis hypogaea – seeds)
- olive oil (Olea europea – fruit pulp)
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2005
2007
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Traditional Vegetable Oil PlantsLinseed Oil - Flax Sesame Oil
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Traditional Oil Crop - OliveCold Pressing of pulp after seeds removed
“extra-virgin” – first press, low oleic acid level – not processed further
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Traditional Oil Crop - OliveCold Pressing of pulp after seeds removed
“extra-virgin” – first press, low oleic acid level – not processed further
“virgin” – first press, higher acid level – not processed further
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Traditional Oil Crop - OliveCold Pressing of pulp after seeds removed
“extra-virgin” – first press, low oleic acid level – not processed further
“virgin” – first press, higher acid level – not processed further
“refined” – refining methods used odor/flavor altered
“pure” – mixture of refined and virgin oils
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Major Oil Crops - Palm
Vegetable fat – solid at room temp
Palm plantation - Thailand
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Major Oil Crops - Soybean
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Major Oil Crops - Sunflower
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Major Oil Crops - CanolaBrassica napus – “rapeseed” rape Canada: Canadian oil = Canola
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Vegetable Oils and Soaps
Hydrolysis of acylglyceride fatty acids + glycerol
Triacylglyceride + alkali (e.g. NaOH – lye) sodium salt of fatty acid + glycerol + water
Soap molecules connect oils with water
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Soaps versus DetergentsDetergents – formed from hydrocarbons, connected with sulfonic acid (SO3), a cation, or a non-ionic polar group
Detergents: less harsh than soaps (less strongly basic in pH)
Also their salts are more soluble than those of soap no “bathtub ring”
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Thursday Lecture – Medicinal Plants