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Questions and Answers
Which fatty acids are predominantly found in ruminant milk fats?
Which fatty acids are predominantly found in ruminant milk fats?
- Eicosapentaenoic and docosahexaenoic acids
- Linoleic and α-linolenic acids
- Butyric and capric acids
- Palmitic, oleic, and stearic acids (correct)
What characteristic defines marine oils compared to other fat sources?
What characteristic defines marine oils compared to other fat sources?
- Composed primarily of triglycerides
- Contains mainly medium chain fatty acids
- High in saturated fatty acids
- High in unsaturated fatty acids with long chains (correct)
What type of fatty acids are primarily found in fruit coat fats?
What type of fatty acids are primarily found in fruit coat fats?
- Branched chain fatty acids
- Eicosapentaenoic and docosahexaenoic acids
- Long chain saturated acids
- Palmitic, oleic, and sometimes linoleic acids (correct)
Which statement regarding triglycerides is accurate?
Which statement regarding triglycerides is accurate?
What is formed when one carbon atom of a triglyceride is esterified with a fatty acid?
What is formed when one carbon atom of a triglyceride is esterified with a fatty acid?
What is the primary reason for the unique properties of lipids?
What is the primary reason for the unique properties of lipids?
Which type of fatty acids is predominantly found in depot fats of higher land animals?
Which type of fatty acids is predominantly found in depot fats of higher land animals?
How does the degree of unsaturation affect fatty acids?
How does the degree of unsaturation affect fatty acids?
What percentage of lipid content is typical in storage tissues?
What percentage of lipid content is typical in storage tissues?
What role do lipids play in food applications?
What role do lipids play in food applications?
What structural form do the majority of lipids take in the body?
What structural form do the majority of lipids take in the body?
Which of these fatty acid compositions is characteristic of animal depot fats?
Which of these fatty acid compositions is characteristic of animal depot fats?
Why are some lipids used as solvents in food processing?
Why are some lipids used as solvents in food processing?
What is the primary function of phospholipids in the body?
What is the primary function of phospholipids in the body?
Which of the following statements about cholesterol is accurate?
Which of the following statements about cholesterol is accurate?
What causes the deterioration of flavor in fats and fatty foods?
What causes the deterioration of flavor in fats and fatty foods?
What factors can influence the rate of oxidation in lipids?
What factors can influence the rate of oxidation in lipids?
Which of the following is NOT a characteristic of unsaponifiable lipids?
Which of the following is NOT a characteristic of unsaponifiable lipids?
What name is given to the light-induced oxidation of lipids?
What name is given to the light-induced oxidation of lipids?
What type of lipid makes up only about 2 percent of dietary lipids?
What type of lipid makes up only about 2 percent of dietary lipids?
Which compound is primarily associated with the unsaponifiable fraction of lipids?
Which compound is primarily associated with the unsaponifiable fraction of lipids?
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Study Notes
Lipids Overview
- Lipids are hydrophobic compounds, distinct from carbohydrates and proteins due to their water insolubility.
- Predominantly consist of fatty acid derivatives called acyl lipids, often in ester form.
- Triglycerides (triacylglycerols) are stored in animal tissues and plants, typically at 15-20% lipid content.
- Essential in food for their melting properties and sensory contributions, providing mouthfeel, texture, and aroma.
Fatty Acid Classifications
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Saturated Fatty Acids:
- Composed of unbranched, straight chain molecules with an even number of carbon atoms.
- Higher melting points compared to unsaturated fats.
- Ratios of fatty acids influence the physical properties of fats and oils.
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Unsaturated Fatty Acids:
- Contain one or more double bonds, making them more vulnerable to rancidity.
- The degree of unsaturation impacts the susceptibility to lipid peroxidation.
Fatty Acid Composition
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Depot Fats:
- Found in higher land animals, mainly consist of palmitic, oleic, and stearic acids.
- Characterized by at least 70% fatty acids with 18 carbon atoms.
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Ruminant Milk Fats:
- Diverse fatty acid composition, featuring short-chain fatty acids alongside palmitic, oleic, and stearic acids.
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Marine Oils:
- Rich in long-chain unsaturated fatty acids (20 to 22 carbon atoms), including EPA and DHA.
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Fruit Coat Fats:
- Mainly composed of palmitic and oleic acids, sometimes including linoleic acids.
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Seed Fats:
- Characterized by low saturated fatty acid content, contain palmitic, oleic, linoleic, and linolenic acids.
Main Types of Lipids
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Triglycerides:
- Comprise over 95% of dietary lipids; found in foods like butter, cheese, and meats.
- Exist as solids (fats) or liquids (oils) at room temperature.
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Phospholipids:
- Make up about 2% of dietary lipids; contain both hydrophilic and lipophilic parts.
- Crucial for cell membrane structure and function.
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Unsaponifiables:
- Not convertible to soap; include sterols, terpenic alcohols, and hydrocarbons.
- Represent about 2% of oil content.
Sterols
- Major component of the unsaponifiable fraction, with cholesterol being the most well-known.
- Essential for cell membrane integrity and synthesis of hormones, vitamin D, and bile salts.
Autoxidation and Rancidity
- Autoxidation involves reactions at unsaturated bonds of lipids when exposed to oxygen.
- Leads to rancidity, which diminishes flavor and quality, making fats unsuitable for consumption.
Factors Affecting Oxidation
- Levels of oxygen, lipid unsaturation, presence of antioxidants/prooxidants, packaging materials, light exposure, and storage temperature are key factors influencing oxidation rates.
Photoxidation
- Also referred to as light-induced oxidation; arises from the reactivity of singlet oxygen (1O2).
- It can accelerate lipids' degradation and rancidity due to light exposure.
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