LIPIDS2.pptx

7/28/2019 LIPIDS2.pptx

1/37

LIPIDS


2/37

- Fixed oils- Fats- Waxes Esters of long-chain fatty acids and alcohols

Chief difference: type of alcohol

Fixed oils & fats: glycerol combines with the fatty acids

Waxes: alcohol has a higher molecular weight


3/37

Fats & fixed oils: from either plants (olive oil, peanut oil) or animals

(lard)

Wax: from plant or animal origin

Expression process of separating fixed oils & fats from the crude

vegetable drugs

In Cold - virgin oil / cold -pressed oil In Heat- hot -pressed oil

Rendering / Extraction

process of separating fixed oils & fats from the crudeanimal drugs


4/37

Fixed oils and fats differ only as to melting point .

Fatty / Fixed oils Fats

Liquid at normaltemperature

Most vegetable oils

Except Cocoa Butter

Semisolid / solid at normaltemperature

Most animal fats

Except Cod Liver Oil


5/37

Tests that determine the identity,quality, and purity of Fixed Oils:

Acid value / Acid number The number of mg of KOH required to neutralize the

free fatty acids in 1g of the substance Saponification value

Indicates the number of mg of KOH requiredneutralize the free acids and saponify the esterscontained in 1g of the substance

Iodine number The number of g of I absorbed by 100g of the

substance indicates the degree of unsaturation


6/37

Animal fats

Separated from other tissues by rendering with steam, with / without pressure

The fat rises to the top as it is melted by heat and may be separated by DECANTATION

Further clarified through FILRATION and

BLEACHED WITH OZONE

Stearins often removed by CHILLING & FILTRATION


7/37

Seeds contain larger quantities of fats and oils than other

plant parts usual source of fixed oils

Cotton seedLinseed

Sesame seed

The glycerides of unsaturated fatty acids are LIQUID

The glycerides of saturated fatty acids of sufficientchain length are SOLID


8/37

Fixed oils

Classification based on their ability to absorb oxygenfrom the air: Drying oils Semidrying oils Non-drying oils

Oxygen saturates the double bonds to form oxides thatform hard films

The double bond in the unsaturated fatty acids also takeup hydrogen under proper conditions

HYDROGENATION of the liquid oils produces semisolidfats that are extensively used as cooking fats and

shortenings


9/37

May be HYDROGENATED by passing hydrogen, in thepresence of NICKEL or PALLADIUM, through the oilheated to 160C - 200C

The unsaturated glycerides are more or less converted tosaturated glycerides, which are solid at roomtemperature and stable

Sulfated / sulfonated oils Obtained by reacting SULFURIC ACID with the oil,

keeping the temperature down by CHILLING

The oil is then WASHED & NEUTRALIZED

If the oil contains an OLEFINIC LINKAGE, the acidmolecule adds onto the double bond, forming a sulfate of the fat

Have surfactant properties


10/37

Employed in pharmaceuticals: Emollient properties

Vehicles

Used in the manufacture of soaps

Used in the manufacture of paints and varnishes Drying oils Lubricants

Sodium morrhuate The sodium salts of fatty acids obtained from cod

liver oil

Used as sclerosing agent to obliterate varicose veins


11/37

Castor bean / castor oil seed

Botanical origin: Ricinus communis

Habitat: Indigenous to India

Seed Anatropous, elliptical-ovoid, somewhat compressed

from 8 18 mm in length and from 4 7.5 mm inthickness

Mottled grayish and brown Smooth Seed coat is thin and brittle

Endosperm is large, white and oily


12/37

Contain from 45% - 55% of fixed oil

About 20% of protein substancesglobulin, albumin, nucleoalbumin, glycoprotein & ricin ( toxiclecitin / hemagglutin )

Seed coat yields 10% of ash

Kernel yields about 3.5%

Ricin is not removed in the extraction of the castor oil but remains in the OIL CAKE Poisonous to cattle but not to poultry

Castor bean pomace Contains a powerful allergen that is in the nontoxic protein

polysaccharide fraction Causes allergic reactions to hypertensive people


13/37

Preparation: Passing the seeds through a decorticator, which has rollers

and sharp cutting edges Breaking the kernels but not injuring the testae Testae are separated by seives and compressed air and the

kernels are subjected to pressure Oil is steamed to destroy albumins

Filtered Bleached

cold -pressed oil separated by hydraulic pressure

Yields 60% Light colored, good grade

Remainder of the oil from the seeds is solvent extracted Yields a darker, lower grade oil


14/37

Castor oil A pale yellowish or almost colorless, transparent,

viscid liquid Has a faint, mild odor and a bland, characteristic taste

Composed of a mixture of triglycerides75% triricinoleinRemainder consists of diricinoleoglycerides with the 3 rd acyl group

Triricinolein is hydrolyzed by LIPASES in theduodenum to release ricinoleic acid, which exerts aCATHARTIC EFFECT


15/37

Use and dose:

Stimulant cathartic 15 60mL

Used as plasticizer in flexible colloidon Ricinoleic acid

Ingredient (0.7%) in a vaginal jelly For the restoration and maintenance of vaginal acidity

Commercial uses: Manufacture of soaps Lubricant for internal combustion engines

Hydrogenated castor oil Stiffening agent in some pharm. preparations


16/37

Olive oil / sweet oil

Botanical origin: Olea europaea Habitat:

Native in Palestine

Fruit Drupe Purple when ripe Used as a condiment

Virgin oil Obtained by gently pressing the peeled pulp free from

the endocarp


17/37

Virgin oil Obtained by gently pressing the peeled pulp free from the

endocarp

First grade of edible oil is pressed from the crushed pulp with less pressure

Second grade is pressed with more pressure

Pulp is mixed with hot water and is pressed again fortechnical oil or

The pulp is extracted with carbon disulfide to obtainsulfur olive oil of inferior quality

Refused olives that are allowed to ferment furnish a low grade tournant oil which contains large amount of fatty acids


18/37

Characteristics: pale yellow light greenish yellow, oily liquid slight but characteristic

bland to faintly acrid

Miscible with: ether, carbon disulfide and chloroform

Slightly soluble: alcohol

Specific gravity: 0.910 0.915 at 25 C

Chilling: olive oil tends to become cloudy

At 0 C:

forms a whitish granular mass


19/37

2 major types

Turkish variety 75% of oleic acid 10% of palmitic acid 9% of linoleic acid With lesser amounts of stearic, myristic,

hexadecenoic, and arachidic acids

Italian variety 65% of oleic acid 15% each of palmitic and linoleic acids and other

minor component acids


20/37

Uses:

Setting retardant for dental cements

In preparation or soaps, plasters and liniments

Demulcent

Emollient

Laxative

Nutrient Widely used as salad oil


21/37

Peanut oil Botanical origin:

Arachis hypogaea Characteristics:

Low annual herb with imparipinnate leaves Yellow papilionaceous flowers

Habitat:

Native in Brazil The fruit is not a true nut because the immature pod penetrates thesoil and ripens underground Contains 1-6 reddish brown seeds

For human consumption: Fruits are roasted, passed between rollers, then seeds are separated

Kernel 45% fixed oil 20% protein High content of thiamine Highly nutritious Used as food both whole and when ground into paste (PEANUT

BUTTER)


22/37

Peanut oil refined fixed oil obtained from the seed kernels of one

or more of the cultivated varieties of A. hypogaea Synonyms: Arachis oil

Characteristics: Colorless or a yellowish liquid with a slightly nutlike

odor and a bland taste Components:

Mixture of glycerides with component acidsOleic 50-65%Linoleic 18 30%Palmitic 8 10%Stearic, arachidic, behenic, lignoceric acids 10 12%


23/37

Uses: Pharmaceutic aid

Food oil principal use Lubricant Yields an excellent, firm, white soap Solvent for IM injections

Non drying no value in paints

Peanut oil cake

The residue following expression of the fixed oil Livestock food


24/37

Soybean oil

Botanical origin: Glycine soja important food and forage crop

Characteristics:

An annual with trifoliate, hairy leaves Pale blue to violet flowers Broad pods containing 2-5 seeds

Compressed, spheroidal or ellipsoidalNearly white to yellowish green or brownish black Contain about 35% carbohydrates, 50% proteinsubstance, 20% fixed oil and UREASE (enzyme)

Uses: Food in diabetes General food for humans and livestock


25/37

Soybean oil Refined fixed oil obtained from the seeds of soya plant

Oil is obtained by pressure Consists of a mixture of glycerides with component acidsLinoleic 50%Oleic 30%Linolenic 7%Saturated acids: palmitic & stearic 14%

Drying oil I value between 120 and 141 Not useful as a cooking oil

Uses: Ingredient in parenteral nutrients Source of LECITHIN

Ingredient in a number of products useful in controllingderanged lipid and cholesterol metabolism


26/37

Stigmasterol Obtained from the lipid fraction of soybeans Used as precursor for steroidal hormones Used extensively in the manufacture of varnishes, insulators and other

products

Partially hydrogenated soybean oil Ingredient in number of products for oral administration (balanced

dietary supplements)

Soybean cake The residue after pressing out the oil Has high value as livestock food contains large amount of protein and some oil 5% ash

PotassiumPhosphorus

Soybean meal The flour sifted from the decorticated, ground seed of G. soja deprived

of fat Use for the detection of UREA NITROGEN in blood serum


27/37

Cottonseed oil

Botanical origin Gossypium hirsutum Process

Ginning off the fibers Decorticated and cleaned of hulls Kernels are steamed and pressed about 1500 lb pressure Yields about 30% Oil:

Turbid

Reddish color Refined by:

FilteringDecolorizingwinter chilling removes the stearin


28/37

Characteristics: Pale yellow, oily liquid Odorless and bland taste

Consists of: Linoleic 45% Myristic 3% Oleic 30% Stearic 1% Palmitic 20% Arachidic 1%

Uses: Solvent for a number of injections Substitute for lard (hydrogenated) Manufacture of soap

Cottonseed cake Contain 0.6% of GOSSYPOL (toxic principle)Occurs in secretory cavities of the plant

Present in cold-pressed oil Removed by treatment with alkalies


29/37

Sesame oil Sesamum seed / sesame seed

Botanical origin: Sesamum indicum

Habitat:

India Native to southern Asia

Characteristics: Small, flattened, oval / ovate, smooth and shiny Whitish, yellow or reddish brown Sweet and oily Contain 45% - 55% of fixed oil, 22% protein (aleurone), 4% mucilage Nutritious and form an important food in India

Process: Expression


30/37

Sesame oil

Synonyms: Teel oil Benne oil

Characteristics: Pale yellow, oily liquid, almost odorless and bland tasting Consists of mixture of glycerides with component acids:

Oleic 43% Palmitic 43%Linoleic 43% Stearic 4%

Excellent stability due to SESAMOLPhenolic constituentProduced by hydrolysis of SESAMOLIN

Lignan present in the unsaponifiable fraction of the oil

Uses: Solvent for IM injections Nutritive Demulcent Laxative Emollient Effective synergist for pyrethrum insecticides (Sesamolin)


31/37

Almond oil

Sweet almond Bitter almond

Used as food Presence of amygdalin

After maceration, yields a volatile oil that is used as aflavoring agent

Not suitable to be used asfood


32/37

Botanical origin: Prunus amygdalus

Habitat: Native to Asia Minor, Iran and Syria

Characteristics (seed): Yellowish More/less porous, fibrous, and brittle endocarp Fixed oil: 45-50%

Synonyms: Expressed almond oil Sweet almond oil

Process: Expression of kernels

Consists of: Oleic 77% Palmitic 5% Linoleic 17% Myristic 1%

Uses: Emollient Ingredient in cosmetics


33/37

Persic oil

Botanical origin: Prunus armeniaca (apricot kernel oil) Prunus persica (peach kernel oil)

Synonyms:

Apricot kernel oil Peach kernel oil Prepared by:

Expression of kernels

Characteristics: Closely resembles expresses almond oil Uses:

Vehicle

Pharmaceutic necessity


34/37

Coconut oil Botanical origin:

Cocos nucifera Prepared by:

Expression or extraction from the seed kernel Consists of a mixture of glycerides

80-85% of the acids are saturated Semisolid at 20 C Major fatty acids

Lauric 50% Myristic 20% Saturated fatty acids

Caprylic acid Capric acid

The low molecular-weight acids give the oil a highsaponification value Uses:

Ingredients in balanced dietary supplements (oraladministration)

Yields quality soaps & shampoos


35/37

Safflower oil

Botanical origin: Catharmus tinctorius Components:

Acids are largely unsaturated Linoleic acid 75% Oleic acid 18% Mixture of saturated acids 6%

Uses: Emulsion containing 50% safflower oil

High-calorie dietary supplement Ingredients in balanced dietary supplements


36/37

Sunflower oil

Botanical origin: Helianthus annuus Components:

mixture of glycerides that are rich in unsaturated

acidsLinolenic acid 44-75%The higher percentages occurring in oils from seedsgrown in the cooler or northern temperate regions

Linoleic acid 66%Oleic acid 23%

Uses: Alternative to corn oil & safflower oil for culinary

purposes

Ingredient in specialty dietary supplements


37/37

Ethiodized oil injection

An iodine addition product of the ethyl ester of thefatty acids of poppy seed oil Contains not < 35.2% and not > 38.9% of organically

combined iodine

Decomposes: Air & sunlightTurns dark brown

Packaged in a sterile form

Uses: Diagnostic aid in hysterosalpingography &

lymphography

LIPIDS2.pptx

Documents

Transcript of LIPIDS2.pptx