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CHM4201:SPECIAL TOPIC IN
                          ORGANIC CHEMISTRY


   Triglycerides and Chemistry
           of Fatty acids
Group Members:

Nur Fatihah binti Abas (154120)
Faridah binti Sulaiman (154603)
Wan Fatihah Nasuha binti Wan Nor (154115)

Lecturer’s Name:

Prof. Mawardi Rahmadi
Learning outcomes:

1) To understand about fatty acid and triglycerides.

2) To know the physical and chemical properties of
   fatty acid and triglycerides.

3) To distinguish between fatty acid and triglycerides.
Fatty Acids
• Long straight-chain carboxylic acids
  ▫ no branching
• Most common chains range from 10–20 carbons in
  length
• Usually, an even number of carbons in the chain,
  including the carboxyl carbon
• Can be saturated or unsaturated, but usually no other
  functional groups present
  ▫ Any fatty acid that cannot be synthesized by the body
    is called an essential fatty acid
Structure of fatty acids
 • A fatty acid is nothing
   more than a long C-H
   chain with a carboxyl
   group (COOH) on the
   end.

 • The COOH gives it an
   acid property.

 • The 3….dots represent
   the chain is very long.
Physical Properties of Fatty Acids
• Solubility
>Longer chains
  • more hydrophobic, less soluble.
>Double bonds increase solubility.
• Melting points
  • Depend on chain length and saturation
  • Double bonds lead chain disorder and low melting
    temperature.
  • Unsaturated FAs are solids at Room Temperature.
Fatty Acids
  • The most common fatty acids.
            Carbon Atoms: Common            Melting Point
            Double Bonds  Name                   (°C)
            Satur ated Fatty Acids
              12:0               Lauric acid        44
Higher mp
              14:0               Myristic acid      58
              16:0               Palmitic acid      63
              18:0               Ste aric acid      70
              20:0               Arachidic acid     77
            Uns aturated Fatty Acids
Lower mp      16:1               Palmitoleic acid     1
              18:1               Oleic acid          16
              18:2               Linole ic acid      -5
              18:3               Linole nic acid    -11
              20:4               Arachidonic acid   -49
Types of fatty acids
The Length of     • long-chain
 the Carbon       • medium-chain
    Chain         • short-chain


The Degree of     • saturated
Unsaturation      • unsaturated


The Location of   • omega-3 fatty acid
 Double Bonds     • omega-6 fatty acid
The Length of the Carbon Chain

     Short-chain Fatty Acid
     (less than 6 carbons)



           Medium-chain Fatty Acid
           (6-10 carbons)




                  Long-chain Fatty Acid
                  (12 or more carbons)
Fatty acids and triglycerides
Saturated


The Degree of
Unsaturation
                                 Monounsaturated
                 Unsaturated
                 (cis or trans
                configuration)
                                 Polyunsaturated
Saturated and Unsaturated FAs

• Saturated FAs have no
  double bonds. (C-C)
  Double bonds lower the
  melting temperature

• Unsaturated FAs have at
  least one double bond
  (C=C) in one of the fatty
  acids
Saturated Fatty Acid
 All single bonds between carbons
Monounsaturated Fatty Acid




  One carbon-carbon double bond
Polyunsaturated Fatty Acid




  More than one carbon-carbon double bond
Structure
 • Stearic acid: a typical saturated fatty acid with
   18 carbons in the chain




 • Oleic acid: a typical unsaturated fatty acid with
   18 carbons in the chain
Cis-fatty acid:   H’s on same side of the double bond; fold into
                    U-like formation; naturally occurring.
Trans-fatty acid:     H’s on opposite side of double bond; more
                    linear; occur in partially hydrogenated foods
Fatty acids and triglycerides
Fatty acids and triglycerides
Location of Double Bonds
• Polyunsaturated fatty acid (PUFA) are identified by
  position of the double bond nearest the methyl end
  (CH3) of the carbon chain; this is described as a
  omega number.

• If PUFA has first double bond 3 carbons away from
  the methyl end => omega 3 FA

• 6 carbons from methyl end => omega 6 FA
Omega-3




Omega-6
Fatty Acid Nomenclature

 • Nomenclature reflects location of double
   bonds
 • Also used are common names (e.g: oleic,
   stearic, palmitic)
 • Linoleic is also known as 18:2 n-6
 • This means the FA is 18 carbons in length, has
   2 double bonds, the first of which is on the 6th
   carbon
 • Arachidonic => 20:4 n-6
Classification and Structure-Saturated Fatty Acids

    Common Name     Systematic Name      Formula
                                               O
    Butyric acid    n-butanoic        CH3(CH2)2C OH
                                               O
    Caproic acid    n-hexanoic        CH3(CH2)4C OH
                                               O
    Caprylic acid   n-octanoic        CH3(CH2)6C OH

                                               O
    Capric acid     n-decanoic        CH3(CH2)8C OH
                                                O
    Lauric acid     n-dodecanoic      CH3(CH2)10C OH
Common Name       Systematic Name       Formula
                                              O
Myristic acid     n-tetradecanoic   CH3(CH2)12C OH

                                              O
Palmitic acid     n-hexadecanoic    CH3(CH2)14C OH

                                              O
Stearic acid      n-octadecanoic    CH3(CH2)16C OH

                                              O
Arachidic acid    n-eicosanoic      CH3(CH2)18C OH
                                              O
Behenic acid      n-docosanoic      CH3(CH2)20C OH

                                              O
Lignoceric acid   n-tetracosanoic   CH3(CH2)22C OH
Naming for Unsaturated FAs

            10    9   8   7    6   5     4     3   2   1
                                                       O
   1         9
  C H3(C H2)7 HC CH C H2 CH2 CH2 CH2 C H2 CH2 C H2 C OH


                 Δ 9, 10 - Octadecenoic acid
                 9 - Octadecenoic acid
Common Name of Fatty Acids

  Common Name    Systematic Name

  Myristoleic   9-tetradecenoic acid

  Palmitoleic   9-hexadecenoic acid

  Oleic         9-octadecenoic acid

  Vaccenic      11-octadecenoic acid

  Erucic        13-docosenoic acid
Chemical Reactions of Fatty
Acids

 Esterification reacts fatty acids with alcohols to
 form esters and water
Fatty Acid Hydrolysis
• Acid Hydrolysis reverses esterification
  ▫ Fatty acids are produced from esters
Saponification
 • Saponification is the base-catalyzed hydrolysis of
   an ester
 • Products of the reaction are
   ▫ An alcohol
   ▫ An ionized salt which is a soap
      Soaps have a long uncharged hydrocarbon tail
      Also have a negatively charged carboxylate group at
       end
      Form micelles that dissolve oil and dirt particles
Reaction at the Double Bond

• Hydrogenation is an addition reaction
• Unsaturated fatty acids can be converted to
  saturated fatty acids
• Hydrogenation is used in the food industry

                                  O
    CH3 CH2 4CH CH CH2CH CH CH2 7 C OH
              2 H2, Ni
                       O
           CH3 CH2 16 C OH
Hydrogenation
Triglycerides

• An ester of glycerol with
  three fatty acids.
• Also known as
  triacylglycerols
• One type of lipid
  categorised as simple lipid.
Structure of Triglycerides
• Glycerides are lipid esters
• A triglyceride places fatty acid chains at each
  alcohol group of the glycerol

                O
           CH2O C R1
  Glycerol      O
  part
           CH O C R2                    Fatty acid
                O                       chains
           CH2O C R3
Glycerol

• Glycerol Always
  looks the same

• 3 C’s with 3 OH’s and
  everything else H’s.
Formation of Triglycerides
Fatty acids and triglycerides
Example of triglycerides
    ▫ Triglyceride derived from one molecule each of
      palmitic acid, oleic acid, and stearic acid, the three
      most abundant fatty acids in the biological world.


                                   O         p almitate (16:0)
        oleate (18:1)
                            O CH2 OC(CH2 ) 1 4 CH3
                                                     stearate (18:0)
CH3 ( CH2 ) 7 CH=CH(CH2 ) 7 COCH O
                              CH2 OC(CH2 ) 1 6 CH3
Physical properties of triglycerides
 • Physical properties depend on the fatty acid
   components.
   ▫ Melting point increases as the number of carbons in
     its hydrocarbon chains increases and as the number
     of double bonds decreases.
   ▫ Oils: Triglycerides rich in unsaturated fatty acids
     are generally liquid at room.
   ▫ Fats: Triglycerides rich in saturated fatty acids are
     generally semisolids or solids at room temperature.
Physical properties of triglycerides

  ▫ Hydrocarbon chains of saturated fatty acids can lie
    parallel with strong dispersion forces between their
    chains; they pack into well-ordered, compact
    crystalline forms and melt above room temperature.

  ▫ Because of the cis configuration of the double bonds in
    unsaturated fatty acids, their hydrocarbon chains have
    a less ordered structure and dispersion forces between
    them are weaker; these triglycerides have melting
    points below room temperature.
Chemical Properties

Triglycerides have typical ester and alkene chemical
properties as they are composed of these two groups:-

  ▫ Saponification: replace H with salt from a strong
    base
  ▫ Hydrolysis: produces the fatty acids and glycerol, a
    reverse of formation
  ▫ Hydrogenation: saturates the double bonds
Triglyceride Reactions
 • Triglycerides undergo three basic reactions
 • These reactions are identical to those studied in
   carboxylic acids

                      Triglyceride
     H2O, H+                           H2, Ni
                    NaOH
Glycerol
Fatty Acids                             More saturated
                  Glycerol              triglyceride
                  Fatty Acid Salts
Hydrolysis
Saponification
Hydrogenation
Fatty acids and triglycerides
Fatty acids and triglycerides
Fatty acids and triglycerides
What’s What?
 • Identify the glycerol
   molecule
 • The fatty acids
Fatty acids and triglycerides

More Related Content

Fatty acids and triglycerides

  • 1. CHM4201:SPECIAL TOPIC IN ORGANIC CHEMISTRY Triglycerides and Chemistry of Fatty acids Group Members: Nur Fatihah binti Abas (154120) Faridah binti Sulaiman (154603) Wan Fatihah Nasuha binti Wan Nor (154115) Lecturer’s Name: Prof. Mawardi Rahmadi
  • 2. Learning outcomes: 1) To understand about fatty acid and triglycerides. 2) To know the physical and chemical properties of fatty acid and triglycerides. 3) To distinguish between fatty acid and triglycerides.
  • 3. Fatty Acids • Long straight-chain carboxylic acids ▫ no branching • Most common chains range from 10–20 carbons in length • Usually, an even number of carbons in the chain, including the carboxyl carbon • Can be saturated or unsaturated, but usually no other functional groups present ▫ Any fatty acid that cannot be synthesized by the body is called an essential fatty acid
  • 4. Structure of fatty acids • A fatty acid is nothing more than a long C-H chain with a carboxyl group (COOH) on the end. • The COOH gives it an acid property. • The 3….dots represent the chain is very long.
  • 5. Physical Properties of Fatty Acids • Solubility >Longer chains • more hydrophobic, less soluble. >Double bonds increase solubility. • Melting points • Depend on chain length and saturation • Double bonds lead chain disorder and low melting temperature. • Unsaturated FAs are solids at Room Temperature.
  • 6. Fatty Acids • The most common fatty acids. Carbon Atoms: Common Melting Point Double Bonds Name (°C) Satur ated Fatty Acids 12:0 Lauric acid 44 Higher mp 14:0 Myristic acid 58 16:0 Palmitic acid 63 18:0 Ste aric acid 70 20:0 Arachidic acid 77 Uns aturated Fatty Acids Lower mp 16:1 Palmitoleic acid 1 18:1 Oleic acid 16 18:2 Linole ic acid -5 18:3 Linole nic acid -11 20:4 Arachidonic acid -49
  • 7. Types of fatty acids The Length of • long-chain the Carbon • medium-chain Chain • short-chain The Degree of • saturated Unsaturation • unsaturated The Location of • omega-3 fatty acid Double Bonds • omega-6 fatty acid
  • 8. The Length of the Carbon Chain Short-chain Fatty Acid (less than 6 carbons) Medium-chain Fatty Acid (6-10 carbons) Long-chain Fatty Acid (12 or more carbons)
  • 10. Saturated The Degree of Unsaturation Monounsaturated Unsaturated (cis or trans configuration) Polyunsaturated
  • 11. Saturated and Unsaturated FAs • Saturated FAs have no double bonds. (C-C) Double bonds lower the melting temperature • Unsaturated FAs have at least one double bond (C=C) in one of the fatty acids
  • 12. Saturated Fatty Acid  All single bonds between carbons
  • 13. Monounsaturated Fatty Acid One carbon-carbon double bond
  • 14. Polyunsaturated Fatty Acid More than one carbon-carbon double bond
  • 15. Structure • Stearic acid: a typical saturated fatty acid with 18 carbons in the chain • Oleic acid: a typical unsaturated fatty acid with 18 carbons in the chain
  • 16. Cis-fatty acid: H’s on same side of the double bond; fold into U-like formation; naturally occurring. Trans-fatty acid: H’s on opposite side of double bond; more linear; occur in partially hydrogenated foods
  • 19. Location of Double Bonds • Polyunsaturated fatty acid (PUFA) are identified by position of the double bond nearest the methyl end (CH3) of the carbon chain; this is described as a omega number. • If PUFA has first double bond 3 carbons away from the methyl end => omega 3 FA • 6 carbons from methyl end => omega 6 FA
  • 21. Fatty Acid Nomenclature • Nomenclature reflects location of double bonds • Also used are common names (e.g: oleic, stearic, palmitic) • Linoleic is also known as 18:2 n-6 • This means the FA is 18 carbons in length, has 2 double bonds, the first of which is on the 6th carbon • Arachidonic => 20:4 n-6
  • 22. Classification and Structure-Saturated Fatty Acids Common Name Systematic Name Formula O Butyric acid n-butanoic CH3(CH2)2C OH O Caproic acid n-hexanoic CH3(CH2)4C OH O Caprylic acid n-octanoic CH3(CH2)6C OH O Capric acid n-decanoic CH3(CH2)8C OH O Lauric acid n-dodecanoic CH3(CH2)10C OH
  • 23. Common Name Systematic Name Formula O Myristic acid n-tetradecanoic CH3(CH2)12C OH O Palmitic acid n-hexadecanoic CH3(CH2)14C OH O Stearic acid n-octadecanoic CH3(CH2)16C OH O Arachidic acid n-eicosanoic CH3(CH2)18C OH O Behenic acid n-docosanoic CH3(CH2)20C OH O Lignoceric acid n-tetracosanoic CH3(CH2)22C OH
  • 24. Naming for Unsaturated FAs 10 9 8 7 6 5 4 3 2 1 O 1 9 C H3(C H2)7 HC CH C H2 CH2 CH2 CH2 C H2 CH2 C H2 C OH Δ 9, 10 - Octadecenoic acid 9 - Octadecenoic acid
  • 25. Common Name of Fatty Acids Common Name Systematic Name Myristoleic 9-tetradecenoic acid Palmitoleic 9-hexadecenoic acid Oleic 9-octadecenoic acid Vaccenic 11-octadecenoic acid Erucic 13-docosenoic acid
  • 26. Chemical Reactions of Fatty Acids Esterification reacts fatty acids with alcohols to form esters and water
  • 27. Fatty Acid Hydrolysis • Acid Hydrolysis reverses esterification ▫ Fatty acids are produced from esters
  • 28. Saponification • Saponification is the base-catalyzed hydrolysis of an ester • Products of the reaction are ▫ An alcohol ▫ An ionized salt which is a soap  Soaps have a long uncharged hydrocarbon tail  Also have a negatively charged carboxylate group at end  Form micelles that dissolve oil and dirt particles
  • 29. Reaction at the Double Bond • Hydrogenation is an addition reaction • Unsaturated fatty acids can be converted to saturated fatty acids • Hydrogenation is used in the food industry O CH3 CH2 4CH CH CH2CH CH CH2 7 C OH 2 H2, Ni O CH3 CH2 16 C OH
  • 31. Triglycerides • An ester of glycerol with three fatty acids. • Also known as triacylglycerols • One type of lipid categorised as simple lipid.
  • 32. Structure of Triglycerides • Glycerides are lipid esters • A triglyceride places fatty acid chains at each alcohol group of the glycerol O CH2O C R1 Glycerol O part CH O C R2 Fatty acid O chains CH2O C R3
  • 33. Glycerol • Glycerol Always looks the same • 3 C’s with 3 OH’s and everything else H’s.
  • 36. Example of triglycerides ▫ Triglyceride derived from one molecule each of palmitic acid, oleic acid, and stearic acid, the three most abundant fatty acids in the biological world. O p almitate (16:0) oleate (18:1) O CH2 OC(CH2 ) 1 4 CH3 stearate (18:0) CH3 ( CH2 ) 7 CH=CH(CH2 ) 7 COCH O CH2 OC(CH2 ) 1 6 CH3
  • 37. Physical properties of triglycerides • Physical properties depend on the fatty acid components. ▫ Melting point increases as the number of carbons in its hydrocarbon chains increases and as the number of double bonds decreases. ▫ Oils: Triglycerides rich in unsaturated fatty acids are generally liquid at room. ▫ Fats: Triglycerides rich in saturated fatty acids are generally semisolids or solids at room temperature.
  • 38. Physical properties of triglycerides ▫ Hydrocarbon chains of saturated fatty acids can lie parallel with strong dispersion forces between their chains; they pack into well-ordered, compact crystalline forms and melt above room temperature. ▫ Because of the cis configuration of the double bonds in unsaturated fatty acids, their hydrocarbon chains have a less ordered structure and dispersion forces between them are weaker; these triglycerides have melting points below room temperature.
  • 39. Chemical Properties Triglycerides have typical ester and alkene chemical properties as they are composed of these two groups:- ▫ Saponification: replace H with salt from a strong base ▫ Hydrolysis: produces the fatty acids and glycerol, a reverse of formation ▫ Hydrogenation: saturates the double bonds
  • 40. Triglyceride Reactions • Triglycerides undergo three basic reactions • These reactions are identical to those studied in carboxylic acids Triglyceride H2O, H+ H2, Ni NaOH Glycerol Fatty Acids More saturated Glycerol triglyceride Fatty Acid Salts
  • 47. What’s What? • Identify the glycerol molecule • The fatty acids