Lipids-1

Summary

This video script delves into the world of lipids, highlighting their nonpolar nature and solubility in water. It distinguishes between saponifiable and non-saponifiable lipids, with a focus on the structure and properties of fatty acids, including saturated and unsaturated types. The lecture explains the saponification process, the role of enzymes, and the impact of hydrogenation on oils. It also touches on the health implications of trans fats formed during hydrogenation and the concept of auto-oxidation in unsaturated fatty acids.

Takeaways

• 🧪 Lipids are nonpolar and hydrophobic, meaning they do not mix well with water and are insoluble in it.
• 🔍 Lipids vary in structure and do not have a single main structural feature, unlike other biomolecules such as carbohydrates.
• 🍯 There are two main types of lipids: saponifiable and non-saponifiable, with saponifiable lipids containing fatty acids and non-saponifiable lipids not containing them.
• 🧼 Saponifiable lipids can be further divided into glycerol-containing lipids (like triglycerides and phospholipids) and non-glycerol-containing lipids (like sterols).
• 📚 The main component in saponification is the fatty acid, which can be either saturated or unsaturated, with the former being solid at room temperature and the latter being liquid.
• 🔑 The presence of double bonds in unsaturated fatty acids creates a kink in their structure, which affects their physical properties and interactions.
• 🥥 Saturated fatty acids are typically found in coconut oil, lauric acid, and palmitic acid, and are solid at room temperature.
• 🌱 Unsaturated fatty acids are liquid at room temperature and can be monounsaturated or polyunsaturated, with examples including linoleic acid (omega-3) and arachidonic acid (omega-6).
• 🧼 Saponification is a process where fats react with an alkali (like sodium hydroxide) to form soap, involving the breakdown of triglycerides into glycerol and fatty acids.
• 🍳 Auto-oxidation, also known as rancidity, is a process where unsaturated fatty acids in oils react with oxygen, leading to the formation of off-flavors and odors, and reducing the oil's quality.
• 🔬 Hydrogenation is a process used by manufacturers to increase the shelf life of oils by adding hydrogen to the double bonds in unsaturated fatty acids, converting them into saturated fatty acids and reducing the risk of rancidity.

Q & A

What are lipids and why are they nonpolar?

Lipids are a diverse group of organic compounds that include fats, waxes, sterols, fat-soluble vitamins, monoglycerides, diglycerides, triglycerides, and phospholipids. They are nonpolar because they are insoluble or immiscible with water, exhibiting hydrophobic properties.

How do lipids differ structurally from other biomolecules like carbohydrates?

Lipids do not have a main structural feature that groups them together, unlike carbohydrates which can be linked via glycosidic bonds. Lipids have varied structures and do not form polymers through permanent or covalent bonds.

What is the difference between lipophilic and lipophobic substances?

Lipophilic substances are hydrophobic, meaning they are soluble in fats and oils but not in water. Lipophobic substances, on the other hand, are hydrophilic, meaning they are soluble in water and tend to avoid fats and oils.

What are the two main categories of lipids based on their fatty acid content?

Lipids can be categorized into saponifiable and non-saponifiable lipids. Saponifiable lipids contain fatty acids and can be turned into soap and glycerol through saponification, while non-saponifiable lipids do not contain fatty acids and do not form soap upon reaction with alkali.

What is the significance of the terms 'saturated' and 'unsaturated' in the context of fatty acids?

Saturated fatty acids contain only single bonds between carbon atoms, while unsaturated fatty acids have one or more double bonds. The presence of double bonds in unsaturated fatty acids contributes to their liquid state at room temperature and is associated with health benefits.

Why are unsaturated fatty acids considered healthier than saturated ones?

Unsaturated fatty acids, particularly omega-3 and omega-6 fatty acids, are considered healthier because they can help lower bad cholesterol levels and have anti-inflammatory properties. They are typically found in plant oils and fish oils.

What is the process of saponification and how is it related to soap making?

Saponification is the chemical reaction between a lipid (specifically triglycerides) and an alkali (such as sodium hydroxide) to produce soap (the salt of the fatty acid) and glycerol. It is the basis for the production of soap from fats and oils.

What is auto-oxidation and how does it affect oils?

Auto-oxidation is a process where unsaturated fatty acids in oils react with oxygen, leading to the formation of off-flavors and odors, commonly known as rancidity. This process can degrade the quality and effectiveness of the oil for cooking and other uses.

What is hydrogenation and why is it used in the food industry?

Hydrogenation is a chemical process where hydrogen is added to unsaturated bonds in the presence of a catalyst, converting them into saturated bonds. It is used to increase the shelf life of oils and to produce solid fats for various food products. However, it can also lead to the formation of trans fats, which are associated with health risks.

What are the health implications of consuming trans fats?

Trans fats, which are formed during the hydrogenation process, have been linked to increased levels of LDL ('bad') cholesterol and decreased levels of HDL ('good') cholesterol, which can contribute to cardiovascular diseases and other health issues.

How can the melting point of a fatty acid be determined based on its structure?

The melting point of a fatty acid is influenced by the number of carbons and the saturation level. As the number of carbons increases and the saturation level decreases (more double bonds), the melting point generally decreases, making the fatty acid liquid at room temperature.

Outlines

00:00

🧪 Introduction to Lipids and Their Properties

This paragraph introduces the topic of lipids, emphasizing their nonpolar nature and their insolubility in water, which is a key characteristic. It explains the concepts of lipophilic (fat-loving) and lipophobic (fat-fearing) properties, equating them to hydrophobicity. The speaker clarifies that lipids, also known as fats, have diverse structures and do not form polymers like other biomolecules. The paragraph also distinguishes between saponifiable and non-saponifiable lipids, with the former containing fatty acids and the latter including fat-soluble vitamins and terpenoids. The summary highlights the fundamental properties of lipids and their classification based on the presence of fatty acids.

05:03

🧪 Saponification and the Chemistry of Lipids

The second paragraph delves into the process of saponification, a reaction involving lipids that contain fatty acids. It explains that saponifiable lipids can undergo this reaction, which is catalyzed by an enzyme, to form soap and fatty acids. The paragraph distinguishes between glycerol-containing lipids, which are esterified and thus saponifiable, and non-glycerol containing lipids, which are not. The summary provides an overview of the saponification process, the types of lipids involved, and the chemical structures that define their saponifiability.

10:04

🔬 Fatty Acids: Saturated and Unsaturated

This paragraph focuses on the structure and properties of fatty acids, which are the building blocks of saponifiable lipids. It differentiates between saturated fatty acids, which are solid at room temperature and lack double bonds, and unsaturated fatty acids, which contain one or more double bonds and are typically liquid at room temperature. The summary outlines the structural differences between saturated and unsaturated fatty acids, their physical states, and the implications of these structures on their melting points and health effects.

15:05

🔍 Omega Fatty Acids and Their Health Implications

The fourth paragraph discusses omega fatty acids, specifically omega-3 and omega-6, which are considered healthier fats. It explains the nomenclature of these acids based on the position of the double bonds from the methyl end (omega end) and the carboxylic acid end (alpha end). The summary highlights the importance of omega fatty acids in a healthy diet and their role in various biochemical processes within the body.

20:07

🛠️ Industrial Processes Affecting Lipids: Hydrogenation and Autoxidation

The final paragraph addresses industrial processes that alter lipids, such as hydrogenation, which converts unsaturated fatty acids into saturated ones by adding hydrogen, thereby increasing the shelf life of oils. It also touches on the formation of trans fats, which are associated with health risks like cardiovascular diseases. Additionally, the paragraph explains autoxidation, a process that leads to the rancidity of oils due to the presence of double bonds. The summary provides insights into how these processes impact the quality and healthiness of lipids in food products.

Keywords

💡Lipids

Lipids are a broad group of organic compounds that are nonpolar and insoluble in water, making them hydrophobic. They are the main theme of the video, as the script delves into their properties, types, and functions. In the script, lipids are discussed as a diverse group of molecules that include fats and are characterized by their varied structures and lack of polymeric forms.

💡Lipophilic

Lipophilic refers to the affinity of a substance for lipids or fats, indicating that it is attracted to or soluble in oils and nonpolar solvents. The term is used in the script to describe the property of lipids that makes them water-repellent or hydrophobic, which is a key aspect of their behavior in biological systems and their interaction with other molecules.

💡Hydrophobic

Hydrophobicity is the property of a molecule that is repelled from water, typically due to the molecule's nonpolar nature. In the script, it is mentioned that lipids are hydrophobic, meaning they do not dissolve well in water, which is a fundamental characteristic that influences their solubility and interactions in biological contexts.

💡Saponifiable Lipids

Saponifiable lipids are those that can be converted into soap through a process called saponification. The script explains that these lipids contain a fatty acid component, which is crucial for the soap-making process. The term is used to distinguish lipids that can undergo this reaction from those that cannot.

💡Non-Saponifiable Lipids

Non-saponifiable lipids are lipids that do not contain fatty acids and therefore cannot be turned into soap through saponification. The script mentions examples such as fat-soluble vitamins and terpenoids, which do not have the capacity to undergo the saponification process due to the absence of a fatty acid component.

💡Glycerol

Glycerol, also known as glycerin, is a simple polyol compound that is part of the backbone of many lipids, particularly triglycerides. In the script, glycerol is mentioned in the context of glycerol-containing lipids, which are esterified lipids that can undergo saponification to form soap and glycerol.

💡Fatty Acids

Fatty acids are carboxylic acids with long aliphatic chains that are either saturated or unsaturated. They are a key component of many lipids, as discussed in the script, and are involved in various biological processes, including energy storage and cell membrane structure. The script differentiates between saturated and unsaturated fatty acids and discusses their properties and examples.

💡Saturated Fatty Acids

Saturated fatty acids are fatty acids without any double bonds between carbon atoms, resulting in a straight chain structure. The script explains that these acids are typically solid at room temperature and are associated with higher melting points. Examples given in the script include lauric acid and palmitic acid, which are found in coconut oil and palm oil, respectively.

💡Unsaturated Fatty Acids

Unsaturated fatty acids contain one or more double bonds in their hydrocarbon chain, leading to a bent or kinked structure. The script discusses how the presence of double bonds affects the fluidity of the fatty acids at room temperature and their health implications. Examples such as linoleic acid (omega-3) and arachidonic acid (omega-6) are provided, highlighting their importance in human nutrition.

💡Saponification

Saponification is the chemical process of converting lipids into soap and glycerol, typically involving a reaction with an alkali such as sodium hydroxide. The script describes this process in detail, explaining how the lipophilic and hydrophilic properties of the soap molecules allow for the cleaning of oily residues.

💡Autoxidation

Autoxidation refers to the process where unsaturated fats and oils undergo oxidative degradation, leading to the formation of off-flavors and odors, commonly known as rancidity. The script mentions autoxidation as a process that can affect the quality of cooking oils, especially those with a high content of unsaturated fatty acids.

💡Hydrogenation

Hydrogenation is an industrial process where hydrogen is added to unsaturated fats, converting double bonds into single bonds. The script discusses hydrogenation as a method to increase the shelf life of oils by reducing their tendency to undergo autoxidation. However, it also mentions the formation of trans fats, which have been linked to cardiovascular health risks.

Highlights

Lipids are nonpolar and hydrophobic, making them insoluble in water.

Lipophilic and hydrophobic properties are equivalent, indicating a substance's affinity for fats and oils.

Lipids, also known as fats, have diverse structures and do not form polymers.

Lipids differ from carbohydrates in that they do not form polymers through covalent bonds.

Lipids can be categorized into saponifiable and non-saponifiable based on the presence of fatty acids.

Saponifiable lipids are further divided into glycerol-containing and non-glycerol-containing lipids.

Examples of non-saponifiable lipids include fat-soluble vitamins and terpenoids.

Saponification is a process where lipids react with a base to form soap and glycerol.

Fatty acids, a key component in saponification, can be saturated or unsaturated.

Saturated fatty acids are solid at room temperature and have a straight chain structure.

Unsaturated fatty acids are liquid at room temperature and contain one or more double bonds.

The presence of double bonds in unsaturated fatty acids leads to a bent configuration and lower melting points.

Autoxidation, or rancidity, is the process where unsaturated fatty acids oxidize, leading to spoilage.

Hydrogenation is a process used to convert unsaturated fatty acids into saturated ones, extending shelf life.

Trans fats, a byproduct of hydrogenation, are associated with increased cardiovascular risk.

Health-conscious individuals should avoid foods high in trans fats for reduced health risks.

Transcripts

a good day everyone so I will be

and I will be discussing lipids so this

is part one of our

um lipids discussion so the part two is

already the link is already posted also

in our

um

canvas account so it's another video

Okay so

and we already know what are lipids and

we have idea of um what is liquid so now

we will talk more in detail about

um lipic

okay so all our lipids are nonpolar

so they are also soluble or immiscible

with water

and anything lipophilic

if we could consider it as a hydrophobic

State there no or a water fairing

okay also if anything lipophilic

is equals to A hydrophobic

when you say lipophilic it's the same

principle with hydrophobic

so they are water period so the other

way around

lipophobic

if

labor phobic is theme or automatically

the same when you say hydrophilic which

is they love water

so all our lipids are we also known as

our lipids as our fat

so they vary their structure and they

have no polymeric forms

so when you see varied in structure

um lipids cannot group lipids into one

main structural feature

and they are also different to one

another

and they remain individual forces

because we don't actually say lipids

polymerized by a permanent or covalent

bond unlike other biomolecules like

carbohydrate which can be linked via our

Alpha glycosidic Bond

so our life of silica nut because as if

they are plasma and they have lipophilic

and lipophobic head so mostly our lipids

are stuck so in fact formation either on

your screen

so most hourly pays

into effect formation making them hard

to penetrate so no no band no unlike our

carbohydrated we discussed before that

carbohydrates are connected no via a

glycopic bonds however our lipids don't

have that um property don't have that

picture uh they just stuck with each

other you know making themselves bulky

so

um the functions will go to the

lipophilic lipophobic functionality

um properly

okay so these are the current mind maps

or concept Maps let me talk of our

meeting so there are two types of lead

paint so a lipid contains a fatty acid

okay so um a fatty acid

um It's usually the representation of

our lipid or our rco

so if a fatty acid if a lipid is a fatty

acid containing it is called

saponifiable see if our fatty acid does

not if our lipids only contains does not

contain a fatty acid it is

non-saponifiable

okay when we see sapony Fireball

they are categorized into two

we have a glycerol containing or the

glycerol containing lipids

are also known as our esterified lipids

because this type of lipids contained as

first

and we have our non-glateral containing

the example for our glycerol containing

saponifiable lipids in our Esters the

terrify the qualifiable liquid you have

three light right and lateral

phospholipid for non-glateral containing

you have stimulated okay if our lipid

does not contain fatty acid difficult

non-saponifiable

so that they compose examples of our

fatty acid actually fat soluble vitamins

our addict or vitamin A vitamin D

vitamin E vitamin K and then we have our

terpenoid our stereo these are

non-traponifying

if you are familiar with the reaction

thought in organic chemistry our

carbonification reaction so if

a compound is

um

10 undergo taponification this is a

saponifiable and so that is why our

Glacier role a non-glycerol can undergo

the qualification process so they are

carbonifiable however our particular

factorable data means the terpenoids are

nonsaponifiable because they cannot come

to quantify okay what is the main

component in saponification if the main

component in saponification is our fatty

acids or our rco08 to receive fatty acid

number structure it contains six carbons

up a minimum of six carbon so 23 fatty

acids they could either be saturated or

unsaturated so without fatty acids no

carbonification reaction will not happen

Okay that's all no because the main

concept of saponification will not

happen

okay

um talking about saponification let's

discussion

okay so this is an example of our

saponification process that you see on

the screen so usually it started our

rco08 okay rcoh

um

in this case in late page we have rcor

okay our rco rrcoh can proceed to

saponification via catalyzation it will

be catalyzed by an enzyme forming

um

rco

um

I'm sorry sorry so interpolification

reaction in making of soap usually

divide starting of making up so we

started a day and a fatty acid which is

our sodium hydroxide okay the sodium

hydroxide there

will be catalyzed forming our

rcoona so which is our soap the next one

in the piece of fatty acid okay it is

rco r instead of naop so the H there can

be replaced with an R

foreign

because

um

in saponification makeup so we are using

sodium hydroxide okay in the context of

lipids we are using Ester or our rcor so

why is there is because

and after

um consists uh okay so if a glycerol

and a fatty acid or our rco it's

combined it will form after

okay so when you say glycerol it is an

alcohol

that you see here plus a fatty acid

which is rcoe will form an extra so the

Ester is the reason why

glyceride

and our

glycerophospholipids are esterified now

we term them is terrified so that's why

they are saponifiable so because they

are composed of as thirds they are fatty

acid and a glycerol react together

forming an F6 so

um this is what this is the result

why our second viable

fried glycerides and

electrophospholipester our I'm sorry our

terrified saponifiability are called

terrified for our life are containing

because they consist or they are

composed of an extern but from the word

it's terrified

okay so

um again our fatty acids could be a

saturated or unsaturated so

um just a differentiation with the two

when it's a saturated fatty acids they

contain no double bonds so no double

bonds for our saturated so they are only

consists of a single band if you see

here on the structure you can see only a

single part so yeah straight line

straight line single Bond single Bond

single Bond example is our theoric acid

so this is a saturated or fatty acid for

our unsaturated fatty acid so the most

abundant and most common that can be

found in

of the unsaturated fatty acid is our

cyst now our seeds unsaturated fatty

acid so the unsaturated fatty acids per

month they contain double bond

okay they contain double bonds so there

is bent configuration so both single and

double bond contains our unsaturated

fatty acids now looking at the structure

of our unsaturated you can you can all

um you can already identify know that a

presence of a double bond because of the

bend so that's my term near band

configuration or the other textbook

determine as a kink

I bend somewhere here if you see at the

structure so it's because of the

presence of a double but it's true our

saturated is a single Bond and our

unsaturated are single and double bond

and there is a king no in the structure

for our unsaturated fatty acid

okay talking about saturated fatty acids

so they are solid at room temperature So

based on study the saturated to be

unhealthy but they are also study

claiming they are healthy so again

our saturated fatty acids are stuck in

terms of their software

because they are only composed of single

bonds okay so in other words

so it's like a book compiling a book or

a paper so that's how it looks like no

it's a saturated fatty acid is because

there is no King there is no Bend it's

because they are just straight lined

because it only composed of being one

okay and the intermolecular force

holding our saturated fatty acids in our

London on this version and

um oversaturated but the acid has

increased lower high melting point so in

the table you see on the screen

is an example of our

saturated pattern so determining the

melting point of our saturated fatty

acid so if you see the arrow now going

down the increasing shot from the theory

melting point up to the liquid lignotary

because the highest melting point of the

saturated fatty acid so

um the regards the abbreviation it will

depend on the number of carbons well we

have done this activity and the number

of bonds okay typical examples of our

saturated fatty acids we have all

coconut oil when our lauric acid and for

palmitic acid palm oil and animals

okay for our unsaturated fatty acid

our unsaturated fatty acids they are

naturally among acids bonds the seeds

now at the length and earlier so they

are liquid at room temperature and they

could either be monosaturated or

polyantaturated

fatty acids they too far fully as the

created but the attic and just

introducing these terms it might be used

now in the exam

um or in other textbook they just

directly say anything but at least you

know what it is

when we say unsaturated they composed of

a double bond okay when there is double

bond there is a pink no in between or

band

so that is why it's very hard to stack

um this unsaturated fatty acids because

of the pink or the band

so because of the king ornament there

will be spaces in between compared that

was saturated that they are stuck well

no because of the presence of the king

or the band you know in the structure it

is

unsaturated there are spaces in this

team

sure

okay so um this structure here is a

typical example of a system the

configuration

so you can see here the presence of the

bubble one makes

um the band formation okay for the muffa

mufa is monosaturated means only one

double bond two popular saturated two or

more or two or more double bonds perfect

in the table is an example of our

unsaturated fattier

okay so this also is an example of our

fatty acid So based on the number of

carbon so my x value familiarize so this

one are you memorized okay with regards

to this uncommon among a fatty acids

present

okay so this is our activity and I think

these are the answers for our activity

you know

for the delta

so you check them along your

you take your activity so I think the

correct answer here is for number one

here on the Delta is 18. the number of

double bonds two okay so the number of

carbon from the carboxylic acid Alpha

you see here and identified alpha n and

the Omega n

okay so it is 12 19. the answer here is

18 okay Delta nine

okay for our Omega your review for this

one term for this structure okay for the

Omega so this is our Omega n divided

number of carbons from the methyl n So

when you say methyl n this is our Omega

n if our carboxylic and or the ooh is

our alpha n

with the number of carbons in the fatty

acid is 18 and the number of double

bonds two and the number of carbons from

our Alpha a entire Omega n from the

metal and AKA our Omega n into the first

carbon in the double bond close to the

maximum 96 it becomes here is six and

nine

okay so

um the Omega is omega-6

there's a review for this one so I think

the instructions are clear in a month

but like

I guess this is for the Omega

so you check no longer answer you

compare this to you

okay so when you say quality unsaturated

fatty acid they are the more healthier

fats known as Seafood

for example we have our linoleenic acid

so they are

also known as our omega-3 fatty acids

and we have our arachidonic fatty acid

also known as our omega-6 partial

period and how they are named this

example

um earlier

okay let's go now with the reactions

okay start

um starting we have our saponification

so the qualification is a process and

making of our soul so imagine if you are

watching the dishes okay in Mexico so

again I mentioned earlier now uh it's

composed of a fatty acid a glycerol

okay so what's the concept of

saponification

so so first imagine if you're washing

the dishes when you have a plate full of

green you see you know that the grease

is fat or lipid so if you have breathe

or lipid on it you want something that

could mix with it that is why soap has a

lipophilic

Horizon for the soap to mix with the

grid but after doing that you're going

to rinse it with water and water is

polar but therefore if you want the

Green in the soap to go out with the

water there should be a point of

interaction and it is where the polar

portion of the soap comes in and since

there is a polar portion of the soap

this is the thing which should interact

with the water such that degrees with

soap and water would be taken away from

the plate if the principle or the an

explanation when we talk about our

saponification that is why it's from why

our fatty acid don't think of a

lipophilic and hydrophilic

unfortunately the other one is auto

oxidation the auto oxidation is also

known as our rancidic current

certification

for the going bad of cooking oil

okay and there is a lot of

oil so it is an unsaturated fatty acid

so cleaning products

to the cleavage formation because of the

auto oxidation or the Run safety run

simifications of our oils which make

which produces its vowel men okay so if

you have a double bond that could be

used as a reactive site for oxidation

and in some cases can lead to cleavage

products which actually reduces the

efficacy of the cooking oil meaning you

are not really going to cook well with

it also not to mention the foul smell

that comes along with it auto oxidation

is just another word for oil going back

so needless to say that the double band

actually contributes

so a lot

to the oil being found or being run feed

faster that's why some manufacturers of

products that need oil per form of what

we call hydrogenic

if what is hydrogenation

into hydrogenation so in here you have a

double bond that you add a hydrogen in

the presence of a catalyst and after

adding the hydrogen the double bond

becomes a tingle Bond

so either it that the double bond make

the oil degrade faster so remove the

double bond and make it saturated touch

that it will not degrade to clean a lot

of Manufacturers perform hydrogenation

to increase the shelf's life or extend

the expiration date therefore food

manufacturer if they mix hydrogenated

cooking oil or oil with their food

products the double bond

so if you see there the this one

okay the double bonds will not actually

go out but will rearrange in this

direction so they only rearrange from

this configuration so it runs which give

rise to what we call transcon Trans

configuration fatty acids or what we

call transplant which leads according to

study transport are correlated to

cardiovascular risk heart attack and Etc

so if you are health conscious to avoid

food especially dog food or food high is

from I think this is the part one for

our lecture in

on the next click