EAS Lipid

Article of Plant and Animal Oil

Disusun Oleh:
Richie Andyllo (2314100110)

Jurusan Teknik Kimia

Fakultas Teknologi Industri
Institut Teknologi Sepuluh Nopember
Surabaya
1
2016
 Table Of Content

Plant Oils---------------------------------------------------------------------------------------------3
Edible or non edible-------------------------------------------------------------------------------3
Lipid compositions---------------------------------------------------------------------------------8
Fatty acids profile----------------------------------------------------------------------------------9

Animal Oils-------------------------------------------------------------------------------------------9
Edible or non-edible oil--------------------------------------------------------------------------10
Lipid Composition---------------------------------------------------------------------------------10
Fatty Acid Profile----------------------------------------------------------------------------------11

Utilization of plant and animal oils------------------------------------------------------------11

Foods-------------------------------------------------------------------------------------------------11
Fuels--------------------------------------------------------------------------------------------------11
Lubricants-------------------------------------------------------------------------------------------11
Inks----------------------------------------------------------------------------------------------------12

Conclusion-----------------------------------------------------------------------------------------13

References-------------------------------------------------------------------------------------------14

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1. Plant Oil
a. Edible or non edible

Edible oil
Oil is extracted from a number of fruits, nuts and seeds for use in cooking or as an
ingredient for other goods such as foods and soap. Vegetable
oils are triglycerides extracted from plants. Such as oils have been part of human
culture for millennia. Edible vegetable oils are used in food, both in cooking and
as supplements. Many oils, edible and otherwise, are burned as fuel, such as in oil
lamps and as a substitute for petroleum-based fuels. Some of the many other uses
include wood finishing, oil painting, and skin care.
There are several types of plant oils, distinguished by the method used to extract the
oil from the plant. The relevant part of the plant may be placed under pressure to
extract the oil, giving an expressed (or pressed) oil. The oils included in this list are of
this type. Oils may also be extracted from plants by dissolving parts of plants in water
or another solvent. The solution may be separated from the plant material and
concentrated, giving an extracted or leached oil. The mixture may also be separated
by distilling the oil away from the plant material. Oils extracted by this latter method
are called essential oils. Essential oils often have different properties and uses than
pressed or leached vegetable oils. Finally, macerated oils are made by infusing parts
of plants in a base oil, a process called liquid-liquid extraction.
The term "vegetable oil" can be narrowly defined as referring only to substances that
are liquid at room temperature, or broadly defined without regard to a
substance's state of matter at a given temperature. While a large majority of the
entries in this list fit the narrower of these definitions, some do not qualify as
vegetable oils according to all understandings of the term.
Although most plants contain some oil, only the oil from certain major oil
crops complemented by a few dozen minor oil crops is widely used and traded.
Vegetable oils can be classified in several ways, for example:

 By source: most, but not all vegetable oils are extracted from
the fruits or seeds of plants, and the oils may be classified by grouping oils from
similar plants, such as "nut oils".
 By use: as described above, oils from plants are used in cooking, for fuel, for
cosmetics, for medical purposes, and for other industrial purposes.
(C.Eromosele 1994)

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a. Major oils

These oils make up a significant fraction of worldwide edible oil

production. All are also used as fuel oils.

 Coconut oil, a cooking oil, with medical and industrial applications as

well. Extracted from the kernel or meat of the fruit of the coconut
palm. Common in the tropics, and unusual in composition, with
medium chain fatty acids dominant
 Corn oil, one of the principal oils sold as salad and cooking oil
 Cottonseed oil, used as a salad and cooking oil, both domestically and
industrially
 Olive oil, used in cooking, cosmetics, soaps, and as a fuel for traditional
oil lamps
 Peanut oil (Ground nut oil), a clear oil with some applications as a salad
dressing, and, due to its high smoke point, especially used for frying
 Rapeseed oil, including Canola oil, one of the most widely used cooking
oils
 Safflower oil, until the 1960s used in the paint industry, now mostly as a
cooking oil
 Sesame oil, cold pressed as light cooking oil, hot pressed for a darker
and stronger flavor
 Soybean oil, produced as a byproduct of processing soy meal
 Sunflower oil, a common cooking oil, also used to make biodiesel

b. Nut oils

Nut oils are generally used in cooking, for their flavor. Most are quite
costly, because of the difficulty of extracting the oil.

 Almond oil, used as an edible oil, but primarily in the manufacture of

cosmetics

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 Beech nut oil, from Fagus sylvatica nuts, is a well-regarded edible oil in
Europe, used for salads and cooking
 Brazil nut oil contains 75% unsaturated fatty acids composed mainly of
oleic and linolenic acids, as well as the phytosterol, beta-sitosterol, and
fat-soluble vitamin E. Extra virgin oil can be obtained during the first
pressing of the nuts, possibly for use as a substitute for olive oil due to
its mild, pleasant flavor.
 Cashew oil, somewhat comparable to olive oil. May have value for
fighting dental cavities
 Hazelnut oil, mainly used for its flavor. Also used in skin care, because
of its slight astringent nature
 Macadamia oil, with a mild nutty flavor and a high smoke point
 Mongongo nut oil (or manketti oil), from the seeds of the
Schinziophyton rautanenii, a tree which grows in South Africa. High in
vitamin E. Also used in skin care
 Pecan oil, valued as a food oil, but requiring fresh pecans for good
quality oil
 Pine nut oil, sold as a gourmet cooking oil, and of potential medicinal
interest as an appetite suppressant
 Pistachio oil, a strongly flavored oil with a distinctive green color
 Walnut oil, used for its flavor, also used by Renaissance painters in oil
paints.

c. Citrus oils

A number of citrus plants yield pressed oils. Some, such as lemon and
orange oil, are used as essential oils, which is uncommon for pressed oils.
The seeds of many if not most members of the citrus family yield usable
oils.

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 Grapefruit seed oil, extracted from the seeds of grapefruit (Citrus ×
paradisi). Grapefruit seed oil was extracted experimentally in 1930 and
was shown to be suitable for making soap
 Lemon oil, similar in fragrance to the fruit. One of a small number of
cold pressed essential oils. Used as a flavoring agent and in aromatherapy
 Orange oil, like lemon oil, cold pressed rather than distilled. Consists of
90% d-Limonene. Used as a fragrance, in cleaning products and in
flavoring foods

d. Food supplements

A number of oils are used as food supplements (or "nutraceuticals"), for

their nutrient content or purported medicinal effect. Borage seed oil,
blackcurrant seed oil, and evening primrose oil all have a significant
amount of gamma-Linolenic acid (GLA) (about 23%, 15–20% and 7–10%,
respectively), and it is this that has drawn the interest of researchers.

 Açaí oil, from the fruit of several species of the Açaí palm (Euterpe)
grown in the Amazon region.
 Black seed oil, pressed from Nigella sativa seeds, has a long history of
medicinal use, including in ancient Greek, Asian, and Islamic medicine, as
well as being a topic of current medical research
 Blackcurrant seed oil, from the seeds of Ribes nigrum, used as a food
supplement. High in gamma-Linolenic, omega-3 and omega-6 fatty acids
 Borage seed oil, from the seeds of Borago officinalis
 Evening primrose oil, from the seeds of Oenothera biennis,[58] the most
important plant source of gamma-Linolenic acid, particularly because it
does not contain alpha-Linolenic acid

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 Flaxseed oil (called linseed oil when used as a drying oil), from the
seeds of Linum usitatissimum. High in omega-3 and lignans, which can be
used medicinally. A good dietary equivalent to fish oil. Easily turns rancid.

Non-Edible Oil

Non-edible vegetable oils are not suitable for human food due to the
presence of some toxic components in the oils. The selection of non-
edible vegetable oils as feedstocks for biodiesel production requires
reviewing the existing works. Recent comprehensive reviews on biodiesel
production from various feed stocks show the advantages of non-edible
oils over edible oils. Production of biodiesel from non-edible oils
feedstocks can over come the problems of food verse fuel, environmental
and economic issues related to edible vegetable. Moreover, Non-edible
biodiesel crops are expected to use lands that are largely unproductive
and those that are located in poverty stricken areas and in degraded
forests. They can also be planted on cultivators’ field boundaries, fallow
lands, and in public land such as along railways, roads and irrigation
canals. Non-edible biodiesel development could become a major poverty
alleviation program for the rural poor apart from providing energy
securityin general and to rural areas in particular and upgrading the rural
non-farm sector. All of these issues have a great impact on the
sustainability of biodiesel production. Many researchers have concluded
that non-edible feedstocks of biodiesel should be considered as
sustainable and alternative fuels.
Non-edible oil plants are well adapted to arid, semi-arid conditions and
require low fertility and moisture demand to grow. Moreover they are
commonly propagated through seed or cuttings. Since these plants do not
compete with food, seed cake after oil expelling may be used as fertilizer

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 for soil enrichment. Several potential tree borne oil seeds (TBOs) and non-
edible crop source have been identified as suitable feedstock for biodiesel.
(Atabani, 2012)
A number of plants, bearing non-edible oil seeds exist in nature. For
example :
 Karanja (Pongamia pinnata)
 Mahua (Madhuca indica)
 Ratanjyot (Jatropha curcas)
 Neem (Azadirachta indica)
(Bhatt, Y. C., Murthy, N. S., & Datta, R. K. 2003)
b. Lipid Compositions
Table 1. Lipid Composition of Plant Oil
Paramet Soybea Sunflow Almo
Olive Palm Coconut Sesame
er n er nd
TG 93 96,5 72,5 94 9,15 95 89
DG 2,8 - 25,3 3 20,36 4 6,5
MG 0,25 - 1,2 1,8 12,75 4,5 -
FFA 0,8 0,65 0,09 1 37,53 0,8 1,2
Wax &
0,8 0,6 - 0,2 0,2 2,3 1
Gum
Unsap Unsap
onifiab onifiab Phospholi
Others 0,91 - 20,21 3,3
les : les : pids : 0,2
1,5 1,1

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 c. Fatty Acids Profile
Table 2. Fatty Acids of Plant Oil

Parameter Olive Soybean Sunflower Palm Almond Coconut Sesame

Saturated
C 12:0 - - 0,02 0,1 0,09 48 -
C 14:0 - - 0,09 1 0,07 16 -
C 16:0 10 10 6,2 44,3 6,8 9 9,7
C 18:0 2 4 2,8 4,6 2,3 2 6,5
Unsaturated
C 16:1 1,8 - 0,12 0,15 0,53 - 0,11
C 18:1 78 23 28 38,7 67,2 7 0,32
C 18:2 7 51 62,2 10,5 22,8 2 40,9
C 18:3 1 7 0,16 0,3 - - 0,21

2. Animal Oils
a. Edible or non edible oil
Lipids are of vital importance. Without lipids there is no life, we cannot think,
and we experience no sense. Lipids are vital components in cell membranes
and for the construction of vitamins and glycolipids used as intracellular
messengers. The main categories of lipids are the triglycerides or fats
produced from plant, marine, and animal sources. Fats are major taste, flavor,
and texture components in daily foodstuffs and provide a significant part of
our energy needs. Animal fats provide important amounts of fats used in the
world today, both for foods and for many non-food applications. Animal fats
are produced by a process termed rendering, which has been developed over
the last 200 years or so from very basic cooking and melting processes to
refined industrial processes that are essentially following the same process
steps. Rendering is used to convert land animal slaughter by-products into
marketable products, including edible and inedible animal fats and proteins
for food, agricultural, and industrial use. Animal fat is a versatile, sustainable,
and natural basis for many products. Wordwide, 172 million tonnes of
vegetable and animal oils and fats are produced annually, from which
approximately 25 million tonnes (14%) are estimated to be of animal origin

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 (REA, 2013). These animal fats are mainly categorized as tallow, lard, fish oil,
and butter.
(Stephen L. Woodgate, 2004)

b. Fat Compositions

Table 3. Lipid Composition of Animal Oil

Parameter Fish Cow Pig Lamb Camel Goat Chicken
TG 92,3 39,11 97,3 99,53 62,6 99,6 24,7
DG 0,8 16,82 1,3 0,3 23 0,25 7,7
MG 1,7 7,45 - 0,01 - 0,01 -
FFA 0,9 1,29 0,4 0,11 0,7 0,07 0,7
Wax &
- - - - - - 34
Gum
Others 4,3 - - - - - -

c. Fatty Acids Profile

Table 4. Fatty Acids of Animal Oil

Fish Cow Pig Lamb Camel Goat Chicken

Parameter
(%wt) (%wt) (%wt) (%wt) (%wt) (%wt) (%wt)
Saturated
C 12:0 - 2,07 - - 1 3,8 -
C 14:0 6,9 3 2 3,3 11,9 9,8 1
C 16:0 13,2 27 27 21,9 18,04 25,8 22
C 18:0 2,8 7 11 22,6 16,3 7,2 6
Unsaturated
C 16:1 6,5 11 4 2,2 6,7 0,8 6
C 18:1 13,1 48 44 28,7 29,4 26,7 37
C 18:2 1,9 2 11 1,3 2,8 2,8 20
C 18:3 1 0,48 1,43 0,97 1,2 0,6 1

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3. Utilization of Plant and Animal Oils

a. Food and feed

The largest proportion of plant oils is consumed as food and feed, and the oils used
in these markets contain various proportions of the five common, nutritionally
important FAs . These five fatty acids are palmitic , stearic oleic, linoleic and
alinolenic acids. The properties of oils depend greatly on their fatty acid composition,
and certain compositions are desirable for specific end uses. For example, cooking
oils generally contain a higher proportion of mono-unsaturated FAs (such as oleic
acid), which are more stable under high temperature, while margarines and spreads
are often rich in saturated fatty acids (e.g. palmitic and stearic acids). Other oils, such
as salad oils, contain more polyunsaturated FAs (e.g. linoleic and a-linolenic acids).
Traditionally, the production of oils for specific applications has been achieved by
mixing of various plant oils (Sakurai and Pokorny´, 2003) or by partial hydrogenation,
whereby double bonds of fatty acids are removed to make the oil more saturated.
However, hydrogenation also introduces unwanted trans FAs into the oil, which has
undesirable effects on human health and nutrition.

(Ascherio, 2006)

b. Fuel/energy

Plant oils have been used to generate heat and light since ancient times. Vegetable
oils have a higher energy content than other bioenergy resources such as ethanol,
have 90% of the heat content of petroleum-derived diesel, and a favorable energy
input/output ratio of about 1:2 to 1:4 for unirrigated crops (i.e. the amount of energy
required to produce the crop compared to the amount of energy obtained from the
seed oil) (Agarwal, 2007). In light of rising petroleum prices and environmental
concerns, the use of plant oils as liquid fuel has seen a strong increase, especially in
Europe where biodiesel is already a major fuel derived from oils such as rapeseed,
sunflower or palm.

(John M. Dyer, 2008)

c. Lubricants

Lubricants represent a large non-food product area in which plant oils can be
increasingly utilized. In 2003, the worldwide consumption of lubricants totaled 36
million tonnes (not including marine oils), valued at about $28 billion. More than 70%
of the total lubricant volume is used in motor oils for automotive engines, and

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roughly 10% is used as hydraulic oils. Plant oils (and their derivatives) are relatively
inert and have a high viscosity index, high flash point and low volatility, making them
especially attractive for use as lubricants for total loss applications such as chainsaw
bar lubricants, drilling muds and oils, open gear oils, hydraulic fluids, outboard
engine lubricants, mould release oils and other situations where environmental
concerns are an issue. The chief disadvantages with using the main vegetable oils as
lubricants, however, are their poor low-temperature fluidity and their sensitivity to
oxidation at high temperatures. They therefore currently capture only a narrow
segment of the total lubricants market. The low oxidative stability of vegetable oils
can be improved through chemical modification of plant oils or by using speciality
oils, such as castor bean oil (Ricinus communis), for high-temperature applications.
Despite a widespread demand for castor oil, however, cultivation of this crop is
restricted due to the presence of a toxin (ricin) and allergenic proteins, and thus the
cost of castor oil is relatively high. Wax esters also constitute another target
molecule for lubricant applications. The high linearity of wax esters enhances the
viscosity index of the oil and imparts specific desirable characteristics such as anti-
rust, anti-foam, antiwear and friction reduction properties to the lubricant. These
properties make wax esters excellent feedstocks for production of high-temperature
and pressure lubricants as well as hydraulic fluids. Wax esters are produced in the
seeds of the desert shrub jojoba (Simmondsia chinensis), and, despite the presence
of market niches for this oil, the low yields and high costs of jojoba production
preclude use of the wax in these applications.

(El Kinawy, O.S. 200)

d. Inks

A recent success story regarding industrial usage of plant oils is ‘soy ink’, which is
produced from soybean oil that is blended with pigments, resins and waxes to make
environmentally friendly printing inks. This product has now in great part replaced
petroleum-based ink, such that almost one-third of America’s 10 000 newspaper
printers use it, and >90% of daily newspapers are using soy inks for color printing.

(John M. Dyer, 2008)

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 Conclusion

Lipid is a defined as substances of biological origin that are soluble in

nonpolar solvents. It comprises a group of naturally occurring molecules that
include fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K),
monoglycerides, diglycerides, triglycerides, phospholipids, and others. The main
biological functions of lipids include storing energy, signaling, and acting as structural
components of cell membranes. Lipid can be categorized by its source, there are
animal oils and plant oils. From this point animal oils and plant oils can be
determined from its similarities and differences with any parameters. Lipids have
applications in the Food and biofuel as well as in nanotechnology.

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 References

I.C.Eromosele*, C.O. Eromosele, A.O. Akintoye & T.O. Komolafe. 1994.

Characterization of oils and chemical analyses of the seeds of wild plants.
Nigeria: Kluwer Academic Publishers.
A.E. Atabani, A.S. Silitonga, H.C. Ong, T.M.I. Mahlia, H.H. Masjuki, Irfan Anjum
Badruddin, H. Fayaz. 2013. Non-edible vegetable oils: A critical evaluation of oil
extraction, fatty acid compositions, biodiesel production, characteristics, engine
performance and emissions production. Malaysia: Department of Mechanical
Engineering, University of Malaya.
Bhatt, Y. C., Murthy, N. S., & Datta, R. K. 2003. Fuel properties of five non-edible
vegetable oils and their blends with diesel. SESI Journal : Journal of the Solar
Energy Society of India, 13(1), 31-40.
Schneider, M.P. (2006) Plant-oil-based lubricants and hydraulic fluids. J. Sci. Food
Agric. Australia: The Plant Journal
Stephen L. Woodgate, van der Veen. Johan T. 2004. Fats and Oils – Animal Based. UK:
Beacon Research
Ascherio, A. (2006) Trans fatty acids and blood lipids. Atherosclerosis. Australia: The
Plant Journal Dyer. John M. 2008. High-value oils from plants. Australia: The
Plant Journal
El Kinawy, O.S. (2004) Comparison between jojoba oil and other vegetable oils as a
substitute to petroleum. Energ. Australia: The Plant Journal

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