LIPIDS

- “fat”
- soluble in non-polar inorganic compound, insoluble in water

Electronegativity Difference
Polar- big difference

H2O (O = 3.5 H=2.1)

3.5 – 2.1 = 1.4

Non-polar- small difference

C6H14 (C= 2.5 H= 0.1)

2.5 – 0.1 = 0.4

Fatty Acids
- naturally occurring monocarboxylic acid (COOH)
- building block of lipids
- rarely found free in nature

Saturated Fatty Acids

- single bond

Unsaturated Fatty Acids

- double bonds
 Monounsaturated Fatty Acids (MUFA) – one double bond
 Polyunsaturated Fatty Acids (PUFA) – two or more double bonds
- Omega-3 and Omega-6

CLASSIFICATION OF LIPIDS

Biochemical fxn Hydrolysis rxn

1. Energy storage 1. Saponifiable (hydrolysable with addition of
- triacylglycerol NaOH of ester bond) TriP sa SB
2. Membrane lipids - triacylglycerol
- phospholipid - phospholipid
- sphingoglycolipid - sphingoglycolipid
- cholesterol - biological waxes
3. Emulsification lipids
- bile acid
4. Messenger lipids 2. Non-saponifiable ChoS Eico Bile
- steroid hormones - cholesterol
- eicosanoid - steroid hormone
5. Protective- coating lipids - eicosanoids
-biological waxes - bile acids
A. Spotting Effect

Sample Spotting Effect Interpretation

Negative: no presence of fats
Ethyl alcohol No translucent spot
and oils

Negative: no presence of fats

Acetic acid No translucent spot
and oils

Positive: presence of fats and

Coconut oil With translucent spot
oils
Positive: presence of fats and
Margarine With translucent spot
oils

B. Solubility Test

Ethyl
Samples Hexane Water Alcohol HCl NaOH

Coconut oil Miscible Immiscible Immiscible Immiscible Immiscible

Margarine Soluble Insoluble Insoluble Insoluble Insoluble

C. Test for Unsaturated Glycerides

Sample Result Interpretation

Coconut Oil Dark orange Less unsaturated

Cottonseed Oil Light yellow color More unsaturated

D. Saponification
Observations in first test tube Formation of froth/bubbles

Observations in second test tube Turbid solution w/out froth/bubbles

E. Detection of Cholesterol in Food Samples

Test for Cholesterol Result Interpretation

Salkowski Test Red to blue Positive

Liebermann-Burchard Test Bluish color Positive

A. Practical Test for Fats and Oils
(+) presence of translucent spot on filter paper
(-) absence of translucent spot on filter paper

- lipid will not wet the filter paper, unlike water

- lipid forms a greasy spot, penetrates the filter paper
- fats: non-volatile – not evaporate easily
- Translucent Phenomenon – lipid + filter paper = diffraction of light
- the longer the fatty acyl chain, fewer the double bond, lower evaporation rate

B. Solubility Test
- based on property of lipid to dissolve in different solvents
- lipids are:
readily miscible in non-polar solvents like chloroform
partially soluble in polar solvent like ethanol
immiscible in polar solvent like water

C. Test for Unsaturated Glyceride

- all neutral fats contain glyceride of fatty acid
- double bond found in structure of UFA which becomes saturated by taking up bromine/iodine
- more UFA = more double bond = more iodine (light color)
- darker = less unsaturated (more saturated)

D. Saponification “Alkali hydrolysis of Esters”

NaOH remove ester bonds
- based on saponification rxn, wherein triglycerides of lipid react with alkali NaOH and produce soap and glycerol
- Triglyceride + NaOH = glycerol + soap

E. Test for Cholesterol

Salkowski Test (Ernst Leopold Salkowski)

- concentrated sulfuric acid + chloroform solution of cholesterol = chloroform layer (red to blue color)
acid layer (green fluorescence)

Liebermann-Burchard Test
- cholesterol reacts with strong concentrated acid (sulfuric acid and acetic anhydride)
- colorimetric test for cholesterol

 Sulfuric acid – dehydrating agent

 Acetic anhydride – oxidizing agent