TRIACYLGLYCEROLS

What is Triacylglycerols?

Triacylglycerols (TAGs) are an important component of the glycerolipid family. Their primary function in
cells is to store excess fatty acids, and they are most commonly seen in lipid droplets.

 Triacylglycerol Structure:
 Three fatty acids are ester-linked to a single glycerol molecule.
 Each fatty acid is linked to glycerol via the ester bond.

 Composition of Fatty Acids:

 The majority of triacylglycerols are composed of two or three distinct fatty acids.
 This heterogeneity in fatty acid makeup leads to their physical property
diversity.

 Hydrophobic Characteristics:
 Nonpolar molecules are triacylglycerols.
 They are extremely hydrophobic, which means they repel water.

 Water Insolubility:
 Triacylglycerols are insoluble in water due to their hydrophobic nature.
 They do not dissolve or mix well with aqueous solutions.

 Dietary Fats:
 Triacylglycerols make up a significant portion of dietary lipids and oils.

Human cells, with the notable exception of nerve cells, store modest amounts of energy-producing
molecules.

 Carbohydrate glycogen - The most common energy storage substance found in trace
amounts.

Two Types of Triacylglycerols

 Simple triacylglycerol:
Triester formed from the glycerol esterification with three similar fatty acids molecules of acid

 Mixed triacylglycerol:
Triester formed from the glycerol esterification with more than one type molecule of fatty acid
 CHEMICAL REACTIONS OF TRIACYLGLYCEROLS

1. Hydrolysis

 Triacylglycerols' Chemical Properties:

 Characterized by functional groups: esters and alkenes.
 The glycerol backbone contains esters.
 Depending on the degree of saturation, alkenes may be present in the fatty acid
chains.
 Triacylglycerol Hydrolysis:
 Enzymes generated by the pancreas perform enzymatic hydrolysis.
 Hydrolysis takes place in stages.
 Hydrolysis Intermediate Products:
 The breakdown of outer fatty acids produces diacylglycerol (two fatty acids) and
monoacylglycerol (one fatty acid).
 Total Hydrolysis:
 When all three fatty acids are extracted from glycerol, this occurs.
 Triacylglycerols are broken down into glycerol and three separate fatty acids.
 Partial Hydrolysis:
 When one or more fatty acid residues remain bonded to glycerol, this occurs.
 Partial hydrolysis produces partial glycerides with one or two fatty acids left
attached.

2. Saponification

Basic Solution Hydrolysis:

 Hydrolysis is a chemical reaction in which water breaks down a molecule.
 Saponification occurs when triacylglycerols are hydrolyzed in an alkaline (basic)
solution.
Hydrolysis products include:
 Fatty Acid Salts (Soap): During saponification, the fatty acids are liberated as sodium
or potassium salts.
 Glycerol: Another byproduct of hydrolysis is glycerol, often known as glycerin.
 Saponification processes are characterized by the production of fatty acid salts and
glycerol.
3. Hydrogenation

Hydrogenation of Multiple C-C Bonds:

 Hydrogenation is a chemical reaction that involves the addition of hydrogen atoms
across numerous carbon-carbon (C-C) bonds.
 It raises the saturation level of the molecule by changing double bonds (C=C) to
single bonds (C-C).
Hydrogenation's Effects:
  Liquid vegetable oils can be converted into semi-solid or solid fats via the
hydrogenation process.
 This physical state change is frequently desired in food manufacturing for the
production of margarine, shortening, and other solid or semi-solid goods.
 It can also increase food product stability and shelf life.

4. Oxidation

Double Bond Oxidation in Triacylglycerols:

 When exposed to oxygen, which functions as an oxidizing agent, double bonds (C=C)
in the fatty acid chains of triacylglycerols can oxidize.

Products of Oxidation:
 This oxidation process causes the C=C bonds in fatty acids to break.
 It produces two types of oxidation products:
 Aldehyde: Aldehydes are organic compounds with a carbonyl group (C=O) at the
end of a carbon chain that are generated as a result of the reaction.
 Carboxylic Acid: Carboxylic acids are also formed as oxidation products and are
distinguished by a carboxyl group (COOH).

Preservation strategies:
 Various preservation strategies, such as the use of antioxidants and suitable storage
conditions, such as reducing exposure to air and light, are used to prevent or delay
the oxidation of triacylglycerols