Fatty Acid: Structure and

properties
Lipid
Lipase Fatty acid
FA+ Glycerol
CH2-OH
Hydrocarbon chain + COOH group
H-C-OH R-COOH
O
CH2-OH
R-C-OH
Hydroc
arbon
chain

Eg: CH3-CH2-CH2-CH2-CH2-COOH
 Classification
Fatty Acid

Total number of structure

carbon atom
Length
Saturated
Odd &
Even unsaturated
Short chain FA (2-5)
2C, 3C, 4C
Medium chain FA (6-12)
CH3—COOH
Long chain FA (13-21)
CH3-CH2-COOH
Very long chain FA (22 or
CH3-CH2-CH2-
more)
COOH
 FA

Saturated unsaturated

C=C bond present

No C=C bond
Eg 18C stearic acid

Monounsaturated FA (MUFA) polyunsaturated FA (PUFA)

2 or more than 2 C=C bond

Single (1 C=C bond present)
present
Eg: oleic acid 18C
Eg: Linoleic acid (2, C=C)18C
Linolenic acid (3, C=C) 18C
 ᵦ ᾳ
Nomenclature: 6 5 4 3 2 1
1. common name: CH3-CH2-CH2-CH2-CH2-COOH
CH3-CH2-CH2-COOH ω1 ω2 ω3 ω4 ω5
Butanoic acid
Palmitic acid
2. Delta nomenclature
Position of
18:1Δ9 Double bond
C- number

Double bond

3. Omega nomenclature:
18:1 ω-9
 Essential FA

• Not synthesized in human body and need to be supplied in diet.

Eg:
1. Linoleic acid
2. ᾳ-linolenic acid
3. Arachidonic acid-semi-essential (synthesized from linoleic
acid)
Function:
1.Component of plasma membrane
2. Arachidonic acid is precursor of eicosanoids (blood
pressure regulation, blood clotting)
3. prevent from cardiovascular disease
 Properties of FA
Chemical properties
Physical properties 1. Esterification:
1. Freshly prepared fat FA+Alcohol ester+water
and oil –colorless, 2. Acid hydrolysis
odorless, tasteless Triacylglycerol
2. Fat have specific
gravity less than 1 Undergo enzymatic hydrolysis
therefore float on
water. Free FA+glycerol
3. Insoluble in water 3. saponification:
soluble in organic Triacylglycerol
solvent like ether and
benzene hydrolysis by alkali (NaOH)
4. Melting point usually
low Glycerol + Soap
4. Hydrogenation
2H2 & Ni
unsaturated FA Saturated FA
5. Rancidity: represent deterioration of fat & oil
 LIPID
 The term lipid was first used by the biochemist Bloor in 1943.
 Definition of lipid: Chemically lipids are defined as esters of glycerol and fatty acids
or as the triglycerides of fatty acids,
General formula of lipid = Glycerol + Fatty acid = Triglycerides
 Importance of Lipid:
1) Fat is stored in adipose tissue (triacylglycerol)
2) Fatty acid derivatives serve as vitamins(A,D,E&K) or hormones.
3) It act as energy/food reservoir (Triacylglycerol).
4) Several proteins are covalently modified by fatty acids.
5) Structural components of biological membranes (lipoprotein, phospholipids &
sphingomyelins) .
Classification of Lipid:
A) On the basic of reaction with NaOH / KOH
• i) Saponifiable ii) Non Saponifiable

B) On the basis to products of hydrolysis: Lipids are broadly

classified into 3 types which are the following:-
I. Simple lipids
II. Complex lipids
III. Derived lipids
 LIPID CLASSIFICATION

1. Simple lipid 2. Compound 3. Derived lipid 4. Miscellaneous

lipid lipid
FA+Alcohol
FA+Alcohol+ additional grp. Hydrolysis of Posses characteristics of lipids
Simple/ compound
lipids
Example:
Carotenoids
Terpenes
Example:
1. Phospholipid 2. Glycolipid 3. Lipoprotein Fatty Acid, Glycerol,
Mono acyl glycerol,
FA+Alcohol+ N-base FA+Alcohol+ Di acyl glycerol,
Lipid + Protein
1.Triacylglycerol/ 2. Wax + Phosphate grp. Carbohydrate Steroids, Cholesterol,
TG/Neutral fat Vita. ADE & K,
Example: Ketone bodies
FA+ Cetyl Example: LDL/HDL
Alcohol Example:
FA+ Glycerol Lecithin (Low/High density
Cerebroside
Cephaline lipoprotein)
Ganglioside
Example:
Fat: Solid at room temp.
Oil: Liquid at room
temp.

1. Glycerophospholipid 2. Sphingophospholipid
FA+ Glycerol as alcohol FA+Sphingisine
Example:
Lecithin Example:
Sphingomyelin
1) Simple Lipids : On hydrolysis gives fatty acids and
alcohol.

1. Triglycerides/TG:
– Oils : Unsaturated fatty acid + glycerol.
– Fats : Saturated fatty acids + glycerol,
2. Waxes : Fatty acids + cetyl alcohol.
2) Compound lipids: (Complex lipids): On hydrolysis gives
phosphoric acid, Vagarious sugars, Sphingosine, ethanolamine
and serine in addition to fatty acids and glycerol.
a) Phospholipid :- Fatty acids + glycerol + phosphoric acid +
nitrogenous base.
e.g.
Lecithin : Fatty acids + glycerol + phosphoric acid + choline
Cephaline : Fatty acids + glycerol + phosphoric acid + ethanolamine.

Choline
Ethanolamine
Phospholipid types:
(i) Glycerophospholipid: Contain FA and glycerol as alcohol.
Example: Lecithine
(ii) Sphingophospholipid: Contains FA and Sphingosine.
Example; Sphingomyelin
 b) Glycolipids :- Glycerol + fatty acid + Carbohydrates (on hydrolysis)
They are sub classified as cerebrosides and Ganglioside.
(c) Lipoprotein: Contain lipid and protein.
Eg. LDL/HDL
3) Derived lipids : Hydrolytic products of simple and compound lipids,
i) Ketone bodies, ii) Eicosanoids, iii) Steroids, iv) Alcohols,
v)) Fatty acids.
4) Miscellaneous Protein: Possess characteristics of lipids. Eg. Caretenoids and
terpenes.
 Chemical properties of lipids:
i) Hydrolysis ii) Hydrogenation iii) Halogenation iv) Saponification v) Oxidation
vi) Rancidity (oxidative and hydrolytic).
 Membrane lipid
• Membranes contained a wide diversity of lipids that are
amphipathic (have both hydrophilic and hydrophobic regions).
• There are 3 main types of lipid in membrane:
1. Phosphoglycerides
2. Sphingolipids
3. Cholestrol