LIPIDS

- Fixed oils - Fats - Waxes

Esters of long-chain fatty acids and alcohols Chief difference:
type of alcohol

Fixed oils & fats:

glycerol combines with the fatty acids

Waxes:
alcohol has a higher molecular weight

 Fats & fixed oils:

from either plants (olive oil, peanut oil) or animals (lard)

Wax:
from plant or animal origin

Expression
process of separating fixed oils & fats from the crude vegetable drugs
In Cold In Heatvirgin oil / cold-pressed oil hot-pressed oil

Rendering / Extraction
process of separating fixed oils & fats from the crude animal drugs

Fixed oils and fats differ only as to melting point.

Fatty / Fixed oils

Fats

Liquid at normal temperature Most vegetable oils

Semisolid / solid at normal temperature Most animal fats

Except Cocoa Butter

Except Cod Liver Oil

Tests that determine the identity, quality, and purity of Fixed Oils:
Acid value / Acid number
The number of mg of KOH required to neutralize the free fatty acids in 1g of the substance

Saponification value
Indicates the number of mg of KOH required neutralize the free acids and saponify the esters contained in 1g of the substance

Iodine number
The number of g of I absorbed by 100g of the substance indicates the degree of unsaturation

Animal fats
Separated from other tissues by rendering with steam, with / without pressure The fat rises to the top as it is melted by heat and may be separated by DECANTATION Further clarified through FILRATION and BLEACHED WITH OZONE Stearins
often removed by CHILLING & FILTRATION

 Seeds
contain larger quantities of fats and oils than other plant parts usual source of fixed oils
Cotton seed Linseed Sesame seed

The glycerides of unsaturated fatty acids are LIQUID

The glycerides of saturated fatty acids of sufficient chain length are SOLID

Fixed oils
Classification based on their ability to absorb oxygen from the air:
Drying oils Semidrying oils Non-drying oils

Oxygen saturates the double bonds to form oxides that form hard films

The double bond in the unsaturated fatty acids also take up hydrogen under proper conditions
HYDROGENATION of the liquid oils produces semisolid fats that are extensively used as cooking fats and shortenings

 May be HYDROGENATED by passing hydrogen, in the presence of NICKEL or PALLADIUM, through the oil heated to 160C - 200C
The unsaturated glycerides are more or less converted to saturated glycerides, which are solid at room temperature and stable Sulfated / sulfonated oils
Obtained by reacting SULFURIC ACID with the oil, keeping the temperature down by CHILLING
The oil is then WASHED & NEUTRALIZED If the oil contains an OLEFINIC LINKAGE, the acid molecule adds onto the double bond, forming a sulfate of the fat

Have surfactant properties

 Employed in pharmaceuticals:
Emollient properties Vehicles

Used in the manufacture of soaps Used in the manufacture of paints and varnishes
Drying oils Lubricants

Sodium morrhuate
The sodium salts of fatty acids obtained from cod liver oil Used as sclerosing agent to obliterate varicose veins

Castor bean / castor oil seed

Botanical origin:
Ricinus communis

Habitat:
Indigenous to India

Seed
Anatropous, elliptical-ovoid, somewhat compressed from 8 18 mm in length and from 4 7.5 mm in thickness Mottled grayish and brown Smooth Seed coat is thin and brittle Endosperm is large, white and oily

 Contain from 45% - 55% of fixed oil

About 20% of protein substances
globulin, albumin, nucleoalbumin, glycoprotein & ricin ( toxic lecitin / hemagglutin )

Seed coat yields 10% of ash Kernel yields about 3.5%

Ricin is not removed in the extraction of the castor oil but remains in the OIL CAKE
Poisonous to cattle but not to poultry

Castor bean pomace

Contains a powerful allergen that is in the nontoxic protein polysaccharide fraction Causes allergic reactions to hypertensive people

 Preparation:
Passing the seeds through a decorticator, which has rollers and sharp cutting edges Breaking the kernels but not injuring the testae Testae are separated by seives and compressed air and the kernels are subjected to pressure Oil is steamed to destroy albumins Filtered Bleached

cold-pressed oil separated by hydraulic pressure

Yields 60% Light colored, good grade

Remainder of the oil from the seeds is solvent extracted

Yields a darker, lower grade oil

 Castor oil
A pale yellowish or almost colorless, transparent, viscid liquid Has a faint, mild odor and a bland, characteristic taste Composed of a mixture of triglycerides
75% triricinolein Remainder consists of diricinoleoglycerides with the 3rd acyl group

Triricinolein is hydrolyzed by LIPASES in the duodenum to release ricinoleic acid, which exerts a CATHARTIC EFFECT

Use and dose:

Stimulant cathartic
15 60mL

Used as plasticizer in flexible colloidon Ricinoleic acid

Ingredient (0.7%) in a vaginal jelly For the restoration and maintenance of vaginal acidity

Commercial uses:
Manufacture of soaps Lubricant for internal combustion engines

Hydrogenated castor oil

Stiffening agent in some pharm. preparations

Olive oil / sweet oil

Botanical origin:
Olea europaea

Habitat:
Native in Palestine

Fruit
Drupe Purple when ripe Used as a condiment

Virgin oil
Obtained by gently pressing the peeled pulp free from the endocarp

 Virgin oil

Obtained by gently pressing the peeled pulp free from the endocarp First grade of edible oil is pressed from the crushed pulp with less pressure Second grade is pressed with more pressure

Pulp is mixed with hot water and is pressed again for technical oil or
The pulp is extracted with carbon disulfide to obtain sulfur olive oil of inferior quality Refused olives that are allowed to ferment furnish a low grade tournant oil which contains large amount of fatty acids

 Characteristics:

pale yellow light greenish yellow, oily liquid slight but characteristic bland to faintly acrid ether, carbon disulfide and chloroform

Miscible with:

Slightly soluble:
alcohol

Specific gravity:

0.910 0.915 at 25C olive oil tends to become cloudy

Chilling:
At 0C:

forms a whitish granular mass

2 major types
Turkish variety
75% of oleic acid 10% of palmitic acid 9% of linoleic acid With lesser amounts of stearic, myristic, hexadecenoic, and arachidic acids

Italian variety
65% of oleic acid 15% each of palmitic and linoleic acids and other minor component acids

Uses:
Setting retardant for dental cements In preparation or soaps, plasters and liniments Demulcent Emollient

Laxative
Nutrient
Widely used as salad oil

Peanut oil
Botanical origin: Characteristics: Habitat:
Arachis hypogaea

Low annual herb with imparipinnate leaves Yellow papilionaceous flowers

Native in Brazil

The fruit is not a true nut because the immature pod penetrates the soil and ripens underground For human consumption: Kernel

Contains 1-6 reddish brown seeds Fruits are roasted, passed between rollers, then seeds are separated

45% fixed oil 20% protein High content of thiamine Highly nutritious Used as food both whole and when ground into paste (PEANUT BUTTER)

 Peanut oil
refined fixed oil obtained from the seed kernels of one or more of the cultivated varieties of A. hypogaea

Synonyms:
Arachis oil

Characteristics:
Colorless or a yellowish liquid with a slightly nutlike odor and a bland taste

Components:
Mixture of glycerides with component acids
Oleic 50-65% Linoleic 18 30% Palmitic 8 10% Stearic, arachidic, behenic, lignoceric acids 10 12%

 Uses:
Pharmaceutic aid Food oil principal use Lubricant Yields an excellent, firm, white soap Solvent for IM injections

Non drying no value in paints Peanut oil cake

The residue following expression of the fixed oil Livestock food

Soybean oil
Botanical origin:
Glycine soja important food and forage crop

Characteristics:
An annual with trifoliate, hairy leaves Pale blue to violet flowers Broad pods containing 2-5 seeds
Compressed, spheroidal or ellipsoidal Nearly white to yellowish green or brownish black Contain about 35% carbohydrates, 50% protein substance, 20% fixed oil and UREASE (enzyme)

Uses:
Food in diabetes General food for humans and livestock

 Soybean oil
Refined fixed oil obtained from the seeds of soya plant Oil is obtained by pressure Consists of a mixture of glycerides with component acids
Linoleic 50% Oleic 30% Linolenic 7% Saturated acids: palmitic & stearic 14%

Drying oil I value between 120 and 141 Not useful as a cooking oil

Uses:
Ingredient in parenteral nutrients Source of LECITHIN
Ingredient in a number of products useful in controlling deranged lipid and cholesterol metabolism

 Stigmasterol

Obtained from the lipid fraction of soybeans Used as precursor for steroidal hormones Used extensively in the manufacture of varnishes, insulators and other products Ingredient in number of products for oral administration (balanced dietary supplements)

Partially hydrogenated soybean oil

Soybean cake

The residue after pressing out the oil Has high value as livestock food contains large amount of protein and some oil 5% ash
Potassium Phosphorus

Soybean meal

The flour sifted from the decorticated, ground seed of G. soja deprived of fat Use for the detection of UREA NITROGEN in blood serum

Cottonseed oil
Botanical origin

Gossypium hirsutum Ginning off the fibers Decorticated and cleaned of hulls Kernels are steamed and pressed about 1500 lb pressure Yields about 30% Oil:
Turbid Reddish color

Process

Refined by:
Filtering Decolorizing winter chilling removes the stearin

 Characteristics:
Pale yellow, oily liquid Odorless and bland taste

Consists of:
Linoleic 45% Oleic 30% Palmitic 20% Myristic 3% Stearic 1% Arachidic 1%

Uses:
Solvent for a number of injections Substitute for lard (hydrogenated) Manufacture of soap

Cottonseed cake
Contain 0.6% of GOSSYPOL (toxic principle)
Occurs in secretory cavities of the plant

Present in cold-pressed oil Removed by treatment with alkalies

Sesame oil
Sesamum seed / sesame seed Botanical origin: Habitat:
Sesamum indicum India Native to southern Asia Small, flattened, oval / ovate, smooth and shiny Whitish, yellow or reddish brown Sweet and oily Contain 45% - 55% of fixed oil, 22% protein (aleurone), 4% mucilage Nutritious and form an important food in India

Characteristics:

Process:

Expression

 Sesame oil
Synonyms:
Teel oil Benne oil

Characteristics:

Pale yellow, oily liquid, almost odorless and bland tasting Consists of mixture of glycerides with component acids:

Excellent stability due to SESAMOL

Oleic 43% Linoleic 43%

Palmitic 43% Stearic 4%

Phenolic constituent Produced by hydrolysis of SESAMOLIN

Uses:

Lignan present in the unsaponifiable fraction of the oil

Solvent for IM injections Nutritive Demulcent Laxative Emollient Effective synergist for pyrethrum insecticides (Sesamolin)

Almond oil
Sweet almond Bitter almond

Used as food

Presence of amygdalin After maceration, yields a volatile oil that is used as a flavoring agent Not suitable to be used as food

 Botanical origin:
Habitat:

Prunus amygdalus Native to Asia Minor, Iran and Syria

Characteristics (seed):

Synonyms: Process:

Yellowish More/less porous, fibrous, and brittle endocarp Fixed oil: 45-50%
Expressed almond oil Sweet almond oil Expression of kernels

Consists of: Uses:

Oleic 77% Linoleic 17%

Emollient Ingredient in cosmetics

Palmitic 5% Myristic 1%

Persic oil
Botanical origin:
Prunus armeniaca (apricot kernel oil) Prunus persica (peach kernel oil)

Synonyms:
Apricot kernel oil Peach kernel oil

Prepared by:
Expression of kernels

Characteristics:
Closely resembles expresses almond oil

Uses:
Vehicle Pharmaceutic necessity

Coconut oil
Botanical origin:

Prepared by:

Cocos nucifera

Consists of a mixture of glycerides

80-85% of the acids are saturated Semisolid at 20C Major fatty acids Saturated fatty acids
Caprylic acid Lauric 50%
Capric

Expression or extraction from the seed kernel

Myristic 20% acid

The low molecular-weight acids give the oil a high saponification value Uses:
Ingredients in balanced dietary supplements (oral administration) Yields quality soaps & shampoos

Safflower oil
Botanical origin:
Catharmus tinctorius

Components:
Acids are largely unsaturated Linoleic acid 75% Oleic acid 18% Mixture of saturated acids 6%

Uses:
Emulsion containing 50% safflower oil
High-calorie dietary supplement

Ingredients in balanced dietary supplements

Sunflower oil
Botanical origin:
Helianthus annuus

Components:
mixture of glycerides that are rich in unsaturated acids
Linolenic acid 44-75%
The higher percentages occurring in oils from seeds grown in the cooler or northern temperate regions

Linoleic acid 66% Oleic acid 23%

Uses:
Alternative to corn oil & safflower oil for culinary purposes Ingredient in specialty dietary supplements

Ethiodized oil injection

An iodine addition product of the ethyl ester of the fatty acids of poppy seed oil Contains not < 35.2% and not > 38.9% of organically combined iodine Decomposes:
Air & sunlight Turns dark brown

Packaged in a sterile form

Uses:
Diagnostic aid in hysterosalpingography & lymphography