DiglycerideA diglyceride, or diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Two possible forms exist, 1,2-diacylglycerols and 1,3-diacylglycerols. Diglycerides are natural components of food fats, though minor in comparison to triglycerides. DAGs can act as surfactants and are commonly used as emulsifiers in processed foods.
GlycerideGlycerides, also known as acylglycerols, are esters formed from glycerol and fatty acids, and are generally very hydrophobic. Glycerol has three hydroxylfunctional groups, which can be esterified with one, two, or three fatty acids to form mono-, di-, and triglycerides. These structures vary in their fatty acid alkyl groups as they can contain different carbon numbers, different degrees of unsaturation, and different configurations and positions of olefins.
HydrolysisHydrolysis (; from Ancient Greek hydro-'water' and lysis'to unbind') is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution and elimination reactions in which water is the nucleophile. Biological hydrolysis is the cleavage of biomolecules where a water molecule is consumed to effect the separation of a larger molecule into component parts.
Lipoprotein lipaseMore reference expression dataBioGPSEnsemblUniProtRefSeq (mRNA)RefSeq (protein)Location (UCSC)Chr 8: 19.9 – 19.97 MbChr 8: 69.33 – 69.36 MbPubMed searchWikidataLipoprotein lipase (LPL) (EC 3.1.1.34, systematic name triacylglycerol acylhydrolase (lipoprotein-dependent)) is a member of the lipase gene family, which includes pancreatic lipase, hepatic lipase, and endothelial lipase.
GlycerolNames Preferred IUPAC namePropane-1,2,3-triolOther names 1,2,3-Trioxypropane1,2,3-Trihydroxypropane1,2,3-PropanetriolIdentifiers CAS Number56-81-53D model (JSmol)Interactive imageChEBICHEBI:17754ChEMBLChEMBL692ChemSpider733DrugBankDB04077ECHA InfoCard100.000.263E numberE422 (thickeners, ...)IUPHAR/BPS5195KEGGD00028PubChemCID753UNIIPDC6A3C0OXCompTox Dashboard(EPA)DTXSID9020663InChIInChI=1S/C3H8O3/c4-1-3(6)2-5/h3-6H,1-2H2Key: PEDCQBHIVMGVHV-UHFFFAOYSA-NInChI=1/C3H8O3/c4-1-3(6)2-5/h3-6H,1-2H2Key: PEDCQBHIVMGVHV-UHFFFAOYAFSMILESOCC(O)COProperties Chemical formulaC3H8O3Molar mass92.094 g·mol Appearance Colorless hygroscopic liquid OdorOdorless Density1.261 g/cm Melting point17.8 °C (64.0 °F; 290.9 K) Boiling point290 °C (554 °F; 563 K) Solubility in watermiscible log P−2.32 Vapor pressure0.003 mmHg (0.40 Pa) at 50 °C Magnetic susceptibility (χ)−57.06×10 cm/molRefractive index (nD)1.4746 Viscosity1.412 Pa·s (20 °C) Pharmacology ATC codeA06AG04 (WHO) A06AX01 (WHO), QA16QA03 (WHO) Hazards NFPA 704 (fire diamond) 110Flash point160 °C (320 °F; 433 K) (closed cup) 176 °C (349 °F; 449 K) (open cup) NIOSH (US health exposure limits): PEL (Permissible)TWA 15 mg/m (total) TWA 5 mg/m (resp) REL (Recommended)None established IDLH (Immediate danger)N.D. Safety data sheet (SDS) JT Baker ver.
TriglycerideA triglyceride (from tri- and glyceride; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids. Triglycerides are the main constituents of body fat in humans and other vertebrates as well as vegetable fat. They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver and are a major component of human skin oils. Many types of triglycerides exist.
Vegetable oilOil extracted from seeds or from other parts of plantsA bottle of peanut oilVegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, canola oil, grapeseed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants.
Rapeseed oilRapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae (mustards). The term "rapeseed" applies to oilseeds from the species Brassica napus and Brassica rapa, while the term canola refers to specific rapeseed varieties bred to produce oil for use in human and animal foods.
Fatty acidIn chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28.
Olive oilLiquid fat made from olives Olive oilExtra virgin olive oil presented with green and black preserved table olivesFat compositionSaturated fatsTotal saturatedPalmitic acid: 13.0%Stearic acid: 1.5%Unsaturated fatsTotal unsaturated> 85%MonounsaturatedOleic acid: 70.0%Palmitoleic acid: 0.3–3.5%PolyunsaturatedLinoleic acid: 15.0%α-Linolenic acid: 0.5%PropertiesFood energy per 100 g (3.5 oz)3,700 kJ (880 kcal)Melting point−6.0 °C (21.2 °F)Boiling point299 °C (570 °F)Smoke point190–215 °C (374–419 °F) (extra virgin) 215 °C (419 °F) (virgin)210 °C (410 °F) (refined)Solidity at 20 °C (68 °F)LiquidSpecific gravity at 20 °C (68 °F)0.911Viscosity at 20 °C (68 °F)84 cPRefractive index1.4677–1.4705 (virgin and refined)1.4680–1.4707 (pomace)Iodine value75–94 (virgin and refined)75–92 (pomace)Acid valuemaximum: 6.6%[inconsistent] (refined and pomace)0.8% (extra virgin)Saponification value184–196 (virgin and refined)182–193 (pomace)Peroxide value20 (virgin)10 (refined and pomace) Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin) and extracting the oil.
Cottonseed oilCottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil. Cotton seed has a similar structure to other oilseeds, such as sunflower seed, having an oil-bearing kernel surrounded by a hard outer hull; in processing, the oil is extracted from the kernel.
EsterIn chemistry, an ester is a compound derived from an acid (either organic or inorganic) in which the hydrogen atom (H) of at least one acidichydroxyl group (−OH) of that acid is replaced by an organyl group (R′). These compounds contain a distinctive functional group. Analogues derived from oxygen replaced by other chalcogens belong to the ester category as well.*As an Amazon Associate I earn from qualifying purchases.