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Example of an unsaturated fat triglyceride (C 55 H 98 O 6).Left part: glycerol; right part, from top to bottom: palmitic acid, oleic acid, alpha-linolenic acid. A triglyceride (from tri-and glyceride; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids. [1]
The molecule of a triglyceride can be described as resulting from a condensation reaction (specifically, esterification) between each of glycerol's –OH groups and the HO– part of the carboxyl group HO(O=)C− of each fatty acid, forming an ester bridge −O−(O=)C− with elimination of a water molecule H
Triglycerides are formed from the esterification of 3 molecules of fatty acids with one molecule of trihydric alcohol, glycerol (glycerine or trihydroxy propane). In the process, 3 molecules of water are eliminated. The word "triglyceride" refers to the number of fatty acids esterified to one molecule of glycerol.
[2]: 328 The middle structure is a triglyceride composed of oleoyl, stearoyl, and palmitoyl chains attached to a glycerol backbone. At the bottom is the common phospholipid phosphatidylcholine . Lipids are a broad group of organic compounds which include fats , waxes , sterols , fat-soluble vitamins (such as vitamins A , D , E and K ...
Glycerol has three hydroxyl functional groups, which can be esterified with one, two, or three fatty acids to form mono-, di-, and triglycerides. [2] 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.
Monoglycerides and diglycerides are types of glycerides both naturally present in food fats, [2] including various seed oils; [3] however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol, [4] followed by purification via solvent-free molecular distillation.
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In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded.