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Monounsaturated Fatty Acids and Polyunsaturated Fatty Acids

6/18/2021 Lipids 1/1

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Learning Objectives

Apply appropriate experimental protocols to quantify fat (lipid) content in foods Differentiate among different types of lipids using appropriate technology Discuss how lipids can be characterized based on electric charge (polarity) of the fatty acid backbone Explain how thin-layer chromatography works Discuss how chemical reagents can be used to distinguish the degree of unsaturation in lipids

Monounsaturated Fatty Acids and Polyunsaturated Fatty Acids

MUFA and PUFA sound like names of characters that might appear in a version of Disney’s Lion King. In the lipid story of nutrition, MUFAs and PUFAs are the ‘good guys.’ MUFA is an abbreviated way to say monounsaturated fatty acid while PUFA refers to a polyunsaturated fatty acid, the heroes in the tale of the 20-35% daily requirement of fat in the human diet. Fatty acids come in many shapes and sizes, and these differences are important to our health and can be studied using a simple experimental design.

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