DETERMINATION OF LIPIDS IN PLANT LYNOSYRIS VILLOSA

Abstract

Lipids, like proteins and carbohydrates, are the main organic substances of the cells of living organisms. They perform energy, building, protective functions. Lipids are also valuable components of food. Lipids determine nutritional, biological value and taste qualities in food products. In plants, lipids accumulate mainly in seeds and fruits. In animals and fish, lipids are concentrated in the brain and nerve tissues. The composition of lipids includes unsaturated and saturated acids. The unsaturated acids include oleic, linoleic, linolenic acids. Of all the unsaturated acids contained in natural fats, oleic acid is the most common. Of the limiting acids, palmitic acid is most common in nature. It is present in all fats, its amount is up to 50%. As an alcohol, triatomic alcohol-glycerin is a part of fats. Lipids were isolated from natural objects in the Soxhlet apparatus by extraction with organic solvents (alcohol, benzene, acetone, chloroform, and their mixtures (chloroformalcohol in the ratio 1: 1). The selected lipids were studied by qualitative reactions and by determining analytical constants (iodine, acid, ester numbers and saponification numbers.) It was found that only glycerophospholipids are present in the Linosyris villosa plant.

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