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Algal Chemical Composition
From Oilgae.com Oil from Algae (So whats the Oilgae story?)
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Nature gave us oil from algae; perhaps we should try Natures way again
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Algal Chemical Composition
Algae are made up of eukaryotic cells (Eukaryote from Wikipedia). These are cells with nuclei and organelles. All algae all have plastids, the bodies with chlorophyll that carry out photosynthesis. But the various lines of algae have different combinations of chlorophyll molecules. Some have only Chlorophyll A, some A and B, while other lines, A and C.
All algea primary comprise of the following, in varying proportions: Proteins, Carbohydrates, Fats and Nucleic Acids.
Table 1 - Chemical Composition of Algae Expressed on A Dry Matter Basis (%)
Source: Becker, (1994)
Algal-oil is very high in unsaturated fatty acids. Some UFA's found in different algal-species include:
See also:
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Reference: Chemistry & Structure of Fixed Oils
Fixed oils from seeds, nuts & vegetables are typically composed of triglyceride molecules (also known as triacylglycerol or triacylglyceride). A triglyceride is a glyceride in which the glycerol is esterified with three fatty acids - a triglyceride is typically composed of a 3-carbon alcohol (glycerol) plus three 18-carbon (or 16-carbon) fatty acids. The 18-carbon fatty acids are Linoleic acid, Stearic acid & Oleic acid.
The fatty acids may be saturated (with all single bonds), mono-unsaturated (with one double bond) or polyunsaturated (with 2 or more double bonds). Plant fatty acids are usually unsaturated and liquid at room temperature, with one or more double bonds between the carbon atoms (mono-unsaturated and polyunsaturated). A notable exception is the palm fatty acid palmitin which is saturated and contains 16 rather than 18 carbon atoms. Since the plant fatty acids are unsaturated, the plant oils it is liquid at room temperature.
See also: Triglycerides from Wikipedia, Linoleic Acid from Wikipedia, Stearic Acid from Wikipedia, Oleic Acid Physical & Chemical Properties, Fats, Oils, Fatty Acids, Triglycerides Chemical Structure, See also: Food, Fats & Oils from ISEO (PDF), Determining the Contents of Oilseeds (PDF)
Cis & Trans Fatty Acids
Fatty acid isomers containing double bonds may have the cis or trans configuration. In cis fatty acids, all the hygrogen atoms adjacent to the double bonds are on the same side of the longitudinal carbon axis. In trans fatty acids, the hygrogen atoms adjacent to the double bonds occur on alternate sides of the main axis.
The trans configuration is chemically more stable. It is typically produced during partial hydrogenation of polyunsaturated vegetable oils.
Trans fatty acids tend to raise the level of low density lipoproteins (LDLs = bad) and lower the level of high density lipoproteins (HDLs = good). These changes in blood lipids (cholesterol levels) may increase the risk of heart disease (atherosclerosis) in some people. Dieticians generally recommend the use of mono-unsaturated, unhydrogenated oils and the avoidance of trans fatty acids found in french fries, cookies and crackers.
Unsaturated fatty acids found in plant oils and seeds are typically omega-6 fatty acids, in which the first double bond is located on the sixth carbon atom, counting backwards from right to left. Omega-3 fatty acids in which the first double bond in on carbon #3 - are prevalent in fish oils and flax seeds.
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