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The Chemical Educator
ISSN: 1430-4171 (electronic version)
Abstract Volume 20
(2015) pp 74-78
Extraction and Analysis of Lipids From Potato Chips and Hydrolysis by a Pancreatic Lipase
William Flurkey*
Department of Chemistry and Physics, Indiana State University, Terre Haute, IN 47809, william.flurkeyIII@indstate.edu
Received December 1, 2014. Accepted January 25, 2015.
Published: 30 March 2015
Abstract. Lipids and lipid-like material, primarily triglycerides (fats) and olestra, were extracted from regular and fat free potato chips using ethyl ether and vacuum evaporation. Yields of extracted lipids varied among different student lab groups, but were similar to those expected from the food composition listed on the labels. Samples from regular and fat free chips were treated with a pancreatic lipase to simulate digestion of lipids. Treated samples were analyzed by thin layer chromatography to determine the types of products generated. As expected, triacylglycerols (triglycerides) were partially hydrolyzed by a pancreatic lipase into fatty acids, monoacylglycerides, and diacylglycerides. Olestra, a fat substitute, appeared to be heterogeneous in composition and was not hydrolyzed by the lipase.
Key Words: Laboratories and Demonstrations; organic chemistry
(*) Corresponding author. (E-mail: william.flurkeyIII@indstate.edu)
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