34 2.33 Fatty Acid Naming & Food Sources
There are three naming systems used for fatty acids:
1. Delta nomenclature
2. Omega nomenclature
3. Common names
The omega nomenclature and common names are used more in the field of nutrition than the delta nomenclature when describing specific fatty acids.
1. Delta Nomenclature
For delta nomenclature you need to know 3 things:
1. Number of carbons in the fatty acid
2. Number of double bonds
3. Number of carbons from the carboxylic acid (alpha) end to the first carbon in the double bond(s)
Let’s consider the example in the figure below.
1. Number of carbons in the fatty acid = 18
2. Number of double bonds = 1
3. Number of carbons from the carboxylic acid end to the first carbon in the double bond = 9
This is then written as shown in Figure 2.331.
2. Omega Nomenclature
The omega nomenclature is almost exactly the same as the delta nomenclature, the only differences being:
- Carbons are counted from the methyl (omega) end instead of the carboxylic acid end
- The omega symbol is used instead of the delta symbol
For omega nomenclature you need to know 3 things:
1. Number of carbons in the fatty acid
2. Number of double bonds
3. Number of carbons from the methyl end (aka Omega end) to the first carbon in the double bond closest to the methyl end
We will again consider the same fatty acid.
1. Number of carbons in the fatty acid = 18
2. Number of double bonds = 1
3. Number of carbons from the methyl (aka omega) end to the first carbon in the double bond closest to the methyl end = 9
If it is a saturated fatty acid, then the omega nomenclature is not added to the end of the name. If it is an 18 carbon saturated fatty acid, then it would be named 18:0.
This is written as shown in figure 2.332. Instead of an omega prefix, the prefix n- (i.e. n-3) is also commonly used.
3. Common Names
The common names of fatty acids are something that, for the most part, have to be learned/memorized. The common name of the fatty acid we have been naming in this section is oleic acid.
However, it can also be called oleate. The only difference is that, instead of a carboxylic acid on the end of the fatty acid, it has been ionized to form a salt (shown below). This is what the -ate ending indicates and the two names are used interchangeably.
The table below gives the common names and food sources of some common fatty acids.
Table 2.331 Common names of fatty acids2
| Omega Name | Common Name |
| 4:0 | Butyric Acid |
| 12:0 | Lauric Acid |
| 14:0 | Myristic Acid |
| 16:0 | Palmitic acid |
| 18:0 | Stearic Acid |
| 20:0 | Arachidic Acid |
| 24:0 | Lignoceric Acid |
| 18:1 (n-9) | Oleic Acid |
| 18:2 (n-6) | Linoleic Acid |
| 18:3 (n-3) | Alpha-linolenic Acid |
| 20:4 (n-6) | Arachidonic Acid |
| 20:5 (n-3) | Eicosapentanoic Acid |
| 22:6 (n-3) | Docosahexanoic Acid |
The NutritionData link below can help you identify foods that are high in a specific fatty acid.
| Web Link |
Food Sources of Fatty Acids
After going through this wide array of fatty acids, you may be wondering where they are found in nature. The figure below shows the fatty acid composition of certain oils and oil-based foods. As you can see, most foods contain a mixture of fatty acids. Stick margarine is the only product in the figure that contains an appreciable amount of trans fatty acids. Corn, walnut, and soybean are rich sources of n-6 polyunsaturated fatty acids, while flax seed is fairly unique among plants in that it is a good source of n-3 polyunsaturated fatty acids. Canola and olive oil are rich sources of monounsaturated fatty acids. Lard, palm oil, butter and coconut oil all contain a significant amount of saturated fatty acids.
References & Links
1. http://en.wikipedia.org/wiki/File:Myristoleic_acid.png
2. Gropper SS, Smith JL, Groff JL. (2008) Advanced nutrition and human metabolism. Belmont, CA: Wadsworth Publishing.
3. www.nutritiondata.com
Links
Nutrition Data: Fatty Acids – http://nutritiondata.self.com/topics/fatty-acids