I am evaluating the acid value of phospholipids extracted from salmon by-products. Compare to normal lipid, phospholipids show very high acid value (around 30 mg KOH/g). How can I explain the reasons responsible for high acid value of phospholipids?
Fatty acid in phospholipid is very high which give high acid value
Dear Sir (Murwan Khalid Sabahelkhier),
As I see in the phospholipid structure (e.g., phosphatidylcholine, phosphatidylethanolamine, etc), the fatty acid content is 2 whereas in normal oil (triacylglycerol or TAG) the fatty acid content is 3. In phospholipid, there is a phosphate group with some others in 3rd position of glycerol instead of fatty acid.
The phosphate group gives the molecules a negative charge at physiological pH.So, this negative charge increases the acid values in some phospholipids
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