Biocatalyzed Production of Structured Olive Oil Triacylglycerols

Functional properties of fats and oils do not depend only on their fatty acid composition but also on the distribution of these fatty acids in the three positions of the glycerol backbone. This gives the fat or oil its commercial value. (Zhao,2005) There is a growing demand for lipids with desired characteristics ,thus researches have given way to these demands by the development of structured lipids with triacylglycerols that have predetermined composition and distribution of fatty acids. Structured lipids are now considered as alternatives to conventional fats not on the basis of saturate/polyunsaturate ratios but rather on their impact on cholesterol deposition. With the advances in the biotechnology and chemistry of fats and oils it is now possible to design fats and oils with properties that are desired. Recent years have seen great interest in the biotechnological modification and synthesis of structured triacylglycerols. Modification of fats and oil triacylglycerols to improve functionality have been carried out with various oils including olive oil. Olive oil enjoys a privileged position amongst edible oils and is still a buoyant commerce because of the large consumption of Mediterranean inhabitants (Oh et al,2009). It is one of the most expensive vegetable oils and of all the vegetable oils, olive oil is the best source of the monounsaturated fatty acid, oleic acid (72-83%)Risk factors for cardiovascular disease such as the level of homocysteine and total and low density lipoprotein (LDL) cholesterol in plasma have been reported to be reduced by oleic acid (Baro et al,2003). Olive oil is more than just oleic acid and because of its properties and qualities, it is used almost entirely in dietary consumption and even new markets have been created for this oil.