Enrichment of Olive Oil with Alpha Linolenic Acid Catalyzed by Lipase Mediated Trans-Esterification

Consumption of Polyunsaturated fatty acid omega-3 is the most recommended fatty acids which have a health benefits for brain, kidney and eye. The conversion of plant-derived omega-3 (n-3) -linolenic acid (ALA, 18:3n-3) to long-chain eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) can enhance ALA sufficient diets in compare to ALA deficient diets. Alpha-linolenic acid (ALA) was extracted and enriched from flax seed oil. Commercial lipases Candida rugosa, Pseudomonas cepacea and P. fluorescens were used for transesterification of ALA enriched from flax seed oil into olive oil TAG back bone. Gas chromatography of olive oil showed it contained high amounts of oleic acid (C18:1, n-9), linoleic acid (C18:2, n-6) and palmitic acid (C18:0) with 0% of ALA. Among the commercial lipase C. rugosa has more preference to ALA and 27% of ALA was incorporated to TAG back bone of olive oil. In 24 hours reaction time, the ALA concentration in TAG of olive has increased to 26% while oleic acid decreased to 60% and palmitic acid decreased from 25 to 7%. The highest incorporation of ALA into olive oil (29%) occurred for ALA: olive oil mole ratio (1:2). There was a decline in incorporation of ALA in olive oil backbone with an increase in the amount of water. ALA incorporation of 25% occurred with 100 µl water while without water it was 27%; it decreased to 15% with 1 ml of water.