Characterization of the fatty acid and triacylglycerol composition of terebinth fruit oil and the synthesis of structured lipids (SL) were performed in this study. Interesterification reaction of terebinth fruits oil (Pistacia terebinthus L.) with caprylic acid (CA) and stearic acid (SA) to produce a SL was performed in n-hexane using immobilized sn-1,3 specific lipase from Mucor miehei. The effect of reaction conditions and relationship among them were analyzed by response surface methodology (RSM) with a four-factors five-level central composite rotatable experimental design. The four major factors chosen were enzyme load (10-30 wt% based on substrates), reaction time (7-18 h), reaction temperature (40-60°C) and substrate mole ratio (terebinth oil:SA:CA 1:1:1-1:1:3). The best fitting quadratic model was determined by regression and backward elimination. Based on the fitted model, the optimal reaction conditions for the incorporation of CA and SA were found to be temperature 50°C; time 18 h; enzyme load 30 wt%; substrate ratio 1:1:3. Under these optimum conditions, the incorporation of SA and CA could be obtained as 19 and 14%, respectively.

conditions were found as reaction time 14 h; substrate mole ratio 1:2.1:2.1; temperature 58 °C; and enzyme load 15 wt%. Under optimum conditions, the product contained 29.68% COC, 25.47% POC, and 3.80% POP. KEY-WORDS: Caprylic Acid -Enzymatic acidolysis -Mucor miehei -Palmitic Acid -Response SurfaceMethodology -Triolein.

2-Monoacylglycerols (2-MAG) with a high content of oleic acid at sn-2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2-MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases. Response surface methodology was applied to optimize reaction conditions; time (4 to 10 h), temperature (45 to 60 °C), enzyme load (10 to 18 wt%), and ethanol:oil molar ratio (30:1 to 60:1). The predicted highest 2-MAG yield (84.83%) was obtained at 45 °C using 10 (wt%) enzyme load and 50:1 ethanol:oil molar ratio for 5 h reaction time. Experiments to confirm the predicted results at optimum conditions presented a 2-MAG yield of 82.54%. The purification yield (g 2-MAG extracted/100 g of total product) was 80.10 and 69.00 for solvent extraction and low-temperature crystallization, respectively. The purity of the synthesized 2-MAG was found to be higher than 96%.

Microwave-assisted hexane or water extraction was used to extract flavor compounds from fresh red pepper fruit and also from traditionally and industrially made pepper pastes. The composition of the volatile components from each extract was analyzed using comprehensive two-dimensional gas chromatography with time of flight mass spectrometry. In total, 79 compounds were determined including 15 alcohols, 14 terpenes, 13 aldehydes, 12 ketones, 7 fatty acids, 6 fatty acid esters, and 6 browning reaction products. The major common compounds of fresh pepper and the pastes were 2-pentanone, 3-hexanol, acetic acid, oleic acid, and linoleic acid. The compounds (E)-2-undecenal, farnesol, 2-pentadecyn-1-ol, linolenic acid, and squalene were found only in the fresh pepper samples. Browning reaction products were observed in both of the pastes. However, their concentration was much higher in the industrially made one. Microwave-assisted hexane extraction from the traditionally made pepper paste gave the highest number of volatiles. Many volatiles considered to possess pleasant aroma characteristics were observed only in the traditionally made paste.

The lipase (Lipozyme IM from Rhizomucor miehei) catalyzed acidolysis reaction of terebinth (Pistacia terebinthus L.) fruit oil with caprylic and palmitic acid in hexane was investigated in a batch system. The effect of reaction conditions and relationship among them were analyzed and optimized by response surface methodology with a four‐factor five‐level central composite rotatable experimental design. The four major factors chosen were enzyme load (10–20 wt%), reaction time (12–20 h), reaction temperature (45–60 °C) and substrate mol ratio (TO:PA:CA, 1:2.3–4.1:1.15–2.05). Optimum reaction conditions for reaction time, temperature, enzyme load and substrate mole ratio were 12 h, 45 °C, 10 wt% and 1:4.1:2.05, respectively. The maximum yield of desired triacylglycerols (TAG) obtained at these optimum conditions was 50.87 %. Produced structured lipid had a caloric value which was 1.5 % lower than that of terebinth fruit oil. Its solid fat content was found comparable with commercially available margarines. The relative activity of lipase was well maintained in up to 10 repeated cycles.