ABSTRACT
Plant oil is predominantly composed of triacylglycerol (TAG) that consists of a glycerol backbone with fatty acids (FAs) esteried at the sn-1, sn-2, and sn-3 positions. The nature of these FAs and their position on the glycerol backbone can impact the physical properties, functionality, nutritional value, and physiological effects of the oil [1,2]. Recent estimates indicate that global vegetable oil production is about 177 million metric tons (mt) [3], which is closely matched by demand at about 173 million mt [4]. Although most of this oil is used for food and feed, some is also used for the production of biofuel and other industrial bio-products [5]. Thus, in the future, it will be a challenge to provide sufcient quantities of edible high quality vegetable oil for our growing global population. All of this oil is derived from seed or mesocarp tissue. In 2013, four major oil crops producing multipurpose oils accounted for 85% of the market share (Table 36.1) [6]. Palm (Elaeis guineensis) (mesocarp and kernel) accounts for most of the oil produced followed by the seeds of soybean (Glycine max), oilseed rape (Brassica napus), and sunower (Helianthus annuus). Most vegetable oils currently consumed by humans and livestock are from cultivars that have been produced through plant breeding. Within the last three decades, however, plant biotechnology and genomics
I. Introduction .......................................................................................................................... 973 II. Oil Formation in Oleaginous Plants ..................................................................................... 974 III. Introduction of New Oil Traits and Trait Stability ...............................................................977 IV. Modifying Saturated Fatty Acid Content .............................................................................977
