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Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds

文献类型： 外文期刊

作者： Zeng, Jing 1 ; Wang, Weifei 2 ; Chen, Ying 1 ; Liu, Xuan 1 ; Xu, Qingqing 1 ; Qi, Suijian 1 ; Lan, Dongming 1 ; Wang, Yonghua 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Dept Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China

3.Guangdong Youmei Inst Intelligent Biomfg, Foshan 528226, Peoples R China

关键词： bioactive compounds; camellia oil; oil quality; oxidative stability; TAGs profile; volatile compounds

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 21 期

页码：

收录情况： SCI

摘要： The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MSE. Five characteristic markers were identified, including OOO (m/z 902.8151), POL (m/z 874.7850), SOO (m/z 904.8296), PPL (m/z 848.7693), PPS (m/z 852.7987). Regarding the bioactive compound level and antioxidant capacity, the fresh-pressed technique provided higher alpha-tocopherols (143.15 mg/kg), beta-sitosterol (93.20 mg/kg), squalene (102.08 mg/kg), and polyphenols (35.38 mg/kg) and showed stronger overall oxidation stability and antioxidant capacity. Moreover, a total of 65 volatile compounds were detected and identified in four camellia oil products, namely esters (23), aldehydes (19), acids (8), hydrocarbons (3), ketones (3), and others (9), among which pressed oil was dominated by aldehydes, acid, and esters, while refined oil had few aroma components. This study provided a comprehensive comparative perspective for revealing the significant influence of the processing technique on the camellia oil quality and its significance for producing camellia oil of high quality and with high nutritional value.

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