Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia oleifera Abel.) Extracted Using Different Methods
Xuezhi FangMenghao DuFan LuoYongfeng Jin
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2015 Volume 21 Issue 6 Pages 779-785

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Abstract

To understand the influence of different extraction methods on properties of Camellia seed oil, the physicochemical properties, fatty acid composition, bioactive compounds content of camellia seed oil extracted by aqueous enzymatic extraction, expeller pressing, organic solvent extraction and supercritical CO2 extraction were investigated. No significant differences were found among acid values of extracted oils. The peroxide value of hexane-extracted oil and expeller-pressed oil was significant higher than aqueous enzymatic-extracted oil and supercritical CO2-extracted oil. The major fatty acids present in camellia seed oil were palmitic acid, stearic acid, oleic acid, and linoleic acid. No significant differences were found in the amounts of the major fatty acids in the oils. The aqueous enzymatic-extracted oil had a higher content of total monounsaturated fatty acids, α-tocopherol, β-carotene, squalene and phytosterol than hexane-extracted and expeller-pressed oils. Nine phenolic acids were detected in camellias seed oils, and 3-hydroxytyrosol, benzoic acid, catechins, 4-hydroxybenzoic acid and chlorogenic acid were the predominant compounds. The content of phenolic compounds in the aqueous enzymatic-extracted camellia seed oil was lower than that of other extracted oils. The phospholipid content of the aqueous enzymatic-extracted oil and the supercritical CO2-extracted oil was significantly lower than that of hexane extracted oil and expeller pressed oil.

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© 2015 by Japanese Society for Food Science and Technology
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