Effect of Refining Process on the Concomitants in Pressed Camellia Oil

CHEN Leyi; HE Xiaohong; DAI Taotao; CHEN Jun; HE Xuemei; LIU Chengmei; LIU Jiyan

doi:10.13386/j.issn1002-0306.2021070219

Volume 43 Issue 6

Mar. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(6): 221-227. > DOI: 10.13386/j.issn1002-0306.2021070219

CHEN Leyi, HE Xiaohong, DAI Taotao, et al. Effect of Refining Process on the Concomitants in Pressed Camellia Oil[J]. Science and Technology of Food Industry, 2022, 43(6): 221−227. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070219.

Citation:

PDF (3597 KB)

Effect of Refining Process on the Concomitants in Pressed Camellia Oil

1.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
2.
Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
3.
Jiangxi Qiyunshan Food Co., Ltd., Ganzhou 341000, China

More Information

Received Date: July 19, 2021
Available Online: January 10, 2022

Graphical Abstract

Abstract

Abstract

The effects of deacidification, decolorization and deodorization at different temperatures on the content of squalene, sterols and volatile organic compounds in pressed camellia oil were investigated. The results showed that the content of squalene in crude camellia oil was 127.46 mg/kg, and after deacidification decolorization, and deodorization at 150 ^oC, content of squalene was decreased to 105.82, 89.52 and 79.79 mg/kg, respectively. Meanwhile, content of squalene was decreased with the increase of deodorization temperature (150~240 ℃). When the deodorization temperature was increased to 210 ℃, content of squalene was decreased by 53.70%. Subsequently, content of squalene was not change significantly after deodorization temperature was elevated to 240 ℃. The content of total sterols in crude camellia oil was 3074.24 mg/kg. After deacidification, content of total sterols was decreased (14.2%), but it was increased after decolorization (13.2%). With the increasing of refining degree, δ-7-oat sterol was disappeared, and β-sitosterol was formed. In addition, the content of δ-5,23-soybean sterol was substantially changed. Deodorization process and the increasing of deodorization temperature evidently reduced the types of volatile organic compounds in camellia oil, and the quantity and relative percentage content of acids, alcohols and esters were greatly decreased.
- pressed camellia oil,
- refining,
- deodorization temperature,
- sterols,
- volatile organic compounds

FullText(HTML)

References (31)

References

[1]	CHENG X, YANG T, WANG Y, et al. New method for effective identification of adulterated camellia oil basing on Camellia oleifera-specific DNA[J]. Arabian Journal of Chemistry,2018,11:815−826. doi: 10.1016/j.arabjc.2017.12.025
[2]	SU M H, SHIH M C, LIN K H. Chemical composition of seed oils in native Taiwanese camellia species[J]. Food Chemistry,2014,156:369−373. doi: 10.1016/j.foodchem.2014.02.016
[3]	YANG J Y, PENG B, WANG M, et al. Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of camellia oil[J]. Food Hydrocolloids,2019,87:644−652. doi: 10.1016/j.foodhyd.2018.08.043
[4]	YANG R N, ZHANG L X, LI P W, et al. A review of chemical composition and nutritional properties of minor vegetable oils in China[J]. Trends in Food Science & Technology,2018,74:26−32.
[5]	SHI T, WU G, JIN Q, et al. Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review[J]. Trends in Food Science & Technology,2020,97:88−99.
[6]	WANG X Q, ZENG Q M, VERARDO V, et al. Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach[J]. Food Chemistry,2017,233:302−310. doi: 10.1016/j.foodchem.2017.04.110
[7]	WEI W, CHENG H, CAO X, et al. Triacylglycerols of camellia oil: Composition and positional distribution of fatty acids[J]. European Journal of Lipid Science and Technology,2016,118:1254−1255. doi: 10.1002/ejlt.201500175
[8]	HE J H, WU X H, YU Z L. Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor[J]. Food Chemistry,2021:364.
[9]	WANG X, ZENG Q, CONTRERAS M D M, et al. Profiling and quantification of phenolic compounds in camellia seed oils: Natural tea polyphenols in vegetable oil[J]. Food Research International,2017,102:184−194. doi: 10.1016/j.foodres.2017.09.089
[10]	LEI X H, LIU Q, CAO Z Y, et al. Camellia oil (Camellia oleifera Abel.) attenuates CCl4-induced liver fibrosis via suppressing hepatocyte apoptosis in mice[J]. Food & Function,2020,11:4582−4590.
[11]	CHOU T Y, LU Y F, INBARAJ B S, et al. Camelia oil and soybean-camelia oil blend enhance antioxidant activity and cardiovascular protection in hamsters[J]. Nutrition,2018,51-52:86−94. doi: 10.1016/j.nut.2017.12.011
[12]	GUO L N, GUO Y T, WU P, et al. Camellia oil lowering blood pressure in spontaneously hypertension rats[J]. Journal of Functional Foods,2020:70.
[13]	LEI H, YE Z, LI X, et al. Deacidification and deodorization of oil-tea camellia seed oil by supercritical CO₂ countercurrent extraction[J]. China Oils and Fats,2015,40:86−89.
[14]	LEE S Y, JUNG M Y, YOON S H. Optimization of the refining process of camellia seed oil for edible purposes[J]. Food Science and Biotechnology,2014,23:65−73. doi: 10.1007/s10068-014-0009-4
[15]	李志晓, 金青哲, 叶小飞, 等. 精炼过程中油茶籽油活性成分和抗氧化性的变化[J]. 中国油脂,2015,40(8):1−4. [LI Zhixiao, JIN Qingzhe, YE Xiaofei, et al. Changes of bioactive constituents and antioxidant activity of oil-tea camellia seed oil during refining[J]. China Oils and Fats,2015,40(8):1−4. doi: 10.3969/j.issn.1003-7969.2015.08.001
[16]	张东生, 薛雅琳, 金青哲, 等. 精炼过程对油茶籽油品质影响的研究[J]. 中国油脂,2014(39):18−22. [ZHANG Dongsheng, XUE Yalin, JIN Qingzhe, et al. Effect of refining process on quality of oil-tea camellia seed oil[J]. China Oils and Fats,2014(39):18−22.
[17]	刘存存, 方学智, 姚小华, 等. 油茶籽油精炼过程中主要营养成分的变化[J]. 中国油脂,2011,36:36−39. [LIU Cuncun, FANG Xuezhi, YAO Xiaojhua, et al. Changes of the main nutritional components in oil-tea camellia seed oil during refining process[J]. China Oils and Fats,2011,36:36−39.
[18]	WEI J, CHEN L, QIU X, et al. Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil[J]. Food and Bioproducts Processing,2015,94:136−146. doi: 10.1016/j.fbp.2015.02.003
[19]	LIU G Y, XU S Y, WANG X G, et al. Analysis of the volatile components of tea seed oil (Camellia sinensis O-Ktze) from China using HS-SPME-GC/MS[J]. International Journal of Food Science and Technology,2016,51:2591−2602. doi: 10.1111/ijfs.13244
[20]	ZHENG X Y, ZHENG L L, YANG Y, et al. Analysis of the volatile organic components of Camellia oleifera Abel. oil from China using headspace-gas chromatography-ion mobility spectrometry[J]. Journal of Food Processing and Preservation,2021:45.
[21]	HE J H, WU X H, ZHOU Y, et al. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds[J]. Journal of Food Biochemistry,2021:45.
[22]	QIZHI L, YONGHUI H, HAIYAN Z, et al. The quality and volatile-profile changes of camellia oil (Camellia oleifera Abel.) following bleaching[J]. European Journal of Lipid Science and Technology,2008,110:768−775. doi: 10.1002/ejlt.200700271
[23]	GORASSINI A, VERARDO G, BORTOLOMEAZZI R. Polymeric reversed phase and small particle size silica gel solid phase extractions for rapid analysis of sterols and triterpene dialcohols in olive oils by GC-FID[J]. Food Chemistry,2019,283:177−182. doi: 10.1016/j.foodchem.2018.12.120
[24]	GIUFFRE A M, CAPOCASALE M, MACRI R, et al. Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions[J]. Lwt-Food Science and Technology,2020:117.
[25]	CAO W M, LIN L, NIU Y W, et al. Characterization of aroma volatiles in camellia seed oils (Camellia oleifera AbeL.) by HS-SPME/GC/MS and electronic nose combined with multivariate analysis[J]. Food Science and Technology Research,2016,22:497−505. doi: 10.3136/fstr.22.497
[26]	邓龙, 邓泽元, 胡蒋宁, 等. 油茶籽油加工过程中理化性质和营养品质的变化[J]. 食品科学,2015,36:111−115. [DENG Long, DENG Zeyuan, HU Jiangning, et al. Physical-chemical properties and nutrients of oil-tea camellia seed oil in different refining stages[J]. Food Science,2015,36:111−115. doi: 10.7506/spkx1002-6630-201523021
[27]	DUMAN E, OZCAN M M. The influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil[J]. Journal of Food Science and Technology-Mysore,2020,57:2501−2506. doi: 10.1007/s13197-020-04285-w
[28]	ABDALLAH M, VERGARA-BARBERAN M, LERMA-GARCIA M J, et al. Sterol profiles of Tunisian virgin olive oils: Classification among different cultivars and maturity indexes[J]. European Food Research and Technology,2018,244:675−684. doi: 10.1007/s00217-017-2990-3
[29]	CHANG M, ZHAO P Z, ZHANG T, et al. Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS-GC-IMS and HS-SPME-GC-MS[J]. International Journal of Food Science and Technology,2020,55:3670−3679. doi: 10.1111/ijfs.14664
[30]	URIARTE P S, GOICOECHEA E, GUILLEN M D. Volatile components of several virgin and refined oils differing in their botanical origin[J]. Journal of the Science of Food and Agriculture,2011,91:1871−1884. doi: 10.1002/jsfa.4400
[31]	SONG G S, DAI Z Y, SHEN Q, et al. Analysis of the changes in volatile compound and fatty acid profiles of fish oil in chemical refining process[J]. European Journal of Lipid Science and Technology,2018:120.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	王丽，胡付侠，张明，李晓桐，王崇队，范祺，马超. 蒸汽爆破辅助超声提取金银花绿原酸及其抗氧化、抗炎活性研究. 食品科技. 2025(03): 225-234 .
2.	张璐，李凤，郑洁嘉，熊双丽，许程剑，李安林，熊得全，唐丹. 菜籽油制备技术对多酚影响研究进展. 食品工业科技. 2023(15): 434-439 . 本站查看
3.	薛艾莲，夏晓霞，寇福兵，冉欢，雷小娟，赵吉春，曾凯芳，明建. 不同干燥方式联合熟化处理对板栗粉品质特性及微观结构的影响. 食品科学. 2022(09): 62-70 .