An evaluation of the factors influencing seed oil production in Camellia reticulata L. plants

Fatty acid and sterol composition of tea seed oils: Their comparison by the “FancyTiles” approach

“…Significant differences (p<0.05) were observed in some characteristics of the seeds from different populations. According to the production practices, the mass of 100 grains and the kernel rate help to evaluate the development value and feasibility of the seeds (Huang, Ahrends, He, Gui, Xu & Mortimer, 2013), which shows that the three sections need different peeling machines; for example, the kernels of C. sinensis seeds are smaller than the other sections.…”

“…A combination of factors from the cultivation areas may also contribute, such as ecological conditions, the cultivation technology, and the propagation methods (grafting, planting density, and harvest time) (George, et al, 2013;Su et al, 2014;Tres et al, 2013). It was reported that the seed oil is also influenced by elevation and soil type (Huang et al, 2013). It is worth mentioning that the composition comparison cannot be reflected well with PCA or HCA because they are not adaptable to describe quality and quantity meanwhile even if the HCA was added with the heat map.…”

Effects of Cultivars and Geography in China on the Lipid Characteristics of <i>Camellia oleifera</i> Seeds

“…The cultivar of the C. oleifera seeds determined their oil content, although several reports indicated that environmental factors, such as soil, elevation, temperature, and rainfall could affect oil content in Camellia seed 27 .…”

Bioprocessing of tea oil fruit hull with acetic acid organosolv pretreatment in combination with alkaline H2O2

“…Currently, it is widely planted in some Asian countries, predominantly in China. As an edible oil crop, its seed is mainly used for extruding nourishing oils enriched with unsaturated fatty acids, high up to 90%, which is reported to be the highest content in edible oils [1]. The unsaturated fatty acids mainly consist of oleic acid and linoleic acid, in which the oleic acid content (75‒87%) is 5‒10% higher than that of the olive oil [2].…”

“…As byproducts from the tea oil processing industry, the outputs of tea oil fruit hull (TOFH), seed shell, and oil cake have reached around 5 million tons every year [4]. It has been estimated that more than 10 million tons of tea oil processing byproducts will be generated with a plantation area of 6 million hectares by 2020 [1]. …”