Chemical composition of seed oils in native Taiwanese Camellia species

Su, Mong Huai; Shih, Ming Chih; Lin, Kuan–Hung

doi:10.1016/j.foodchem.2014.02.016

Cited by 104 publications

(74 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Collectively, these species are economically important because a variety of products are made from them. For example, Camellia seeds are a good plant source of fat, and camellia seed oil is commonly used as a cooking oil and as a traditional medicine to treat stomach aches and burns in Chinese society 1 . The oil is antimicrobial and antiviral, has skin healing properties, protects the liver against CCl 4 -induced oxidative damage, reduces cholesterol content in the body, and provides resistance to oxidative stress 1,2 .…”

Section: Introductionmentioning

confidence: 99%

“…For example, Camellia seeds are a good plant source of fat, and camellia seed oil is commonly used as a cooking oil and as a traditional medicine to treat stomach aches and burns in Chinese society 1 . The oil is antimicrobial and antiviral, has skin healing properties, protects the liver against CCl 4 -induced oxidative damage, reduces cholesterol content in the body, and provides resistance to oxidative stress 1,2 . More specifically, camellia seed oil enhances the hepatic antioxidant defense system and endogenous or exogenous defense mechanisms in order to achieve the prevention of liver damage, including via the downregulation of aspartate aminotransferase, alanine aminotransferase, and lactate dehydrogenase, as well as the upregulation of antioxidant enzymes, including glutathione peroxidase, glutathione reductase, and glutathione S-transferase 3 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

et al. 2018

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

et al. 2018

View full text Add to dashboard Cite

“…The seed of Camellia oleifera Abel. can be pressed to obtain high quality oils that are used extensively for cooking (Su et al, 2014). Camellia seed oil is similar to olive oil in chemical composition (Ali Sahari et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Aroma Volatiles in Camellia Seed Oils (<i>Camellia oleifera</i> Abel.) by HS-SPME/GC/MS and Electronic Nose Combined with Multivariate Analysis

Cao

Lin

Niu

et al. 2016

FSTR

View full text Add to dashboard Cite

Volatile compounds of Camellia seed oils from 5 different varieties were characterized by headspace solid phase microextraction/ gas chromatography/mass spectrometry (HS-SPME/GC/MS). Four parameters of SPME were optimized and the best extraction conditions were: 50/30 μm DVB/CAR/PDMS fiber, 45℃ and 45 min of SPME, and 4.00 g sample size. Forty-six volatiles were identified, including 16 aldehydes, 10 alcohols, 4 acids, ketones, 3 terpenes and 6 esters. Further correlation analysis between aroma compounds and sensory attributes revealed pentanal, hexanal, (E)-2-hexenal, octanal, (E)-2-heptenal, nonanal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2-hexanol, 2-heptanol, hexanol, octanol, acetic acid, pentanoic acid, 1-p-menthene, limonene, γ-terpinene, ethyl-2-methylbutanoate, 2-methylbutyl acetate, ethyl 2-methyl-2-butenoate, γ-butyrolactone, γ-hexalactone were the important characteristic aroma compounds of Camellia seed oils. Additionally, electronic nose (e-nose) was applied to analyze the aroma of Camellia seed oils. HS-SPME/GC/MS and e-nose techniques combined with multivariate analysis can be used to distinguish between different Camellia seed oils.

show abstract

“…The iodine value for Alhydwan seed oil was 105.59; this result was found similar to the found by Roselle and Bittermelon . The iodine values of these seed oils are situated inside the interval range of the value as mentioned by Tan et al (2002).…”

Section: Total Energy (Caloric Value)mentioning

confidence: 86%

“…The global supply available from conventional animal fat and vegetable oils is not sufficient to meet all the energy requirements without compromising the demand for food. Much attention however, is put on plant seed sources that have been proven to have healthy and nutritional benefits to consumers in one way or another (Su et al, 2014). In recent years there has been an increased important exploitation of promising plant species as a source of dietary or specialty oils (Jelassi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Al‐Farga¹,

Zhang²,

Siddeeg³

et al. 2015

Grasas y Aceites

View full text Add to dashboard Cite

SUMMARY:In this study, the chemical composition, physicochemical properties, phenolic acids and volatile compounds of alhydwan (Boerhavia elegana Choisy) seed oil were evaluated. The crude oil content was 11.49%, ash 6.88%, moisture 6.12%, protein content 14.60%, total carbohydrate 24.77% and fiber 36.13%. The oil contain a high quantity of unsaturated fatty acids (74.63 mg·100 g −1 ) with oleic (C18:1) (57.77%), palmitic (C16:0) (18.65%) and linoleic (C18:2) (12.88%) acids as the most abundant. The relative density was 0.88 and the iodine value 105.59. The color analysis showed a value of 28.33 Y+1.43 R. The oil also had a high relative oxidative stability. The tocol composition showed that α-tocotrienol, γ-tocopherol and γ-tocotrienol were in a higher concentration than the rest. Seven phenolic acids (caffeic, vanillic, galic, p-coumaric, ascorbic, cinnamic and ferulic) were detected, with ascorbic acid as the predominant one (5.44 mg·100 g −1 ). In relation to the volatile composition, 48 compounds were found with Z-10-Pentadecen-1-ol (56.73%); Hexadecenoic acid, Z-11-(18.52%); 9,12-Octadecadienoic acid (Z,Z)-(3.93%) and 9,12-Octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl) ethyl ester (3.04%) as the most abundant. These findings demonstrated the potential of alhydwan seeds to be used as a good source of quality edible oil. KEYWORDS:Alhydwan; Boerhavia elegana Choisy; Novel food; Phenolic acids; Physicochemical properties; Volatile compounds RESUMEN: Propiedades físico-químicas, ácidos fenólicos y compuestos volátiles del aceite extraído de semillas de alhydwan (Boerhavia elegana Choisy). En este estudio se ha determinado la composición química, las propiedades físico-químicas, ácidos fenólicos y compuestos volátiles de aceites de semillas de alhydwan (Boerhavia elegana Choisy). Las semillas contenían un 11.49% de aceite, 6.88% de cenizas, 6,12% de humedad, 14.60% de proteínas, 24.77% de carbohidratos totales y 36.13% de fibra. El aceite contiene 74,63 mg·100 g −1 de ácidos grasos insaturados, con oleico (C18: 1) (57,77%), palmítico (C16: 0) (18,65%) y linoleico (C18: 2) (12,88%) como los más abundantes. La densidad relativa fue de 0,88 y el índice de yodo de 105,59. El análisis del color mostró un valor de 28.33 Y+1,43 R. El aceite también mostro tener una alta estabilidad oxidativa relativa. La determinación de la composición de tocols mostró que α-tocotrienol, γ-tocoferol y γ-tocotrienol están presentes en mayor concentración que el resto. Se detectaron siete ácidos fenólicos (cafeico, vaníllico, galico, p-cumárico, ascórbico, cinámico y ferúlico), siendo el ácido ascórbico el mayoritario (5,44 mg·100 g −1 ). En la determinación de voláti-les, se encontraron 48 componentes, con Z-10-Pentadecen-1-ol (56,73%); ácido hexadecenoico, Z-11-(18,52%); ácido 9,12-octadecadienoico (Z, Z) -(3,93%) y ácido 9,12-octadecadienoico (Z, Z) -, éster 2-hidroxi-1-(hidroximetil) etil (3,04%) como mayoritarios. Estos resultados demostraron que las semillas de alhydwan tiene un gran potencial para ser utilizadas como u...

show abstract

Chemical composition of seed oils in native Taiwanese Camellia species

Cited by 104 publications

References 15 publications

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

Characterization of Aroma Volatiles in Camellia Seed Oils (<i>Camellia oleifera</i> Abel.) by HS-SPME/GC/MS and Electronic Nose Combined with Multivariate Analysis

Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (<em>Boerhavia elegana Choisy</em>) seeds

Contact Info

Product

Resources

About