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

Yang, Kai–Min; Hsu, Fu-Chieh; Chen, Chih‐Wei; Hsu, Chin‐Lin; Cheng, Ming-Ching

doi:10.5650/jos.ess17190

Cited by 28 publications

(33 citation statements)

References 31 publications

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“…The decaffeination process seems to decrease the antioxidant activity of the tea [24]. Two additional studies were found in literature focused in soluble and insoluble phenolics [29] and flavanones [30]. Yang and colleagues [29] explored in depth the antioxidant activity of Chinese mistletoes from C. sinensis var.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

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A Review on the Biological Activity of Camellia Species

Teixeira

Sousa

2021

Molecules

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Medicinal plants have been used since antiquity to cure illnesses and injuries. In the last few decades, natural compounds extracted from plants have garnered the attention of scientists and the Camellia species are no exception. Several species and cultivars are widespread in Asia, namely in China, Japan, Vietnam and India, being also identified in western countries like Portugal. Tea and oil are the most valuable and appreciated Camellia subproducts extracted from Camellia sinensis and Camellia oleifera, respectively. The economic impact of these species has boosted the search for additional information about the Camellia genus. Many studies can be found in the literature reporting the health benefits of several Camellia species, namely C. sinensis, C. oleifera and Camellia japonica. These species have been highlighted as possessing antimicrobial (antibacterial, antifungal, antiviral) and antitumoral activity and as being a huge source of polyphenols such as the catechins. Particularly, epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and specially epigallocatechin-3-gallate (EGCG), the major polyphenols of green tea. This paper presents a detailed review of Camellia species’ antioxidant properties and biological activity.

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Section: Antioxidant Propertiesmentioning

confidence: 99%

“…Two additional studies were found in literature focused in soluble and insoluble phenolics [29] and flavanones [30]. Yang and colleagues [29] explored in depth the antioxidant activity of Chinese mistletoes from C. sinensis var. assamica identifying eighteen phenolic compounds.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

A Review on the Biological Activity of Camellia Species

Teixeira

Sousa

2021

Molecules

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“…The oxidative stability (OS) of the oils, a measure of the volatile organic acids produced during the formation of the hydroperoxides or as a result of the oxidation of carbonyl compounds and other secondary (e.g., alcohols) or tertiary oxidation products may be used for monitoring the lipid oxidation progress (Farhoosh and Hoseini‐Yazdi, ). The OS of olive and other vegetable oils (e.g., linseed, rapeseed, camelina, black cumin, evening primrose, hempseed, milk thistle, poppy, pumpkin, sunflower, cottonseed, hazelnut, sesame, among other oils) has been determined mainly using Rancimat test (Aktar and Adal, ; Ciemniewska‐Żytkiewicz et al, ; Elhussein et al, ; Farhoosh et al, ; Gharby et al, ; Gülmez and Şahin, ; Hasenhuettl and Wan, ; Kowalski et al, ; Kurtulbaş et al, ; Mateos et al, ; Morsy et al, ; Mousavi and Niazmand, ; Ostrowska‐Ligeza et al, ; Ratusz et al, ; Symoniuk et al, , , ; Yang et al, ). Other techniques have also been reported, namely, the differential scanning calorimetry (Ciemniewska‐Żytkiewicz et al, ; Kowalski et al, ; Malvis et al, ; Ostrowska‐Ligeza et al, ; Ratusz et al, ; Symoniuk et al, , , ) or the time‐domain reflectometry (Sonkamble et al, ).…”

Section: Introductionmentioning

confidence: 99%

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Veloso

Rodrigues

Ouarouer

et al. 2020

J Americ Oil Chem Soc

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Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 °C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra‐virgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88 ± 7, 112 ± 6 and 144 ± 4 mg CAE/kg, for cv. Arbequina, blend and cv. Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kinetic‐thermodynamic parameters were determined using the activated complex/transition‐state theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super‐Arrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kinetic‐thermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160 °C the most powerful discriminating parameters.

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“…Organic solvent extraction (mostly using petroleum ether, petroleum benzene, and hexane) and mechanical pressing are two conventionally used commercial methods in producing vegetable oils. However, the residual solvent remains of the former process can cause environmental safety issues and neurological damage, while mechanical pressing provides only a low yield of oils (Mingyai et al, 2018;Yang et al, 2018). To increase the extractability of oil, several destructive pretreatments need to be performed.…”

Section: Introductionmentioning

confidence: 99%

“…To increase the extractability of oil, several destructive pretreatments need to be performed. Cold-pressed oils are generated with no refining process and have good flavor, stable quality, and are high in bioactive components, qualities which have led them to be regarded as excellent food oils by consumers (Yang et al, 2018). Roasting, grinding, and pressing have been the key steps in peanut oil processing.…”

Section: Introductionmentioning

confidence: 99%

Relationship between antioxidant components and oxidative stability of peanut oils from roasting temperatures

Yang

Ciou

Chen³

et al. 2020

Preprint

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The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α-tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120, 140, and 160, while those roasting temperatures had no effect on the fatty acid profile and γ-tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly those derived from N-heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the result shows that in relation to temperature, the natural logarithms of the induction period is linearly varied (R2: 0.959˜0.998). This was determined based on the Arrhenius equation, which indicated the activation energies (Ea) were 82.08˜108.61 KJ/mol. In PCA analysis, the antioxidant stability of the increasing levels of phenols released in the peanut oils was found to be rise with increment of roasting temperatures. The data obtained in this study should be helpful to peanut oil producers in terms of producing peanut oils that will be most appealing to consumers.

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

Cited by 28 publications

References 31 publications

A Review on the Biological Activity of Camellia Species

A Review on the Biological Activity of Camellia Species

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Relationship between antioxidant components and oxidative stability of peanut oils from roasting temperatures

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