The effect of thermal pretreatment processing on the distribution of free and bound phenolics in virgin Camellia oleifera seed oil

Wu, Zheng; Yang, Kaizhou; Guo, Mimi; Luan, Xinjun; Duan, Zhiguang; Li, Xiujuan

doi:10.1016/j.lwt.2022.113349

Cited by 8 publications

(4 citation statements)

References 22 publications

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“…However, Li et al found that thermal processing by hot-air dryer or microwave cooking on hawthorn significantly reduced the TPC value of the soluble phenolic fraction, whereas it significantly increased the TPC value of the insoluble-bound phenolic fraction . In addition, Wei et al found that thermal treatment using an oven with different temperatures and times has complex and changing effects on the TPC values of soluble- and insoluble-bound phenolic fractions in virgin Camellia oleifera seed oil . Taken together, the effect of thermal treatment on TPC was dependent on the phenolic forms and processing conditions, and the proper thermal processing conditions for different products need to be explored specifically.…”

Section: Resultsmentioning

confidence: 99%

“…33 In addition, Wei et al found that thermal treatment using an oven with different temperatures and times has complex and changing effects on the TPC values of soluble-and insoluble-bound phenolic fractions in virgin Camellia oleifera seed oil. 34 Taken together, the effect of thermal treatment on TPC was dependent on the phenolic forms and processing conditions, and the proper thermal processing conditions for different products need to be explored specifically.…”

Section: Effects Of Thermalmentioning

confidence: 99%

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Effect of Thermal Treatments on Soluble-Free, Soluble-Conjugated, and Insoluble-Bound Phenolic Components and Free Radical Scavenging Properties of Tomato Seeds

Liu

et al. 2022

ACS Food Sci. Technol.

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This study aimed to investigate the effects of different thermal treatments (steaming and baking) on the chemical compositions, total content of antioxidant components, and the antioxidant properties of soluble-free, soluble-conjugated, and insoluble-bound phenolics from tomato seeds. Total phenolic content (TPC) and free radical scavenging activities against ABTS •+ , DPPH • , and peroxyl radicals were also investigated. As compared to the raw tomato seeds, phenolic compositions of tomato seeds in different phenolic fractions were significantly altered after thermal treatments. All thermal treatments did not significantly affect the TPC of the soluble-free phenolic fraction; however, they significantly increased the TPC values of the soluble-conjugated phenolic fraction. Steaming for 60 min significantly increased the radical scavenging activities against ABTS •+ , DPPH • , and peroxyl radicals in the soluble-free and soluble-conjugated phenolic fractions. All thermal treatments had no prompt effects on the TPC values and free radical scavenging activities of the insoluble-bound phenolic fraction. Taken together, these results indicated that thermal treatments may alter the bioactivities of tomato seeds and steaming can be an effective way to obtain their health beneficial effects.

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Section: Resultsmentioning

confidence: 99%

Section: Effects Of Thermalmentioning

confidence: 99%

Effect of Thermal Treatments on Soluble-Free, Soluble-Conjugated, and Insoluble-Bound Phenolic Components and Free Radical Scavenging Properties of Tomato Seeds

Liu

et al. 2022

ACS Food Sci. Technol.

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“…It mostly comprises phenolic acids, flavanones, flavones, flavonols, flavan‐3‐ols, and other flavonoids. Phenolic acids (49.3–107.6 mg/kg) represented for 46.6%–79.4% of all phenolic substances (Wei et al., 2022).…”

Section: Active Ingredients and Its Action Mechanisms In Six Woody Oi...mentioning

confidence: 99%

Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

Xu,

Wang,

Bai

et al. 2023

Food Frontiers

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Woody edible oils are a type of vegetable oil. Woody edible oils like olive oil have greater quantities of unsaturated fatty acids (UFAs), particularly essential FAs, as well as vitamin E, phytosterols, and other nutrients that are becoming more vital in human health. As a result, finding high‐quality woody oil resource plants is critical to ensuring enough edible oil supply. As six novel woody crops, Paeonia suffruticosa, Plukenetia volubilis, Acer truncatum, Olea europaea, Camellia sinensis, and Camellia oleifera are characterized by high oil production, widespread cultivation, adaptability, and various active ingredients. The six woody crop oils contain UFAs (e.g., α‐linolenic acid, oleic acid, and linoleic acid), vitamin E, polyphenols, phytosterols, and so forth. The presence of these active ingredients confers anti‐inflammatory, antioxidant, cholesterol and lipid metabolism regulating, blood lipid lowering, immune boosting, memory improving, intestinal flora regulating, and other properties to the oils, which are beneficial to body health. This article examined in depth the seed resources, FA composition, active component kinds, active ingredient efficacy mechanism, and physiological impacts of these six novel woody crop oils. These developments lay a solid platform for further study and development of these woody oil crops.

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“…These nutrients with multiple bioactivities can be used to lower blood pressure and cholesterol, protect the liver, fight against cancer as well as reduce gastrointestinal pain [ 4 , 5 , 6 ]. However, the content of these bioactive substances depends to a large extent on the extraction and processing technology, and the value of camellia virgin oil (CVO) is not fully reflected due to the limitations of the processing technology of camellia seeds [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Purification of Camellia Oil by Inorganic Ceramic Membrane

Cao

Gai

Niu

et al. 2022

Foods

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Camellia oil is an edible health oil with high medicinal value. While phospholipids, peroxides, and free fatty acids are present in unrefined camellia virgin oil (CVO), which has a negative impact on the quality characteristics and storage stability. This paper is to investigate the testing effects of transmembrane pressure and temperature on the membrane flux and degumming (the removal of colloidal substances from crude oil and which is mainly phospholipids) to determine the optimum process parameters for the purification of CVO. On this basis, the effects of purification treatments applied by using a membrane system with membranes of different pore sizes (200, 140, 20, 15, and 10 nm) on CVO were tested. The results indicate that the purification treatments of ceramic membrane on CVO reduced the contents of phospholipids (87.0% reduction), peroxides (29.2% reduction), and free fatty acids (16.2% reduction) at a transmembrane pressure of 0.4 MPa and temperature of 60 °C. At the same time, these treatments did not significantly alter the fatty acid composition. Thus, ceramic membranes have the potential for the purification of camellia oil, which could be an effective way to achieve the purification of camellia oil.

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The effect of thermal pretreatment processing on the distribution of free and bound phenolics in virgin Camellia oleifera seed oil

Cited by 8 publications

References 22 publications

Effect of Thermal Treatments on Soluble-Free, Soluble-Conjugated, and Insoluble-Bound Phenolic Components and Free Radical Scavenging Properties of Tomato Seeds

Effect of Thermal Treatments on Soluble-Free, Soluble-Conjugated, and Insoluble-Bound Phenolic Components and Free Radical Scavenging Properties of Tomato Seeds

Efficacy mechanisms research progress of the active components in the characteristic woody edible oils

Purification of Camellia Oil by Inorganic Ceramic Membrane

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