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Zeng W, Liu X, Chao Y, Wu Y, Qiu S, Lin B, Liu R, Tang R, Wu S, Xiao Z, Li C. The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics. Food Chem 2024; 447:139046. [PMID: 38518620 DOI: 10.1016/j.foodchem.2024.139046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 03/02/2024] [Accepted: 03/13/2024] [Indexed: 03/24/2024]
Abstract
The objective of this study was to systematically elucidate the effects of conventional (Cold Pressing, CP; Hot Pressing, HP; Soxhlet Extraction; SE) and novel methods (Microwave-Assisted Extraction, MAE) on the physicochemical properties, bio-active substances, flavor and lipidomics of Camellia oleifera oil (COO). The cold-pressed COO contained the highest contents of squalene (176.38 mg/kg), α-tocopherol (330.52 mg/kg), polyphenols (68.33 mg/kg) and phytosterols (2782.55 mg/kg). Oleic acid was observed as the predominant fatty acid with the content of approximately 80%. HS-GC-IMS identified 47 volatile compounds, including 11 aldehydes, 11 ketones, 11 alcohols, 2 acids, 8 esters, 2 pyrazines, 1 furan, and 1 thiophene. A total of 5 lipid classes and 30 lipid subclasses of 339 lipids were identifed, among which TGs and DGs were observed as the major lipids. In summary, both cold-pressed and microwave-assisted technologies provided high-quality COO with high content of bio-active substances and diglycerides/triglycerides.
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Affiliation(s)
- Wenquan Zeng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410004, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Xudong Liu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Yan Chao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Yiying Wu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Shukun Qiu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Baining Lin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | - Rukuan Liu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China
| | | | - Suxi Wu
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410004, China.
| | - Zhihong Xiao
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China.
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410004, China; Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function, Changsha 410004, China.
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