Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Effects of process technologies on physicochemical quality and active ingredients of oil-tea camellia seed oil
  
DOI：
KeyWord:process technology  oil-tea camellia seed oil  physicochemical quality  active ingredient  oxidative stability
FundProject:
Author NameAffiliation
ZHOU Qi  
DENG Qianchun  
YANG Mei  
HUANG Fenghong  
ZHENG Chang  
LAI Qiongwei  
Hits: 1728
Download times: 0
Abstract:
      The oil-tea camellia seed oils were extracted by pressing, press-refining and refining methods. The physicochemical qualities, fatty acid compositions, sensory qualities, active ingredients and oxidative stabilities of oil-tea camellia seed oils extracted by the three methods were compared and analyzed. The results showed that the press-refined oil with natural flavor had better physicochemical quality than the traditional pressed oil on acid value, peroxide value and color. The contents of total phenols, phytosterols and vitamin E in the press-refined oil were 2.37, 1.06 and 1.24 times of that in refined oil respectively, while the refined oil had better oxidative stability. Therefore,the press-refining process of oil-tea camellia seed oil needed to be further optimized.
View full text   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address：Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode：710082
Phone：008602988617441;008602988621360 ;008602988626849 Fax：008602988625310
You are the number  952449  Visitors  京ICP备09084417号