| With shelled oil-tea camellia seed as raw material, the effects of four kinds of extraction processes (cold pressing, solvent extraction, aqueous enzymatic extraction, hot pressing at 100℃ and 130℃) on acid value, peroxide value, oxidative stability index, fatty acid composition, trace nutrients and scavenging activity on DPPH free radical of oil-tea camellia seed oil were comparatively studied. The results showed that the acid value of oil-tea camellia seed oil extracted by aqueous enzymatic extraction process was the lowest(0.51 mgKOH/g), while its peroxide value was the highest(5.89 mmol/kg) and its oxidative stability index was the smallest(0.77 h); the contents of polyphenols, squalene and total sterols in oil-tea camellia seed oil extracted by hot pressing (130℃) process were the highest(25.5,151.89,3 297.26 mg/kg,respectively); whereas the contents of β-carotene and tocopherols in oil-tea camellia seed oil extracted by solvent extraction process were the highest(10.33,524.90 mg/kg,respectively); the scavenging activity on DPPH free radical of oil-tea camellia seed oil extracted by aqueous enzymatic extraction process was the lowest,which exhibited the weakest antioxidant activity. |
