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| Effect of heat treatment of oil-tea camellia seed on content and antioxidant activity of polysaccharides in oil-tea camellia cake |
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| KeyWord:oil-tea camellia seed heat treatment polysaccharide antioxidant activity |
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| Abstract: |
| The effects of different heat treatments of oil-tea camellia seed consisting of hot air, infrared radiation and microwave radiation on the content and antioxidant activity of polysaccharides in oil-tea camellia cake were investigated. The results showed that the contents of polysaccharides were 44.34, 1927 mg/g respectively in oil-tea camellia kernel cake and oil-tea camellia seed cake, which indicated that polysaccharides were mainly concentrated in the kernel. Moderate heating could increase the content of polysaccharides in oil-tea camellia cake, and high temperature (150?℃) or high- power microwave (700 W) heating could cause the content of polysaccharides to decrease. Polysaccharides from oil-tea camellia had higher antioxidant activity (ABTS+ scavenging rate above 92%). Although the content of polysaccharides in oil-tea camellia cake decreased after high temperature heating, the antioxidant activity of polysaccharides per unit was improved, which might be due to the changes in the composition or structure of oil-tea camellia seed polysaccharides after heating. |
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