Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Effect of different oil preparation processes on the main trace components and oxidative stability of oil-tea camellia seed oil
  
DOI：
KeyWord:oil-tea camellia seed oil  fresh-pressed oil-tea camellia seed oil  oxidative stability  polyphenols  phytosterols  squalene
FundProject:国家重点研发计划项目（2019YFD1002400）
Author NameAffiliation
MENG Ju COFCO ET (Xi’an) International Engineering Co., Ltd., Xi’an 710082, China 
Hits: 1129
Download times: 625
Abstract:
      The polyphenol content, vitamin E content, phytosterol content, squalene content, total flavonoid content, peroxide value and oxidative stability of oil-tea camellia seed oil produced by different processes (cold pressing, hot pressing, solvent-extraction and refining, fresh pressing) were determined so as to study the effect of oil preparation processes on the trace components and oxidative stability of oil-tea camellia seed oil. The results showed that the contents of polyphenol, vitamin E, phytosterol, squalene and total flavone in fresh-pressed oil-tea camellia seed oil was higher than those of the other three processes,the peroxide value of fresh-pressed oil-tea camellia seed oil was lower than that of the other three processes, and the oxidative stability of fresh-pressed oil-tea camellia seed oil was much higher than that of the other three processes.
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  950580  Visitors  京ICP备09084417号