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| Component identification and antioxidant effects on edible oils of purified ethanol extract of Camellia oleifera fruit hull |
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| DOI： |
| KeyWord:Camellia oleifera fruit hull ethanol extract flavonoids antioxidant walnut oil oil-tea camellia seed oil rapeseed oil |
| FundProject:长沙理工大学2020年度“双一流”建设项目（09/05）；郑州市第三批“智汇郑州·1125聚才计划”创新领军人才项目（郑政2018-45号） |
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| Abstract: |
| The S-8 macroporous resin was used to purify the ethanol extract of Camellia oleifera fruit hull. The functional components of purified Camellia oleifera fruit hull extract(POSE) were identified by HPLC. Then the antioxidant effect of POSE on different types of vegetable oils was studied and compared with TBHQ. The results showed that the total flavonoid content of Camellia oleifera fruit hull extract increased from 22.41% to 66.86% after the purification by S-8 macroporous resin, and the recovery rate and the yield of total flavonoids reached 89.14% and 4.68%,respectively. POSE had five functional components including gallic acid 18.83 mg/g, catechin 26.12 mg/g, epicatechin 27.64 mg/g, rutin 16.13 mg/g and quercetin 0.52 mg/g. POSE could effectively inhibit the oxidative rancidity of oils. Compared with the antioxidant effects on oil-tea camellia seed oil and rapeseed oil, POSE had better antioxidant effect on walnut oil rich in polyunsaturated fatty acids. Therefore, as a natural plant product, POSE has the potential to be developed as an antioxidant of oils with high unsaturated fatty acids. |
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