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| Effects of infrared and microwave pretreatment of oil-tea camellia seed on DPPH radical scavenging capacity of its crude oil |
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| KeyWord:oil-tea camellia seed oil infrared microwave DPPH radical |
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| Abstract: |
| In order to study the oxidation stability mechanism of oil-tea camellia seed oil and understand the effect of different pretreatment on the antioxidant capacity of oil-tea camellia seed oil, the antioxidant capacity of crude oil-tea camellia seed oil and its polar and non-polar components obtained from oil-tea camellia seed pretreated by infrared and microwave were analyzed using the DPPH radical scavenging capacity as the index. The results showed that the DPPH radical scavenging capacity of crude oil-tea camellia seed oil and its polar and non-polar components changed significantly after infrared and microwave pretreatment of oil-tea camellia seed respectively. The DPPH radical scavenging capacity of crude oil-tea camellia seed oil and its non-polar components from the oil-tea camellia seed pretreated by infrared was higher than that of the corresponding microwave pretreatment, and its maximum values were 3.53 μg/g and 6.47 μg/g higher respectively. The highest DPPH radical scavenging capacity of polar component of crude oil-tea camellia seed oil made from microwave pretreated oil-tea camellia seed was 38.77 μg/g higher than that of corresponding infrared pretreated. The DPPH radical scavenging capacity of crude oil-tea camellia seed oil was mainly from its polar components, while the scavenging effect of non-polar components was weaker than that of polar components. |
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