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| Effect of pretreatment methods of fresh Camellia oleifera fruit on the quality of low-temperature pressed oil-tea camellia seed oil |
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| DOI： |
| KeyWord:fresh Camellia oleifera fruit retting shelling drying low-temperature pressed oil-tea camellia seed oil active component |
| FundProject: |
| Author Name | Affiliation | | HAO Zejin1,2, WU Suxi1,3, JIANG Mingfang1, GUAN Yesheng2,
FENG Zongyi3 | 1.College of Food and Bio-Engineering, Changsha University of Science & Technology, Changsha
410114, China
2.Jiangxi Sinomaster Oil Camellia Technology Co. , Ltd. , Jiujiang 332801,
Jiangxi, China
3.Hunan Yamei Biology Science and Technology
Co. , Ltd. , Zhuzhou 412303, Hunan, China |
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| Hits: 2006 |
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| Abstract: |
| In order to retain more active components and improve the quality of oil-tea camellia seed oil, the effects of six different pretreatment methods of fresh Camellia oleifera fruit(shelling-spreading, direct spreading, retting-spreading, shelling-drying, direct drying, and retting-drying) on the main components of oil-tea camellia seed, as well as three physicochemical indexes (acid value, peroxide value, and polycyclic aromatic hydrocarbons) and four trace active components (vitamin E, vitamin K1, squalene, and polyphenols) of low-temperature pressed oil-tea camellia seed oil were studied. The results showed that the different pretreatment methods had little effects on the main components (fat, protein, starch) of oil-tea camellia seed, and had certain effects on the physicochemical indexes and trace active components of low-temperature pressed oil-tea camellia seed oil. The shelling-drying method had certain advantages over other pretreatment methods in acid value, polycyclic aromatic hydrocarbons, vitamin E, and squalene of oil-tea camellia seed oil. In conclusion, the shelling-drying pretreatment of fresh Camellia oleifera fruit can improve the quality of oil-tea camellia seed oil to a certain extent. |
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