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| Quality changes of oil-tea camellia seed oil with different processing techniques during storage |
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| DOI： |
| KeyWord:oil-tea camellia seed oil processing technology storage stability accelerated oxidation quality |
| FundProject:国家重点研发项目（2019YFD1002403）；国家自然科学基金重点项目（31930084）；中国杰出青年学者（31725022）；中国农业研究系统（CARS- 18-ZJ0503）；广东省科技计划项目（2019A050503002）；佛山市南海区“南海人才计划”创业团队 (201811070001) |
| Author Name | Affiliation | | ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1,
YANG Bo3, WANG Yonghua1 | 1.College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
2.Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences,
Guangzhou 510610, China
3.School of Bioscience and Bioengineering, South China
University of Technology, Guangzhou 510006, China |
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| Abstract: |
| In order to provide reference for the processing and storage of oil-tea camellia seed oil, the Schaal oven method was used to accelerate the oxidation of oil-tea camellia seed oil prepared with four processing techniques, and the changes of acid value, peroxide value, p-anisidine value, fatty acid, glyceride and lipid concomitants were measured. In addition, Pearson correlation analysis was performed on the quality indexes of oil-tea camellia seed oil and lipid concomitants. The results showed that the acid value of oil-tea camellia seed oil with different processing techniques increased slightly during the storage process, rising to 1.09-2.60 times of the initial value; while the peroxide value and p-anisidine value increased rapidly, rising to 10.31-16.49 times, 3.06-4.43 times of the initial value, respectively. At the same time, the content of α-tocopherol decreased significantly, with a loss rate of 96.19%-100.00%; while the content of squalene and phytosterol decreased slightly, with a loss rate of 14.71%-51.79% and 4.96%-19.49%, respectively. The lipid concomitants content of the leached-refined oil-tea camellia seed oil was the lowest with significant loss. In addition, the Pearson correlation analysis showed that the quality indexes (acid value, peroxide value and p-anisidine value) of oil-tea camellia seed oil were strongly negatively correlated with its α-tocopherol content. Overall, the quality and nutritional value of oil-tea camellia seed oil with different processing techniques decreased significantly during storage, and the storage stability of leached-refined oil-tea camellia seed oil was not as good as that of pressed oil-tea camellia seed oil. |
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