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| Effect of microwave pretreatment on the comprehensive quality of oil-tea camellia seed oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240328 |
| KeyWord:microwave pretreatment oil-tea camellia seed oil comprehensive quality fatty acid composition micronutrient volatile flavor component |
| FundProject:湖南省自然科学基金项目（2024JJ7192）；永州市指导性科技计划项目（2023YZ022）；湘南优势植物资源综合利用湖南省重点实验室项目（XNZW17C02） |
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| Abstract: |
| To investigate the novel processing methods for improving the quality and flavor of oil-tea camellia seed oil, the oil-tea camellia seed was pretreated with microwave power (380, 540, 700 W) for 2- 10 min, then pressed to produce oil, and the effect of microwave pretreatment on the oil yield of oil-tea camellia seed and comprehensive quality of the oil were investigated. The results indicated that microwave pretreatment significantly increased the oil yield of oil-tea camellia seed and had no effect on the fatty acid composition of the oil. Additionally, microwave pretreatment increased the acid value and peroxide value of the oil, but both were within the national standards. Microwave pretreatment significantly increased the total phenol and squalene contents of oil-tea camellia oil. The content of α-tocopherol in oil increased by 2-10 min of microwave pretreatment at 380 W and 540 W, while decreased after microwave pretreatment at 700 W for more than 4 min. Five phytosterols, namely geranyl linalool, lanosterol, stigmasterol, lupeol, and α-amyrin, were primarily detected in the oil. The content of these five phytosterols fluctuated under different microwave pretreatment conditions but was overall significantly higher than that of the unpretreated sample. A total of 37 volatile compounds were identified in the oil, among which aldehydes were the main volatile compounds, with hexanal accounting for the highest proportion. Ten key flavor components were screened in the oil by relative odor activity value(ROAV) analysis, including hexanal, heptanal, octanal, nonanal, phenylacetaldehyde, decanal, pentanal, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-ethyl-6-methylpyrazine. The key flavor components significantly increased after microwave pretreatment and gradually shifted from fatty, fruity, and grassy notes to nutty and roasted notes with microwave power and pretreatment time increasing. In conclusion, appropriate microwave pretreatment can improve the nutritional quality and flavor of oil-tea camellia seed oil. |
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