Results 141 to 150 of about 11,892 (209)

Advances in Camellia oleifera seed meal Saponins: Extraction, analysis, bioactivity, and application.

Food Chemistry
Tea seed meal, which is a by-product of oil extraction from Camellia oleifera Abel, is rich in bioactive compounds such as tea saponins. Tea saponins exhibit notable surface activity and various biological properties, including antioxidant, antibacterial,
Jiaen Zhang, Jingle Liu, Juan Wang, Shengqi Di, Jingyi Zhong, Yuanxin Qiu, Li-Chao Zhao, Yong Cao, Qun Wang   +8 more
semanticscholar   +3 more sources

Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor

Food Chemistry, 2021
Microwave is a new pretreatment technology, and microwave processing time of camellia seeds is a factor affecting the flavor of camellia seed oil (CSO). Therefore, this study on the characteristic volatile compounds of CSO from microwaved seeds with different processing time was carried out by electronic nose (E-nose), headspace-solid phase ...
Junhua, He, Xuehui, Wu, Zhiliang, Yu
openaire   +2 more sources

Steam‐exploded camellia ( Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions

International Journal of Food Science & Technology, 2022
Summary We aimed here to investigate the ability of steam‐exploded camellia seed protein (SECSP) in stabilising steam‐exploded camellia seed oil‐in‐water emulsion in comparison with soy protein isolate (SPI). Emulsions with different SECSP and SPI contents (0.5, 1, 1.5 and 2 g 100 mL −1
Shanying Zhang, Fengman Yin, Lili Zheng, Xiaoyan Zheng, Yang Yang, Dao Xiao, Binling Ai, Zhanwu Sheng   +7 more
openaire   +1 more source

Microwave intermittent drying characteristics of camellia oleifera seeds

Journal of Food Process Engineering, 2020
AbstractThis paper reports on an experimental investigation of the drying characteristics and kinetics of camellia oleifera seeds under microwave intermittent drying conditions. The effects of key parameters such as microwave power, heating time, and the length of the intermittent time are discussed in detail.
Dan Huang, Kaiyang Men, Xiaohong Tang, Wei Li, SA Sherif   +4 more
openaire   +1 more source

Quality comparison of camellia (Camellia oleifera C.Abel) seed oil with different extraction methods

International Food Research Journal, 2023
The quality of camellia seed oil (CSO) varies with the oil extraction methods. In the present work, the oil yield, physicochemical properties, bioactive compounds, fatty acid composition, and Fourier transform infrared spectra of CSOs prepared by supercritical fluid, aqueous, pressing, and solvent extraction were explored systematically.
Junhua He, Dan Lin, Shuzhen Lin, Xuehui Wu, Shuhong Lin, Xiaojia Chen   +5 more
openaire   +1 more source

Flavonoid triglycosides from the seeds of Camellia oleifera Abel

Chinese Chemical Letters, 2008
Abstract Two flavonoid triglycosides, kaempferol 3- O -{β- d -glucopyranosyl–(1 → 2)-[α- l -rhamnopyranosyl-(1 → 6)]-β- d -glucopyranoside} ( 1 ) and kaempferol 3- O -{β- d -xylopyranosyl-(1 → 2)-[α- l -rhamnopyranosyl-(1 → 6)]-β- d -glucopyranoside} ( 2 ), were isolated from the seed of Camellia oleifera Abel.
Li Chun Du, Bei Li Wu, Jian Min Chen
openaire   +1 more source

The Research of Camellia Oleifera Seed Winnowing Peel Test

Advanced Materials Research, 2011
On the basis of analyzing the properties of the Camellia oleifera peel and seed, for the purpose of solving the problem of the separation of peel and seed, a device has been designed based on the aerodynamic principles. The single factor experiment has been carried out to research how the feeding angle, feeding height, fan inclination and fan height ...
Chuan Zhen Guo, Hong Chen, Qiao Xia Yuan, Liang Ge, Zi Gao Yang   +4 more
openaire   +1 more source

Microwave pretreatment of Camellia oleifera seed enhances the oil releasing and decreases lipase activity in wet extraction technology.

Food Research International
Heat pretreatment plays a crucial role in enhancing both oil yield and quality during Camellia oleifera seed processing. This present study investigates the effects of four heat pretreatments on the microstructure and physicochemical properties of ...
Su-Xi Wu, Yun Chen, Miao Xiong, Xiaomiao Han, Yongjian Cai, Zhe Dong, Paul Kanambaye, Dongrong Zhou   +7 more
semanticscholar   +1 more source

Optimizing oxidative stability of Camellia oleifera seed oil: Multimodal analysis of antioxidant efficacy, tocopherol loss, benzo[a]pyrene suppression, and kinetic mechanisms.

Food Chemistry
Camellia oleifera seed oil (COSO) is highly susceptible to thermo-oxidative degradation due to its high content of unsaturated fatty acids, leading to nutrient loss and carcinogenic benzo[a]pyrene (BaP) formation.
Xin-Lian Zhao, Hui-Hui Zhang, Shu Wang, Xing-He Zhang, Wu Zhong, Xing-Guo Wang, Pan Gao   +6 more
semanticscholar   +1 more source