Results 151 to 160 of about 680,610 (192)

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
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Optimization of variable-temperature drying of Camellia oleifera seeds

Proceedings of the Institution of Mechanical Engineers, Part E: Journal of Process Mechanical Engineering, 2022
The processing method of Camellia oleifera fruit used in the industry was investigated, that is, fresh C. oleifera fruit was shelled in the drying equipment first and then the remaining C. oleifera seeds returned until the target moisture content (about 10% d.b.) was reached. The variable-temperature drying of C. oleifera seeds was investigated for the
Kaiyang Men, Dan Huang, Yiting Qin, Xiyang Zhang, Xiaohong Tang, Guiliang Gong, Lijun Li   +6 more
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Kaempferol acetylated glycosides from the seed cake of Camellia oleifera

Food Chemistry, 2011
The seed cake is a big by-product after crushing cooking oil from the seeds of Camellia oleifera Abel. Chemical investigation on the seed cake of C. oleifera led to the isolation of two new kaempferol acetylated glycosides (1 and 2). In addition, five kaempferol glycosides (3-7) and their aglycone, kaempferol (8), were also obtained, in addition to ...
Da-Fang Gao, Min Xu, Ping Zhao, Xiao-Yuan Zhang, Yi-Fei Wang, Chong-Ren Yang, Ying-Jun Zhang   +6 more
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The Software Design of Camellia Oleifera Seed Hyperspectral Detection System

Advanced Materials Research, 2013
In this paper,The software design of oleifera camellia seed hyperspectral detection system is completed based on visual Basic6.0, which firstly reads hyperspectral file ( the TXT file after ViewspecPro professional software ), and selects the effective hyperspectral data.
Zhong Gang Xiong, Su Lian Luo, Juan He
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Hypoglycemic activity in vitro of polysaccharides from Camellia oleifera Abel. seed cake

International Journal of Biological Macromolecules, 2018
We isolated and purified polysaccharide from the Camellia oleifera Abel. seed cake (CCP) and studied its hypoglycemic activity in vitro. The molecular weight of CCP was 4736 Da and the monosaccharide molar composition ratio was: Xylose:Glucuronic acid:Galactosamine:Mannose = 10.9:4.4:2.6:1.8. The CCP contained conjugated proteins and belonged to acidic
Sheng, Zhang, Xiangzhou, Li
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Antioxidant and antitumor activities of the polysaccharide from seed cake of Camellia oleifera Abel

International Journal of Biological Macromolecules, 2012
To explore biomedical potential of the polysaccharide from seed cake of Camellia oleifera Abel, we investigated antioxidant and antitumor capacities of the polymer. The results showed that the polysaccharide is capable of scavenging both superoxide anion and hydroxyl radicals in vitro.
Xianchun, Jin, Yu, Ning
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Review for "Steam-exploded camellia (Camellia oleifera Abel.) seed protein improves the stability of camellia seed oil emulsions"

2022
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Chemical Constituents of the Seed Cake of Camellia oleifera and Their Antioxidant and Antimelanogenic Activities

Chemistry & Biodiversity, 2018
There is a growing interest in the exploitation of agricultural byproducts. This study explored the potential beneficial health effects from the main biowaste, tea seed pomace of Camellia oleifera Abel (Theaceae), produced when tea seed is processed. Eighteen compounds were isolated from the 70% EtOH extract of the seed cake of C. oleifera.
Wan-Fang, Zhu, Ci-Li, Wang, Feng, Ye, Hao-Peng, Sun, Cong-Yu, Ma, Wen-Yuan, Liu, Feng, Feng, Masahiko, Abe, Toshihiro, Akihisa, Jie, Zhang   +9 more
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Preparation of Aromatic Camellia oleifera Seeds Oil by Roasting and Its Quality

Food Research International
High-temperature roasting is a key process in preparing Aromatic Camellia oleifera Abel. seed oils (ACSOs). To investigate the effect of roasting temperature on its comprehensive quality, this paper analyzed the effects of five roasting temperatures (140 °C, 150 °C, 160 °C, 170 °C, 180 °C) on the quality characteristics, safety indicators and flavor ...
Huanling, Lan, Wenxia, Liao, Huanhuan, Ma, Liuying, Lu, Xueyuan, Lin, Yuting, Wang, Yi, Chen, Chang, Li   +7 more
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Use of Tea (Camellia oleifera Abel.) Seeds in Human Health

2011
Publisher Summary This chapter profiles the potential usage of tea seeds in human heath and nutrition. Tea seed oil has very high-value nutritional and health protection functions because of its many unsaturated fatty acids. This oil is comprised of 75-80% oleic acid and has a low content of saturated fats.
Chanya Chaicharoenpong, Amorn Petsom
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