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Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor
Food Chemistry, 2021Microwave 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
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Pretreatment Camellia Seeds by Protease and Application to Extraction of Camellia Oil
European Journal of Lipid Science and Technology, 2020AbstractHigh‐temperature pretreatment that is currently used in camellia oil extraction can have negative effects on the quality of camellia oil. In this study, the enzymatic pretreatment of camellia seeds is explored as an alternative to high‐temperature pretreatment.
Junqing Qian +6 more
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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 +7 more
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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 +7 more
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The Research of Impact Factor of Aflatoxins in Oil-Tea Camellia Seed and Oil-Tea Camellia Seed Cake
Advanced Materials Research, 2012Through sampling from production enterprise, and testing methods design, the risk of aflatoxin contamination of Camellia oleifera seed was explored. It was proved that the chance of aflatoxin contamination is very small, for mainly processing happened in wintry and spring.
Fan Luo, Xue Qian Fei
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Cold-pressed oil extraction of camellia seeds
2011 International Conference on New Technology of Agricultural, 2011The tea oil camellia (Camellia oleifera Abel., Theaceae) is notable as an important source of edible oil (known as tea oil or camellia oil) obtained from its seeds in China. Today camellia oil with a high oleic acid content is coming more into the focus of interest since the fatty acid composition is more comparable to olive oil.
null Li Shilong, null Liu Xiefang
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Quality comparison of camellia (Camellia oleifera C.Abel) seed oil with different extraction methods
International Food Research Journal, 2023The 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 +5 more
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Chemical composition of seed oils in native Taiwanese Camellia species
Food Chemistry, 2014The aim of this study was to examine the fatty acid (FA) composition and levels in seeds of twelve native Camellia species collected in different populations of major producing regions in Taiwan. The constituents of FAs varied within and among populations. Oleic acid (OA) was found to be the predominant FA constituent in all species.
Su, Mong Huai +2 more
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Stereospecific Positional Distribution of Fatty Acids of Camellia ( Camellia japonica L. ) Seed Oil
Journal of Food Science, 2012Abstract: The stereospecific positional distribution of fatty acids of camellia seed oil (also called camellia oil) was determined. The camellia oil was mainly composed of neutral lipids (88.2%), and the oleic acid (86.3%) was found to be a major fatty acid of neutral lipids.
Siwon, Noh, Suk Hoo, Yoon
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European Journal of Lipid Science and Technology, 2015
An aqueous enzymatic extraction method was developed to extract oil from camellia seed (Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied.
Xuezhi Fang +3 more
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An aqueous enzymatic extraction method was developed to extract oil from camellia seed (Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied.
Xuezhi Fang +3 more
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Optimization of the refining process of camellia seed oil for edible purposes
Food Science and Biotechnology, 2013Processing conditions during degumming, alkaline refining, bleaching, and deodorization of crude camellia seed oil were optimized to obtain high-quality edible camellia oil. Physicochemical properties of camellia oil were monitored during refining steps.
Seung Yong Lee +2 more
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