FOOD CHEMISTRY
·
2023
·
IF 8.8
Xiao Jia,Qi Zhou,Dou Huang,Nawei Zhang,Shasha Qu,Qi An,Qingshan Wang,Jingnan Ren,Hongyan Zhang,Siyi Pan,Gang Fan
Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant camellia oil (FCO)) is unclear. In this study, a total of 91 odorants were identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC × GC-qMS). The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) provided fingerprint information for 57 odorants distinguished between EVCO, VCO, and FCO. Moreover, 76 odorants were shown flavor dilution (FD) factors range from 1 to 729, and fruity esters (ethyl 2-hydroxypropanoate, ethyl decanoate, and ethyl phenylacetate) with FD factors ≥ 27 and odor activity values ≥ 1 are the unique odorants in EVCO. ( E , E )-2,4-Heptadienal, ( E , E )-2,4-nonadienal, and d -limonene are the aroma-active compounds in VCO. While furfural and 3-ethyl-2,5-dimethylpyrazine with FD factors ≥ 243 are the major contributors to roasted and nutty odor in FCO. This work provides aroma markers for quality assessment of camellia oils.
研究领域:
食品科学
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分析化学
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农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Quality and Safety
·
2023
·
IF 5.6
Li Yang,Wu Minyu,Zhai Liang,Zhang Hui,Shen Lirong
Camellia oil and olive oil with superior economic value are easily adulterated with other, cheaper oils. It is difficult to identify both oils by traditional methods because of their similar fatty acid profiles. In the present study, a novel method for qualitative and quantitative analysis of β-sitosterol using GC/MS and GC/FID was developed to identify camellia oil and olive oil. The method validation of β-sitosterol analysis showed good linearity and satisfactory values for recovery, accuracy, precision, and repeatability. The linear regression coefficient (R2) of the calibration curve was 0.9985. An acceptable limit of detection (0.36 mg/100 g) and limit of quantification (1.20 mg/100 g) were achieved. The spiked recoveries were 95.0% to 100.3%. The relative standard deviation (RSD) of within-day precision was less than 3.26%, and the RSD of retention times and peak areas for repeatability were within 0.03% and 1.08%, respectively. The contents of β-sitosterol in virgin camellia oil and virgin olive oil were in the range of 14.1–30.2 mg/100 g and 94.3–173.2 mg/100 g, respectively, indicating that the β-sitosterol content in the former is seven times that in the latter, and β-sitosterol could be a potential marker for the authentication and adulteration detection of both oils.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 2
·261
·
IF 4.7
Shanshan Liu,Mingyue Shen,Jianhua Xie,Bohan Liu,Chang Li
2-Monochloropropane-1, 3-diol (2-MCPD) esters and 3-monochloropropane-1,2-diol (3-MCPD) esters, a class of substances potentially harmful to human health, are usually formed during the refining of vegetable oils under high temperature. The effects of endogenous antioxidants in vegetable oils on the formation of 2- and 3-MCPD esters is still unknown. In this study, the effects of endogenous antioxidants (α-tocopherol, stigmasterol and squalene) on the formation of 2- and 3-MCPD esters in model thermal processing of camellia oil were investigated. The possible formation mechanism of 2- and 3-MCPD esters was also studied through the monitoring of acyloxonium ions, the intermediate ions of 2- and 3-MCPD esters formation, and free radicals by employing infrared spectra and electron paramagnetic resonance (EPR), respectively. The results indicated that the addition of α-tocopherol had either promoting or inhibiting effects on the formation of 2- and 3-MCPD esters, depending on the amount added. Stigmasterol inhibited the formation of 3-MCPD ester and 2-MCPD ester at low concentrations, while promoting their formation at high concentrations. Squalene exhibited a promotional effect on the formation of 3-MCPD ester and 2-MCPD ester, with an increased promotion effect as the amount of squalene added increased. The EPR results suggested that CCl3•, Lipid alkoxyl, N3• and SO3• formed during the processing of camellia oil, which may further mediate the formation of chlorpropanol esters. This study also inferred that squalene promotes the participation of the free radical in chlorpropanol ester formation.Keywords:MCPD esters;endogenous antioxidants;camellia oil;mechanism
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Separations
·
2021
·Vol. 8
·期 9
·144
·
IF 2.777
Li Liu,Shiling Feng,Tao Chen,Lijun Zhou,Ming Yuan,Jinqiu Liao,Yan Huang,Hongyu Yang,Ruiwu Yang,Chunbang Ding
Camellia oleiferaoil has attracted increasing attention due to its well-balanced composition. In this study, we evaluated the oil content and chemical composition ofC. oleiferaoil cultivated in southwest China. The results showed that the acid and peroxide values were in line with the optimal quality index of the national standard of China. Oleic acid was the most predominant and important fatty acid, which accounted for 80.34–86.18%. The α-tocopherol, polyphenols and squalene ranged from 112.36 to 410.46 mg/kg oil, 14.22 to 53.63 mg/kg oil and 14.80 to 52.49 mg/kg oil, respectively. Principal component analysis (PCA) results showed that the synthesis score of introduced cultivars (‘Changlin 3’, ‘Changlin 4’ and ‘Changlin 18’) was higher that the local cultivars (‘Chuanya 21’ and ‘Chuanlin 2’). This research demonstrated that the introducedC. oleiferacould adapt to the environment and climate of southwest China and large-scale plant of these introduced cultivars. In addition, theC. oleiferaoil rich in unsaturated fatty acid has enormous potential to become a kind of functional oil and possesses great prospects for pharmaceutical and industrial applications.Keywords:C. oleiferaoil;introduced cultivars;chemical composition;principal component analysis
研究领域:
植物学
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食品科学
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农业科学
✓ 已验证
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 103
·期 1
·108-117
·
IF 4.125
Chuanqing Huang,Zepeng Lin,Yunlong Zhang,Zeyu Liu,Xiaoyue Tang,Changzhu Li,Lin Lin,Wenqian Huang,Yong Ye
Background Diacylglycerol (DAG)-enriched oil has been attracting attention because of its nutritional benefits and biological functions, although the composition of its various free fatty acids (FFAs) and an unclear relationship between substrate and yield make it difficult to be identified and qualified with respect to its production. In the present study, linoleic acid-enriched diacylglycerol (LA-DAG) was synthesized and enriched from Camellia oil by the esterification process using the combi-lipase Lipozyme TL IM/RM IM system. Results The relationship between FFA composition and DAG species productivity was revealed. The results showed that heterogeneous FFA with a major constituent (more than 50%) exhibited higher DAG productivity and inhibited triacylglycerol productivity compared to homogeneous constituents. Joint characterization by high-performance liquid chromatography-evaporative light scattering detection, gas chromatography-mass spectrometry and ultra-performance liquid chromatography-heated electrospray ionization-tandem mass spectrometry identified that DAG components contained dilinoleic acid acyl glyceride, linoleyl-oleyl glyceride and dioleic acid acyl glyceride in esterification products. Under the optimum conditions, 60.4% 1,3-DAG and 61.3% LA-DAG in the crude product at 1 h reaction were obtained, and further purified to 81.7% LA-DAG and 94.7% DAG via silica column chromatography. Conclusion The present study provides a guideline for the identification of DAG species, as well as a structure-guided preparation method of DAG-enriched oils via the cost-effective combi-lipase. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
MengTing Zhu,Ting Shi,Yi Chen,ShuHan Luo,Tuo Leng,YangLing Wang,Cong Guo,MingYong Xie
A rapid method for the determination of fatty acid (FA) composition in camellia oils was developed based on the 1 H NMR technique combined with partial least squares (PLS) method. Outliers detection, LVs optimization and data pre-processing selection were explored during the model building process. The results showed the optimal models for predicting the content of C18:1, C18:2, C18:3, saturated, unsaturated, monounsaturated and polyunsaturated FA were achieved by Pareto scaling (Par) pretreatment, with correlation coefficient ( R 2 ) above 0.99, the root mean square error of estimation and prediction (RMSEE, RMSEP) lower than 0.954 and 0.947, respectively. Mean-centering (Ctr) was more suitable for the model of C16:0 and C18:0 with the best performance indicators ( R 2 ≥ 0.945, RMSEE ≤ 0.377, RMSEP ≤ 0.212). This study indicated that 1 H NMR has the potential to be applied as a rapid and routine method for the analysis of FA composition in camellia oils.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Jun Cao,Xin Jiang,Qianyuan Chen,Hao Zhang,Huihui Sun,Wei-Min Zhang,Chuan Li
Olive and camellia oils were monitored and compared during heating at 120 °C, 150 °C and 180 °C for 24 h to determine the possible thermal oxidation mechanism of oleic acid triglyceride. The results demonstrated that octanal, nonanal, decanal, 2-decenal and 2-undecenal were the characteristic carbonyls for oleic acid-rich oils. The oxidation rule of oil was easily determined at 120 °C, at which point changes in the acid value, peroxide value , anisidine value and carbonyl compounds corresponded to changes in fatty acids and tocopherols . However, the oxidation rule of oil was different at higher temperatures. According to the evolution of five characteristic aldehydes, four types of oxidation pathways of oleic acid triglyceride were obtained: Decanal and 2-undecenal came from the homolysis of 8- hydroperoxide. Nonanal was from the homolysis of 10- hydroperoxide and 9- hydroperoxide. Octanal was from the homolysis of 11- hydroperoxide. 2-Decenal was from the homolysis of 9- hydroperoxide. Homolysis B-scission of 10-hydroperoxide (nonanal), 11-hydroperoxide (octanal) and 8- hydroperoxide (decanal) was predominant at 120 °C, but was weakened as the temperature increased to 180 °C. Hence, the temperature had a significant effect on the formation and decomposition of hydroperoxide positional isomers.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
Journal of Biobased Materials and Bioenergy
·
2020
·Vol. 14
·期 5
·657-663
·
IF 1.126
Liu Jie,Wu Lichao,Tan Yimin
Se-enriched camellia oil has received increasing attention because it can improve the Se intake of diet for Se deficiency areas and has a wide spectrum of biological effects. Six main cultivars of camellia oil in Guangxi, including Camellia oleifera cenxiruanzhi 2 (CR2), CR3,
C. oleifera xianglin 4 (XL4), XL40, C. oleifera changlin 1 (CL1), and CL210, were selected for fertilization experiment to produce Se-enriched camellia oil and investigated the effect of Se enrichment on quality. The Se content in camellia oil of six varieties was significantly increased
by Se fertilizer application. CR2 had the maximum Se content and raise ratio compared to CK, which was 0.87 mg kg−1 and fourfold, respectively. The Se contents in XL1, XL210, CR3, CL4, and CL40 improved by 2.14-, 2.77-, 3.58-, 2.56-, and 3.79-fold, respectively. Se fertilizer
reduced the acid and peroxide values and increased the squalene and tocopherol contents. The acid value decreased by 38.29%–61.30%, the peroxide value decreased by 20.66%–61.79%, the tocopherol content increased by 7.76%–32.78%, and the squalene content increased by 13.53%–77.39%.
The quality indices were significantly different among camellia oil varieties. Principal component analysis showed that CR2 obtained the highest score by comprehensive evaluation. Se fertilization, particularly for CR2 species, can significantly increase the contents of Se as well as functional
components, such as squalene and tocopherol, and thus improve the quality of camellia oil
研究领域:
植物学
·
营养学
·
食品科学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Jiawen Li,Zeyu Qin,Qinbo Jiang,Meiyu Chen,Yang Li,Yucheng Zou,Hui Zhang
An innovative and facile method was developed to fabricate oleogels from biopolymers. Gelatin nanofibers were prepared by electrospinning and crosslinked by genipin, and through the one-step homogenization of nanofiber membranes and camellia oil, electrospun fiber-based oleogels (EFO) were obtained. Genipin crosslinking enhanced the fiber diameter from 138.66 to 311.92 nm, providing different nanofiber modules for oleogel preparation. The network structure in EFO was confirmed by microstructure examination, and fiber content and crosslinking influenced the protein conformation and thermal stabilities. Adding nanofiber in EFO effectively increased the apparent viscosity and oil binding capacity (up to 79.32%) while crosslinking decreased the values to some extent. Nevertheless, the highly crosslinked samples with a high fiber content had the best thixotropic recovery (83.24%). Crosslinking also contributed to a steadier free fatty acid release performances with a final release amount of 50.31%. Furthermore, EFO was successfully utilized to replace commercial solid fats in making cookies with considerable performances. Results indicated that EFO could be conveniently prepared by the new method, and samples were promising as fat substitutes in healthy diets. In addition, due to the simplicity and universality of this method, more biopolymers and modification strategies could be accessible in electrospun nanofiber dispersing oleogel systems.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhe Cai,Qinbo Jiang,Ruihao Zhang,Yifang Ma,Kaini Chen,Shijie Zheng,Peng Li,Cheng Zeng,Hui Zhang
The processing techniques of camellia oil, containing freshly squeezed (FSCO), refined (DFCO), cold-pressed (OFCO), and hot-pressed (RFCO), significantly influence flavor compounds and organoleptic properties. In this study, the preference for FSCO and RFCO was revealed by sensory evaluation due to the “fruity” and “roasted” flavors, respectively. Flavor differences among oils were accurately distinguished by the E–nose. A total of 77 and 116 odorants were identified by headspace-gas chromatography–ion mobility spectrometry (HS–GC–IMS) and gas chromatography–mass spectrometry (GC–MS), respectively. The gas chromatography–olfactometry (GC–O) and detection frequency analysis identified 34 active-aroma compounds with DF ≥ 2. Aroma recombination and omission experiments further confirmed that (E)-2-nonenal and nonanal, derived from the degradation of unsaturated fatty acids, significantly contributed to “green” and “fruity” aromas. Notably, these concentrations positively correlated with sensory preference. This study provides valuable insights into the flavor identification of camellia oil and the improvement of processing techniques.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yinghong Pei,Zhonghao Zhang,Zhihao Duan,Tao Gao,Qingye Jiang,Shenglin Hu,Zizhong Tang,Yanger Chen,Shu Yuan,Xiaorong Yan,Ming Yuan
In this study, a pH-responsive emulsion system was prepared, combining high-methoxyl pectin (HMP) with camellia oil glycerides (CG). The emulsion was characterized as O/W type, with HMP serving as the wall material and CG as the oil phase. The physicochemical properties, pH responsiveness, digestion stability, and encapsulated delivery capabilities of the HMP-CG emulsion were investigated. The emulsion showed an average droplet size of 480.47 ± 76.19 nm, possessing a negative charge and a pronounced core-shell structure. HMP package CG enhanced hydrophilic ability and enabled targeted release within the small intestine through the structural changes of HMP. The presence of HMP and CG increased droplet dispersion and target digestibility of the emulsion system, leading to sustainable small intestine-specific release. Overall, HMP-CG emulsion system, composed of natural materials, exhibited the ability to achieve targeted and controllable release via pH-responsive mechanisms, offering an alternative for developing gel materials incorporating fat-soluble substances.
研究领域:
食品科学
·
生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Dan Zhou,Qinlong Shi,Jiangbo Pan,Min Liu,Yi Long,Fahuan Ge
ion In this study, the combination of supercritical fluid extraction and molecular distillation (SFE-MD) was used to improve the quality of camellia oil. A series of important process parameters were investigated to obtain high quality camellia oil. Compared with the camellia oil produced by supercritical fluid extraction (SFE), the acid value of camellia oil obtained by SFE-MD was significantly decreased to 0.63 ± 0.01 from 2.93 ± 0.01 mg KOH/g oil, without any change of their fatty acid compositions. Furthermore, unsaponifiable matters of camellia oil such as γ-tocopherol, β-sitosterol and squalene could be effectively preserved and there were no residual harmful substances. The technology provided in this study is effective, economical and environment-friendly and could be replicated in an industrial scale.
研究领域:
食品科学
·
化学工程
·
植物提取
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）