JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 5
·1450-1461
·
IF 2.479
Xiaoqin Wang,Wencong Jia,Guoyin Lai,Lijuan Wang,María del Mar Contreras,Daomao Yang
Bound phenolic compounds have rarely been reported in vegetable oils and this may be due to little research about the extraction. Deep eutectic solvents (DESs), recently applied in the extraction of phenolic compounds as alternatives to organic solvents, were adopted in the extraction of free and bound phenolic compounds from tea seed oil in this work. First, the phenolic compounds were analyzed by ultra-high-performance liquid chromatography with quadrupole-time-of-flight and triple-quadrupole tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) for characterization and UHPLC-QqQ-MS/MS for quantification and 25 phenolic compounds were found to exist in both free and bound forms. Then, DESs were screened for extraction of free and bound phenolic compounds from tea seed oil as the pretreatment for analysis and the results showed that hydrogen bond donors (HBDs) and temperature significantly affected the extraction efficiency of DESs. Finally, free phenolic compounds (83.91 µg/g) and bound phenolic compounds (25.71 µg/g), extracted by the DES with glycerol as HBD at 50 °C, were 51.0% and 93.2% higher than those extracted by methanol/water (60%, v/v), respectively. This work not only advanced the basic data of phenolic compounds in tea seed oil but also explored an efficient extraction method for scientific analysis of free and bound phenolic compounds.
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
Processes
·
2024
·Vol. 12
·期 7
·1332
·
IF 2.8
Li Ma,Jing Gao,Zhen Zhang,Xiaoyang Zhu,Bolin Chen,Yongzhong Chen,Senwen Deng,Zhigang Li,Xinzhi Chen
The drying process employed for camellia seeds has a significant impact on the quality of camellia seed oil (CO), but research on its influence on the flavor of CO is limited. This study investigated the effects of two typical drying processes, sun-drying and hot-air-drying, on the volatile composition of CO using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) technology. The results revealed that the CO obtained from hot-air-drying seeds exhibited a higher content of saturated fatty acids, while the levels of unsaturated fatty acids decreased. Additionally, the acid value and peroxide value of the CO obtained from hot-air-drying seeds were also elevated. GC-IMS analysis detected a total of 53 volatile compounds (including monomers and dimers) in the CO. Notably, aldehyde compounds exhibited the highest relative content (38.56–40.75%), followed by alcohols (32.14–38.01%), acids (4.86–14.58%), and esters (3.61–17.73%), while ketones exhibited relatively lower content (2.33–3.75%). The fingerprint profiles indicated that most of the flavor compounds exhibited differences in their content between the two samples. Specifically, the relative abundance of complex aldehyde and ester compounds was higher in the hot-air-dried sample compared to the sun-dried one, while the relative content of acid compounds decreased significantly. The relative odor activity value (ROAV) method identified hexanal as the most important key aroma component in both oil samples. The fingerprint profiles combined with principal component analysis (PCA) demonstrated that GC-IMS can effectively distinguish samples obtained from different drying treatments. Therefore, through the adjustment of drying methods, CO with various flavor characteristics can be obtained. This study provides valuable theoretical and technical references for CO production and flavor research.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2017
·
IF 3.086
Xiaoqin Wang,Qiumei Zeng,María del Mar Contreras,Lijuan Wang
In Asia, tea seed oils (seed oils from Camellia oleifera , C. chekiangoleosa , and C. sinensis ) are used in edible, medicinal, and cosmetic applications. However, these oils differ in their fatty acid contents, and there is little known about their phenolic compounds . Here we analyzed the phenolic compounds of seed oils from three species gathered from 15 regions of China. Twenty-four phenolic compounds were characterized by HPLC-Q-TOF-MS, including benzoic acids (6), cinnamic acids (6), a hydroxyphenylacetic acid, flavanols (4), flavonols (3), flavones (2), and dihydroflavonoids (2). Some of these phenolic compounds had not previously been reported from C. sinensis (20), C. oleifera (15), and C. chekiangoleosa (24) seed oils. Quantification was done by HPLC-QqQ-MS using 24 chemical standards. The total concentrations in the studied samples ranged from 20.56 to 88.56 μg/g. Phenolic acids were the most abundant class, accounting for 76.2–90.4%, with benzoic acid, found at up to 18.87 μg/g. The concentration of catechins, typical of tea polyphenols, ranged between 2.1% and 9.7%, while the other flavonoids varied from 4.2% to 17.8%. Although the cultivation region affected the phenolic composition of the Camellia seed oils, in our hierarchical clustering analysis, the samples clustered according to species. The phenolic composition of the seed oils from C. oleifera and C. chekiangoelosa were similar. We found that the phenolic categories in Camellia seed oils were similar to tea polyphenols, thereby identifying a source of liposoluble tea polyphenols and potentially accounting for some of the reported activities of these oils. In addition, this work provides basic data that allows distinction of various Camellia seed oils, as well as improvements to be made in their quality standards.
研究领域:
植物化学
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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
JOURNAL OF BIOSCIENCE AND BIOENGINEERING
·
2019
·
IF 2.032
Li Peng,Qin Ye,Xiaoying Liu,Shulai Liu,Xianghe Meng
Aqueous enzymatic extraction of Camellia sinensis oil was studied. The results suggested that saponin removal pretreatment assisted by ultrasound was effective in decreasing emulsification and in enhancing the free oil recovery. After 70% isopropanol extraction for 30 min under ultrasound, the residue of C. sinensis seeds was further hydrolyzed with free cellulase and Alcalase for 5 h, and calcium ions were concurrently added during enzymatic hydrolysis ( n Ca 2+ : n saponin = 1:2), and free oil recovery up to 94.14% was obtained. Separate immobilization and co-immobilization of Alcalase and cellulase were performed by alginate entrapment combined with glutaraldehyde crosslinking. Specific activity and recovery of activity for Alcalase and cellulase were acceptable. After immobilization, Alcalase and cellulase exhibited higher activity at a wider pH and temperature range. Reuse experiments of immobilized enzymes were conducted. The deactivation kinetics immobilized enzymes were simulated and half-life of immobilized enzyme was estimated. The results indicated that a magnetic supporter facilitated the recovery of immobilized enzymes from tea seed slurry, and that immobilized Alcalase and cellulase had good reusability.
研究领域:
食品科学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Guoyan Liu,Wenqi Zhu,Sitong Li,Wanli Zhou,Huijuan Zhang,Jing Wang,Xiaofang Liu,Jixian Zhang,Li Liang,Xin Xu
Endogenous phenols play a significant role in delaying oil rancidity. In this study, the profile of 22 endogenous phenols was determined from tea seed oil by UPLC-MS/MS, of which 15 phenols were identified for the first time. Then seven phenols with high content and strong antioxidant capacity were selected to investigate interaction using the DPPH· and Rancimat. It was found that the interaction of combinations was inconsistent in different media. Combined quercetin + esculetin, caffeoyl tartaric acid + esculetin, caffeoyl tartaric acid + gentisic acid and esculetin + gentisic acid showed synergistic antioxidant effects in oil and ethanol systems. Moreover, through the evaluation of the lipid oxidation process, combined esculetin + gentisic acid exhibited the greatest synergistic antioxidant effect. Notably, combined quercetin + esculetin had an inhibitory effect on the formation of volatile compounds. These findings may provide a basis for explaining the oxidation stability of tea seed oil.
研究领域:
食品科学
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植物化学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2014
·Vol. 117
·期 3
·355-365
·
IF 2.033
Ping Shao,Qing Liu,Zhongxiang Fang,Peilong Sun
A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold-pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined. The main ingredient in seed and cake was fat, fiber, total sugar, and considerable amounts of amino, 74.59 and 93.25 g/100 g protein, respectively were found. The results also indicated that oleic acid and linoleic acid were the dominant unsaturated fatty acids in tea seed oils, irrespective of extraction methods and sources. The TSO(SCF) contained the highest levels of squalene, lupeol, and total sterols whereas TSCO(SCF) and TSO(CP) had higher contents of total phenolics and α-tocopherol. The TG/DTG curves showed TSO(CP) and TSO(SCF) were more thermally stable than TSCO(SCF), and the antioxidant activity assays demonstrated that TSO(CP) and TSCO(SCF) exhibited stronger radical scavenging ability. The overall physicochemical properties of the tested oils indicated that TSO(SCF) had the best oil quality. This work may be useful to food oil industry to produce high quality tea seed oils through utilization of suitable oil extraction methods and raw materials. Practical applications: The growing consumption of green tea promoted the increased production of tea seed, which has totaled as much as 1.6 million tons annually since 2011. As an important source of edible oil, the exploitation rate of tea seed is insufficient (≤1%) in China. This study indicates that oil extracted from tea seed as well as cold-pressing cake can be exploited for high quality edible oil because of similar fatty acid composition and better bioactive compound composition (e.g., α-tocopherol, total phytoterols, and lupeol) compared to olive oil. Further, the evaluation of thermal stability provides basis for oil's refining to prepare salad oil, mayonnaise, etc. TSO(SCF) and TSCO(SCF) both had good antioxidant activity, which is applicable in the industry of skincare. A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold-pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yingyi Lin,Yong Wang,Ying Li
Camellia oleifera Abel. is an important woody oilseed tree to help increase the self-sufficiency rate. In this study, lipid extraction focuses more on the solvent extraction of Camellia seed oil (CO) cakes rather than conventional cold pressing, where the performance of candidate alternative green solvents selected from hurdle technology was first evaluated. Compared to n-hexane (89.50 ± 0.00 %) and subcritical n-butane (83.75 ± 0.43 %), 2-methyloxolane (2-MeOx) performed the best with the comprehensive consideration of extraction ratio (94.79 ± 0.00 %), lipid composition and environmental impact (0.38 ± 0.07 kg of CO 2 emission). Intriguingly, 2-MeOx exhibited the highest diffusion rate at both 25 °C and 55 °C in the extraction kinetic study, which could also extract the highest total phenolic contents (351.6 ± 0.02 mg GAE/kg dw) corresponding to its best oxidative stability. Besides, Hansen solubility modeling could help better understand the dissolving mechanism. 2-MeOx was demonstrated as the optimal alternative bio-based solvent to n-hexane with comparable extractability and selectivity in the CO extraction.
研究领域:
食品科学
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环境科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Tao Yang,Rui He,Qiuyu Xia,Ilaria Cacciotti,Sameh A. Korma,Weimin Zhang,Guohui Yi
Tea ( Camellia oleifera Abel) seed oil (TSO) has antioxidant and pharmacological properties. In this study, TSO was obtained from tea seeds by subcritical n- butane extraction (SBE), which is an environmentally friendly method. The oil yield, quality characteristics, and chemical composition of the extracted TSO were compared with those of oils obtained by supercritical carbon dioxide extraction (SCDE) and conventional cold pressing (CP). The TSO yield from SBE (51.35 %) was similar to that from SCDE (50.30 %), but higher than that from CP (31.82 %). TSO from SBE had better oxidative stability than that from SCDE and a lower toxic aldehyde content (0.41 mg/L) than that from SCDE (0.71 mg/L) and CP (2.67 mg/L). Moreover, TSO from SBE had relatively high tocopherols (26.20 mg/100 g) and phytosterols (842.25 mg/100 g) contents. Based on these findings, SBE is a promising method for obtaining high-quality TSO enriched with tocopherols and phytosterols.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2016
·Vol. 119
·期 3
·1500463
·
IF 1.953
Lingyi Liu,Chuanrong Hu,Lianliang Liu,Sihong Zhang,Ke Chen,Dongping He
A simple and rapid classification model for olive and Camellia oil was proposed based on ion mobility spectrometry (IMS) fingerprints and chemometric model (peak detection and random forest algorithm). Results indicated that IMS fingerprint spectra by second-derivative algorithm could completely separate 64 olive oil and 79 Camellia oil samples used in this study by simply calculating the peak area. Random forest algorithm was employed to establish discriminant model for olive oil adulterated by Camellia oil. Simulated adulteration detection showed that the accuracy rate of discriminant model is 96.4% as two of 55 samples were identified as blending olive oil. All these results suggested that IMS could be an effective method to detect the adulterated olive oils by Camellia oil. Practical applications: Camellia oil is much similar to olive oil no matter in the physicochemical properties and fatty acid profiles. Thereby, olive oil has been one of the most frequent targets for the adulteration by Camellia oil. This study aimed to provide a rapid method to detect and separate olive oil and Camellia oil by a portable IMS device, by using fingerprints spectra, peak detection (first- and second-derivative algorithm), and random forest algorithm. Results indicated that the classification and discriminant model established in this work was doable for the adulteration detection in the industry. Based on fingerprints spectra, peak detection (first- and second-derivative algorithm) and random forest algorithm, IMS detection is doable for the rapid detection and separation of olive and Camellia oil.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xiaoqin Wang,María del Mar Contreras,Enhua Fang,Dunming Xu,Chen Xing,Qinghua Jiang
Tea saponins are widely known as natural surfactants while little attention has been paid to their presence in camellia seed oil. This work aimed to investigate tea saponins and their antioxidant dynamics in camellia seed oil comparing with polyphenols. First, 21 saponins belonging to five sapogenin types were characterized in camellia seed oil with UHPLC-QTOF-MS technology and camelliagenin B type accounted for above 60% of the total content. Next, the glycerides, saponins and polyphenols in the four oil samples were analyzed with mass spectrometry-based platform during 24 h accelerated oxidation after the extracts of tea saponins were added to refined camellia seed oil (RCSO) and blank camellia seed oil (BCSO), respectively. The compositional comparison showed that tea saponins slowed degradation of triglycerides with higher efficiency than both free and bound polyphenols through total decomposition during 4 h oxidation. Further, the oxidative stability of diglycerides showed that curves of RCSO and BCSO overlapped while the saponins added improved the oil samples almost uniformly, which could be related to their surficial activity resulting in a closer space proximity at the interface of “association colloids”. Overall, this study explored a novel antioxidant pathway with natural surfactants in bulk oil.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Tingting Feng,Xinshuo Wang,Chunli Fan,Xuejiao Wang,Xingwei Wang,Heping Cui,Shuqin Xia,Qingrong Huang
This work aimed to investigate the encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) through regulating their interfacial rheological properties and interfacial microstructure. With the incorporation of cinnamaldehyde, the Schiff base reaction between the cinnamaldehyde and proteins favored the formation of the predominantly elastic and solid-like interfacial layers. In contrast, the hydrogen bonds between eugenol and proteins resulted in the transformation of interfacial layers to viscous dominant with weak viscoelastic responses. Thus, cinnamaldehyde-loaded HIPPEs had a better storage stability than eugenol-loaded HIPPEs, and the retention rate was increased by about 15 %∼20 %. The addition of tea camellia seed oil inhibited the mobility of immobilized water and improved the retention rates of cinnamaldehyde and eugenol by approximately 6 % and 12 % (30 days at 25 °C), respectively. These findings will be beneficial for the development and design of effective essential oil encapsulation systems in the food industry.
研究领域:
食品科学
·
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Xiaoqin Wang,María del Mar Contreras,Dunming Xu,Chen Xing,Lijuan Wang,Daomao Yang
Bound phenolic compounds have been widely investigated in food from plants, while research on vegetable oils is limited. Thus, to comparatively analyse free and bound phenolic compounds in a lipid system, different distributions of free and bound phenolic compounds were prepared by exogenous addition of chemical standards to model tea seed oil in this work. For that, the phenolic composition was quantified with UHPLC-QqQ-MS/MS, and the antioxidant capacity was evaluated by the DPPH assay and the Rancimat method. After pre-optimisation of concentrations, the results showed that the oil sample contained 12.3% bound phenolic compounds after incubation for 6 h, higher than the other samples (0, 2, 4, 8, 10 and 12 h) with equal addition. This sample also had a longer reduction time during Rancimat oxidation, corresponding to the higher total DPPH radical scavenging capacity. Further, docking, molecular dynamics and quantum mechanics analysis revealed that intermolecular forces might account for binding forms between phenolic compounds and glycerides, including hydrogen bonds and hydrophobic interactions. In addition, the structure-activity relationship of bound phenolic compounds was explored tentatively. Conclusively, bound phenolic compounds in vegetable oil, probably formed by intermolecular interactions, enhanced antioxidant capacity, a novel perspective on the antioxidation in lipids.
研究领域:
食品科学
·
脂质化学
·
植物化学
✓ 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）