摘要
Efficient pretreatment is important for improving the extraction and quality of Camellia oleifera seed oil (CSO). However, the effects of combined microwave-infrared (MW-IR) treatment on its lipid composition, bioactive constituents, and volatile profile remain insufficiently characterized. In this study, MW-IR pretreatment was optimized using response surface methodology, and the resulting oils were evaluated by physicochemical analysis, lipidomics, bioactive compound determination, antioxidant assays, and volatile profiling. Microwave treatment at 800 W for 290 s followed by infrared treatment at 140 °C for 14 min was selected as the practical processing condition. Under these conditions, the oil yield increased by 9.69% compared with the untreated control. MW-IR pretreatment significantly reduced the acid value, maintained the peroxide value within acceptable limits, and enhanced carotenoids, chlorophylls, and phenolics, with total phenolic content reaching 204.11 ± 5.04 mg GAE/kg. Meanwhile, tocopherols, squalene, and phytosterols were well preserved. Antioxidant activity was markedly improved, with DPPH and ABTS radical scavenging capacities increasing 2.02- and 5.04-fold, respectively. Lipidomic profiling identified 242 lipid species, revealing a favorable fatty acid profile dominated by oleic acid and polyunsaturated fatty acids. HS–SPME–GC–MS detected 69 volatile compounds, including aldehydes, ketones, furans, and pyrazines, indicating substantial treatment-induced changes in the volatile profile. Principal component analysis showed that phenolic compounds, antioxidant activity, fatty acid composition, and color were major contributors to sample differentiation. This study provides a comprehensive understanding of MW-IR-induced quality changes in CSO from nutritional and sensory perspectives, offering new insights and technical support for its industrial application. Graphical
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