Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil

被引：8
|
作者：
Wei Z. [1 ]
Guo M. [1 ]
Wang Y. [1 ]
Duan Z. [1 ]
Yang K. [1 ]
Luan X. [1 ]
机构：
[1] Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 03期
关键词：
Camellia oleifera seed oil; Moderate processing; Polyphenols; Research progress;
D O I：
10.7506/spkx1002-6630-20200301-009
中图分类号：
学科分类号：
摘要：
Polyphenols are one of the most important secondary metabolites in Camellia oleifera seeds, which are closely related to the quality, color and oxidative stability of Camellia oleifera seed oil.However, these compounds are greatly affected by extraction conditions, identification methods and processing technologies.In order to obtain further understanding of its chemical properties and potential utilization, in this paper, the current status of research on polyphenol compounds in Camellia oleifera seed oil is reviewed, with respect to 1) the relationship between polyphenols and antioxidant properties, 2) the routine and innovative methods to extract and identify polyphenols from the oil, 3) the influence of cultivars, oil production techniques, refining and pretreatment methods on the oil's polyphenol content, and 4) the role of polyphenols in improving its oxidative stability under appropriate processing conditions.Previous studies can provide a theoretical basis for retaining and regulating polyphenols in Camellia oleifera seed oil under moderate processing conditions and for developing natural, healthy and nutritious Camellia oleifera seed oil products. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：311 / 320
页数：9
相关论文
共 55 条
  • [1] YANG Ruinan, ZHANG Liangxiao, LI Peiwu, Et al., A review of chemical composition and nutritional properties of minor vegetable oils in China, Trends in Food Science and Technology, 74, pp. 26-32, (2018)
  • [2] CHENG Xuexiang, YANG Tao, WANG Yunhao, Et al., New method for effective identification of adulterated Camellia oil basing on Camellia oleifera-specific DNA, Arabian Journal of Chemistry, 11, 6, pp. 815-826, (2018)
  • [3] (2018)
  • [4] SHI Ting, WU Gangcheng, JIN Qingzhe, Et al., Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment: A review, Trends in Food Science and Technology, 97, pp. 88-99, (2020)
  • [5] XIA Enhua, JIANG Jianjun, HUANG Hui, Et al., Transcriptome analysis of the oil-rich tea plant, Camellia oleifera, reveals candidate genes related to lipid metabolism, PLoS ONE, 9, 8, (2014)
  • [6] ZHOU Xuxia, JIANG Shan, ZHAO Dandan, Et al., Changes in physicochemical properties and protein structure of surimi enhanced with Camellia tea oil, LWT-Food Science and Technology, 84, pp. 562-571, (2017)
  • [7] WANG Xiaoqin, ZENG Qiumei, DEL MAR CONTRERAS M, Et al., Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil, Food Research International, 102, pp. 184-194, (2017)
  • [8] WANG Xiaoqin, ZENG Qiumei, VERARDO V, Et al., Fatty acid and sterol composition of tea seed oils: Their comparison by the "FancyTiles"approach, Food Chemistry, 233, pp. 302-310, (2017)
  • [9] TAI Yuling, WEI Chaoling, YANG Hua, Et al., Transcriptomic and phytochemical analysis of the biosynthesis of characteristic constituents in tea (Camellia sinensis) compared with oil tea (Camellia oleifera), BMC Plant Biology, 15, 1, pp. 190-202, (2015)
  • [10] FANG Rui, REDFERN S P, KIRKUP D, Et al., Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasons, Food Chemistry, 220, pp. 517-526, (2017)
123456