Comparison of oil characteristics between Camellia osmantha and other camellia species

Authors

CHEN Bolin, Faculty of Food Science and Engineering, Central South University of Foresty and Technology, Changsha, Hunan 410004, China
ZHONG Haiyan, Faculty of Food Science and Engineering, Central South University of Foresty and Technology, Changsha, Hunan 410004, China
LI Guiqing, Guangxi Key Laboratory of Special Mon-wood Forest Cultivation and Utilization, Nanning, Guangxi 530002, China; Guangxi Forestry Research Institute, Nanning, Guangxi 530002, China
ZHU Xiaoyang, Faculty of Food Science and Engineering, Central South University of Foresty and Technology, Changsha, Hunan 410004, China
LONG Qizhi, Faculty of Food Science and Engineering, Central South University of Foresty and Technology, Changsha, Hunan 410004, China

Abstract

Camellia osmantha is a new species found in Guangxi Province. In this study the oil quality was measured compared with other camellia species in respect of iodine value, saponification value, fatty acid, triglyceride composition and other attributes. Acid value, peroxide value, iodine value and saponification value of tested samples ranged as 0.38～1.47 mg/g, 2.15～4.56 mmol/kg, 79.39～85.86 g/100 g and 187.97～196.37 mg/g, respectively. The acid value and iodine value of C. osmantha were 0.42 mg/g and 2.98 mmol/kg that reached Grand one of Oil-tea camellia seed oil standard. Thirteen kinds of triglycerides were detected and the fatty acid contents were as followed: C_18:1, 77%～85%; C_18:0, 6%～11%; C_18:1, 3%～11%; C_16:0, 2%～4%; C_18:2, 0.5%～0.8%. It was found that C. osmantha could be a good clustering and quite different compared with other similar species through statistics analysis.

Publication Date

9-28-2017

First Page

47

Last Page

52

DOI

10.13652/j.issn.1003-5788.2017.09.010

Recommended Citation

Bolin, CHEN; Haiyan, ZHONG; Guiqing, LI; Xiaoyang, ZHU; and Qizhi, LONG (2017) "Comparison of oil characteristics between Camellia osmantha and other camellia species," Food and Machinery: Vol. 33: Iss. 9, Article 10.
DOI: 10.13652/j.issn.1003-5788.2017.09.010
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/10

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