Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying

“…2 b. The PV of oils fluctuated with the extension of frying time, with the same trend reported in other study ( Wu et al, 2021b ). The reason for this result was that primary oxidation products (hydroperoxides) were unstable and easily breakable into small molecules ( Su et al, 2022 ).…”

“…Overall, DJE could effectively reduce the oxidized and polymeric TAG formation during deep frying. This finding could be due to the powerful antioxidant capacities and synergistic interactions of the polyphenols ( Wu et al, 2021b ). DJE was also less volatile and more stable than synthetic antioxidants (Kmiecik, Gramza–Michalowska, & Korczak, 2018).…”

“…The study of phenolic extracts from various parts of plants is on the rise in recent years, especially common spices and herbs ( Kmiecik et al, 2018 , Wu et al, 2019 ). Polyphenols are naturally occurring antioxidant compounds ubiquitous in plants and have biological activities ( Wu et al, 2021b ). During the frying process, the phenolic extracts of rosemary, sage, thyme, oregano, garlic, and nutmeg could effectively protect against oxidative deterioration without decreasing the sensory properties of fried products ( Guo et al, 2016 ; Kmiecik, Gramza–Michalowska, & Korczak, 2018; Mutlu-Ingok, Catalkaya, Capanoglu, & Karbancioglu-Guler, 2021 ).…”

Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (Camellia oleifera) Oil during Heating

“…The presence of phenolic compounds in vegetable oil can effectively inhibit the formation of toxic thermal oxidation degradation compounds, help prolong the life of oil, and maintain the quality of oil [ 35 , 36 ]. Figure 7 b shows that the polyphenol content of CO without heating was the highest, followed by MRO, and that of RO was the lowest.…”

Physicochemical property and antioxidant activity of polysaccharide from the seed cakes of Camellia oleifera Abel

“…Seed cake refers to a food by‐product produced after squeezing the oil from the Camellia oleifera Abel seeds, and its average annual production in China reached approximately 2.43 million tons in 2017 (Zhu et al., 2020 ). Numerous bioactive compounds have been separated and identified in the seed cakes of Camellia oleifera Abel, such as polysaccharides (Gao et al., 2020 ), saponins (Yu et al., 2022 ), flavonoids (Zhu et al., 2018 ), and polyphenols (Wu et al., 2022 ). However, seed cakes are mostly applied as fertilizers and animal feeds, or they are incinerated for heating purposes, even discarded as wastes, thereby undoubtedly triggering serious environment pollution and resource waste.…”