Triacylglycerols of camellia oil: Composition and positional distribution of fatty acids

Abstract

Camellia oil one of the most important vegetable oils in China. Fatty acid composition and positional distribution analyzed by GC and GC‐MS in this study reveals that camellia oil is rich in oleic acid (around 78% in TAG and 85% at sn‐2 position of TAG). Camellia oil has a potential as an edible oil which provides oleic acid or for use as a feedstock in designing oleic acid‐enriched structured lipids. Camellia oil – a high oleic‐vegetable oil.

Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds

“…As shown in Table 1 , the TAGs profile of camellia oil was identified and quantified by UPLC-Q-TOF-MS E . As a characteristic TAGs composition of camellia oil, the OOO (40.51–46.97%) almost accounted for almost half of the TAGs content, which was in accordance with the results reported by Wei et al [ 24 ]. Obviously, the major TAGs composition also included POO (17.81–19.18%), followed by SOO (5.27–6.24%), OOL (5.96–7.16%), PPO (3.81–4.14%), OOLn (3.00–3.35%), PSO (2.41–2.68%), and SSO (1.34–1.92%).…”

Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil

“…TAG profile has been used extensively to characterize olive oil cultivars (Aranda et al., 2004; Galeano Diaz et al., 2005). The TAG profile of camellia oil has also been examined in previous studies, including the positional distribution of fatty acids in the TAG molecules (Wei et al., 2016, 2019). However, little is known about the differences between camellia oil and other edible oils, especially olive oil, in their TAG profiles.…”

“…Therefore, the triacylglycerol (TAG) profile is more relevant to the chemical and physical properties of an edible oil than its fatty acid profile. Although the TAG profile of camellia oil has been examined previously (Wei et al, 2016;Zeb, 2012), a comprehensive comparison of camellia oil with other edible oils especially olive oil in their TAG profiles has been rarely conducted.…”

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

“…Camellia oil, known as “oriental olive oil”, is extracted from C. oleifera seeds. Camellia oil has become a hot topic of research and received much interest owing to its richness in antioxidant active ingredients [ 3 , 4 ]. The improvement of people’s living standards and dietary structure has changed the demand for edible oils from quantity to quality; people have started to pursue edible oils with a high quality and high nutritional value and focused on the improvement of the production process.…”