Endogenous biophenol, fatty acid and volatile profiles of selected oils

Fatty acid composition, total phenols, phenolic and volatile profile data are presented for cold-pressed and refined camellia oil, in comparison to other commercially available oils – avocado, pumpkin, sesame and soybean – representing a cross-section of bulk, “bland” oils (e.g., soybean) through to...

Full description

Saved in:
Bibliographic Details
Published inFood chemistry Vol. 100; no. 4; pp. 1544 - 1551
Main Authors Haiyan, Zhong, Bedgood, Danny R., Bishop, Andrea G., Prenzler, Paul D., Robards, Kevin
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 2007
Subjects
Biophenol
biophenols
Camellia
Camellia oil
Edible oil
Fatty acid
fatty acid composition
fatty acids
food chemistry
phenols
seed oils
volatile compounds
Volatiles
Edible oil
Biophenol
Volatiles
Fatty acid
Camellia oil
Online AccessGet full text

Cover

More Information
Summary:Fatty acid composition, total phenols, phenolic and volatile profile data are presented for cold-pressed and refined camellia oil, in comparison to other commercially available oils – avocado, pumpkin, sesame and soybean – representing a cross-section of bulk, “bland” oils (e.g., soybean) through to more boutique oils consumed primarily for taste (e.g., pumpkin). Camellia oil has a high oleic acid content, low polyunsaturated acid content, and levels of endogenous phenols comparable, in quantity and diversity, to cold-pressed oils. Volatile profiles of camellia oil are also comparable to cold-pressed oils, in that alkanals are the dominant headspace compounds, as measured by solid-phase microextraction gas chromatography. These factors suggest that camellia oil may find much wider commercial acceptance outside its current market range, southern China.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2005.12.039
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.12.039