Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review

• Published in: Trends in food science & technology Vol. 97; pp. 88 - 99
• Main Authors: Shi, Ting, Wu, Gangcheng, Jin, Qingzhe, Wang, Xingguo
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Ltd 01.03.2020; Elsevier BV
• Subjects: adulterated products; Authentication; Calorimetry; Camellia; Camellia oil; Camellia oleifera; Camellia reticulata; Chemometrics; China; Chromatographic techniques; Chromatography; cold; Cold pressing; Comparative analysis; Differential scanning calorimetry; DNA; economic valuation; Edible oils; electronic nose; Electronic noses; Fluorescence; fluorescence emission spectroscopy; Fluorescence spectroscopy; Fourier analysis; Infrared spectroscopy; Ionic mobility; Market economies; market economy; Mass spectrometry; Mass spectroscopy; Mathematical analysis; NMR; nondestructive methods; Nondestructive testing; Nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; Oil; oils; Quality control; Scientific imaging; Spectroscopy techniques; China; Spectroscopy techniques; Chromatographic techniques; Authentication; Camellia oil; Chemometrics

Camellia oil is obtained from the camellia seed with various cultivated species (Camellia. oleifera (C. oleifera), C. meiocarpa, C. vietnamensis, C. yuhsienensis, C. chekiangoleosa, C. semiserrata, C. reticulata, C. gigantocarpa, C. octopetala, C. semiserrata var. abliflora etc.), by widely used col...