Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

• Published in: Journal of Oleo Science Vol. 67; no. 4; pp. 389 - 396
• Main Authors: Yang, Kai-Min, Hsu, Fu-Lan, Chen, Chih-Wei, Hsu, Chin-Lin, Cheng, Ming-Ching
• Format: Journal Article
• Language: English
• Published: Japan Japan Oil Chemists' Society 2018; Japan Science and Technology Agency
• Subjects: Antioxidants; Camellia - chemistry; camellia seed oil; Cooking; Food Quality; Food Storage; Glycation End Products, Advanced; Logarithms; Maillard reaction products; Oxidation; Oxidation-Reduction; oxidative stability; Plant Oils - chemistry; Plant Oils - standards; Rancimat test; roast; Roasting; Seeds; Seeds - chemistry; Shelf life; Stability; Temperature; Tocopherol; Rancimat test; camellia seed oil; oxidative stability; roast

In this study, the effects of roasting camellia (Camellia oleifera Abel.) seed oils at different temperatures (65°C, 100°C, 120°C, and 140°C) on the oxidative stability and composition of the oils were investigated. The results showed that, in terms of the quality of the oils, the roasting temperatu...