Endogenous biophenol, fatty acid and volatile profiles of selected oils |
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Authors: | Zhong Haiyan Danny R Bedgood Jr Andrea G Bishop Paul D Prenzler Kevin Robards |
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Affiliation: | aSchool of Science and Technology, Charles Sturt University, Locked Bag 588, Wagga Wagga NSW 2678, Australia bCentral South Forestry University, School of Life Sciences and Technology, Green Food Institute, Changsha Hunan 410004, China |
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Abstract: | 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. |
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Keywords: | Biophenol Fatty acid Volatiles Edible oil Camellia oil |
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