Characterization of Seven Species of Camellia Oil: Oil Content, Volatile Compounds, and Oxidative Stability.

ABSTRACT: In this study, we conducted tests on the seeds from four Taiwanese native Camellia species (C. japonica, C. furfuracea, C. laufoshanensis, and C. formosensis) and three commercialized species (C. oleifera, C. brevistyla, and C. sinensis) for comparison. We examined various aspects of these species, such as seed oil content, suitability for mechanical pressing, volatile components (edible flavor), and oil stability (suitability for cooking), to assess the feasibility of using these four native Taiwanese Camellia seeds as sources of edible oil. The results from solvent extraction tests and mechanical pressing experiments confirm that the seeds from C. furfuracea, C. japonica, and C. laufoshanensis have high o

SUBMITTER: Hsu FL 

PROVIDER: S-EPMC11353628 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature