Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil.

ABSTRACT: Camellia oil is widely recognized as a high-quality culinary oil in East Asia for its organoleptic and health-promoting properties, but its chemical composition and thermal stability have not been comprehensively defined by comparisons with other oils. In this study, the triacylglycerols (TAGs) in camellia, olive, and six other edible oils were profiled by the liquid chromatography-mass spectrometry (LC-MS)-based chemometric analysis. Besides observing the similarity between camellia oil and olive oil, TAG profiling showed that OOO, POO, and OOG (O: oleic acid, P: palmitic acid, and G: gadoleic acid) can jointly serve as the identity markers of camellia oil. Thermal stability of virgin camellia oil (VCO) was further evaluated by extensive comparisons with virgin olive oil (VOO) in common l

SUBMITTER: Peng L 

PROVIDER: S-EPMC8116833 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature