biostudies-literatureZeng JFoshan Science and Technology InnovationScience and Technology Planning Project of Guangdong ProvinceNational Science Fund for Key Program of National Natural Science Foundation of ChinaDistinguished Young Scholars of ChinaThis research was funded by the National Key R&amp;D Program of China3489https://www.ebi.ac.uk/biostudies/studies/S-EPMC9658760biostudies-literatureUnknown11(21)The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MS^E. Five characteristic markers were identified, including OOO (<i>m/z</i> 902.8151), POL (<i>m/z</i> 874.7850), SOO (<i>m/z</i> 904.8296), PPL (<i>m/z</i> 848.7693), PPS (<i>m/z</i> 852.7987). Regarding the bioactive compound level and antFoods (Basel, Switzerland)Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds.PMC965876031930084317250222019YFD10024032019A050503002FS0AA-KJ919-4402-0013Liu XLan DXu QZeng JWang WChen YWang YQi SfalseTypical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds.The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MS^E. Five characteristic markers were identified, including OOO (<i>m/z</i> 902.8151), POL (<i>m/z</i> 874.7850), SOO (<i>m/z</i> 904.8296), PPL (<i>m/z</i> 848.7693), PPS (<i>m/z</i> 852.7987). Regarding the bioactive compound level and ant2022-01-01T00:00:00Z2022 Nov2025-04-22T12:34:14.741Z2025-04-06T00:24:01.153ZS-EPMC96587603636010210.3390/foods11213489