Effect of Refining Process on the Concomitants in Pressed Camellia Oil

Abstract

The effects of deacidification, decolorization and deodorization at different temperatures on the content of squalene, sterols and volatile organic compounds in pressed camellia oil were investigated. The results showed that the content of squalene in crude camellia oil was 127.46 mg/kg, and after deacidification decolorization, and deodorization at 150 oC, content of squalene was decreased to 105.82, 89.52 and 79.79 mg/kg, respectively. Meanwhile, content of squalene was decreased with the increase of deodorization temperature (150~240 ℃). When the deodorization temperature was increased to 210 ℃, content of squalene was decreased by 53.70%. Subsequently, content of squalene was not change significantly after deodorization temperature was elevated to 240 ℃. The content of total sterols in crude camellia oil was 3074.24 mg/kg. After deacidification, content of total sterols was decreased (14.2%), but it was increased after decolorization (13.2%). With the increasing of refining degree, δ-7-oat sterol was disappeared, and β-sitosterol was formed. In addition, the content of δ-5,23-soybean sterol was substantially changed. Deodorization process and the increasing of deodorization temperature evidently reduced the types of volatile organic compounds in camellia oil, and the quantity and relative percentage content of acids, alcohols and esters were greatly decreased.

Keywords

• pressed camellia oil
• refining
• deodorization temperature
• sterols
• volatile organic compounds