Effect of extraction technology of Camellia oil on its active ingredients and the related antibacterial effect

Authors

ZHANG Meina, Jilin Vocational College of Industry and Technology, Jilin, Jilin 132013, China

Abstract

In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil. The changes of vitamin E, polyphenols, Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies, cold pressing, hot pressing, leaching, supercritical CO₂ extraction and water enzyme method were studied.. The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest, reaching 786.3 mg/kg and 3 789.0 mg/kg respectively; The phytosterol content of hot pressed oil was the highest, reaching 3 962 mg/kg; The content of polyphenols in supercritical CO₂ extraction was the highest, reaching 21.32 mg/kg；The content of flavonoids in the leach oil was the highest, reaching 38.9 mg/kg. The inhibitory rates of cold pressed oil to four common bacteria, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans, reached respectively 95.9%, 92.2%, 95.2%, 94.6%, showing quite strong fungista-tic activities on bacteria. The Camellia oil produced by the cold pressing process of the 5 kinds of preparation process was the best from the content of antibacterial active components and the bacteriostasis, and the crude oil produced by the hot pressing process was the second. It provided a reference for the application of Camellia oil in infant skin care and other antibacterial efficacy cosmetics.

Publication Date

1-28-2019

First Page

177

Last Page

180

DOI

10.13652/j.issn.1003-5788.2019.01.031

Recommended Citation

Meina, ZHANG (2019) "Effect of extraction technology of Camellia oil on its active ingredients and the related antibacterial effect," Food and Machinery: Vol. 35: Iss. 1, Article 31.
DOI: 10.13652/j.issn.1003-5788.2019.01.031
Available at: https://www.ifoodmm.cn/journal/vol35/iss1/31

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