Feasibility study on developing nutrient claim of lipid concomitants in national standard of oil-tea camellia seed oil

Authors

WANG Zheng, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
CAO Qing-ming, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
PEI Xiao-fang, Hunan Mikiyio Grain, Oil and Food Co., Ltd., Changsha, Hunan 410007, China
TAN Yu-heng, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
HUANG Cui-rong, Hunan Mikiyio Grain, Oil and Food Co., Ltd., Changsha, Hunan 410007, China
ZHOU Wen-hua, Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Mikiyio Grain, Oil and Food Co., Ltd., Changsha, Hunan 410007, China

Abstract

This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil, especially the content change during processing. It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.

Publication Date

9-28-2021

First Page

8

Last Page

14,22

DOI

10.13652/j.issn.1003-5788.2021.09.002

Recommended Citation

Zheng, WANG; Qing-ming, CAO; Xiao-fang, PEI; Yu-heng, TAN; Cui-rong, HUANG; and Wen-hua, ZHOU (2021) "Feasibility study on developing nutrient claim of lipid concomitants in national standard of oil-tea camellia seed oil," Food and Machinery: Vol. 37: Iss. 9, Article 2.
DOI: 10.13652/j.issn.1003-5788.2021.09.002
Available at: https://www.ifoodmm.cn/journal/vol37/iss9/2

References

[1] TEIXEIRA A M, SOUSA C. A review on the biological activity of camellia species[J]. Molecules, 2021, 26（8）: 2 178.
[2] 程恒光, 郭春景, 董全喜. 高油酸葵花籽油与油茶籽油的分析研究[J/OL]. 中国油脂. （2021-07-07）[2021-09-10]. http://kns.cnki.net/kcms/detail/61.1099.TS.20210707.1808.016.html.
[3] 王觐, 张月红, 刘英华, 等. 食用茶籽油对高甘油三酯血症患者血脂和体重的影响[J]. 卫生研究, 2014, 43（1）: 92-95.
[4] SORIGUER F, ESTEVA I, ROJO-MARTINEZ G, et al. Oleic acid from cooking oils is associated with lower insulin resistance in the general population （Pizarra study）[J]. European Journal of Endocrinology, 2004, 150（1）: 33-40.
[5] MARTIN D, MURIEL E, ANTEQUERA T, et al. Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids[J]. Food Chemistry, 2008, 108（1）: 86-96.
[6] PASTOR R, BOUZAS C, TUR J A. Beneficial effects of dietary supplementation with olive oil, oleic acid, or hydroxytyrosol in metabolic syndrome: systematic review and meta-analysis[J]. Free Radical Biology and Medicine, 2021（172）: 372-385.
[7] 叶洲辰, 吴友根, 于靖, 等. 不同产地油茶籽油提取物的抗氧化活性比较分析及其营养评价[J]. 生物技术通报, 2019, 35（12）: 1-9.
[8] 张志英. 山茶油抗氧化防辐射活性成分及其机理的研究[D]. 杭州: 浙江大学, 2006: 8.
[9] YANG Rui-nan, ZHANG Liang-xiao, LI Pei-wu, et al. A review of chemical composition and nutritional properties of minor vegetable oils in China[J]. Trends in Food Science & Technology, 2018, 74: 26-32.
[10] SAHARI M A, ATAII D, HAMEDI M. Characteristics of tea seed oil in comparison with sunflower and olive oils and its effect as a natural antioxidant[J]. Journal of the American Oil Chemists' Society, 2004, 81（6）: 585-588.
[11] SHEN Jiang-fu, ZHANG Zhi-ying, TIAN Bing, et al. Lipophilic phenols partially explain differences in the antioxidant activity of subfractions from methanol extract of camellia oil[J]. European Food Research and Technology, 2012, 235（6）: 1 071-1 082.
[12] 周晴芬, 徐洲, 魏岚, 等. 4种油茶籽油中多酚类物质的抗氧化活性比较研究[J]. 中国油脂, 2014, 39（1）: 35-38.
[13] LEE C, YEN G. Antioxidant activity and bioactive compounds of tea seed （Camellia oleifera Abel.） oil[J]. Journal of Agricultural and Food Chemistry, 2006, 54（3）: 779-784.
[14] SIRATO-YASUMOTO S, KATSUTA M, OKUYAMA Y, et al. Effect of sesame seeds rich in sesamin and sesamolin on fatty acid oxidation in rat liver[J]. Journal of Agricultural and Food Chemistry, 2001, 49（5）: 2 647-2 651.
[15] SAIJA A, UCCELLA N. Olive biophenols: Functional effects on human wellbeing[J]. Trends in Food Science & Technology, 2000, 11（9/10）: 357-363.
[16] 叶洲辰, 吴友根, 张军锋, 等. 油茶籽油及枯饼提取物的抗肿瘤活性研究[J]. 热带作物学报, 2017, 38（7）: 1 216-1 223.
[17] 罗国良. 茶多酚复方制剂抑瘤效果及诱导肿瘤细胞凋亡机理的研究[D]. 长沙: 湖南农业大学, 2006: I.
[18] BUMRUNGPERT A, PAVADHGUL P, KALPRAVIDH R W. Camellia oil-enriched diet attenuates oxidative stress and inflammatory markers in hypercholesterolemic subjects[J]. Journal of Medicinal Food, 2016, 19（9）: 895-898.
[19] CHEN Qiu-ping, WU Xiao-qin, LIU Lian-liang, et al. Polyphenol-rich extracts from Oiltea camellia prevent weight gain in obese mice fed a high-fat diet and slowed the accumulation of triacylglycerols in 3T3-L1 adipocytes[J]. Journal of Functional Foods, 2014, 9: 148-155.
[20] WANG Lan-ying, AHMAD S, WANG Xi, et al. Comparison of antioxidant and antibacterial activities of camellia oil from hainan with camellia oil from guangxi, olive oil, and peanut oil[J]. Frontiers in Nutrition, 2021, 8: 667744.
[21] AKIHISA T, TOKUDA H, UKIYA M, et al. 3-Epicabraleahydroxylactone and other triterpenoids from camellia oil and their inhibitory effects on Epstein-Barr virus activation[J]. Chemical and Pharmaceutical Bulletin, 2004, 52（1）: 153-156.
[22] WANG Xiao-qin, DEL MAR Contreras M, XU Dun-ming, et al. Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation[J]. LWT, 2020, 129: 109389.
[23] WANG Zhen-yu, LI Shi-yang, GE Sheng-han, et al. Review of distribution, extraction methods, and health benefits of bound phenolics in food plants[J]. Journal of Agricultural and Food Chemistry, 2020, 68（11）: 3 330-3 343.
[24] ZHANG Bing, ZHANG Yu-jing, LI Hong-yan, et al. A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives[J]. Trends in Food Science & Technology, 2020, 105: 347-362.
[25] KIM Y, KIM E, HWANG J, et al. Characterization of the antioxidant fraction of Trapa japonica pericarp and its hepatic protective effects in vitro and in vivo[J]. Food & Function, 2016, 7（3）: 1 689-1 699.
[26] TSAI S, HSU Y, LIN H, et al. Comparison of the effect of Pleurotus citrinopileatus extract and vitamin E on the stabilization properties of camellia oil[J]. Journal of Thermal Analysis and Calorimetry, 2017, 130（3）: 1 281-1 292.
[27] WALLERT M, ZIEGLER M, WANG X, et al. α-tocopherol preserves cardiac function by reducing oxidative stress and inflammation in ischemia/reperfusion injury[J]. Redox Biology, 2019, 26: 101292.
[28] CHEN Y, NGUYEN J, SEMMENS K, et al. Effects of dietary alpha-tocopheryl acetate on lipid oxidation and alpha-tocopherol content of novel omega-3-enhanced farmed rainbow trout （Oncorhynchus mykiss） fillets[J]. LWT - Food Science and Technology, 2008, 41（2）: 244-253.
[29] IBRAHIM N I, FAIRUS S, ZULFARINA M S, et al. The efficacy of squalene in cardiovascular disease risk-a systematic review[J]. Nutrients, 2020, 12（2）: 414.
[30] 钟冬莲, 汤富彬, 沈丹玉, 等. 油茶籽油中角鲨烯含量的气相色谱法测定[J]. 分析试验室, 2011, 30（11）: 104-106.
[31] LIN Y, KNOL D, TRAUTWEIN E A. Phytosterol oxidation products （POP） in foods with added phytosterols and estimation of their daily intake: A literature review[J]. European Journal of Lipid Science and Technology, 2016, 118（10）: 1 423-1 438.
[32] 蔡媛媛, 张晖, 王兴国, 等. 初榨葡萄籽毛油中维生素E、植物甾醇及角鲨烯的快速同步检测[J]. 中国油脂, 2018, 43（9）: 137-143.
[33] 国家市场监督管理总局, 中国国家标准化管理委员会. 油茶籽: GB/T 37917—2019[S]. 北京: 中国标准出版社, 2019.
[34] 于帆, 张欣亮, 闫春红, 等. 浅议标准化在优化营商环境中的作用与实现路径[J]. 标准科学, 2020（12）: 110-114.
[35] 国家市场监督管理总局, 中国国家标准化管理委员会. 油茶籽油: GB/T 11765—2018[S]. 北京: 中国标准出版社, 2018.
[36] 田潇潇, 方学智, 孙汉洲, 等. 不同物种及品种油茶籽的营养特性分析与综合评价[J]. 林业科学研究, 2019, 32（1）: 133-140.
[37] 陈柏林. 南带油茶油脂品质特征研究[D]. 长沙: 中南林业科技大学, 2018: 43-48.
[38] 吕建云, 孙丰霞, 耿越. 山茶油中4种功能性成分的测定[J]. 食品安全质量检测学报, 2014, 5（6）: 1 641-1 646.
[39] MAZAHERI Y, TORBATI M, AZADMARD-DAMIRCHI S, et al. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil[J]. Food Chemistry, 2019, 274: 480-486.
[40] PIELHOP T, AMGARTEN J, VON ROHR P R, et al. Steam explosion pretreatment of softwood: the effect of the explosive decompression on enzymatic digestibility[J]. Biotechnology for Biofuels, 2016, 9（1）: 1-13.
[41] 李志晓, 金青哲, 叶小飞, 等. 制油工艺对油茶籽油品质的影响[J]. 中国油脂, 2015, 40（4）: 47-51.
[42] LUO Fan, FEI Xue-qian. Distribution and antioxidant activities of free, conjugated, and insoluble-bound phenolics from seven species of the genus camellia[J]. Journal of the American Oil Chemists' Society, 2019, 96（2）: 159-170.
[43] 罗凡, 陈志吉, 费学谦, 等. 不同干燥方式对压榨油茶籽油品质的影响研究[J]. 中国油脂, 2019, 44（11）: 3-7.
[44] 孟橘, 魏冰, 邱立明, 等. 不同制油工艺对油茶籽油主要微量成分及氧化稳定性的影响[J]. 中国油脂, 2021, 46（7）: 20-22.
[45] 罗凡, 郭少海, 费学谦, 等. 压榨条件对油茶籽毛油挥发性成分及品质的影响[J]. 中国粮油学报, 2015, 30（4）: 61-66.
[46] 罗凡, 费学谦, 李康雄, 等. 加工工艺对油茶籽油氧化稳定性及酚类物质含量的影响[J]. 农业工程学报, 2016（14）: 293-299.
[47] 方学智, 姚小华, 王开良, 等. 不同制油方法对油茶籽油品质的影响[J]. 中国油脂, 2009, 34（1）: 23-26.
[48] WANG Wei-fang, HAN Sai, JIAO Zhen, et al. Antioxidant activity and total polyphenols content of camellia oil extracted by optimized supercritical carbon dioxide[J]. Journal of the American Oil Chemists' Society, 2019, 96（11）: 1 275-1 289.
[49] SHI Ting, WU Gang-cheng, JIN Qing-zhe, et al. Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment: A review[J]. Trends in Food Science & Technology, 2020, 97: 88-99.
[50] 刘静, 周莉君, 袁明, 等. 油茶籽油抗氧化和防紫外辐射活性分析及多酚类物质提取研究[J]. 中国油脂, 2017（10）: 130-133.
[51] 李志晓, 金青哲, 叶小飞, 等. 精炼过程中油茶籽油活性成分和抗氧化性的变化[J]. 中国油脂, 2015, 40（8）: 1-5.
[52] ACOSTA-ESTRADA B A, GUTIRREZ-URIBE J A, SERNA-SALDVAR S O. Bound phenolics in foods: A review[J]. Food Chemistry, 2014, 152: 46-55.
[53] 李志晓. 加工过程对油茶籽油微量营养成分和抗氧化性能的影响[D]. 无锡: 江南大学, 2015.
[54] CAO Yong-qing, XIE Yin, REN Hua-dong. Fatty acid composition and tocopherol, sitosterol, squalene components of Camellia reticulata oil[J]. Journal of Consumer Protection and Food Safety, 2018, 13（4）: 403-406.
[55] HU Jian-bo, YANG Guang-liang. Physiochemical characteristics, fatty acid profile and tocopherol composition of the oil from Camellia oleifera Abel cultivated in Henan, China[J]. Grasas Aceites, 2018, 69（2）: 255.
[56] 张善英, 郑丽丽, 艾斌凌, 等. 蒸汽爆破预处理对油茶籽水代法提油品质的影响[J]. 食品科学, 2019, 40（11）: 124-130.
[57] 聂明, 杨水平, 姚小华, 等. 不同加工方式对油茶籽油理化性质及营养成分的影响[J]. 林业科学研究, 2010（2）: 165-169.
[58] 刘肖丽, 吴雪辉. 不同提取方法对茶油品质的影响. 食品工业科技, 2012（24）: 307-310.
[59] 沈建福, 陈中海, 肖仁显, 等. 不同加工方式对浙江红花油茶茶油品质的影响[J]. 中国粮油学报, 2012, 27（6）: 56-60.
[60] 邓龙, 邓泽元, 胡蒋宁, 等. 油茶籽油加工过程中理化性质和营养品质的变化[J]. 食品科学, 2015, 36（23）: 111-115.
[61] 张智敏, 吴苏喜, 刘瑞兴. 制油工艺对油茶籽油营养品质的影响[J]. 食品科学, 2013, 34（11）: 268-272.
[62] 杨辉. 茶油提取新工艺及其品质的研究[D]. 南昌: 南昌大学, 2012: 58.
[63] 孙永燕. 注射用茶籽油制备工艺研究[D]. 天津: 天津科技大学, 2018: 39