FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (3): 311-320.doi: 10.7506/spkx1002-6630-20200301-009

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Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil

WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia   

  1. (Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China)
  • Published:2021-02-25

Abstract: Polyphenols are one of the most important secondary metabolites in Camellia oleifera seeds, which are closely related to the quality, color and oxidative stability of Camellia oleifera seed oil. However, these compounds are greatly affected by extraction conditions, identification methods and processing technologies. In order to obtain further understanding of its chemical properties and potential utilization, in this paper, the current status of research on polyphenol compounds in Camellia oleifera seed oil is reviewed, with respect to 1) the relationship between polyphenols and antioxidant properties, 2) the routine and innovative methods to extract and identify polyphenols from the oil, 3) the influence of cultivars, oil production techniques, refining and pretreatment methods on the oil’s polyphenol content, and 4) the role of polyphenols in improving its oxidative stability under appropriate processing conditions. Previous studies can provide a theoretical basis for retaining and regulating polyphenols in Camellia oleifera seed oil under moderate processing conditions and for developing natural, healthy and nutritious Camellia oleifera seed oil products.

Key words: Camellia oleifera seed oil; polyphenols; moderate processing; research progress

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