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Effect of Storage Conditions on Quality of Camellia oleifera Seed Oil Produced from Different Refining Processes

QIU Xiao-yun1, CHEN Hui2, CHEN Xiao-long1, WANG Jin-sheng3, WEI Jia1, CHEN Lin1, SUN Hua1, SHEN Guo-xin1,*   

  1. 1. Sericultural Research Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
    2. School of Agricultural and Food Science, Zhejiang A ＆ F University, Hangzhou 311300, China;
    3. Zhejiang Changshan Tea Oil Research Institute, Changshan 324200, China
  • Online:2014-07-25 Published:2014-08-26
  • Contact: SHEN Guo-xin

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Abstract:

The acid value, peroxide value and vitamin E content of Camellia oleifera seed oil produced from different
refining processes under different storage conditions were continuously analyzed during the storage period. Results indicated
that acid value and peroxide value of the oil increased constantly, while the content of vitamin E decreased during prolonged
periods. The acid value and peroxide value of the oil refined from lower-temperature refining process showed roughly the
same change patterns as the first-class pressed oil; however, both values were significantly lower than those of the oil refined
from the classical refining process. More obvious advantages of the oil refined from lower-temperature refining process were
observed when exposed to stress storage conditions such as high temperature, high light intensity during long-term storage.

Key words: refining temperature, storage conditions, quality, Camellia oleifera Abel seed oil

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