Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil

Jia Wei, Lin Chen, Xiaoyun Qiu, Wenjun Hu, Hua Sun, Xiaolong Chen, Yueqing Bai, Xiaoyue Gu, Changlu Wang, Hui Chen, Rongbin Hu, Hong Zhang, Guoxin Shen

Research output: Contribution to journalArticlepeer-review

24 Scopus citations

Abstract

The traditional refining process for tea seed oil (Camellia oleifera oil) results in a severe loss of natural bioactive compounds and unsaturated fatty acids owing to the high operating temperatures. This study investigated the relationship between refining temperatures and the loss of various fatty acids and bioactive compounds in tea seed oil. It was found that the optimal refining temperatures should be 35 °C in the degumming stage, 45 °C in the neutralization stage, 85 °C in the bleaching stage, 150 °C at a pressure of 0.3 MPa in the deodorization stage and 7 °C in the dewaxing stage. Results from a factory acceptance test showed that the quality of the oil refined using the optimized temperatures was similar to that of oil refined traditionally. Most unsaturated fatty acids and bioactive compounds were retained in oil refined using the optimized method, but were significantly reduced in oil refined traditionally.

Original languageEnglish
Pages (from-to)136-146
Number of pages11
JournalFood and Bioproducts Processing
Volume94
DOIs
StatePublished - Apr 1 2015

Keywords

  • Bioactive compound loss
  • Camellia oleifera seed oil
  • Factory acceptance test
  • Oil refining process
  • Refining temperatures
  • Unsaturated fatty acids

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