Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

In this study, the effects of roasting camellia (Camellia oleifera Abel.) seed oils at different temperatures (65 degrees C, 100 degrees C, 120 degrees C, and 140 degrees C) on the oxidative stability and composition of the oils were investigated. The results showed that, in terms of the quality of the oils, the roasting temperature influenced the total phenolic content (which ranged from 1.64 similar to 2.45 GAE mg/g for the different oils) and total flavonoid content (which ranged from 0.36 similar to 0.45 QE mg/g for the different oils), while the fatty acid profile and tocopherol content were not influenced by the roasting temperature. We also investigated the kinetic parameters of camellia seed oil during oxidation via Rancimat (at temperatures ranging from 110 similar to 140 degrees C). It turned out that the natural logarithms of the oxidative stability index (OSI) varied linearly with respect to temperature (R-2: 0.958 similar to 0.997). This was done on the basis of the Arrhenius equation that indicates that the activation energies (Ea) for oxidative stability are 65.7 similar to 78.4 KJ/mol. Simultaneously, we found that increasing the roasting temperature could increase the antioxidant stability of Maillard reaction products in camellia seed oil. The effects of roasting include the assurance that the camellia seed oil so produced will comply with the relevant governmental health codes and standards and have a longer shelf life.