Variation of Physicochemical Properties and Nutritional Components of Oil-tea Camellia Seeds during Riping

LI Hao; FANG Xue-zhi; ZHONG Hai-yan; FEI Xue-qian; LUO Fan

By analyzing the main physical and chemical properties and nutrient contents of camellia seeds, the variation of fat transformation and nutrients during the process of oil-tea camellia seed maturation were studied. The results showed that with maturation, the moisture content of camellia seed declined, the fresh seed yield changed little, the kernel rate increased slightly, and the dry seed rate and seed oil content rose; the acid value and POV of camellia seed oil were overall downward; the relative content of oleic acid in the ripening process was overall upward, while the contents of linoleic acid and linolenic acid decreased. Both the linoleic acid and linolenic acid were very significantly negatively correlated with the oleic acid content (p≤0.01), the correlation coefficient were -0.978 and -0.957; the fat accumulation was negatively correlated with the total soluble sugar change (r=-0.289), and positively correlated with soluble starch change (r=0.836) and soluble protein changes (r=0.703). Basically, the α-tocopherol content increased in the initial phase, and reached the maximum 0.153 mg·g-1 on September 28th then remained stable. The contents of squalene and β-sitosterol increased in the initial phase and then decreased with the maturation of seed.

1. Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, Zhejiang, China

2. Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hu'nan, China

Received Date: 2013-05-27

Abstract: By analyzing the main physical and chemical properties and nutrient contents of camellia seeds, the variation of fat transformation and nutrients during the process of oil-tea camellia seed maturation were studied. The results showed that with maturation, the moisture content of camellia seed declined, the fresh seed yield changed little, the kernel rate increased slightly, and the dry seed rate and seed oil content rose; the acid value and POV of camellia seed oil were overall downward; the relative content of oleic acid in the ripening process was overall upward, while the contents of linoleic acid and linolenic acid decreased. Both the linoleic acid and linolenic acid were very significantly negatively correlated with the oleic acid content (p≤0.01), the correlation coefficient were -0.978 and -0.957; the fat accumulation was negatively correlated with the total soluble sugar change (r=-0.289), and positively correlated with soluble starch change (r=0.836) and soluble protein changes (r=0.703). Basically, the α-tocopherol content increased in the initial phase, and reached the maximum 0.153 mg·g-1 on September 28th then remained stable. The contents of squalene and β-sitosterol increased in the initial phase and then decreased with the maturation of seed.

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Reference (22)

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Variation of Physicochemical Properties and Nutritional Components of Oil-tea Camellia Seeds during Riping

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