Effect of alkaline microcrystalline cellulose deacidification on chemical composition, antioxidant activity and volatile compounds of camellia oil
Lu Jiang, Junling Wu, Shuang Liu, Weiguo Wu, Luyan Liao
Abstract
The effect of alkaline microcrystalline cellulose (AMC) deacidification and alkali refining on the physicochemical properties, fatty acid profile, active phytochemicals, antioxidant capacity, and volatile flavor components of crude camellia oil (CO) were investigated comparatively. The results showed that the acid value of AMC deacidification camellia oil (ADO) was effectively decreased from 1.50 ± 0.00 mg KOH/g to 0.30 ± 0.01 mg KOH/g. AMC deacidification more effectively retained 60.22% of the polyphenols (12.34 ± 0.38 mg GAE/100g), 74.60% of α-tocopherol (2.82 ± 0.00 mg/kg) and 93.25% of β-Sitosterol (5.30 ± 0.05 mg/100g) in camellia oil compared to alkali refining and showed a stronger overall antioxidant capacity of the oil (P < 0.05). In addition, the volatile flavors of camellia oil were dominated by acids, aldehydes, and alcohols, and AMC deacidification better preserved the acidic flavors than alkali refining. Principal component analysis (PCA) revealed that ADO and CO were positively correlated with PC1 due to the highly in relation to the higher content of 9C, 11 TR-Conjugated linoleic acid and the stronger antioxidant capacity. Overall, AMC deacidification was moderate reaction conditions and zero wastewater production, making it a potentially effective alternative method in camellia oil deacidification.