CLC number: TS221
On-line Access: 2024-08-27
Received: 2023-10-17
Revision Accepted: 2024-05-08
Crosschecked: 2016-10-18
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Hong-xia Feng, Rokayya Sam, Lian-zhou Jiang, Yang Li, Wen-ming Cao. High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating[J]. Journal of Zhejiang University Science B, 2016, 17(11): 882-891.
@article{title="High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating",
author="Hong-xia Feng, Rokayya Sam, Lian-zhou Jiang, Yang Li, Wen-ming Cao",
journal="Journal of Zhejiang University Science B",
volume="17",
number="11",
pages="882-891",
year="2016",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1600173"
}
%0 Journal Article
%T High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating
%A Hong-xia Feng
%A Rokayya Sam
%A Lian-zhou Jiang
%A Yang Li
%A Wen-ming Cao
%J Journal of Zhejiang University SCIENCE B
%V 17
%N 11
%P 882-891
%@ 1673-1581
%D 2016
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600173
TY - JOUR
T1 - High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating
A1 - Hong-xia Feng
A1 - Rokayya Sam
A1 - Lian-zhou Jiang
A1 - Yang Li
A1 - Wen-ming Cao
J0 - Journal of Zhejiang University Science B
VL - 17
IS - 11
SP - 882
EP - 891
%@ 1673-1581
Y1 - 2016
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600173
Abstract: camellia seed oil (CSO) is rich in oleic acid and has a high number of active components, which give the oil high nutritional value and a variety of biological activity. The aim of the present study was to determine the changes in the content and distribution of total polar compounds (TPC) in CSO during heating. TPC were isolated by means of preparative flash chromatography and further analyzed by high-performance size-exclusion chromatography (HPSEC). The TPC content of CSO increased from 4.74% to 25.29%, showing a significantly lower formation rate as compared to that of extra virgin olive oil (EVOO) and soybean oil (SBO) during heating. Furthermore, heating also resulted in significant differences (P<0.05) in the distribution of TPC among these oils. Though the content of oxidized triacylglycerol dimers, oxidized triacylglycerol oligomers, and oxidized triacylglycerol monomers significantly increased in all these oils, their increased percentages were much less in CSO than those in EVOO, indicating that CSO has a greater ability to resist oxidation. This work may be useful for the food oil industry and consumers in helping to choose the correct oil and to decide on the useful lifetime of the oil.
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