ArticleFood science & nutrition2021
Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 14 citations in OpenAlex.
- Chemometric Modeling Revealed Oleic and Linoleic Acids as Varietal Biomarkers for Six Sesame Varieties-In Vitro and UHPLC Analyses.ACS omega · 2024Article
- Seed and foliar application of nano-selenium improves sesame triacylglycerols and oil yield via photosynthetic pigment and enzymatic and chemical antioxidant enhancement revealed by spectrophotometric, UHPLC-analysis and chemometric modeling.Frontiers in plant science · 2024Article
- Counteracting Roles of Lipidic Aldehydes and Phenolic Antioxidants on Soy Protein Oxidation Defined by a Chemometric Survey of Solvent and Mechanically Extracted Soybean Meals.Antioxidants (Basel, Switzerland) · 2023Article
- Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil.Food science & nutrition · 2021Article
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Authors and funding
4 authors at 1 institution in 2 countries.
Funding
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Abstract
Camellia oil is widely recognized as a high-quality culinary oil in East Asia for its organoleptic and health-promoting properties, but its chemical composition and thermal stability have not been comprehensively defined by comparisons with other oils. In this study, the triacylglycerols (TAGs) in camellia, olive, and six other edible oils were profiled by the liquid chromatography-mass spectrometry (LC-MS)-based chemometric analysis. Besides observing the similarity between camellia oil and olive oil, TAG profiling showed that OOO, POO, and OOG (O: oleic acid, P: palmitic acid, and G: gadoleic acid) can jointly serve as the identity markers of camellia oil. Thermal stability of virgin camellia oil (VCO) was further evaluated by extensive comparisons with virgin olive oil (VOO) in common lipid oxidation indicators, aldehyde production, and antioxidant and pro-oxidant contents. The results showed that
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