ArticleFoods (Basel, Switzerland)2022
Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 20 citations in OpenAlex.
- Quality changes of Huajiao seed oil during refining: A combined approach using traditional methods and multi-omics analysis.Food chemistry: X · 2026Article
- Advancing quality evaluation and origin tracing of HainanFood chemistry: X · 2026Article
- Regional metabolomic profiling reveals lipid metabolic signatures associated with oil content in flue-cured tobacco.Frontiers in plant science · 2026Article
- Preparation of Human Milk Substitute Fat by Physical Blending and Its Quality Evaluation.Foods (Basel, Switzerland) · 2025Article
- Foodomics insights into refining effects on noni seed oil: Chemical parameters, phytochemicals, lipid profile, volatile compounds, and anti-inflammatory activity.Current research in food science · 2025Article
- Unraveling the metabolic profile regulation of camellia oilseeds under insect and heat stress: Insights into functional effects and mechanistic basis.Food chemistry: X · 2024Article
- UPLC-Q-TOF-MS, network analysis, and molecular docking to investigate the effect and active ingredients of tea-seed oil against bacterial pathogens.Frontiers in pharmacology · 2023Article
- Quality Change in Camellia Oil during Intermittent Frying.Foods (Basel, Switzerland) · 2022Article
- Maturity Grading and Identification ofFoods (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors at 4 institutions in 1 country.
Funding
Abstract
Refining degree has an important influence on the quality of camellia (Camellia oleifera) oil. The deterioration behaviors and lipid oxidation of three kinds of camellia oils, including camellia crude oil (CO), moderate refined oil (MRO), and refined oil (RO), during heating were investigated in this study. The results of deterioration behavior analysis showed that the oxidation degree was RO > CO > MRO. Tocopherol and polyphenolic substances in the oil might help delay oil oxidation. The lipid oxidation results indicated that the heating process had greater effects on CO and MRO than RO; it upregulated neutral lipid content and downregulated phospholipid content in terms of lipid changes and the multiplicity of differences. Glycerophospholipid metabolism was the most remarkable pathway and was important to study the heating process of refined oil. Moderate refining is good for retaining the beneficial lipids in camellia oil. The results of this study would provide a theoretical basis for camellia oil processing.
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Registered trials
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