Oxidative Stability of Phytosterols in Camellia Seed Oil During Heating: The Impact of Different Antioxidants.

Dongkun Zhao, Xin Wang, Sicong You, Lijuan Wang, Usman Amjad, Baocheng Xu, Xinjing Dou, Lili Liu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Dongkun ZhaoCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.

Xin WangCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.

Sicong YouCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.

Lijuan WangCollege of Basic Medical Science, Ningxia Medical University, Yinchuan 750004, China.

Usman AmjadCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.

Baocheng XuCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.ORCID 0000-0001-6394-8235

Xinjing DouCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.ORCID 0009-0002-0003-0026

Lili LiuCollege of Food and Bioengineering, Henan University of Science and Technology Henan International Joint Laboratory of Food Green Processing and Safety Control, Luoyang 471000, China.ORCID 0000-0002-0176-2678

Funding

he Doctoral Scientific Research Start-up Foundation of Henan University of Science and Tech-nology - China 13480057he National Natural Science Foundation of China 31772094the Natural Science Foundation of Henan Province - China 162300410076

6 · The paper itself

Abstract

Phytosterols (PS) have specific oxidation rules in different lipid media. After oxidation, PS will form oxidation products, which has potential physiological toxicity to the human body. Camellia seed oil (CSO) is a unique emerging edible oil in China. This oil has a fatty acid composition similar to olive oil, in which oleic acid is dominant. In order to solve the thermal oxidation of PS in CSO at high temperature (180 °C), we studied its antioxidant strategy by evaluating different antioxidants. Four antioxidants-BHA, TBHQ, epigallocatechin gallate (EGCG), and α-tocopherol (VE)-along with one synergist, citric acid (CA), were selected and used in this study. The antioxidant effects of different combinations (single antioxidant, single antioxidant + CA, mixed antioxidant, mixed antioxidant + CA) were compared. After 180 min of heating, the PS and phytosterols oxidation products (7α-hydroxy-, 7β-hydroxy-, 5α,6α-epoxy-, 5β,6β-epoxy-, 7-keto-, and trihydroxy-PS) were estimated by GC-MS. Through comparative analysis, the results showed that the combination of mixed antioxidants and CA had the best antioxidant effect, and the inhibition rate of VE + TBHQ +CA was as high as 42%, which had a breakthrough significance for stabilizing the thermal oxidation of PS in camellia seed oil. At the same time, it also provides a valuable reference for ensuring the edible safety of camellia seed oil in Chinese food heating habits.

Indexed as

antioxidantcamellia seed oilheating processphytosterol oxidation productsphytosterols

Identifiers

PMID40647049

DOI10.3390/foods14132297

PMCPMC12249176

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.