• Preventive Nutrition and Food Science
• /
• 제19권3호
• /
• pp.234-241
• /
• 2014

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

• 신재생에너지
• /
• 제9권3호
• /
• pp.36-42
• /
• 2013

To secure raw materials of biodiesel production, the possibility of camellia (C. japonica L.) and tea (C. sinensis L.) seed oil was studied to produce biodiesel. In this research, crude oil contents and fatty acid compositions of seeds were analyzed by Solxlet and Gas chromatography (GC). The oil contents in the seeds of camellia were 69.8%~73.8%, and tea were 26.3%~29.4%. Among the fatty acids of camellia and tea oil, oleic acid was dominant. The unsaturated fatty acids accounted for 88.4% and 80.2% of the whole fatty acids of camellia and tea seed oil. Total seed oil content and fatty acid composition of tea seed were influenced by collecting date. Across maturation period, oil content of tea seed averaged 18.3% on $6^{th}$ September increasing to 27.9% by $11^{th}$ October. For largest seed yield and oil content, the optimum time to harvest tea is in middle october, and camellia is late september and thereafter. The extraction efficiency of oil from seeds by extraction methods was determined. Biodiesel were synthesized in 92.1~92.8% yields from camellia and tea oils by transesterification. The biodiesel was characterized by its physical and fuel properties including oxidation stability, iodine value and cold filter plugging point (CFPP). Oxidation stability of camellia was 8.6~8.8 hours and tea was 2.9~3.6 at $110^{\circ}C$. Camellia oil had considerably better oxidation stability and CFPP than tea oil.

• 한국식품조리과학회지
• /
• 제12권3호
• /
• pp.367-371
• /
• 1996

실험실에서 제조한 동백유의 몇가지 이화학적 특성은 요오드가가 78.2로 나타나 불건성유로 분류되었고, 지방산 조성은 Oleic acid가 총 지방산함량 중 84.7%를 차지하여 Mono unsaturated fatty acid의 함량이 매우 높은 기름으로 측정되었다. 40$\pm$5$^{\circ}C$의 항온저장시 산화안정성은 동백유가 대두유에 비해 과산화물가와 산가 측정에서 모두 저장 안정성이 높은 것으로 비교되었다. 180$\pm$5$^{\circ}C$에서 튀김시의 동백유 시료의 산가는 튀긴 횟수의 증가에 따라 대두유 시료와 별 차이 없이 모두 점진적으로 증가하였으나 요오드가의 변화는 동백유 시료에 비해 대두유 시료가 2배 이상 감소된 것으로 나타났다. 동백유, 대두유, 옥배유로 튀긴 Potato chips의 관능평가는 맛, 색, 냄새 등의 종합적인 기호도 측정에서 시료간의 유의적인 차이가 5% 수준에서 인정되었으며, 동백유의 튀김시료가 가장 선호도가 높은 것으로 나타났다.

• BMB Reports
• /
• 제45권3호
• /
• pp.177-182
• /
• 2012

Camellia japonica oil (CJ oil) has been used traditionally in East Asia to nourish and soothe the skin as well as help restore the elasticity of skin. CJ oil has also been used on all types of bleeding instances. However, little is known about its anti-inflammatory effects. Therefore, the anti-inflammatory effects of CJ oil and its mechanisms of action were investigated. CJ oil inhibited LPS-induced production of NO, $PGE_2$, and TNF-${\alpha}$ in RAW264.7 cells. In addition, expression of COX-2 and iNOS genes was reduced. To evaluate the mechanism of the anti-inflammatory activity of CJ oil, LPS-induced activation of AP-1 and NF-${\kappa}B$ promoters was found to be significantly reduced by CJ oil. LPS-induced phosphorylation of $I{\kappa}B{\alpha}$, ERK, p38, and JNK was also attenuated. Our results indicate that CJ oil exerts anti-inflammatory effects by downregulating the expression of iNOS and COX-2 genes through inhibition of NF-${\kappa}B$ and AP-1 signaling.

• 한국식품저장유통학회지
• /
• 제31권3호
• /
• pp.333-345
• /
• 2024

This study aims to provide an overview of the research on the chemical composition, nutritional value, biological activities, and potential applications of Camellia oleifera seeds. Camellia oleifera Abel. (Theaceae) is a type of woody plant found in various regions, including China, Japan, India, and Southeast Asia. This plant is highly valued for its cooking oil, as the oil extracted from its seeds contains many unsaturated fatty acids (90%), mainly oleic acid (80%), and various biologically active compounds. Oil derived from C. oleifera seeds has been shown to possess numerous health benefits, such as reducing low-density lipoproteins cholesterol levels, preventing cardiovascular diseases and cancer, and regulating blood pressure. Apart from its oil, the seeds of C. oleifera also contain remarkable biological compounds that offer additional health advantages. Despite these promising attributes, C. oleifera has yet to be widely recognized as a potential source of raw materials for pharmaceutical purposes. This lack of popularity and awareness has hindered further exploration of its pharmaceutical benefits and other uses. Through this article, we hope everyone can better understand this plant and have more practical applications in the future.

• 한국자원식물학회지
• /
• 제11권3호
• /
• pp.272-278
• /
• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• 한국식생활문화학회지
• /
• 제25권6호
• /
• pp.788-794
• /
• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• 한국산학기술학회논문지
• /
• 제19권4호
• /
• pp.57-62
• /
• 2018

본 연구는 국내에서 생산 된 호박씨, 동백씨, 고추씨 그리고 땅콩에서 오일을 압착 추출하여 오일의 정제과정에서 사용되는 흡착제인 활성탄, 산성백토, 백도토를 사용해서, 흡착제 사용에 따른 항산화 활성과 지방산 및 활성성분의 조성을 비교분석했다. 각 오일의 성분 분석 및 흡착제에 따른 변화는 가스마토그래피/질량분석기(GCMS)를 사용하여 분석했고 DPPH 라디컬 소거능과 ABTS 라디컬 소거능 측정을 통해 항산화 활성능력을 비교했다. 흡착제 처리 시, 실험에 사용된 4종의 국내산 식물성 오일에 포함 되어 있는 대부분의 지방산 및 항산화 능에 관여하는 화합물의 양이 감소되는 것을 관찰하였다. 호박씨 오일은 세 종류의 흡착제가 linoleic acid과 erythrodiol 성분을 감소시켰으며, 동백씨 오일의 경우 지방산들이 대체적으로 감소하였으나 산성백토로 정제한 군에서는 vitamin E의 손실이 없었고, 고추씨 오일의 매운 성분에 관여되는 capsaicin 화합물은 산성백토로 정제 시 53.33% 감소되었고, 땅콩 오일의 경우 활성탄을 처리한 군에서 sitosterol 화합물의 손실이 가장 적은 것을 확인 하였다. 항산화 활성은 호박씨 오일(백도토>산성백토>활성탄), 동백씨 오일(산성백토>백도토>활성탄), 고추씨 오일(백도토>산성백토>활성탄) 그리고 땅콩 오일(활성탄>산성백토>백도토)순으로 나타남을 확인하였다.

• 한국식품저장유통학회지
• /
• 제18권5호
• /
• pp.721-728
• /
• 2011

Camellia oil과 palmitic, 그리고 stearic ethyl ester를 기질로 하고 Lipozyme TLIM을 촉매로 이용하여 interesterification을 통한 POS를 많이 함유한 반응물을 합성하고자 하였다. 반응 조건(반응효소비율, 반응시간, 기질의 비율)을 독립변수로 하여 중심 합성 계획에 의한 반응 표면 분석을 통하여 POS의 함량은 높이고, sn-2 position의 acyl migration을 낮추어 합성하는 최적화 조건을 얻었다. POS를 많이 함유한 반응물의 합성 최적화 조건은 반응 효소양($X_1$)= 5.9%, 반응시간($X_2$)= 60 min, 그리고 기질비율($X_3$)= 1:3(1 mole의 camellia oil: 3 mole의 palmitic ethyl ester + 3 mole의 stearic ethyl ester)이었다. 이와 같은 조건으로 획득된 실재 효소반응 합성물의 TAG-P/O/S(palmitic, stearic과 oleic 지방산을 각각 1 분자씩 어느 위치이던지 함유한 TAG, 즉 POS 및 PSO/OSP/OPS/SPO)의 합성율($Y_1$)은 20.19%이었고, 이때 acyl migration 등에 의하여 sn-2 위치에 결합(이동)한 palmitic과 stearic acid의 양(P/S-sn-2)인 $Y_2$는 12.71% 이었다.

• Journal of Applied Biological Chemistry
• /
• 제57권2호
• /
• pp.123-129
• /
• 2014

The antioxidant and antimicrobial activities of Camellia oleifera seed oil were studied. Four kinds of seed oil samples were prepared, crude oil and refined oil, extracted by cold pressing method (CPC, CPR), and organic solvent extraction (OSC, OSR). Antioxidant activity analysis was measured in 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)-diammonium salt, ferric reducing Ability of Plasma, and 2,2-diphenyl-1-picrylhydrazyl assays. Besides, the percentage of inhibition of red blood cells hemolysis induced by 2,2'-azobis(2-amidnopropane) dihydrochlorid, the lag time of LDL conjugated dienes formation in vitro, and the inhibitors of loss in tryptophan fluorescence were all used to estimate the antioxidant activity of the samples. The total phenolic contents (TPC) were detemined by Folin-Ciocalteu method. The TPC of the C. oleifera seed oils can be arranged in descending order: CPC ($1.9172{\mu}g/mL$) > OSC ($1.5218{\mu}g/mL$) > CPR ($1.0611{\mu}g/mL$) > OSR ($0.6782{\mu}g/mL$). And the oils were investigated for activity against Escherichia coli, Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus niger. The results showed the antioxidant activity of crude oil by cold pressing method was stronger than others, and all oils did inhibit activity of the top three bacteria expert A. niger. The further significance of the study contributes to measure the antioxidant and antimicrobial activity of the potential health benefits by the different methods of preparation and the oil of C. oleifera seeds acting as free radical scavenger, pharmaceuticals and preservatives may offer some information in medicine and cosmetic not just in food field.