Comparative Analysis of Antioxidant Activities of Camellia oleifera Oil Extracts from Different Areas and Their Nutritional Assessments

doi:10.13560/j.cnki.biotech.bull.1985.2019-0433

Abstract

Abstract: In order to investigate the quality differences of Camellia oleifera oils between from Hainan Island and other areas,gas chromatography mass spectrometry（GC-MS）and high performance liquid chromatography（HPLC）were used to determine their fatty acids and active ingredients,and their antioxidant activities were evaluated by applying 4 analytical methods. The results indicated that the content of oleic acid（81.353%）in Hainan（stir-fried）oil was significantly higher than that in Jiangxi（steamed）oil（70.849%）,and linoleic acid content（8.080%）was the highest in Hainan（steamed）oil,while it was not detected in Hainan（stir-fried）oil. In addition,some secondary metabolites such as squalene（2.300%-15.237%）,vitamin E（0.400%-2.900%）,stigmasterol（0%-2.507%）and 6 kinds of polyphenols were detected in the samples,and the level of quercetin in Hainan（stir-fried）oil extract was 59.025 µg/g,which was about 20 times higher than those in Hainan（steamed）oil and Jiangxi（steamed）oil,thus the difference was significant. Furthermore,the oil extracts of C. oleifera exhibited clear antioxidant activities in a dose-dependent manner,among them,the free radical scavenging capacity of Hainan（stir-fried）oil exceeded those of the other samples,concluding that this cultivar had potential utilization values as well as medical and economic benefits.

Key words: Camellia oleifera oil, GC-MS, HPLC, fatty acids, active ingredients, antioxidant activities

YE Zhou-chen, WU You-gen, YU Jing, ZHANG Jun-feng, YANG Dong-mei, HU Xin-wen. Comparative Analysis of Antioxidant Activities of Camellia oleifera Oil Extracts from Different Areas and Their Nutritional Assessments[J]. Biotechnology Bulletin, 2019, 35(10): 80-88.

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