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Enhanced quality retention and flavor integrity of Camellia oleifera C.Abel seeds oil: Ultrasound-assisted moderate refining strategy

Year: 2025

Type: article

Abstract: This study examined the influence of ultrasound treatment on the non-volatile components and volatile compounds of Camellia oleifera C.Abel seeds oil (COO) during moderate refining to improve its quality. The results revealed that compared to the moderate refining group (MR), ultrasound-assisted moderate refining group (UAMR) reduced acid value and phospholipid while increasing α-tocopherol (23.27 %), squalene (10.38 %), and phytosterols (9.14 %). Among 66 volatile compounds of the COO, 15 key flavor compounds (VIP > 1, P < 0.05, OAV > 1) were identified. Cluster analysis revealed four refining phases, with PCA showing UAMR group better preserved key flavor compounds than MR group. Ultrasound treatment reduced aldehydes and acids content in the refined COO by suppressing hydroperoxide (POV) decomposition. These compositional changes mitigated greasiness and significantly improved sensory acceptability. In summary, ultrasound treatment may be a promising approach to improve the quality of the refined COO.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.147141