Composition, bioactive substances, extraction technologies and the influences on characteristics of Camellia oleifera oil: A review. (June 2022)

• Record Type: Journal Article
• Authors: Zhang, Fang; Zhu, Feng; Chen, Bolin; Su, Erzheng; Chen, Yongzhong; Cao, Fuliang
• Is Part Of: Food research international. Volume 156(2022)
• Publication Date: 2022-06
• Subjects: C. oleifera oil -- Chemical composition -- Bioactive substances -- Extraction technologies -- C. oleifera oil characteristics; AE aqueous extraction -- AEE aqueous enzymatic extraction -- CPE cold pressing extraction -- FAs fatty acids -- FAO Food and Agriculture Organization of the United Nations -- HPE hot pressing extraction -- MA microwave-assisted -- MAE microwave assisted extraction -- MDA malondialdehyde -- MPE mechanical pressing extraction -- MUFA Monounsaturated fatty acid -- ROS reactive oxygen species -- UA ultrasound-assisted -- UAE ultrasound-assisted extraction -- UFAs unsaturated fatty acids -- PUFA Polyunsaturated fatty acids -- SC-CO2 supercritical carbon dioxide -- SCF supercritical fluid -- SCFE supercritical fluid extraction -- SCFE-CO2 Supercritical carbon dioxide extraction -- SEA steam explosion assisted -- SEAE steam explosion assisted extraction -- SFA Saturated fatty acid -- SFE subcritical fluid extraction -- SOD superoxide dismutase -- SE organic solvent extraction -- TAGs triglycerides; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111159
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: The major processes in the extraction of C. oleifera oil. In recent years, the need for high-quality and high-quantity production of C. oleifera oil for human consumption has been increased. The present review examines the chemical composition of C. oleifera oil, bioactive substances, extraction technologies, and evidences supporting the health benefits of C. oleifera oil. Emerging technologies such as aqueous extraction, and supercritical fluid extraction are highly efficient processes, and can achieve higher recovery while reducing solvent and energy consumption. This review provides an in-depth discussion on the various extraction technologies and factors affecting the extraction efficiency of C. oleifera oil using traditional and emerging methods. The In this review, chemical composition of C. oleifera oil and evidences supporting the health benefits of C. oleifera oil are briefly introduced. Conventional and innovative extraction technologies for C. oleifera oil production are systematically reviewed. Furthermore, the influences of different extraction methods on the C. oleifera oil characteristics are also introduced. Furthermore, challenges and future prospects of extraction of C. oleifera oil have been identified and discussed. Highlights: The chemical composition of C. oleifera oils was reviewed. The traditional and emerging extraction technologies of C. oleifera oils were reviewed. The influences of extraction methods on the quality of C. oleifera oil were first systematically reviewed. The prospects of C. oleifera oil extraction has been identified and discussed. Abstract: C. oleifera oil is one of the high-quality edible oils recommended by the Food and Agriculture Organization of the United Nations (FAO). Pharmacological studies have shown that C. oleifera oil is the homology of medicine and food, and it possesses extensive beneficial health properties both in vivo and in vitro. C. oleifera oil found its application in the functional food, cosmetic, and pharmaceutical industries. In recent years, the need for high-quality and high-quantity production of C. oleifera oil for human consumption has increased. The present review examines the chemical composition of C. oleifera oil, bioactive substances, extraction technologies, and evidence supporting the health benefits of C. oleifera oil. From the reviewed studies, it appears that C. oleifera oil contains a significant proportion of unsaturated fatty acids (>85%) with oleic acid (>75%) as the major compound, and high contents of squalene, tea polyphenols, tocopherol and phytosterol. Some variations in C. oleifera oil composition can be found depending on the kernel's origin and the extraction method used. Emerging technologies such as aqueous extraction, and supercritical fluid extraction are highly efficient processes, and can achieve higher recovery while reducing solvent and energy consumption. This review provides an in-depth discussion on the various extraction technologies and factors affecting the extraction efficiency of C. oleifera oil using traditional and emerging methods. The influences of different extraction methods on the C. oleifera oil characteristics are also introduced. Furthermore, challenges and future prospects of the extraction of C. oleifera oil have been identified and discussed.