Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages. (April 2023) - Guo, Yuxin
Abstract: This study aimed to explore the changes in phytochemical composition and inflammatory response of Camellia vietnamensis oil (CO) during refining. Four refined CO samples [degummed (DGO), deacidified (DAO), decolorized (DCO), and deodorized (DOO)] were prepared from crude CO (CCO). Five CO samples were measured for their composition of fatty acids, sterols, tocopherols, polyphenols, and oxidation products as well as anti-inflammatory activity in lipopolysaccharide (LPS)-induced THP-1 macrophages. The content of phytochemicals was significantly decreased with the deepening of the refining degree, especially after deacidification. CCO and DGO showed anti-inflammatory activity by inhibiting the production of pro-inflammatory cytokines and activation of NF-κB induced by LPS. Deacidification and decolorization of CO decreased its anti-inflammatory activity. The accumulation of oxidation products after deodorization in CO aggravated the inflammatory response. Trans -cinnamic, kaempferol, and protocatechuic acid in CO were crucial for their anti-inflammatory effects. These findings underlined that moderate refinement is suggested to retain its bioactive ingredients and anti-inflammatory ability. Graphical abstract: Image 1 Highlights: The content of sterols, tocopherols and polyphenols in CO were reduced after refining. The antioxidant and anti-inflammatory activity of CO decreased after refining. DOO promoted the mRNA expression of proinflammatory cytokines in THP-1 macrophages. Trans -cinnamic acid, kaempferol and protocatechuic acid were crucial for bioactivity. Moderate refine is suggested to maintain the bioactive ingredients and activity of CO.