Quality Change And Control Of Camellia Seed Oil During High Temperature Heating

Camellia seed oil,also known as camellia oil and Camellia oleifera oil,is a unique woody vegetable oil in China.It has the characteristics of high oleic acid content and rich nutrition.At present,the research on camellia seed oil mainly focuses on the composition of active ingredients and the oxidative stability during storage,while the research on the quality change of camellia seed oil during high temperature heating is relatively less.Camellia seed oil will suffer a series of quality deterioration in the process of high temperature heating.Therefore,it is necessary to systematically study the quality change mechanism of camellia seed oil during high temperature heating and seek suitable antioxidants to improve its quality.In this paper,the physical and chemical properties of crude camellia seed oil,refined camellia seed oil and refined camellia seed oil were compared,and the quality of refined camellia seed oil in heating process was improved by adding antioxidants.Using the optimized camellia seed oil to fry different foods,the changes of each index during the frying process were explored,and the following conclusions were drawn:(1)Through the continuous high temperature heating simulation experiment at 180 C,it was found that there was a significant linear relationship between the acid value,peroxide value,p-anisidine value,K232,K268,total polar compound content,oxidation induction time,total phenol content and fatty acid(C16:0,C18:1 and C18:2)and heating time of camellia seed oil.With the prolongation of high temperature heating time,the acid value,p-anisidine value,total oxidation value,K232,K268,total polar compound content and palmitic acid content of camellia seed oil increased.Peroxide value showed a trend of rising first and then decreasing,while the oxidation induction time and unsaturated fatty acid content decreased with the prolongation of heating time.Among them,the oxidative deterioration of refined camellia seed oil is higher than that of refined camellia seed oil,and both are higher than that of crushed camellia seed oil.(2)Three antioxidants,ascorbic palmitate,rosemary extract and alpha-tocopherol,were added to the refined pressed camellia seed oil to study their effects on the indexes of camellia seed oil during high temperature heating.It was found that the addition of ascorbic palmitate,rosemary extract and alpha-tocopherol had certain inhibitory effects on the oxidation deterioration of camellia seed oil,of which 0.02% was rosemary.The inhibition effect of aroma extract was the most obvious.In the early stage of heating,the addition of 0.04% alpha-tocopherol inhibited the formation of oxidation products in Camellia oil,but accelerated its oxidation in the late stage of heating.(3)The changes of various indexes of camellia seed oil in frying different foods(potatoes and chicken breast)were studied.The results showed that the acid value,peroxide value,p-anisidine value,polar compound content and fatty acid content of camellia seed oil used for frying chicken breast meat were higher than those of fried potatoes,which was mainly related to protein content and fat content in chicken breast meat.The amount is much higher than that of potatoes.It was found that the acid value of camellia seed oil used for frying potatoes and chicken breast meat did not exceed 5 mg/g KOH at 22 hours,and did not exceed the national food quality and safety standards.The total polar compound content of camellia seed oil used for frying potatoes was over 27% at 22 hours,but the total polar compound content of camellia seed oil used for frying chicken breast meat was over 27% at 16 hours,which exceeded the national limit on the polar compound content in frying oil,and the oil needed to be discarded.The results showed that within the national food safety standards,camellia seed oil could fry potatoes 88 batches repeatedly,the cumulative usage time was no more than 22 hours,chicken breast 64 batches repeatedly,and the cumulative usage time was no more than 16 hours.