Chemical composition of seed oils in native Taiwanese Camellia species.

Published on Aug 1, 2014in Food Chemistry6.306
· DOI :10.1016/J.FOODCHEM.2014.02.016
Mong Huai Su2
Estimated H-index: 2
(CCU: Chinese Culture University),
Ming-Chih Shih3
Estimated H-index: 3
(CCU: Chinese Culture University),
Kuan-Hung Lin21
Estimated H-index: 21
(CCU: Chinese Culture University)
Abstract The aim of this study was to examine the fatty acid (FA) composition and levels in seeds of twelve native Camellia species collected in different populations of major producing regions in Taiwan. The constituents of FAs varied within and among populations. Oleic acid (OA) was found to be the predominant FA constituent in all species. Remarkably high levels of unsaturated OA and linoleic acid (LA), found in two populations of Camellia tenuiflora (CT), C. transarisanensis (CTA), and C. furfuracea (CFA), were similar to those reported for olive oil. The levels of saturated palmitic acid (PA) from most of the tested seed oils were less than 13%. Among the different fats, some FAs can be used as functional ingredients for topical applications. The seed oils of CT, CTA, and CFA possess chemical compounds that make them useful in health-oriented cooking due to their high OA and LA contents and low PA content.
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