Fatty acid composition of Camellia oleifera oil

  • Jinlin Ma
  • Hang Ye
  • Yukui RuiEmail author
  • Guochen Chen
  • Naiyan Zhang


Camellia oleifera originates from China and is important for the economy of southern China. Seeds from the cultivars LCDG, YAYC, and CR3 of Camellia oleifera were analyzed for their amount of 14 different fatty acids (unsaturated, monounsaturated, polyunsaturated, and saturated). In contrast to former investigations additional kinds of fatty acids could be isolated from Camellia oleifera seeds: The composition of this oil is very similar to olive oil, comprising 67.7–76.7 % oleic acid, 82–84 % unsaturated fatty acids, 68–77 % monounsaturated fatty acids, and 7–14 % polyunsaturated acids. Moreover, Camellia oleifera oil has many advantages to rapeseed oil, peanut oil, soybean oil, safflower seed oil, and especially pig oil.


Camellia oleifera oil Fatty acids Unsaturated fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids 



The authors appreciate the financial support of the National Project of Scientific and Technical Supporting Programs of the Eleventh 5-year Plan Period Funded by Ministry of Science & Technology of China (No. 2006BAD18B02-04). This work is also supported by the Eleventh 5-year Plan Period Funded by Guangxi province forest Science & Technology (Gui Lin Ke Zi [2009] N. 6).


  1. Chen J-H, Liau B-C, Jong T-T, Chang C-M J (2009) Extraction and purification of flavanone glycosides and kaemferol glycosides from defatted Camellia oleifera seeds by salting-out using hydrophilic isopropanol. Sep Purif Technol 67:31–37CrossRefGoogle Scholar
  2. Chinese standard GB/T 22223-2008. Determination of total fat, saturated fat, and unsaturated fat in foods—Hydrolytic Extraction—Gas Chromatography.,
  3. Lee C-P, Shih P-H, Hsu C-L, Yen G-C (2007) Hepatoprotection of tea seed oil (Camillia oleifera Abel.) against CCl4-induced oxidative damage in rats. Food Chem Toxicol 45:888–895CrossRefPubMedGoogle Scholar
  4. Long Z, Wang D (2008) Chemical constituents of olive oil and from Camellia oleifera seed oil. J Chin Cereals Oils Assoc 23:121–123Google Scholar
  5. Maggio RM, Kaufman TS, del Carlo M, Cerretani L, Bendini A, Cichelli A, Compagnone D (2009) Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares. Food Chem 114:1549–1554CrossRefGoogle Scholar
  6. Rui Y, Wang W, Zhang F, Lu Y, Rashid F, Liu Q (2007) A new kind of fatty acid emerging from transgenic cotton seed. La Rivsita Italiana delle Sostanze Grasse 84:40–43Google Scholar
  7. Wang X-N, Chen Y-Z, Wu L-Q, Liu R-K, Yang X-H, Wang R, Yu K-W (2008) Oil content and fatty acid composition of Camellia oleifera seed. J Cent South Univ For Technol 28:11–17Google Scholar
  8. Wu X-J, Li H-B, Pang Y, Tang L, Feng B-M, Wang Y-Q (2006) Analysis of fatty acids composition in the seed of C. japonica L. and C. oleifera Abel. J Dalian Univ 27:56–58Google Scholar
  9. Zhang D-Q, Tan X-F, Peng W-X, Liu Q-M, Zeng Y-L, Chen H-P, Tian H, Ma Q-Z (2007a) Improved application of Camellia oleifera on biomass energy by enlarging its production. Acta Scientiarum Naturalium Universitatis Sunyatseni 46(Supp):109–110Google Scholar
  10. Zhang G-W, Que L-S, Lai S-Y, Guo X-M (2007b) Fatty acid composition and contents in the seeds of six oil tea (Camellia oleifera) superior clones species. Jiangxi Sci 25:33–36Google Scholar

Copyright information

© Springer Basel AG 2010

Authors and Affiliations

  • Jinlin Ma
    • 2
    • 3
  • Hang Ye
    • 2
  • Yukui Rui
    • 1
    Email author
  • Guochen Chen
    • 2
  • Naiyan Zhang
    • 2
  1. 1.College of Resources and Environmental SciencesChina Agricultural UniversityBeijingPeople’s Republic of China
  2. 2.GuangXi Forestry Research Institute (GFRI)NanningPeople’s Republic of China
  3. 3.Central South University of Forestry and TechnologyChangshaPeople’s Republic of China

Personalised recommendations