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Optimization of the refining process of camellia seed oil for edible purposes

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Abstract

Processing conditions during degumming, alkaline refining, bleaching, and deodorization of crude camellia seed oil were optimized to obtain high-quality edible camellia oil. Physicochemical properties of camellia oil were monitored during refining steps. RBD (refined, bleached, and deodorized) camellia oil obtained using optimized refining conditions fully satisfied Korean quality standards for edible oil. The iodine value of camellia oil was 84.2 mg I2/100 g of oil. Camellia oil contained an exceptionally high level of oleic acid (83.1%), along with minor quantities of other fatty acids (8.9% palmitic acid, 4.8% linoleic acid). The total saponin content in crude oil was 437 ppm, as determined by gravimetric analysis. Most (99.8%) of the saponin in crude oil was removed during the refining process. The physicochemical properties of camellia oil were similar to olive oil. RBD camellia oil is virtually colorless and bland tasting and is suitable for edible purposes.

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Authors and Affiliations

  1. Korea Food and Drug Administration, Osong, Chungbuk, Korea

    Seung Yong Lee

  2. College of Food Science, Woosuk University, Wanju, Jeonbuk, Korea

    Mun Yhung Jung

  3. Korea Food Research Institute, Seongnam, Gyeonggi, 463-746, Korea

    Suk Hoo Yoon

Authors
  1. Seung Yong Lee
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  2. Mun Yhung Jung
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  3. Suk Hoo Yoon
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Correspondence to Suk Hoo Yoon.

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Lee, S.Y., Jung, M.Y. & Yoon, S.H. Optimization of the refining process of camellia seed oil for edible purposes. Food Sci Biotechnol 23, 65–73 (2014). https://doi.org/10.1007/s10068-014-0009-4

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  • DOI: https://doi.org/10.1007/s10068-014-0009-4

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