Advancements in extraction asnd sustainable applications of Camellia oleifera: A comprehensive review
文献类型：期刊论文
| 作者 | Yang, Yining3; Cui, Jie2,3,4; Zhang, Jian3; Jiang, Jinchi3; Chen, Xiangning1; Shan, Kai5 |
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2025-10-01 |
| 卷号 | 488页码:16 |
| 关键词 | Camellia oleifera Bioactive compounds Extraction Byproducts utilization Preliminary processing |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2025.144940 |
| 通讯作者 | Cui, Jie(jiecui_njtech@163.com) ; Shan, Kai(shankai@njau.edu.cn) |
| 英文摘要 | Camellia oleifera, a native Chinese oilseed with a 2300-year history, is valued for its oil (CO) and by-products like seed husk and oil cake. CO is rich in bioactive compounds, including fatty acids, polyphenols, tocopherols, phytosterols, squalene, and saponins, offering health benefits such as antioxidant, anti-inflammatory, and antimicrobial properties, as well as cholesterol, blood sugar, and lipid regulation. This review explores the impact of variety and geographical location on these compounds, providing a comparative analysis. We also examine the latest advancements in CO extraction, and pre-treatment methods in optimizing extraction outcomes that enhance efficiency and bioactive content. Additionally, we discuss the role of the analytical techniques used to characterize these bioactive compounds. Beyond health applications, we highlight the use of CO and its byproducts in functional foods, skincare, biopreservation, and sustainable agriculture. This review aims to guide future research and development, promoting the sustainable utilization of CO and its by-products. |
| WOS关键词 | TEA SAPONIN ; FATTY-ACID ; OIL EXTRACTION ; PHYSICOCHEMICAL PROPERTIES ; FUNCTIONAL-PROPERTIES ; PHENOLIC-COMPOUNDS ; STEAM EXPLOSION ; VEGETABLE-OIL ; SEED OILS ; ABEL. |
| WOS研究方向 | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| WOS记录号 | WOS:001502535000004 |
| 出版者 | ELSEVIER SCI LTD |
| 源URL | [http://ir.qdio.ac.cn/handle/337002/202181]  |
| 专题 | 海洋研究所_实验海洋生物学重点实验室 |
| 通讯作者 | Cui, Jie; Shan, Kai |
| 作者单位 | 1.Beijing Univ Agr, Food Sci & Engn Coll, Beijing 102206, Peoples R China 2.Chinese Acad Sci, Qingdao 266071, Peoples R China 3.Nanjing Tech Univ, Coll Food Sci & Light Ind, Nanjing 211816, Peoples R China 4.Chinese Acad Sci, Inst Oceanol, Ctr Ocean Mega Sci, Shandong Prov Key Lab Expt Marine Biol, Qingdao 266071, Peoples R China 5.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yang, Yining,Cui, Jie,Zhang, Jian,et al. Advancements in extraction asnd sustainable applications of Camellia oleifera: A comprehensive review[J]. FOOD CHEMISTRY,2025,488:16. |
| APA | Yang, Yining,Cui, Jie,Zhang, Jian,Jiang, Jinchi,Chen, Xiangning,&Shan, Kai.(2025).Advancements in extraction asnd sustainable applications of Camellia oleifera: A comprehensive review.FOOD CHEMISTRY,488,16. |
| MLA | Yang, Yining,et al."Advancements in extraction asnd sustainable applications of Camellia oleifera: A comprehensive review".FOOD CHEMISTRY 488(2025):16. |
入库方式： OAI收割
来源：海洋研究所
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