Effects of Roasting Prior to Pressing on the Camellia Oil Quality
摘要
Oil tea camellia seed oil serves as a culinary oil in China for over two thousand years. It has many remedial functions as described in ancient Chinese medicine books, such as mitigating blood circulation, nourishing gastrointestinal tract, improving eyesight and detoxification. Camellia oils sold in Taiwan are manufactured by traditional pressing methods and without refining. Standard processing procedures include dehulling, milling and pressing. A roasting treatment can be added between the dehulling and milling stages, but little is scientifically known about its advantages or disadvantages. In this study three camellia seeds, Camellia oleifera, Camellia tenuifolia and Camellia sinensis, were treated to different roasting conditions at various temperatures and times. The resulting oils were analyzed with respects to acid value, peroxide value, fatty acid composition, and phenols content to investigate their quality and characteristics. Our results suggested that with adequate roasting treatments the camellia oil quality can be improved and become oxidatively more stable.