RESEARCH PAPER
Evaluation of the physical, chemical, antioxidant, and antibacterial properties of Camellia oleifera Abel. seed oil
1
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Submission date: 2024-08-08
Final revision date: 2024-09-15
Acceptance date: 2024-10-31
Publication date: 2025-03-31
Corresponding author
Le Pham Tan Quoc
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
BioTechnologia 2025;106(1):5-12
KEYWORDS
TOPICS
ABSTRACT
Background:
Camellia seeds are rich in oil and contain fatty acids that offer significant health benefits.
Material and Methods:
This study aimed to characterize Camellia oleifera seeds and their oil. Physical properties of the seeds, including 1000-seed weight, density, moisture content, specific gravity, and angle of repose, were determined. Camellia seed oil was extracted using the pressing method, and various physicochemical and biological properties of the oil—such as density, color, acid, peroxide, and saponification values, as well as antioxidant and antibacterial activities—were assessed.
Results:
Pressing the oil at 140oC yielded optimal results, achieving a recovery efficiency of 21.67%. Gas chromatography-mass spectrometry identified seven fatty acid components in the oil, with oleic acid (71.03%) being the most abundant. The antioxidant capacity of the oil was evaluated using a DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, yielding an IC50 value of 265.8 mg/mL. However, the oil exhibited no inhibitory effects against four bacterial strains (Pseudomonas aeruginosa, Escherichia coli, Bacillus cereus, and Staphylococcus aureus).
Conclusions:
These findings highlight the potential of Camellia seed oil in food technology, particularly as an alternative to commercial cooking oils.
Camellia seeds are rich in oil and contain fatty acids that offer significant health benefits.
Material and Methods:
This study aimed to characterize Camellia oleifera seeds and their oil. Physical properties of the seeds, including 1000-seed weight, density, moisture content, specific gravity, and angle of repose, were determined. Camellia seed oil was extracted using the pressing method, and various physicochemical and biological properties of the oil—such as density, color, acid, peroxide, and saponification values, as well as antioxidant and antibacterial activities—were assessed.
Results:
Pressing the oil at 140oC yielded optimal results, achieving a recovery efficiency of 21.67%. Gas chromatography-mass spectrometry identified seven fatty acid components in the oil, with oleic acid (71.03%) being the most abundant. The antioxidant capacity of the oil was evaluated using a DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, yielding an IC50 value of 265.8 mg/mL. However, the oil exhibited no inhibitory effects against four bacterial strains (Pseudomonas aeruginosa, Escherichia coli, Bacillus cereus, and Staphylococcus aureus).
Conclusions:
These findings highlight the potential of Camellia seed oil in food technology, particularly as an alternative to commercial cooking oils.
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