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Journal of Food Quality
Volume 2017 (2017), Article ID 1871040, 7 pages
https://doi.org/10.1155/2017/1871040
Research Article

Inhibition of Corn Oil Peroxidation by Extracts from Defatted Seeds of Camellia oleifera Abel

1College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
2Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan 571339, China

Correspondence should be addressed to Weijun Chen; nc.ude.uniah@jwnehc and Wenxue Chen; moc.361@xwhcnh

Received 9 June 2017; Revised 1 August 2017; Accepted 20 August 2017; Published 2 October 2017

Academic Editor: Blaž Cigić

Copyright © 2017 Haiming Chen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The defatted seed of Camellia oleifera Abel is an underexploited byproduct. In the present study, 3 solvents (isopropanol, hexane, and diethyl ether) were used to extract active compounds from defatted seeds of Camellia oleifera Abel. The qualitative and quantitative characterization of the main phenolic compounds were performed using the HPLC-DAD. In addition, the antioxidant efficacy of defatted seed extracts in the stabilization of the corn oil was estimated by monitoring its primary and secondary oxidation products. The results showed that isopropanolic extract (IE) exhibited the highest yield of total phenolic compounds ( mg/g) compared with other solvents. The predominant phenolic compounds identified by HPLC-DAD in defatted seed extracts were epicatechin, naringenin, and catechin. In addition, IE exhibited the best inhibition effect on both primary and secondary oxidation products. The results reveal that IE of defatted seed of Camellia oleifera Abel is a useful antioxidant for the stabilization of corn oil.