A novel aqueous extraction for camellia oil by emulsified oil ‐ frozen/thawed method

Abstract

Emulsion is inevitable during the aqueous extraction of oil from oilseed. In this study, a new aqueous extraction for camellia oil was investigated. During the extraction, the emulsified oil was collected, frozen and thawed, and the free oil was obtained (AEEF). The optimal processing conditions are as follows: three times as much water as camellia seed powder (w/w), grinding at 70 °C for 6 min, repeating 2 circles to collect the emulsified oil; then the emulsified oil was frozen (‐20 ^°C) /thawed (50 °C) for 2 cycles. The yield of camellia oil was 89.37 ± 0.51%, which was significant higher (p < 0.05) than that of microwave‐assisted aqueous enzymatic extraction (MAAEE, 83.05 ± 1.14%), and was similar to that of cold press extraction (CPE, 90.85 ± 2.05%), as well as solvent extraction (SE) coupled with refining. Additionally, the total oxidation value (TOTOX) of the free oil extracted by using AEEF (AEEF‐Oil, 6.82 ± 0.12%) was significantly lower (p < 0.05) than those of MAAEE, CEP or SE. In comparison to SE‐Oil and CEP‐Oil, AEEF‐Oil had higher (p < 0.05) contents of α‐tocopherol and squalene, and lower (p < 0.05) benzo(a)pyrene contents, and owned more favorable natural volatile compounds. The results indicated that the novel AEEF may be a promising aqueous extraction method.

Practical application: the novel aqueous extraction for camellia oil by emulsified oil ‐ frozen/thawed has an acceptable oil yields. The obtained camellia oil has high levels of bioactive components, low contents of hazardous substances, and more characteristic volatile flavor compounds. AEEF is an improved aqueous extraction technology for edible oil without refining and using n‐hexane, which could be potentially applied in industrial production of camellia oil due to its safety, nutrition, and environment‐friendly treatments.

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