Evaluation of the physical, chemical, antioxidant, and antibacterial properties of Camellia oleifera Abel. seed oil

TL;DR

This study examines the properties of Camellia oleifera seed oil, finding it rich in oleic acid and with potential as a cooking oil alternative.

Contribution

The study provides a comprehensive characterization of Camellia oleifera seed oil's physical, chemical, antioxidant, and antibacterial properties.

Findings

Camellia seed oil contains 71.03% oleic acid as the main fatty acid component.

The oil has an antioxidant capacity with a DPPH IC50 value of 265.8 mg/mL.

The oil showed no antibacterial activity against four tested bacterial strains.

Abstract

Camellia seeds are rich in oil and contain fatty acids that offer significant health benefits.

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.

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).

These findings highlight the potential of Camellia seed oil in food technology, particularly as an alternative to commercial cooking oils.

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