Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying

2021 ◽  
pp. 131143
Author(s):  
Gangcheng Wu ◽  
Shuyan Han ◽  
Yiren Zhang ◽  
TongTong Liu ◽  
Emad Karrar ◽  
...  
Keyword(s):  
Polar Compounds ◽  
Camellia Oleifera ◽  
Deep Fat Frying ◽  
Seed Cake ◽  
Phenolic Extracts

scholarly journals Structure and functional properties of protein from defatted Camellia oleifera seed cake: Effect of hydrogen peroxide decolorization

2019 ◽  
Vol 22 (1) ◽  
pp. 1283-1295 ◽  
Author(s):  
Guang-Long Yao ◽  
Wei He ◽  
You-Gen Wu ◽  
Jian Chen ◽  
Xin-Wen Hu ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Functional Properties ◽  
Camellia Oleifera ◽  
Seed Cake

Novel triterpenoid saponins from residual seed cake of Camellia oleifera Abel. show anti-proliferative activity against tumor cells

Fitoterapia ◽  
2015 ◽  
Vol 104 ◽  
pp. 7-13 ◽  
Author(s):  
Jianfa Zong ◽  
Ruilong Wang ◽  
Guanhu Bao ◽  
Tiejun Ling ◽  
Liang Zhang ◽  
...  
Keyword(s):  
Tumor Cells ◽  
Proliferative Activity ◽  
Camellia Oleifera ◽  
Triterpenoid Saponins ◽  
Seed Cake

scholarly journals Two New Oleanane-Type Saponins with Anti-Proliferative Activity from Camellia oleifera Abel. Seed Cake

Molecules ◽  
2016 ◽  
Vol 21 (2) ◽  
pp. 188 ◽  
Author(s):  
Jian-Fa Zong ◽  
Yun-Ru Peng ◽  
Guan-Hu Bao ◽  
Ru-Yan Hou ◽  
Xiao-Chun Wan
Keyword(s):  
Proliferative Activity ◽  
Camellia Oleifera ◽  
Seed Cake

scholarly journals Changes in tannin and saponin components during co-composting of Camellia oleifera Abel shell and seed cake

PLoS ONE ◽  
2020 ◽  
Vol 15 (3) ◽  
pp. e0230602
Author(s):  
Jinping Zhang ◽  
Yue Ying ◽  
Xuebin Li ◽  
Xiaohua Yao
Keyword(s):  
Camellia Oleifera ◽  
Seed Cake

scholarly journals Degradations of tannin and saponin and changes in nutrition during co-composting of shell and seed cake of Camellia oleifera Abel

BioResources ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 2721-2734
Author(s):  
Jinping Zhang ◽  
Yue Ying ◽  
Xiaohua Yao ◽  
Weihua Huang ◽  
Xiangsheng Tao
Keyword(s):  
Organic Matter ◽  
Dry Weight ◽  
Nutrient Content ◽  
Quality And Safety ◽  
Camellia Oleifera ◽  
Tannin Content ◽  
Shell Weight ◽  
Seed Cake ◽  
Saponin Content ◽  
Degradation Rates

The degradation processes of tannin and saponin were studied during co-composting of the shell and seed cake of Camellia oleifera Abel. Four treatments were designed, with the dry weight of the seed cake accounting for 30% (A1), 25% (A2), 20% (A3), and 10% (A4) of the shell weight. During the composting, the duration and the highest temperature of the thermophilic phase were positively correlated with the addition proportion of seed cake. The degradation rates of tannin and saponin were positively correlated with the addition proportion of seed cake, but the C/N ratio and final tannin content were negatively correlated with it. The saponin content ultimately contributed to approximately 2% of the final compost mass. The final content of saponin and tannin decreased by 68.9 to75.2% and 34.6 to 59.5%. The organic matter and total nutrient content (N, P2O5, and K2O) increased with the increasing proportion of seed cake. An addition proportion of 30% of Camellia oleifera seed cake is recommended to produce homogenous compost. Overall, the addition of the seed cake promoted the maturity, fertilizer quality, and safety of the co-compost product.

scholarly journals Degradations of tannin and saponin during co-composting of shell and seed cake of Camellia oleifera Abel

2019 ◽  
Author(s):  
Jinping Zhang ◽  
Yue Ying ◽  
Xiaohua Yao
Keyword(s):  
Degradation Rate ◽  
Dry Weight ◽  
Fertilizer Efficiency ◽  
Camellia Oleifera ◽  
Tannin Content ◽  
Organic Matters ◽  
Seed Cake ◽  
Degradation Processes ◽  
Final Content ◽  
The Stability

AbstractThe degradation processes were studied in this paper of tannin and saponin during the co-composting of the shell and seed cake ofCamellia oleiferaAbel. Four treatments were designed with the dry weight of the seed cake accounting for 1/3(A1), 1/4(A2), 1/5(A3), and 1/10(A4) of the shell. The proportion of the seed cake is positively correlated with the duration of thermophilic phase, highest temperature and degradation rate of tannin and saponin whose maximum were in A1, but negatively correlated with C/N ratio and tannin content which were least in A1 of the final products. The content of saponin were all about 2% finally. The final content of saponin and tannin decreased 68.92-75.22% and 34.57-59.52%. The organic matters, total nutrient (N, P2O5and K2O) increased with the rising proportion of the seed cake. Overall, the addition of the seed cake promoted the stability, fertilizer efficiency and safety of the co-compost product.

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