Abstract
Camellia oil (CA), mainly produced in southern China, has always been called Oriental olive oil (OL) due to its similar physicochemical properties to OL. The high nutritional value and high selling price of CA make mixing it with other low-quality oils prevalent, in order to make huge profits. In this paper, the transverse relaxation time (T2) distribution of different brands of CA and OL, and the variation in transverse relaxation parameters when adulterated with corn oil (CO), were assessed via low field nuclear magnetic resonance (LF-NMR) imagery. The nutritional compositions of CA and OL and their quality indices were obtained via high field NMR (HF-NMR) spectroscopy. The results show that the fatty acid evaluation indices values, including for squalene, oleic acid, linolenic acid and iodine, were higher in CA than in OL, indicating the nutritional value of CA. The adulterated CA with a content of CO more than 20% can be correctly identified by principal component analysis or partial least squares discriminant analysis, and the blended oils could be successfully classified by orthogonal partial least squares discriminant analysis, with an accuracy of 100% when the adulteration ratio was above 30%. These results indicate the practicability of LF-NMR in the rapid screening of food authenticity.
Highlights
Camellia oil (CA), obtained from camellia oleifera tree seeds, is one of the oldest edible wooden vegetable oils in China [1]
Saponifiable substances accounted for 98.5–99.5% of the vegetable oil, mainly including various fatty acid glycerides, and the unsaponifiable ones accounted for 0.5–1.5% of the vegetable oils, mainly including phytosterols, tocopherols, squalene, and pigments [33]
The results show that different components of the adulterated camellia oil (CA) were similar to those results in our previous the transverse relaxation time distribution, the T2 parameter and the peak integral ratio of different components of the adulterated CA were similar to those results in our previous studies on OL adulterated with soybean oil (SO) and corn oil (CO) [44]
Summary
Camellia oil (CA), obtained from camellia oleifera tree seeds, is one of the oldest edible wooden vegetable oils in China [1]. China has the largest concentration of camellia plants in the world, and camellia oleifera has been widely cultivated in southern regions of. Its many health-promoting constituents, especially oleic acid and ω-6 linoleic acid, are deemed attractive materials for the production of functional foods or pharmacological supplements [4], which will give help in reducing cholesterol and preventing hypertension, heart disease, and other diseases. It can be further processed as the base oil of advanced skin care oils [5]. CA is called “Oriental olive oil” [7]
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