Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages
作者机构：School of Food Science and EngineeringHainan UniversityKey Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market RegulationHainan Institute for Food ControlHaikou570228PR China
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2023年第52卷第2期
页 面：980-989页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学]
基 金：This work was supported by the National Natural Science Foundation of China(32060579)
主 题：Camellia vietnamensis Refining process Oxidation products Polyphenols Inflammatory response
摘 要：This study aimed to explore the changes in phytochemical composition and inflammatory response of Camellia vietnamensis oil(CO)during *** refined CO samples[degummed(DGO),deacidified(DAO),decolorized(DCO),and deodorized(DOO)]were prepared from crude CO(CCO).Five CO samples were measured for their composition of fatty acids,sterols,tocopherols,polyphenols,and oxidation products as well as anti-inflammatory activity in lipopolysaccharide(LPS)-induced THP-1 *** content of phytochemicals was significantly decreased with the deepening of the refining degree,especially after *** and DGO showed anti-inflammatory activity by inhibiting the production of pro-inflammatory cytokines and activation of NF-κB induced by *** and decolorization of CO decreased its anti-inflammatory *** accumulation of oxidation products after deodorization in CO aggravated the inflammatory ***-cinnamic,kaempferol,and protocatechuic acid in CO were crucial for their anti-inflammatory *** findings underlined that moderate refinement is suggested to retain its bioactive ingredients and anti-inflammatory ability.
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