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

Abstract

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

Materials and methods: 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.

Results: Pressing the oil at 140^oC 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).

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