Differences in lipids and antibacterial activities among three chemotypes of Cinnamomum camphora seeds.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104507

Zhenyuan Wang, Fangyou Peng, Haozhe Xu, Xintao Wu, Zhaojiang Zuo

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Abstract

Medium-chain triacylglycerols confer health benefits to humans by virtue of their medium-chain fatty acids (MCFAs). To promote the utilization of different chemotypes of Cinnamomum camphora seed lipids in food industry, we investigated the seed morphologies, lipid content, fatty acid compositions of three main chemotypes and antibacterial activities of the lipid extracts. Among camphor (Cam), linalool (Lin) and eucalyptol (Eul) chemotypes, Cam seeds showed large size and great mass, followed by Lin and then Eul seeds. Seeds of the three chemotypes contained storage lipids rich in MCFAs (mainly capric and lauric acids). Among the three chemotypes, Cam seeds contained high levels of MCFAs and capric acid. Lin and Eul seed lipid extracts exhibited strong antibacterial activities, which is likely attributable to their high lauric acid content. Therefore, the MCFA compositions of different C. camphora chemotype seed lipids suggest their potential utility in functional foods and additives, with possible antibacterial benefits.

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三种化学型樟树种子脂质及抗菌活性的差异。

中链三酰甘油通过其中链脂肪酸（MCFAs）赋予人类健康益处。为了促进不同化学型香樟籽脂在食品工业中的利用，研究了三种主要化学型香樟籽脂提取物的形态、脂质含量、脂肪酸组成和抗菌活性。在樟脑（Cam）、芳樟醇（Lin）和桉树醇（Eul）三种化学型中，Cam种子大小和质量最大，Lin次之，Eul种子质量最大。三种化学型的种子含有富含MCFAs的储存脂质（主要是癸酸和月桂酸）。在三种化学型中，Cam种子含有高水平的MCFAs和癸酸。林果籽和欧果籽脂质提取物具有较强的抗菌活性，这可能与其高月桂酸含量有关。因此，不同化学型樟树种子脂的MCFA组成表明它们在功能性食品和添加剂中具有潜在的用途，可能具有抗菌作用。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.