Camellia oleifera leaves were byproduct of the C. oleifera industry which was rich in polysaccharides. Deep eutectic solvent-dual enzyme system (DES-dEAE) was established to achieve the simultaneous hydrolysis reaction of dual enzymes and DES extraction.
View Article and Find Full Text PDFHeat pretreatment plays a crucial role in affecting the quality, colour and aroma of camellia oil during the extraction process. This study aimed to investigate the effects of steaming, stir-frying, roasting, microwave and infrared treatment on the flavour and physicochemical quality of camellia seeds. The results indicated that, compared with unpretreated samples, the heat-pretreated ones exhibited increased oil content and browning degree, imparting a caramel colour with toasty and nutty flavours.
View Article and Find Full Text PDFCamellia oleifera leaf is a rich source of polyphenols. In this study, 50 polyphenolic compounds from C. oleifera leaves was identified by UHPLC-Q-TOF-MS/MS.
View Article and Find Full Text PDFPlant polysaccharides exhibit many biological activities that are remarkably affected by molecular size and structures. This study aimed to investigate the degradation effect of ultrasonic-assisted Fenton reaction on the polysaccharide (PP). PP and its three degradation products (PP3, PP5, and PP7) were obtained from optimized hot water extraction and different Fenton reaction treatments, respectively.
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