Endogenous biophenol, fatty acid and volatile profiles of selected oils.

Zhong Haiyan, Dan Bedgood, Andrea Bishop, Paul Prenzler, Kevin Robards

Research output: Contribution to journalArticlepeer-review

153 Citations (Scopus)
275 Downloads (Pure)


Fatty acid composition, total phenols, phenolic and volatile profile data are presented for cold-pressed and refined camellia oil, incomparison to other commercially available oils ' avocado, pumpkin, sesame and soybean ' representing a cross-section of bulk,''bland'' oils (e.g., soybean) through to more boutique oils consumed primarily for taste (e.g., pumpkin). Camellia oil has a high oleicacid content, low polyunsaturated acid content, and levels of endogenous phenols comparable, in quantity and diversity, to cold-pressed oils. Volatile profiles of camellia oil are also comparable to cold-pressed oils, in that alkanals are the dominant headspace compounds, as measured by solid-phase microextraction gas chromatography. These factors suggest that camellia oil may find much wider commercial acceptance outside its current market range, southern China.
Original languageEnglish
Pages (from-to)1544-1551
Number of pages8
JournalFood Chemistry
Issue number4
Publication statusPublished - 2007


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