{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,25]],"date-time":"2026-10-25T02:31:45Z","timestamp":1792895505090,"version":"4.5.0"},"reference-count":57,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T00:00:00Z","timestamp":1726099200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Postdoctoral Foundation of Chancheng District, Foshan City, Guangdong Province","award":["MB-23089.HT.4"],"award-info":[{"award-number":["MB-23089.HT.4"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to investigate the characteristics of different varieties of camellia oils and their diacylglycerol (DAG)-enriched derivatives in terms of triacylglycerol (TAG) species, bioactive components, volatile compounds, and antioxidant activity. Six types of camellia oils, including C. oleifera (C.O), C. semiserrata (C.S), C. gauchowensis (C.G), along with commercially refined C. oleifera oil (C-C.O) and its DAG-enriched counterparts (at 40% and 80% enrichment), were analyzed and compared. Unique patterns of TAG profiles, fatty acid distributions on different glycerol backbones, tocopherol, squalene, total polyphenols, and volatile compounds were observed, suggesting that these characteristics can be utilized as a criterion to differentiate them. DAG-enriched oils exhibited increased levels of unsaturated fatty acids (UFAs) compared to C-C.O, albeit with decreased contents of tocopherol, squalene, and total polyphenols. Moreover, diverse volatile compounds were identified across all types of camellia oils, among which the DAG-enriched oils had distinct distribution characteristics compared with their crude oils, indicating the influence of the enrichment process on volatile compounds. Furthermore, DAG-enriched oils demonstrated reduced antioxidant activity abilities compared to their counterparts, with the highest activity observed in C.O, followed by C.G. Additionally, strong correlations were observed between antioxidant activity and tocopherol, as well as squalene content.<\/jats:p>","DOI":"10.3390\/foods13182894","type":"journal-article","created":{"date-parts":[[2024,9,12]],"date-time":"2024-09-12T10:15:27Z","timestamp":1726136127000},"page":"2894","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["A Comparative Study on the Characteristics of Different Types of Camellia Oils Based on Triacylglycerol Species, Bioactive Components, Volatile Compounds, and Antioxidant Activity"],"prefix":"10.3390","volume":"13","author":[{"given":"Beibei","family":"Duan","sequence":"first","affiliation":[{"name":"College of Food Science, South China Agricultural University, Guangzhou 510642, China"},{"name":"Foshan Haitian Flavouring and Food Co., Ltd., Foshan 528000, China"},{"name":"One Healthin Technology Co., Ltd., Foshan 528200, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hoe-Seng","family":"Tin","sequence":"additional","affiliation":[{"name":"Foshan Haitian Flavouring and Food Co., Ltd., Foshan 528000, China"},{"name":"One Healthin Technology Co., Ltd., Foshan 528200, China"},{"name":"Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengwen","family":"Mao","sequence":"additional","affiliation":[{"name":"One Healthin Technology Co., Ltd., Foshan 528200, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xing","family":"Tong","sequence":"additional","affiliation":[{"name":"Foshan Haitian Flavouring and Food Co., Ltd., Foshan 528000, China"},{"name":"Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China"},{"name":"Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuehui","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1053","DOI":"10.1007\/s00425-018-3062-z","article-title":"Antioxidant capacity of Camellia japonica cultivars assessed by near-and mid-infrared spectroscopy","volume":"249","author":"Pascoa","year":"2019","journal-title":"Planta"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"111159","DOI":"10.1016\/j.foodres.2022.111159","article-title":"Composition, bioactive substances, extraction technologies and the influences on characteristics of Camellia oleifera oil: A review","volume":"156","author":"Zhang","year":"2022","journal-title":"Food Res. 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