70
Z. Xiao et al.
Table 2.4 Internal
calibration curve virus C 17:0 ,
correlation coefficient and
recovery of FAMEs in
Camellia oleiferas
Analyte Regression equation
R 2
Recovery (%)
C 16:0
Y = 0.99X + 0.001534 0.9997
98.0 ± 0.3
C 16:1
Y = 0.87X + 0.002673 0.9996
96.5 ± 0.5
C 18:0
Y = 1.01X + 0.001648 0.9998
97.6 ± 1.2
C 18:1
Y = 0.97X + 0.003345 0.9997
98.9 ± 0.2
C 18:2
Y = 1.04X + 0.002147 0.9996
97.2 ± 0.8
α-C 18:3 Y = 3.42X + 0.001527 0.9997
96.2 ± 1.1
obtained according to the internal standard shown in Table 2.5. The difference of
retention time among FFA(s) obtained by CP, Soxhlet, and the SCW extraction is
insignificant (p > 0.005), indicating that the Camellia oil would not isomerize or
degrade using subcritical water extraction.
Oils obtained by CP, Soxhlet, and the SCW extraction have the same fatty acids
profile, which shows that these extraction methods provide similar FA compositions.
As shown in Table 2.6, the main composition of Camellia oil is palmitic acid (C 16:0 ),
stearate (C 18:0 ), oleic acid (C 18:1 ), linoleic acid (C 18:2 ), and a-linolenic acid (C 18:3 ).
The predominant FA in the lipid composition of Camellia oil (728.73 mg/g) was
found to be oleic acid (C 18:1 ). A relatively higher concentration of α-linolenic acid
was obtained at the optimal condition of the SWE method, showing a preservation
against α-linolenic acid for the SWE method.
Table 2.5 Camellia fatty acids composition using different extraction ways
Extraction
way
C 16:0 (mg/g) C 18:0 (mg/g) C 18:1 (mg/g) C 18:2 (mg/g) C 18:3 α
(mg/g)
Soxhlet
115.17
30.1
674.18
171.16
4.72
Cold press
122.8
26.01
720.62
115.39
6.99
SCW-120 °C 115.26
24.74
728.73
118.06
9.12
SCW-optimal 112.78
26.36
727.14
114.54
10.16
Table 2.6 Fatty acids composition of camellia oil at different extraction conditions
Extraction
condition
C 16:0 (mg/g) C 18:0 (mg/g) C 18:1 (mg/g) C 18:2 (mg/g) C 18:3
α(mg/g)
Soxhlet
115.17
30.1
674.18
171.16
4.72
Cold press
122.8
26.01
720.62
115.39
6.99
SCW-120 °C 115.26
24.74
728.73
118.06
9.12
SCW-optimal 112.78
26.36
727.14
114.54
10.16
Z. Xiao et al.
Table 2.4 Internal
calibration curve virus C 17:0 ,
correlation coefficient and
recovery of FAMEs in
Camellia oleiferas
Analyte Regression equation
R 2
Recovery (%)
C 16:0
Y = 0.99X + 0.001534 0.9997
98.0 ± 0.3
C 16:1
Y = 0.87X + 0.002673 0.9996
96.5 ± 0.5
C 18:0
Y = 1.01X + 0.001648 0.9998
97.6 ± 1.2
C 18:1
Y = 0.97X + 0.003345 0.9997
98.9 ± 0.2
C 18:2
Y = 1.04X + 0.002147 0.9996
97.2 ± 0.8
α-C 18:3 Y = 3.42X + 0.001527 0.9997
96.2 ± 1.1
obtained according to the internal standard shown in Table 2.5. The difference of
retention time among FFA(s) obtained by CP, Soxhlet, and the SCW extraction is
insignificant (p > 0.005), indicating that the Camellia oil would not isomerize or
degrade using subcritical water extraction.
Oils obtained by CP, Soxhlet, and the SCW extraction have the same fatty acids
profile, which shows that these extraction methods provide similar FA compositions.
As shown in Table 2.6, the main composition of Camellia oil is palmitic acid (C 16:0 ),
stearate (C 18:0 ), oleic acid (C 18:1 ), linoleic acid (C 18:2 ), and a-linolenic acid (C 18:3 ).
The predominant FA in the lipid composition of Camellia oil (728.73 mg/g) was
found to be oleic acid (C 18:1 ). A relatively higher concentration of α-linolenic acid
was obtained at the optimal condition of the SWE method, showing a preservation
against α-linolenic acid for the SWE method.
Table 2.5 Camellia fatty acids composition using different extraction ways
Extraction
way
C 16:0 (mg/g) C 18:0 (mg/g) C 18:1 (mg/g) C 18:2 (mg/g) C 18:3 α
(mg/g)
Soxhlet
115.17
30.1
674.18
171.16
4.72
Cold press
122.8
26.01
720.62
115.39
6.99
SCW-120 °C 115.26
24.74
728.73
118.06
9.12
SCW-optimal 112.78
26.36
727.14
114.54
10.16
Table 2.6 Fatty acids composition of camellia oil at different extraction conditions
Extraction
condition
C 16:0 (mg/g) C 18:0 (mg/g) C 18:1 (mg/g) C 18:2 (mg/g) C 18:3
α(mg/g)
Soxhlet
115.17
30.1
674.18
171.16
4.72
Cold press
122.8
26.01
720.62
115.39
6.99
SCW-120 °C 115.26
24.74
728.73
118.06
9.12
SCW-optimal 112.78
26.36
727.14
114.54
10.16