Chemical composition, thermal stability and antioxidant properties of tea seed oils obtained by different extraction methods: Supercritical fluid extraction yields the best oil quality

Abstract

A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold-pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined. The main ingredient in seed and cake was fat, fiber, total sugar, and considerable amounts of amino, 74.59 and 93.25g/100g protein, respectively were found. The results also indicated that oleic acid and linoleic acid were the dominant unsaturated fatty acids in tea see..