Effects of Roasting Camellia tenuifolia Seeds with/without Shells on the Quality of Seed Oil

Ching-Ming Hsieh; Jeng-Chuann Yang; De-Shiu Chen; Yao-Chun Chuang; Eugene I-Chen Wang; Ya-Lin Lee; 謝靜敏; 楊正釧; 陳德旭; 莊曜駿; 王益真; 李雅琳

doi:10.6156/JTAR/2014.06301.02

Effects of Roasting Camellia tenuifolia Seeds with/without Shells on the Quality of Seed Oil

Other Title

苦茶籽帶殼與否及炒培處理之榨出油品質比較

Resource

Journal of Taiwan Agricultural Research 63(1): 17-29

台灣農業研究 63(1): 17-29

Journal

台灣農業研究

Journal Volume

63

Journal Issue

1

Pages

17-29

Date Issued

2014-03-02

Date

2014-03-02

Author(s)

Ching-Ming Hsieh

Jeng-Chuann Yang

De-Shiu Chen

Yao-Chun Chuang

Eugene I-Chen Wang

Ya-Lin Lee

謝靜敏

楊正釧

陳德旭

莊曜駿

王益真

李雅琳

DOI

10.6156/JTAR/2014.06301.02

URI

https://scholars.tari.gov.tw/handle/123456789/14022

Abstract

Camellia tenuifolia is an indigenous camellia oil tree species native to Taiwan. Its fruit is smaller in size than the big-fruit species C. oleifera. With a lower annual oil yield and healthful ingredients to human body, the C. tenuifolia seeds oil has been considered a valuable oil to Taiwanese folklore. 台灣特有苦茶品種Camellia tenuifolia 果實較一般大果品種C. oleifera 小，並且產量少，其壓榨油具有特殊的人體保健功效，所以成為台灣民間珍貴的食用油。

Subjects

Camellia tenuifolia seed oil

Shell

Roasting

Oil quality

Oil oxidative stability

小果種苦茶籽油

種仁殼

炒培

油脂品質

油脂氧化安定性

Publisher

農業試驗所

Type

journal article

File(s)

Name

63-1-2.pdf

Size

1023.05 KB

Format

Adobe PDF

Checksum

(MD5):250d344fa011d1aabb5aac3e027f4757