Comparison of oil cakes from Camellia oleifera and Camellia sinensis by LC-DAD-MSⁿ and LC-ESLD

Camellia oleifera and Camellia sinensis belonging to the Theaceae are widely cultivated in eastern and southern Asia [1]. The core of both plants´ seeds contains a large amount of oil that is extracted to produce tea oil. Tea oil is the main edible oil in China’s southern provinces. Besides it is used to produce soap, margarine, hair oil and other cosmetics [2]. After extraction of the oil, the residual oil cakes are commonly used to formulate natural bioactive specialities [3]. Studies have shown that these by-products have many applications for animal nutrition (growth performance, improving immune function, enhancing antibacterial and antiviral activities) [4],[5]. Cultivation of Camellia sinensis is pursued mainly for producing tea from buds and leaves and most seeds are not exploited for their oil. Camellia oleifera is exclusively used for the production of tea oil, oil cakes are available in abundance. [1],[3]. Due to the lower availability of Camellia sinensis oil cakes, a comparison of the metabolites present in oil cakes of both species was performed by LC-DAD-MSⁿ and LC-ESLD. The results show a similarity in the distribution of flavonols and triterpenoid saponins. This study suggests that cake oils from Camellia oleifera and Camellia sinensis are comparable so that both may serve as source for animal nutrition depending on their availability.

• References

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