Roasting-driven transformation of triacylglycerols and trace bioactive components in camellia seed oil: A cascade evolution.

Abstract

This study investigated the effects of roasting temperature (80-180 °C) and time (30-120 min) on the quality of camellia seed oil, focusing on the thermal behavior of triacylglycerols (TAGs) and the dynamic evolution of trace bioactive compounds (squalene, phytosterols, polyphenols, and α-tocopherol). Results showed that moderate roasting (120-140 °C) largely preserved TAG structural integrity, promoted the release of squalene and phytosterols, and maintained high oil extraction yield, particularly for roasting time of 60 min or less. Intense roasting (≥ 160 °C) induced pronounced TAG polymerization, accompanied by significant degradation of trace bioactive components and substantial accumulation of total polar compounds, free fatty acids, and characteristic aldehydes (nonanal and 2,4-decadienal). Collectively, an optimal temperature window (120-140 °C) with a processing duration of ≤60 min was identified to balance oil yield and nutrient retention. These findings support the application of precision roasting to maximize nutritional retention in camellia seed oil.