| Camellia oleifera Abel. (C. oleifera) usually refers to those Camellia species with high oil content in seeds as well as high cultivation value. This plant which belongs to our unique national natural resource, is native to China and mainly distributed in Jiangxi,Hunan, Guangxi and Hainan provinces. The C. oleifera oil is one of the most ancient edible vegetable oils in our country, it can also be used to treat burns, oral ulcers, various cardiovascular and cerebrovascular diseases in clinical. As a by-product in C. oleifera processing, C.oleifera cake is rich in functional ingredients with anti-anxiety,anti-aging,memory improvement, cancer prevention and other effects.Owing to the special climatic conditions in Hainan Island, the quality of C. oleifera may be different from that of the mainland China, however, there are few reports about the C. oleifera in this area, resulting in its industrial development still at relatively backward stage. In view of this, the GC-MS, HPLC and conventional physiological experimental methods were used to analyze the nutrient and active ingredient contents of different kinds of C. oleifera oil and cake from Hainan Island and other areas (Jiangxi, Guangxi, Fujian and Hunan) in this study. Then, the antioxidant activities of samples were analyzed using four methods,including assays of DPPH· and OH· scavenging activities,ABTS assays,and determination of FRAP. Finally, the inhibitory effects of C. oleifera oils and cakes on the proliferation of human lung cancer cells (Lewis), melanoma cells (B16) and breast cancer cells (SCC891) were determined by MTT assay. The main results were summarized as follows:(1) The physicochemical indicators of 7 kinds of C. oleifera oil were all in conformity with national safety standard regarding the edible vegetable oil, among them,the acid values and peroxide values of the oils by stir-fried squeezing were relatively low,so they were not easy to rancidity deterioration. The smoke point value (220.700 ?) of Qiong (steamed) oil was exceeded those of the other samples, indicating that this oil had better thermal stability. In addition, the contents of benzo(a)pyrene (BaP) in Gan (steamed)oil and Xiang (steamed) oil were significantly higher than that in other 5 kinds of C.oleifera oil, but still within the scope of national food safety standards.(2) In this experiment, the contents of unsaturated fatty acid in C. oleifera oil samples were all high, and the dominant unsaturated fatty acid components were oleic acid and linoleic acid, which varied from 70.849% to 82.142% and from 0% to 9.142%, respectively.In addition,the sample also contained some active substances of squalene(0.171%?17.600%),vitamin E (0.151%?4.300%),stigmasterol (0%?2.507%) and?-incense resin (0.553%-8.800%), and a lot of mineral nutrient elements of K, Na, Ca, Mg,Fe, Mn and Zn.(3) The polyphenols and saponins were the most abundant active ingredients in the C.oleifera cakes, among them, the content of polyphenol in Qiong (fried) cake was the highest, could reach 6.096 mg·g-1, which was about twice as high as Gan (steamed) cake.And the content of saponin (29.458%) in Gui (steamed) cake was relatively high. The content of polysaccharide in Xiang (steamed) cake was significantly lower than that in other 6 kinds of C. oleifera cakes. Furthermore, the alkali-soluble protein and alcohol-soluble protein were the mainly proteins of C. oleifera cake samples, and they were the highest in contents of Qiong (fried) cake.(4) Comparing the retention times of the reference materials and the samples revealed that gallic acid, 3,4-dihydroxy phenylacetic acid, catechinic acid, epicatechin, quercetin,and camellianin A were present in the C. oleifera samples. The contents of these polyphenols of Qiong (fried) oil and cake were all higher than those of the other samples,but in the oil and cake of Gui (steamed) sample were not detected in catechin.(5) All the test samples had different degrees of antioxidant activities, presenting a significant dose-effect manner in a certain range. The removal abilities of DPPH· and ABTS· of Qiong (fried) oil and cake were significantly higher than that of Qiong (steamed)oil and cake. The OH· scavenging abilities of 7 kinds of C. oleifera oil and cake were significantly lower than DPPH· and ABTS· scavenging abilities. The highest FRAP was found in Qiong (fried) oil, but the reduction ability of Qiong (steamd) cake was significantly lower than other C. oleifera cakes.(6) The antiproliferative activity to Lewis cells of Gui (fried) oil was the strongest of all C. oleifera oils, the inhibition to B16 cells of Min (steamd) oil was stronger than that of Xiang (steamd) oil, and the inhibitory rate of Gan (steamd) oil on SCC891 cells proliferation was significantly higher than that of the others. Corresponding to the 7 kinds of C. oleifera cake, Min (steamd) cake had a significant inhibitory effect on the proliferation of Lewis cells, the IC50 value of the inhibition of B16 cells proliferation of Gan (fried) cake was the smallest, and the inhibitory effects on the proliferation of SCC891 cells of 7 kinds of C. oleifera cake were all weak.In summary, the contents of phenolic compounds in the oil and cake of Qiong (fried)sample were significantly higher than that in other regions of the mainland China, and its antioxidant activity is also the strongest among all samples. In addition, the physicochemical indicators of Qiong (fried) oil were better than that of other C. oleifera oils. Therefore, it could be concluded that the quality of C. oleifera in Hainan is relatively good, and has high development and utilization value. |
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