Refining process of the tea seed oil (TSO) was investigated for utilization as edible oil through measurements of physical and chemical characteristics. To obtain the best result in alkali refining of TSO, 20 deg Be NaOH was added to the oil and reacted at 75 deg C for 20 min. For optimum bleaching of TSO, 2.4 percent (w/w) of activated clay was added to alkali-refined TSO, and bleaching was conducted at 90 deg C for 25 min. The deodorization was carried out under the condition of 0.3 mmHg vacuum gauge pressure and 1 percent steam at 200 deg C for 1 hr to remove the unpleasant odor from the TSO. In conclusions, tea seeds would be a good oil source, and TSO could be utilized as edible oil if it is refined after extracting.
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