Effect of processing method on chemical composition, physicochemical property, antioxidant activity and volatile compound of Cinnamomum camphora seed kernel oil

The study aimed to investigate the effects of processing methods on oil yield, chemical composition, physicochemical properties, antioxidant activity and volatile compounds of Cinnamomum camphora seed kernel oil (CCSKO). The processing methods used were hot pressing (HP), cold pressing (CP), solvent extraction (SE), aqueous extraction (AE), sub-critical fluid extraction (SCFE) and supercritical fluid extraction (SFE). The results showed that the extraction efficiencies from different processing methods ranged from 44.48% to 97.93%, with the highest efficiency from SCFE. All CCSKO samples were found to be rich in medium-chain saturated fatty acids (> 96%), and capric acid-capric acid-lauric acid accounting for the largest proportion of triacylglycerols (77.54%−78.74%). However, the total polyphenol content, δ-tocopherol content and antioxidant activity of AE, α-tocopherol and γ-tocopherol content of CP, and squalene content of SCFE were all significantly higher than those of the other samples. Additionally, the thermal behaviors and spectral profiles of all samples were similar. Furthermore, there were significant differences in the volatile compounds of CCSKO with different processing methods (p < 0.05). Linalool, 2-nonanol, and ethyl caprate were determined to be the key aroma compounds of CCSKO. Overall, the results provide a theoretical reference for further processing of CCSKO.