Review of Cinnamomum camphora Seed Kernel Oil: Extraction, Composition, Health Benefits, Safety, and Food Applications

Medium-chain triglycerides (MCT) are fatty acid esters with 8-12 carbon atoms that exhibit unique metabolic pathways, making them highly valuable as functional food ingredients. In recent years, Cinnamomum camphora seed kernel oil (CCSKO) has been identified as a natural source of MCT oil, with a composition of over 92% medium-chain fatty acids. As the demand for MCT oil increases, the research into the nutritional and healthcare value and applications of CCSKO is growing. This review provides comprehensive information on the recent research progress on CCSKO, including the extraction method, chemical composition, biological activities, safety, as well as the potential applications of CCSKO. CCSKO is rich in capric acid (C10:0, 51.5%-61.2%) and lauric acid (C12:0, 35.9%-40.1%), both of which exhibit relatively stable physicochemical properties. The review highlights that the extraction efficiency of CCSKO is significantly affected by the extraction technique used. Aqueous extraction and critical extraction are promising methods for effective recovery of CCSKO and other bioactive phytochemicals. Furthermore, CCSKO is demonstrated to be safe and nontoxic, offering health benefits, such as reduced body weight, decreased blood sugar levels, and increased adaptive thermogenesis. Therefore, CCSKO possesses the potential to become a valuable source of edible MCT oil, which could be utilized in a variety of food products, including structured lipids and nutrient delivery systems.