Effect of Sonication Time on Bioactive Compounds, Fatty Acid Profile, and Lipid Quality of Tea Seed Oil

In this study, the effect of sonication on the bioactive components, antioxidant capacity, phenolic components, and fatty acid composition of tea seeds sonicated for different periods of time was investigated. The total phenol content (TPC) and total flavonoid content (TFC) of non-sonicated (raw) and sonicated tea seeds were established to be between 58.31 (15 min) and 75.55 mg GAE/100 g (control) to 85.00 (15 min) and 127.95 mg/100 g (5 min), respectively. With the increase in sonication time, TPC and TFC of the tea seeds decreased, while the antioxidant capacities of the seeds increased partially. In general, an increase in the antioxidant value of tea seeds was observed with increasing sonication time. Catechin and p-coumaric acid contents of the tea seeds were assessed to be between 123.69 (25 min) and 360.87 (5 min) to 7.29 (15 min) and 13.26mg/100 g (5 min), respectively. The amount of palmitic acid, the highest saturated fatty acid in tea seed oils, was identified to be between 13.51 (15 min) and 13.77% (5 min). While the amount of oleic acid of the tea seed oils was assessed to be between 61.72 (15 min) and 62.98% (25 min), linoleic acid results of the tea seed oils were characterized to be between 19.32 (5 min) and 19.69% (control). Nutritive Value Index (NVI) and Atherogenic Index (AI) results of sonicated tea seed oils were calculated to be between 4.74 (5 min) and 4.81 (25 min) to 0.161 (15 min) and 0.178 (control), respectively. Considering its overall fatty acid profile and other chemical properties, tea seed oil appears to be a promising alternative edible oil with characteristics similar to commonly consumed cooking oils such as olive and sunflower oil.