Abstract

During Qingjinju processing, a large quantity of seeds is produced as agro-industrial waste. However, these seeds contain oil that may be a potential source of valuable compounds. This work describes the physicochemical properties, nutrient substances, and volatile compounds of Qingjinju seed oils obtained using different extraction methods. The main volatile compounds of Qingjinju seed oils were esters, aldehydes, hydrocarbons, acids, and alcohols. The seven major volatile compounds were found across all extraction techniques. The extraction methods were found to influence the quality of Qingjinju seed oils. Solvent extraction oils possessed superior physicochemical properties, such as lower acid and peroxide values and were lighter in color. Screw press extraction and supercritical CO2 extraction oils contained more nutrient substances, such as limonin and nomilin. These findings suggest that varying the extraction technique can prepare Qingjinju seed oils for targeted applications in the food, cosmetic, detergent, and pharmaceutical industries.