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Jiaosu, also called as fermented fruit and vegetable juices, is becoming an increasingly popular health food, especially in East Asian markets. Watermelon, cantaloupe and orange were used as the raw materials to produce five kinds Jiaosu with natural fermentation, including single source Jiaosu and mixed jiaosu. Then the composition and antioxidant capacity were determined. All Jiaosu appear brown and different Jiaosu vary greatly. The pH of five kinds Jiaosu range from 3.06 to 4.55. Between the five kinds Jiaosu, orange Jiaosu is the highest in total protein (9.46 ± 0.41 mg/ml), total phenol (0.32 ± 0.01 μg/ml) and alcohol (56.51 ± 0.03 μg/ml). All Jiaosu have strong antioxidant capacity and watermelon Jiaosu shows the strongest antioxidant capacity. The antioxidant capacity of five kinds Jiaosu determined by FRAP assay is significantly correlated with the total protein content and total phenol content, respectively. The results indicated the raw materials had a decisive effect on the components and antioxidant capacity of Jiaosu. [ABSTRACT FROM AUTHOR]

Woody plants are important source of edible oil, and Camellia hainanica and Camellia sinensis are two new option. The physicochemical properties and fatty acid composition were determined in both species. The oil content of C. hainanica was 37.60–41.60%, and that of C. sinensis was 31.04–33.20%. There were no significant differences in saponification value, refractive index or relative density (P > 0.05). The types of fatty acids were the same in both species, but the composition was significantly different (P < 0.01). Among the nine fatty acids measured, only the concentration of oleic acid was higher in C. hainanica oil than that C. sinensis oil. The contents of vitamin E and total phenols in C. hainanica oil were significantly higher than those in C. sinensis oil (P < 0.01). The higher unsaturated fatty acids, vitamin E, and total phenols, in C. hainanica give it a greater advantage. [ABSTRACT FROM AUTHOR]