Camellia oil cake extracts was used as a source of phenolic compounds. Isopropanol, normal hexane and diethyl ether were evaluated as different solvents to extract these phenolic compounds which examined by Folin-Ciocalteu assay. The antioxidant potential of camellia oil cake extracts was measured by ferric reducing antioxidant power assay and results showed that the antioxidant activity strongly depend on the solvent. Isopropanol extract exhibited highest total phenolic compounds and antioxidant activity, followed by normal hexane extract and diethyl ether extract. In addition, the results demonstrated the camellia oil cake extracts is a potent antioxidant for the stabilization of corn oil by evaluating peroxide value, anisidine value, conjugated dienes and thiobarbituric acid reactive substances. The predominant phenolic compounds identified by HPLC-DAD in camellia oil cake extracts were epicatechin, naringenin and catechin.

Keywords: camellia oil cake extracts, oil oxidation, phenolic compounds, ferric reducing antioxidant power