In this paper, the effects of two drying methods, hot air and microwave radiation, on the antioxidant properties of Camellia oleracea products were investigated. The changes of oxidative stability of Camellia oleifera seeds using different drying methods were investigated by measuring the contents of Maillard products such as pyruvic aldehyde, glyoxal and 3-deoxyositol in Camellia oleifera seeds. The results showed that with the prolongation of microwave heating time, Camellia oleifera seeds under all firepower had the ability to scavenge DPPH ...
