## 4 Conclusions  
This study shed light on the diverse characteristics of different varieties of camellia oils and their diacylglycerol(DAG)-enriched derivatives. Through a comprehensive analysis encompassing TAG species, bioactive components, volatile compounds, and antioxidant activity, notable distinctions were observed among six types of camellia oils, including three varieties of _C. oleifera_ (C.O), _C. semiserrata_ (C.S), and _C. gauchowensis_ (C.G), along with commercially refined C. oleifera oil (C-C.O) and its DAG-enriched variants (at 40% and 80% enrichment). The results revealed unique patterns in TAG profiles, fatty acid distributions across different glycerol backbones, tocopherols, squalene, total polyphenols, and volatile compounds, suggesting their potential as discriminatory markers. Notably, DAG-enriched oils exhibited elevated levels of unsaturated fatty acids (UFA) while experiencing reductions intocopherol, squalene, and total polyphenol contents compared to C-C.O. Furthermore, the enrichment process significantly influenced the composition of volatile compounds, with DAG-enriched oils (at 40% and 80% enrichment) demonstrating higher contents of alcohols and hydrocarbons, whereas they had lower contents of ketones and aromatics compared to their raw oils. Importantly, the study also elucidated the impact of DAG enrichment on antioxidant activity, with DAG-enriched oils displaying diminished abilities compared to their counterparts. Among the oils analyzed, C.O exhibited the highest antioxidant activity, followed by C.G, with strong correlations observed between antioxidant activity andtocopherol, as well as squalene content. Therefore, these findings contribute to a deeper understanding of the nutritional and functional properties of camellia oils and their DAG-enriched derivatives, providing valuable insights for their potential applications in the food, cosmetic, and pharmaceutical industries.  
**Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods13182894/s1](https://www.mdpi.com/article/10.3390/foods13182894/s1)]([https://www.mdpi.com/article/10.3390/foods13182894/s1](https://www.mdpi.com/article/10.3390/foods13182894/s1)), Table S1: Volatile compounds of the different types of camellia oils (mg/kg). 1 Not detected. C.O, _C. oleifera_; C.S, _C. semiserrata_, C.G, _C. gauchowensis_, C-C.O, commercial _C. oleifera_; C-C.O-DAG (40%), commercial _C. oleifera_ diacylglyceroloil (40%), and C-C.O-DAG (80%), commercial _C. oleifera_ diacylglyceroloil (80%); Figure S1: A typical chromatogram of the glyceride distribution in DAG-enriched camellia oils. TAG, triacylglyceroloel; DAG, diacylglyceroloel; MAG, monoacylglycerolglycerol, and FFA, free fatty acid.  
**Author Contributions:** [PERSON] and [PERSON] designed the study and supervised the investigation. [PERSON] and [PERSON] performed the experiments. [PERSON] and [PERSON] analyzed the data. [PERSON] prepared manuscript. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was funded by the Postdoctoral Foundation of Chancheng District, Foshan City, Guangdong Province (MB-23089.HT4).  
**Institutional Review Board Statement:** Not applicable.  
**Informed Consent Statement:** Not applicable.  
**Data Availability Statement:** The original contributions presented in the study are included in the article/Supplementary Material, further inquiries can be directed to the corresponding author.  
**Conflicts of Interest:** Authors [PERSON], [PERSON], and [PERSON] were employed by One Healthin Technology Co., Ltd., Guangdong Haitian Innovation Technology Co., Ltd., and Foshan Haitian Flavouring and Food Co., Ltd. They participated in data analysis in the study. The role of the companies was to provide the raw materials. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.