Fatty acid profiles (FAP), tocopherol (T), and tocotrienol (T3) contents, total lipid contents, and trypsin inhibitor activity were quantitated from thirteen accessions of camelina (Camelina sativa L. Crantz), a little-known oilseed. Camelina seeds of ten accessions were also assayed for/~-glucans. FAP (%) of camelina oils were: oleic (14.1 to 19.5), linoleic (18.8 to 24.0), linolenic (27.0 to 34.7), eicosenoic (12.0 to 14.9), erucic (0.0 to 4.0), all others (11.8 to 17.4). Camelina oil T and T3 contents (mg/100 g) were: aT (0.66 to 2.38), I~T (0.38 to 1.45), 7T/I~T3 (4.37 to 18.68), ST (0.00 to 0.48), 0~T3 (0.00 to 0.79), 7T3 (0.00), 7]-3 (0.00). Total tocols were higher in camelina than in canola, crambe, flax, soybean, and sunflower, with yT/gT3 constituting 82% of total tocols. The oil content of camelina seeds ranged from 29.9 to 38.3%. Camelina seeds did not contain [g-glucans. Trypsin units inhibited ranged from 12 to 28 compared to 111 for raw soybean.JAOCS 72, 309-315 (1995).

Grain of 21Amaranthus accessions (eight species) was analyzed for crude fat, fatty acid profiles (FAP), and vitamin E (tocopherols and tocotrienols). Contents of (1→3), (1→4) β‐glucan were determined in 12 accessions (four species), and trypsin inhibitor activity (TIA) in 20 accessions (six species). FAP and vitamin E profiles were compared to those of barley, buckwheat, corn, lupin, oat, and wheat oils. Crude fat content ranged from 5.2 to 7.7%, and of the oils examined, amaranth oil was most similar in FAP to corn and buckwheat oils. Amaranth was higher than all but wheat and lupin in tocopherol content but was virtually devoid of tocotrienols, which have been shown to have hypocholesterolemic activity. Amaranth grain did not contain (1→3), (1→4) β‐glucans and was low in trypsin inhibitor activity (≤4.3 trypsin units inhibited/mg). Any hypocholesterolemic effects of dietary amaranth are apparently due to substances other than (1→3), (1→4) β‐glucans or tocotrienols.

493DehuUed, raw, whole sunflower kernels of high-oleic acid (HOA) and high-linoleic acid (HLA) types were shelf~table at 23 and 37°C for over one year. Dry-roasted HOA kernels were more stable than dry-roasted HLA kernels. Oilroasted HLA kernels were more stable than dry-roasted ones. Stability of roasting oil and storage temperature had no appreciable effect on shelf stability of kernels.KEY WORDS: Antioxidant, dry mast, high linoleic acid, high oleic acid, oil roast, peroxide value, shelf stability, sunflower nuts.

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