A physico - chemical characterization of oil from Camelina sativa seeds grown in Romania

Abstract

It is well-known that camelina oil, obtained from Camelina sativa seeds is rich in fatty acids, predominantly linolenic acid and is used successfully in pharmaceutical and cosmetic therapies. It is remarkable that this species has a great adaptability to environmental conditions, being able to cultivate it on agricultural parcels and polluted soils. The goal of this work is to evaluate the quantitative and qualitative differences of three types of camelina oils, obtained from varieties grown in Romania: GP 202-Spanish provenance, Camelia and Mădălina, both Romanian provenance. The effect of soil fertilization on the quality of the seeds /oil obtained from 3 varieties of camelina was tested, the control being the unfertilized Camelina variety. The following parameters have been evaluated: seed moisture, cold oil extraction yield, certain physico-chemical oil indicators and percent quantitative composition of individual and total fatty acids. Remarkable is the total fatty acid content of the oil that varies between 75.87 g% for the unfertilized Mădălina variant and 81 g% for the fertilized GP-202 variant. Taking in consideration the results for all the studied parameters, it can be concluded that the Mădălina variety is very similar to the other two, and fertilization contributes insignificantly to the improvement of the quality of the obtained oil.

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies

“…Camelina sativa oil is rich in vitamins, UFAs, phytosterols, and polyphenols (Kurasiak‐Popowska & Stuper‐Szablewska, 2020 ). In accordance with our results and those of other authors, the dominant FAs in camelina oil are UFAs, MUFAs, and mostly PUFAs (>55%), SFAs ranging from 9.1% to 10.8% (Popa, et al, 2021 ). The most frequent FAs identified in camelina oil are linolenic (on average, 35%), linoleic (on average, 20.5%), oleic (on average, 16%), and eicosenoic (on average, 17%) (Popa, et al, 2021 ).…”

“…In accordance with our results and those of other authors, the dominant FAs in camelina oil are UFAs, MUFAs, and mostly PUFAs (>55%), SFAs ranging from 9.1% to 10.8% (Popa, et al, 2021 ). The most frequent FAs identified in camelina oil are linolenic (on average, 35%), linoleic (on average, 20.5%), oleic (on average, 16%), and eicosenoic (on average, 17%) (Popa, et al, 2021 ). Ratusz et al (Ratusz et al., 2018 ) analyzed 29 cold‐pressed camelina oils and determined a highly optimal n‐3 PUFA to n‐6 PUFA ratio (1.79–2.17).…”

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

“…In the camelina seed OBs, the concentration of erucic acid (22:1 n-9) was 2.34%, in agreement with data reported for camelina seed oil [53]. Camelina seed oil has a lower content of erucic acid (1.6-4.2%) compared with other oils of cruciferous species [54]. SDS-PAGE allowed the identification of the proteins contained in the aqueous extracts and of those specifically localised at the surface of the chia and camelina seed OBs (Figure 3F).…”

“…In the camelina seed OBs, the concentration of erucic acid (22:1 n-9) was 2.34%, in agreement with data reported for camelina seed oil [53]. Camelina seed oil has a lower content of erucic acid (1.6-4.2%) compared with other oils of cruciferous species [54]. The total PUFA accounted for 82.1 ± 0.2% in chia seed OBs and 55.0 ± 0.1% in camelina seed OBs.…”

Influence of the Rancimat Apparatus Operating Parameters on Oxidative Stability Determination of Cold‐Pressed Camelina and Hemp Seed Oil

“…[18] Other researchers presented a similar level of camelina oil hydrolysis. The research conducted by Popa et al [19] showed a similar and higher AV of cold-pressed camelina oil, which was from 0.63 to 4.61 mg KOH g −1 . Marszałkiewicz et al [20] determined its level from 0.67 to 6.87 mg KOH g −1 .…”