Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Abstract

Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

Effect of Sprouting on the Phenolic Compounds, Glucosinolates, and Antioxidant Activity of Five Camelina sativa (L.) Crantz Cultivars

“…The slight differences in the results can be explained by considering the differences in the method and the different genotypes of Camelina studied. Mierin , a et al investigated Camelina oil and reported a DPPH value similar to that obtained in our study, but the matrix analyzed was different [65].…”

Camelina sativa Oilseed Cake as a Potential Source of Biopolymer Films: A Chemometric Approach to Synthesis, Characterization, and Optimization

“…The significant antioxidant activity might be a consequence of the presence of phenolic compounds that cannot be removed because of their strong interaction with proteins. The antiradical activity estimated by DPPH, according to findings in the literature, is positively correlated with the total amount of polyphenols [74]. After the oil has been pressed from the seeds, almost all the phenolic compounds detected remain in the seed residues (cake) [75].…”

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

“…Along with fibre, press cakes are a valuable source of polyphenols [ 26 , 27 ]. Since these compounds have a beneficial effect on human health [ 28 , 29 ], this represents another aspect of the enhancement of the nutritional value of extruded snacks by incorporating press cakes.…”