Physicochemical Properties and Sensory Attributes of Cold-Pressed Camelina Oils from the Polish Retail Market

Abstract

Cold-pressed camelina oil (CPCO) is exceptional seed oil with a unique fatty acid profile promoting health and wellness. Therefore, this work focused on estimating and comparing the physicochemical properties and sensory quality of eight CPCO samples available on the Polish market. All analyzed oils were rich in α-linolenic acid (ALA = 29.91–36.27%) and contained low amounts of saturated fatty acids (SAFA = 10.61–12.20%). Oxidative stability of the studied CPCO samples, using the Rancimat test, ranged between 4.8 and 6.8 h, while peroxide (PV = 0.58–4.61 meq O2/kg) and anisidine (AnV = 0.15–1.60) values differed significantly. Moreover, the water and volatile matter contents (WVMC = 0.05–0.17%) and phosphorus level (P = 3.03–13.58 mg/kg) were monitored in commercial CPCO samples. Low concentrations of polycyclic aromatic hydrocarbon contaminants (Σ4PAHs = 0.72–7.22 μg/kg) were established in all oils. A quantitative descriptive analysis (QDA) was developed to characterize the sensory properties of eight CPCO samples. Six oil samples had high overall sensory quality (OSQ > 4.0), but OSQ < 3.5 was an unacceptance sensory quality for two of the oils. The developed lexicon might be used in the oil industry to monitor product quality, sensory profiling of new product development, and benchmark competitors’ samples.

Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils

“…Each year in the European Union, food frauds are detected where virgin oils have been adulterated with other vegetable oils. As can be seen in Table 1, all of the studied oils had typical fatty acid compositions recommended by Codex Alimentarius standard [1] and similar to those described by other authors [4,5,8,10,16,20].…”

“…It is well known that oil acidity is related to the presence of FFAs, initially formed during enzymatic hydrolysis caused by lipases, naturally occurring in seeds. For this reason, AV depends on the general quality, varieties, and humidity of seeds, the shelf life of oils pressed from them, and their light exposure during storage in bottles [ 8 , 52 , 53 ]. The FFAs are much more susceptible to oxidation than those connected to a triacylglyceride moiety, causing oil deterioration and influencing sensory characteristics; thus, high AV values are not desired for total oil quality [ 51 ].…”

“…The unique minor compounds and FAC have been linked with the health-promoting attributes of these oils [ 4 ]. Cold-pressed camelina oil (CPCO) can be helpful for skin ailments, cardiovascular diseases, cancer, and chronic diseases [ 8 ]. Similarly, cold-pressed milk thistle oil (CPMTO) can be used for skin ailments, such as pruritic, psoriatic, or exsiccated skin, as well as facilitate the treatment of liver- and bile-related disorders due to its anti-inflammatory properties [ 9 ].…”

“…However, it is well known that the origins of oilseeds and various cultivars, as well as their processing techniques, are associated with the composition of minor compounds and the organoleptic characteristics of oils. Therefore, previous studies have demonstrated that there have been differences in the overall quality, including the physicochemical and sensory properties, of commercially available CPOs derived from black cumin seeds, camelina seeds, rapeseed, and sunflower seeds [ 2 , 8 , 15 , 16 ]. Nevertheless, a sensory analysis allows the estimation of the proposed oil products’ quality, freshness, and consumer acceptability.…”

“…Nevertheless, a sensory analysis allows the estimation of the proposed oil products’ quality, freshness, and consumer acceptability. In recent studies, quantitative descriptive analysis (QDA) has been a well-known and essential tool for quantifying the sensory attributes of oils that have been cold-pressed from various oilseeds, as well as for facilitating the statistical description of the obtained results [ 2 , 8 , 15 ].…”