<abstract xmlns="http://www.w3.org/1999/xhtml"><p><italic>Camelina sativa</italic> 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 <italic>Camelina sativa</italic> (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, <italic>Camelina sativa</italic> 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 <italic>Camelina sativa</italic> 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.</p></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.

Antioxidant Properties of <italic>Camelina sativa</italic> Oil and Press-Cakes

Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Antioxidant Properties of  Oil and Press-Cakes

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...

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 515 - 521

Eingereicht: 04. Okt. 2016

Akzeptiert: 13. Dez. 2017

DOI: https://doi.org/10.1515/prolas-2017-0089

Schlüsselwörter
oil, press-cake, total polyphenol content, antiradical activity, antioxidant activity

© 2017 Inese Mieriņa et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Online veröffentlicht: 19. Jan. 2018

Seitenbereich: 515 - 521

Eingereicht: 04. Okt. 2016

Akzeptiert: 13. Dez. 2017

DOI: https://doi.org/10.1515/prolas-2017-0089

Schlüsselwörteroil, press-cake, total polyphenol content, antiradical activity, antioxidant activity

© 2017 Inese Mieriņa et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
oil, press-cake, total polyphenol content, antiradical activity, antioxidant activity