Abstract
Camelina sativa is an oilseed plant that produces seed oil rich in vitamins, UFA (unsaturated fatty acids), phytosterols, and polyphenols. Most, but not all, bioactive compounds are soluble in oil. So far, studies have been based analyzing the profile of bioactive compounds only in oil. As part of this work, it was decided to examine the seeds, oil, and pomace of four genotypes of Camelina sativa (three spring genotypes and one winter cultivar). The transmission of bioactive compounds to oil and pomace was compared to their content in seeds. The quantitative profile of selected bioactive compounds was analyzed: eight flavonoid aglycons, 11 phenolic acids, three carotenoids, and 19 fatty acids. As a result of pressing more than 80% of flavonoids entered oil, whereas 20% remained in the pomace. When the content of phenolic acids in seeds and in oil was compared, it turned out that on average 50% of these compounds entered oil. Among all the phenolic acids under analysis the highest contents of chlorogenic, caffeic, and sinapic acids were found both in camelina seeds and oil. Similarly to the other bioactive compounds, more than 70% of fat-soluble carotenoids were extracted from camelina seeds with oil. Most of the genotypes had the fatty acid composition and the ω-6/ω-3 ratio characteristic of camelina oil. Camelina oil is characterized by properties that enable its extensive use in the food industry.
Highlights
In recent years the consumption of vegetable fats has been increasing systematically due to the promotion of a balanced diet, which includes functional food as an important element.These significant changes in the consumption of fats result from economic factors and consumers’ new preferences, and from the higher demand for oil and margarine in secondary processing [1].At present, cold-pressed oils are the most popular vegetable fats consumed in Poland because of their health-promoting values
The contents of bioactive compounds were measured to check the distribution of individual groups of antioxidants in oil and pomace
Due to the different chemical properties, solubility, and polarity of the chemical compounds under analysis, we presume that some part of bioactive compounds cannot be co-extracted with oil
Summary
In recent years the consumption of vegetable fats has been increasing systematically due to the promotion of a balanced diet, which includes functional food as an important element.These significant changes in the consumption of fats result from economic factors (changes in income and prices of food) and consumers’ new preferences, and from the higher demand for oil and margarine in secondary processing (for the production of highly processed food and biofuels) [1].At present, cold-pressed oils are the most popular vegetable fats consumed in Poland because of their health-promoting values. In recent years the consumption of vegetable fats has been increasing systematically due to the promotion of a balanced diet, which includes functional food as an important element. These significant changes in the consumption of fats result from economic factors (changes in income and prices of food) and consumers’ new preferences, and from the higher demand for oil and margarine in secondary processing (for the production of highly processed food and biofuels) [1]. Cold-pressed oils are the most popular vegetable fats consumed in Poland because of their health-promoting values. Consumers have been searching for a variety of tastes and health-promoting products. There has been increasing interest in oils made from the seeds of other plants
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