Abstract
The fatty acid composition, triacylglycerol (TAG) profile, tocopherols, and oxidative stability of camelina and sophia seed oils, in the dark and under light, were evaluated. The significance of minor components to the stability of the oils was also examined upon their removal from the oil. A recently developed novel stripping method was employed for this purpose. Storage in the dark and under light dictated the stability of both stripped and non-stripped oils. Tested oil samples contained a high level of α-linolenic acid, 36.14–46.23 g/100 g oil. Five major TAG, namely LnLLn, LnLnLn, LnOLn, LLLn, and C20:2LL, were present in both oils. Total tocopherol contents were 1150.93–1262.54 ppm and comprised of α-, β-/γ-, and δ-tocopherols in sophia and camelina oils. Oxidative stability of the seed oils was affected by their fatty acid composition, triacylglycerols profiles, storage conditions, and minor components.
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