Bioactive Compounds, Nutritional Quality and Oxidative Stability of Cold-Pressed Camelina (<i>Camelina sativa</i> L.) Oils

Abstract

In this study, 29 cold-pressed camelina (Camelina sativa L.) oils, pressed from seeds grown in Poland and purchased directly from local producers, were analyzed. The degree of change in the tested oils’ characteristic hydrolytic and oxidative lipid values was determined. Oxidative stability was determined using the Rancimat and PDSC methods. Fatty acid and phytosterol contents were determined by GC-FID, and tocopherols by HPLC. The analyzed oils were characterized by good, but variable, quality, and met the requirements specified for cold-pressed edible oils. Highly desirable fatty acid composition, low SFA content (about 6%), high α-linolenic acid content (34.7⁻37.1%), and optimal PUFA n-3 to PUFA n-6 ratio (1.79⁻2.17) were shown. The high nutritional value of camelina oils was confirmed on the basis of high contents of tocopherols (55.8⁻76.1 mg/100 g), phytosterols (331⁻442 mg/100 g), and carotenoids (103⁻198 mg of β-carotene/kg). The optimal nutritional quality indices were as follows: 0.05⁻0.07 for the atherogenicity index (AI), and 0.1⁻0.2 for the thrombogenicity index (TI). The significant impact of primary (PV) and total oxidation (TOTOX) of camelina oil on oxidative stability was evaluated using Rancimat and PDSC methods. Both methods were also confirmed to be appropriate for the assessment of the oxidative stability of camelina oils.

Keywords

• <i>Camelina sativa</i> oil
• carotenoids
• chlorophyll pigments
• fatty acid composition
• oxidative stability
• phytosterols
• tocopherols