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

Ratusz, Katarzyna; Symoniuk, Edyta; Wroniak, Małgorzata; Rudzińska, Magdalena

doi:10.3390/app8122606

Cited by 69 publications

(67 citation statements)

References 33 publications

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“…Large differences in C18:3n3 content between the spring genotypes of Camelina sativa were also observed by other authors. Linoleic acid content was shown to vary from 25.1 to 32.4% [23], 31.62 to 34.32% [24] and from 34.7-37.1% [25] to 34.1-41.2% [26]. Such a large range of the results was caused by the genotype, agronomic treatment or environmental conditions [27].…”

Section: Resultsmentioning

confidence: 98%

Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland

Kurasiak-Popowska

Graczyk

Przybylska-Balcerek

et al. 2020

Eur Food Res Technol

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The aim of this study was to determine the influence of weather conditions over the course of 4 years (2016–2019) on the fatty acid profile of Camelina sativa. It was assumed that varieties and functional forms of plants (spring and winter genotypes) were characterized by a different fatty acid composition and that weather conditions affected the profile of fatty acids in camelina seeds. Statistical analyses were performed based on the results of chemical tests. Differences were found in the mean concentrations of C18:3n3, C18:3n6, C20:2 and C22:1 acids in all genotypes based on the Kruskal test. Two winter genotypes (Maczuga and 15/2/3) and the spring genotype UP2017/02 had the significantly highest content of C18:3n6. Genotypes CSS-CAM31, CSS-CAM30, BRSCHW 28347, CSS-CAM36 and Kirgzkij showed the highest content of C18:3n3. The lowest C18:3n3 content was found in winter genotypes: K9/1, 15/2/3, Przybrodzka (winter form) and C5. It was found that weather conditions deviating from the long-term average, both in terms of temperature and precipitation, did not affect the quantitative profile of fatty acids. Over the 4 years, no differences were observed in the fatty acid profile between the spring and winter forms. Observations made in this study allow to state that spring and winter forms of Camelina sativa retain a constant fatty acid composition regardless of changing weather conditions.

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Section: Resultsmentioning

confidence: 98%

Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland

Kurasiak-Popowska

Graczyk

Przybylska-Balcerek

et al. 2020

Eur Food Res Technol

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“…High levels of carotenoids have been previously reported in commercial hemp seed oils from Canada, at concentrations ten-fold greater when compared to the levels found in the assayed samples [51]. The wide difference in the content of the carotenoids in edible seed oils may be summarized in the variety and degree of seed maturity, climate characteristics during the plant growth, and the intensity of the bleaching process [52].…”

Section: Chlorophylls and Carotenoids In Hs Oils Under Studymentioning

confidence: 84%

Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil

et al. 2020

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Although hemp seed (HS) oil is characterized by more than 80% polyunsaturated fatty acids (PUFAs), a very high ω-6-to-ω-3 ratio is not a popular commodity. The aim of this work was to provide useful data about the bioactive components and cannabidiolic acid content in thirteen different commercial hemp seed oils. The investigated HS oils showed a good ω-6/ω-3 ratio, ranging from 1.71 to 2.27, massively differed in their chlorophylls (0.041–2.64 µg/g) and carotenoids contents (0.29–1.73 µg/g), as well as in total phenols (22.1–160.8 mg Gallic Acid Equivalents (GAE)/g) and tocopherols (3.47–13.25 mg/100 g). Since the high content of PUFAs in HS oils, photo-oxidative stability was investigated by determining the Thiobarbituric Acid Reactive Substances (TBARS) assay and extinction coefficient K232 and K270 after the photo-oxidative test. The percentage of increase in K232 and K270 ranged from 1.2 to 8.5% and from 3.7 to 26.0%, respectively, indicating good oxidative stability, but TBARS showed a 1.5- to 2.5-fold increase in oxidative behavior when compared to the initial values. Therefore, the diversity in bioactive compounds in HS oils, and their high nutritional value, suggest the need for a disciplinary booklet that well defines agronomic and post-harvest management conditions for achieving a good food objective.

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“…The HH was first used in research on ruminants [ 46 , 77 , 91 ], which was subsequently extended to dairy products [ 54 , 55 , 78 , 86 , 87 ], marine products [ 34 , 36 , 37 , 38 , 39 , 72 , 90 ] , and other fields [ 47 , 48 , 52 , 62 ]. Paiva et al selected four Azorean macroalgae and used the HH as one of the indices to evaluate their nutritional and health promoting aspects, and found that the HH value ranges from 1.26 to 2.09 [ 90 ].…”

Section: Nutritional Indicesmentioning

confidence: 99%

“…Ratusz et al analyzed the FA content in 29 cold-pressed camelina ( Camelina sativa ) oils using the HH as a nutritional quality index. A relatively high HH was reported, ranging from 11.7 to 14.7, with a low IA and IT contributing to a decrease in the incidence of CHD [ 62 ].…”

Section: Nutritional Indicesmentioning

confidence: 99%

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

Chen

Liu

2020

IJMS

445

439

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Dietary fats are generally fatty acids that may play positive or negative roles in the prevention and treatment of diseases. In nature, fatty acids occur in the form of mixtures of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA), so their nutritional and/or medicinal values must be determined. Herein, we do not consider the classic indices, such as ∑SFA, ∑MUFA, ∑PUFA, ∑n-6 PUFA, ∑n-3 PUFA, and n-6 PUFA/n-3 PUFA; instead, we summarize and review the definitions, implications, and applications of indices used in recent years, including the PUFA/SFA, index of atherogenicity (IA), the index of thrombogenicity (IT), the hypocholesterolemic/hypercholesterolemic ratio (HH), the health-promoting index (HPI), the unsaturation index (UI), the sum of eicosapentaenoic acid and docosahexaenoic acid (EPA + DHA), fish lipid quality/flesh lipid quality (FLQ), the linoleic acid/α-linolenic acid (LA/ALA) ratio, and trans fatty acid (TFA). Of these nutritional indices, IA and IT are the most commonly used to assess the composition of fatty acids as they outline significant implications and provide clear evidence. EPA + DHA is commonly used to assess the nutritional quality of marine animal products. All indices have their advantages and disadvantages; hence, a rational choice of which to use is critical.

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

Cited by 69 publications

References 33 publications

Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland

Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland

Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

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