Camelina sativa Composition, Attributes, and Applications: A Review

Abstract

Camelina sativa seeds are rich in oil (30-49%) and protein (24-31%). They contain 𝝎-3 acids, 𝝎-6 acids, tocopherols, phytosterols, and phenolic compounds, among others. From an agricultural perspective, growing of this crop is of interest due to its short growth cycle and low fertilizer and water input requirements. Camelina is also tolerant to cold and drought and is consequently well adapted to grow in semiarid regions. Camelina is mainly cultivated for its oil in Europe and North America. In this review, the processes applied for camelina oil extraction, composition, and attributes, as well as the food and nonfood applications of camelina oil are reviewed. Applications include animal feed, functional foods, materials, biofuels, and agrochemicals. Valorization of the camelina protein found in the meal after the oil extraction is also discussed. Practical Applications: The need to develop an integrated process consisting of a degumming step to extract the mucilage from the whole camelina seeds, followed by an oil extraction step, and finally by a protein extraction step is highlighted. There is also a need to develop food applications of camelina oil. More research works should also focus on the utilization of camelina oil in food applications and in specialty applications such as functional foods, nutraceuticals, cosmetics, and pharmaceutical applications.

Valorization of camelina oil to biobased materials and biofuels for new industrial uses: a review

“…These triglycerides contain reactive sites or functional groups (esters or acids and C]C double bond) which are the main driving force for their valorization 137 The chemistry of plant oils mainly differs in their fatty acid proles which are considered a key element for their valorization into biofuels, value-added products, and organic chemicals through various routes Composition Triglycerides of camelina oil are composed of around 10% saturated fatty acids and up to 90% unsaturated fatty acids with 26.0-41.4% monounsaturated fatty acids and 50.8-66.6% polyunsaturated fatty acids. Of these, oleic acid (14-16%), linoleic acid (15-23%), a-linolenic acid (31-40%), and 11-eicosenoic acid (12-15%) are the main fatty acid components of camelina oil 23 The presence of high levels of a-linolenic acid, and comparatively low 11-eicosenoic acid amounts make camelina oil unique compared to other traditional oils (soybean, ax, sunower, and canola oil) Fig. 2 Valorization of camelina oil triglycerides into industrial products such as biofuel, 1,77,85,87 adhesives and coatings, 54,114,115 agrochemicals, 129 cosmetics, 130 alkyd resin, 120,121 biopolymers, and bio-composites [106][107][108][109] through various chemical means.…”

“…14,20,22 such as phytic acid, glucosinolates, and condensed tannins are also reported in camelina seeds. 23 A comparison of the fatty acid prole (saturated, monounsaturated, and polyunsaturated), total phenolic and tocopherol content of camelina seeds with other common edible and non-edible oil seeds like soybean, ax, sunower, canola, castor and jatropha is depicted in Table 1. 23 Camelina seeds are a good source of unsaturated fatty acids (monounsaturated and polyunsaturated), tocopherols, and phenolic compounds as shown by the values given in Table 1.…”

“…14,20,22 Additionally, carbohydrates ranging from monosaccharides to polysaccharides, and bioactive compounds such as phytic acid, glucosinolates, and condensed tannins are also reported in camelina seeds. 23…”

Effects of Drying Conditions on the Content of Biologically Active Compounds in Winter Camelina Sativa Seeds

“…The literature review of Mondor et al. [ 61 ] indicates that camelina seeds contain 410–800 mg kg −1 tocopherols. The total tocopherol content of the oil pressed from the tested camelina seeds was lower than for white mustard oil, [ 37 ] but higher than for milk thistle seed oil, [ 38 ] black‐seed rape, [ 35 ] and yellow‐seed rape.…”

“…In turn, tocopherol levels recorded in camelina oil in this study were lower than those presented by Zubr and Matthäus [11] (723-897 mg kg −1 ) with 𝛾-tocopherol predominating (700-824 mg kg −1 ), and by Abramoviča et al [60] (751 mg kg −1 ). The literature review of Mondor et al [61] indicates that camelina seeds contain 410-800 mg kg −1 tocopherols. The total tocopherol content of the oil pressed from the tested camelina seeds was lower than for white mustard oil, [37] but higher than for milk thistle seed oil, [38] black-seed rape, [35] and yellow-seed rape.…”