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Some compositional properties of camelina ( camelina sativa L. Crantz) seeds and oils
Author(s) -
Budin John T.,
Breene William M.,
Putnam Daniel H.
Publication year - 1995
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541088
Subject(s) - camelina , camelina sativa , canola , erucic acid , food science , chemistry , sunflower , linoleic acid , linolenic acid , crambe , botany , biology , horticulture , agronomy , fatty acid , rapeseed , crop , biochemistry
Fatty acid profiles (FAP), tocopherol (T), and tocotrienol (T3) contents, total lipid contents, and trypsin inhibitor activity were quantitated from thirteen accessions of camelina ( Camelina sativa L. Crantz), a little‐known oilseed. Camelina seeds of ten accessions were also assayed for ß‐glucans. FAP (%) of camelina oils were: oleic (14.1 to 19.5), linoleic (18.8 to 24.0), linolenic (27.0 to 34.7), eicosenoic (12.0 to 14.9), erucic (0.0 to 4.0), all others (11.8 to 17.4). Camelina oil T and T3 contents (mg/100 g) were: αT (0.66 to 2.38), ßT (0.38 to 1.45), γT/ßt3 (4.37 to 18.68), δT (0.00 to 0.48), γT3 (0.00 to 0.79), γT3 (0.00), γT3 (0.00). Total tocols were higher in camelina than in canola, crambe, flax, soybean, and sunflower, with γT/ßT3 constituting 82% of total tocols. The oil content of camelina seeds ranged from 29.9 to 38.3%. Camelina seeds did not contain ß‐glucans. Trypsin units inhibited ranged from 12 to 28 compared to 111 for raw soybean.