Open AccessThe study of the fatty acid composition of camelina oil obtained by cold pressing
Author(s) -
А. Н. Остриков,
Н. Л. Клейменова,
М. В. Копылов,
Инэсса Николаевна Болгова
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/4/042009
Subject(s) - camelina , camelina sativa , food science , polyunsaturated fatty acid , composition (language) , chemistry , linoleic acid , pressing , linolenic acid , fatty acid , botany , biology , organic chemistry , biochemistry , agronomy , crop , linguistics , philosophy
Non-traditional oilseeds include camelina seeds, which are widely known in the global production of oils and blends. The seeds of this plant are a source of polyunsaturated fatty acids, including linoleic and linolenic acids. A distinctive feature of the seeds of this culture is the oil content–40% and crude protein–30%. The object of the study was oil obtained by cold pressing and the seeds of camelina of the Penzyak variety. Samples were obtained in an experimental installation under the following conditions: a pressing chamber annular clearance was 0.3 mm; the screw rotational speed was 160 rpm at a temperature of 336 K. The fatty acid composition of the camelina oil sample was determined by gas-liquid chromatography on a Chromotech 5000. The presented results of camelina oil studies by fatty acid composition show that unsaturated fatty acids ☐-9 prevail in the test oil. It was determined that fatty acids of groups 18 and 16, 20 predominate in camelina oil. At the next work stage, studies were carried out on the chemical composition of the sample, as a result of which it was found that camelina oil contains 4 vitamins (vitamins A, K, ☐, ☐ + ☐ and ☐-tocopherols) and traces of vitamin K, the purpose of which is to provide increased biological and nutritional value of the product.