Camelina sativa landrace in Koroška, Slovenia has a long history. The agricultural environment together with the traditional diet of this region ensures preservation of this landrace and limits diffusion of modern hybrids. The important seed and oil quality parameters presented in this work will be useful for the determination of the nutritional value of the oil, recognizing Slovenian Camelina oil as a unique vegetable oil with specific geographic origin as well as focal point for plant breeders. Camelina was remarkably rich in essential n − 3 α-linolenic acid (33.32–37.65%) and γ-T (532–798 mg/kg) in oil, and glucosinolate content (16.39–41.43 µmol/g) in seed. It seems that the seed and oil characteristics of C. sativa landrace are affected by the local environmental conditions at a specific farm location.
COBISS.SI-ID: 563596
Deodorization of highly unsaturated oils requires great attention as the refining process involves thermal treatment which affects oil integrity. Mathematical models were generated through multiple regressions with backward elimination, describing the effects of process parameters on oil quality indicators [peroxide value, panisidine value, g-tocophero and oxidative stability]. RSM analysis showed a significant effect of deodorization temperature and to a lesser extent, deodorization steam flow and time on removal of oxidative compounds, flavour and odour.
COBISS.SI-ID: 532364
Camelina sativa oil is characterized by its high content of α-linolenic acid and its unique flavor. It is considered to have beneficial health properties and is suitable for food and cosmetic uses. In the present study, response surface methodology was used to optimize processing parameters for bench-scale deodorization of camelina oil. The mathematical models generated described the effects of process parameters (temperature, steam flow, time) on several deodorization quality indicators: free fatty acids, trans fatty acids, color, and polymerized triglycerides.
COBISS.SI-ID: 530572