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Publikācija: Antioxidant Properties of Camelina Sativa Oil and Press-Cakes

Publication Type Scientific article indexed in SCOPUS or WOS database
Funding for basic activity Other research projects
Defending: ,
Publication language English (en)
Title in original language Antioxidant Properties of Camelina Sativa Oil and Press-Cakes
Field of research 1. Natural sciences
Sub-field of research 1.4 Chemical sciences
Authors Inese Mieriņa
Laura Vorslova
Klinta Krasauska
Elīna Peipiņa
Dārta-Zelma Skrastiņa
Māra Jure
Keywords Camelina sativa, oil, press-cake, total polyphenol content, antiradical activity, antioxidant activity
Abstract Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation then rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin– Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.
DOI: 10.1515/prolas-2017-0089
Hyperlink: https://www.degruyter.com/view/j/prolas.2017.71.issue-6/prolas-2017-0089/prolas-2017-0089.xml 
Reference Mieriņa, I., Vorslova, L., Krasauska, K., Zoltnere, E., Skrastiņa, D., Jure, M. Antioxidant Properties of Camelina Sativa Oil and Press-Cakes. Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences, 2017, Vol.71, No.6, pp.515-521. ISSN 1407-009X. Available from: doi:10.1515/prolas-2017-0089
Additional information Citation count:
  • Scopus  0
ID 26848