Chapter 18
Camelina (Camelina sativa) Seed
Sushil K. Singh, Bipin Rajpurohit, and Poonam Singha
Abstract Camelina [Camelina sativa (L.) Crantz., Brassicaceae] is also known by
the names of false flax and gold of pleasure. Historically, camelina oil was used in
cooking and as fuel. Additionally, the seed meal was used as livestock feed.
Currently, the crop is produced commercially in the United States and utilized as
biodiesel. The phytochemical potential of camelina has renewed the interest in this
crop for health and food applications. Mechanical extraction is the oldest method for
oil extraction. Newer and greener methods like the supercritical-CO 2 extraction
method have also been studied for oil extraction from camelina. The oil content in
camelina seed ranges from 30 to 50%, which is rich in omega-3 fatty acids (25–50%
of total fatty acids) and antioxidants. The health-promoting attributes of camelina oil
arise due to the presence of alpha-linolenic acid and antioxidants. The major
antinutritional compounds in camelina are glucosinolates, tannins, and erucic acid.
The oil can be used for skin ailments, cardiovascular diseases, cancer, and chronic
diseases. Additionally, camelina oil has the potential in food applications such as
edible oil and as a functional ingredient, feed applications, and industrial
applications.
Keywords Camelina sativa · Edible oil · Fatty acids · Oilseed crop ·
Phytochemicals
S. K. Singh · P. Singha
Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha,
India
B. Rajpurohit (*)
Department of Dairy & Food Science, South Dakota State University, Brookings, SD, USA
e-mail: bipin.rajpurohit@jacks.sdstate.edu
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_18
455
Camelina (Camelina sativa) Seed
Sushil K. Singh, Bipin Rajpurohit, and Poonam Singha
Abstract Camelina [Camelina sativa (L.) Crantz., Brassicaceae] is also known by
the names of false flax and gold of pleasure. Historically, camelina oil was used in
cooking and as fuel. Additionally, the seed meal was used as livestock feed.
Currently, the crop is produced commercially in the United States and utilized as
biodiesel. The phytochemical potential of camelina has renewed the interest in this
crop for health and food applications. Mechanical extraction is the oldest method for
oil extraction. Newer and greener methods like the supercritical-CO 2 extraction
method have also been studied for oil extraction from camelina. The oil content in
camelina seed ranges from 30 to 50%, which is rich in omega-3 fatty acids (25–50%
of total fatty acids) and antioxidants. The health-promoting attributes of camelina oil
arise due to the presence of alpha-linolenic acid and antioxidants. The major
antinutritional compounds in camelina are glucosinolates, tannins, and erucic acid.
The oil can be used for skin ailments, cardiovascular diseases, cancer, and chronic
diseases. Additionally, camelina oil has the potential in food applications such as
edible oil and as a functional ingredient, feed applications, and industrial
applications.
Keywords Camelina sativa · Edible oil · Fatty acids · Oilseed crop ·
Phytochemicals
S. K. Singh · P. Singha
Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha,
India
B. Rajpurohit (*)
Department of Dairy & Food Science, South Dakota State University, Brookings, SD, USA
e-mail: bipin.rajpurohit@jacks.sdstate.edu
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_18
455