18.5 Phytonutrients/Phenolics
The phenolic compounds are produced in plants mainly for protection against
insects, bacteria, fungi and offer resistance against UV light. Camelina oil fractions
contain the non-volatile terpenes namely sterols, tocopherols, low content of
uncyclized terpenes squalene and phytol. In addition, some other degradation products are also present, the amount of which depends on the extraction process utilized
(Berhow et al. 2014).
During the oil extraction process, a part of the total phenolics is transferred into
the oil. The nonpolar phenolics particularly tocopherols present in camelina oil
extracted from various cultivars grown in Scandinavia, Northern Europe, and Central Europe have been analyzed (Dubois et al. 2007; Matthaus and Zubr 2000). The
polar phenolics content of fat-free camelina seeds was found to be 1.8 mg/g seed
(Gallic acid equivalent) (Matthäus 2002). The total phenolic content of camelina oil
utilizing the Folin–Ciocalteu method was determined to be 128 mg chlorogenic acid
equivalent/kg. Extraction procedures at higher pressures and temperatures assist the
extraction of the higher amount of phenolics from seeds (Abramovič et al. 2007).
Therefore, the total phenol content of cold-pressed oils is generally lower than oils
extracted by alternative extraction methods. Other factors affecting the phenolic
production in plants are variety, location, ripeness at harvest, growing climate,
storage conditions, etc. (Günç Ergönül and Aksoylu 2018). Camelina oil has a
high content of tocopherols and the total tocopherol content is estimated between
700 and 800 mg/kg of seed and γ-tocopherol being 90% of the total (Murphy 2016).
The major tocopherols present in the oil are α-tocopherol, δ-tocopherol, and
γ-tocopherol. Additionally, low levels of β-tocopherol have also been detected
(Berhow et al. 2014).
Antioxidant compounds identified in Camelina sativa seed include sinapine,
protocatechuic acid, quercetin glucoside, quercetin, p-hydroxybenzoic acid, salicylic
acid, sinapic acid, rutin, catechin, and ellagic acid. The cake possesses a similar
phenolic profile. Studies have shown that camelina oil-based spreads are more stable
than fish oil and flax oil but less stable than sunflower oil, sesame, corn, and olive oil
(Eidhin et al. 2003b). Camelina cake had a high reducing power and free radical
scavenging ability (Terpinc et al. 2012).
18.6 Health Attributes
Several studies and clinical trials have suggested a positive correlation between the
consumption of camelina oil and positive health effects (Rokka et al. 2002; Waraich
et al. 2013; Zubr 1997). Camelina oil is known for its medicinal value and considered as a curative measure for many health problems. It has many therapeutic and
healing properties such as anti-inflammatory, antioxidant, anti-arthritic, and
462
S. K. Singh et al.
The phenolic compounds are produced in plants mainly for protection against
insects, bacteria, fungi and offer resistance against UV light. Camelina oil fractions
contain the non-volatile terpenes namely sterols, tocopherols, low content of
uncyclized terpenes squalene and phytol. In addition, some other degradation products are also present, the amount of which depends on the extraction process utilized
(Berhow et al. 2014).
During the oil extraction process, a part of the total phenolics is transferred into
the oil. The nonpolar phenolics particularly tocopherols present in camelina oil
extracted from various cultivars grown in Scandinavia, Northern Europe, and Central Europe have been analyzed (Dubois et al. 2007; Matthaus and Zubr 2000). The
polar phenolics content of fat-free camelina seeds was found to be 1.8 mg/g seed
(Gallic acid equivalent) (Matthäus 2002). The total phenolic content of camelina oil
utilizing the Folin–Ciocalteu method was determined to be 128 mg chlorogenic acid
equivalent/kg. Extraction procedures at higher pressures and temperatures assist the
extraction of the higher amount of phenolics from seeds (Abramovič et al. 2007).
Therefore, the total phenol content of cold-pressed oils is generally lower than oils
extracted by alternative extraction methods. Other factors affecting the phenolic
production in plants are variety, location, ripeness at harvest, growing climate,
storage conditions, etc. (Günç Ergönül and Aksoylu 2018). Camelina oil has a
high content of tocopherols and the total tocopherol content is estimated between
700 and 800 mg/kg of seed and γ-tocopherol being 90% of the total (Murphy 2016).
The major tocopherols present in the oil are α-tocopherol, δ-tocopherol, and
γ-tocopherol. Additionally, low levels of β-tocopherol have also been detected
(Berhow et al. 2014).
Antioxidant compounds identified in Camelina sativa seed include sinapine,
protocatechuic acid, quercetin glucoside, quercetin, p-hydroxybenzoic acid, salicylic
acid, sinapic acid, rutin, catechin, and ellagic acid. The cake possesses a similar
phenolic profile. Studies have shown that camelina oil-based spreads are more stable
than fish oil and flax oil but less stable than sunflower oil, sesame, corn, and olive oil
(Eidhin et al. 2003b). Camelina cake had a high reducing power and free radical
scavenging ability (Terpinc et al. 2012).
18.6 Health Attributes
Several studies and clinical trials have suggested a positive correlation between the
consumption of camelina oil and positive health effects (Rokka et al. 2002; Waraich
et al. 2013; Zubr 1997). Camelina oil is known for its medicinal value and considered as a curative measure for many health problems. It has many therapeutic and
healing properties such as anti-inflammatory, antioxidant, anti-arthritic, and
462
S. K. Singh et al.