Background. The quality of cold-pressed vegetable oils depends on the species, variety and quality of raw material. The aim of this study was to investigate the influence of the cultivar and cultivation method on the physicochemical properties of cold-pressed camelina oils.
Material and methods. Camelina oils were extruded from different varieties of camelina. The raw material used for the production came from Poland and Russia. The oils were extruded by one manufacturer from seeds harvested at different times. The following methods and appliances were applied in measurements: acid value and peroxide value – titration, fatty acid profile – GC-
-FID, oxidative stability – by means of Rancimat, phytosterol content – GC-FID, the content of tocopherols and carotenoids – HPLC.
Results. The acid values of the oils ranged from 0.67 to 6.87 mg KOH per 1 g, while the peroxide values ranged from 1.93 to 5.12 meq O2 per 1 kg. The induction times varied from 4.79 to 7.51 h. The oils had very high content of α-linolenic acid (ALA), i.e. 35.05–40.36%. The total content of tocopherols in all the oils was similar, i.e. 66.51–78.89 mg per 100 g. The carotenoids content was very diverse and ranged from 8.11 to 54.07 mg/kg.
Conclusions. The variety of camelina and seed humidity did not have significant influence on the physicochemical properties of the oils. The oils had high content of EFA, including α-linolenic acid. β-Sitosterol was the predominant steroid and γ-tocopherol was the predominant tocopherol. The oils were characterised by low oxidative stability.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_11_22.pdf
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| MLA | Marszałkiewicz, Sylwia, et al. "Fizyczno-chemiczne właściwości olejów lniankowych tłoczonych na zimno." Nauka Przyr. Technol. 11.3 (2017): #22. https://doi.org/10.17306/J.NPT.2017.3.22 |
| APA | Sylwia Marszałkiewicz1, Aleksander Siger2, Elżbieta Radziejewska- -Kubzdela1, Katarzyna Ratusz3, Magdalena Rudzińska1 (2017). Fizyczno-chemiczne właściwości olejów lniankowych tłoczonych na zimno. Nauka Przyr. Technol. 11 (3), #22 https://doi.org/10.17306/J.NPT.2017.3.22 |
| ISO 690 | MARSZAłKIEWICZ, Sylwia, et al. Fizyczno-chemiczne właściwości olejów lniankowych tłoczonych na zimno. Nauka Przyr. Technol., 2017, 11.3: #22. https://doi.org/10.17306/J.NPT.2017.3.22 |
Sylwia Marszałkiewicz
Instytut Technologii Żywności Pochodzenia Roślinnego
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: sylwia marszalkiewicz@gmail.com