TitleChemical characterization of camelina seed oil
NameSampath, Anusha (author), Hartman, Thomas (chair), Ho, Chi (internal member), Daun, Henryk (internal member), Rutgers University, Graduate School - New Brunswick,
DescriptionCamelina sativa (L).Crantz also known as false flax, Dutch flax is an ancient oil seed crop that belongs to the Brassicaceae family. Camelina oil pressed from the seeds of this crop has a unique aroma.
Eighteen camelina oil samples were analyzed for fatty acid composition (13 unrefined, 2 deodorized and 3 refined samples). Eight of these samples were analyzed for unsaponifiables content, free fatty acids and volatiles and semi-volatile compounds. Seven camelina seed samples were analyzed for volatile and semi-volatile compounds as well to determine the suitability of these products in animal feed formulations.
Fatty acid composition was obtained by the trans-esterification of the triacylglycerols in the oil to their methyl esters and 21 different fatty acids with chain length from C-14 to C-24 were identified. The major fatty acids were α-linolenic, linoleic, oleic, eicosenoic and palmitic acid and three fatty acids, namely tricosanoic, pentadecanoic and heptadecanoic are being first reported here.
The unsaponifiables fraction in camelina oil samples ranged between 0.45-0.8% and 21 compounds were identified. The major compounds identified were β-sitosterol, campesterol, cholesterol, phytol, squalene and brassicasterol which accounted for 80-90% of the unsaponifiable content in camelina oil.
A total of 168 and 306 volatile and semi-volatile compounds were identified in the headspace of camelina seeds and oil respectively. Homologous series of lipid oxidation derived compounds like aldehydes, ketones, alcohols, furans and hydrocarbons dominate the aroma and favor profile of the oil and seeds. Sulfur compounds (methyl mercaptan, dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide), naturally occurring 3-alkyl-2-methoxy pyrazines, terpenes, short chain free fatty acids and maillard reaction products were also identified in camelina seeds. The presence of 2-sec-butyl-3-methoxy pyrazine, aldehydes and alcohols (with green notes) and sulfur compounds like 2, 4, 5-trithiahexane and 1-butene-4-isothiocyanato in some camelina oils, may be responsible for the unique aroma of this oil.
The information from this study may potentially be used by camelina oil producers as supporting data for the chemical characteristics of the oil produced in Montana, USA. Camelina oil can serve as a good vegetable source of α-linolenic acid provided it gets the much awaited GRAS certification.
NoteIncludes bibliographical references (p. 165-170)
Noteby Anusha Sampath
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
RightsThe author owns the copyright to this work.