Journal of the American Oil Chemists’ Society

, Volume 72, Issue 3, pp 309–315

Some compositional properties of camelina (camelina sativa L. Crantz) seeds and oils

  • John T. Budin
  • William M. Breene
  • Daniel H. Putnam
Article

DOI: 10.1007/BF02541088

Cite this article as:
Budin, J.T., Breene, W.M. & Putnam, D.H. J Am Oil Chem Soc (1995) 72: 309. doi:10.1007/BF02541088

Abstract

Fatty acid profiles (FAP), tocopherol (T), and tocotrienol (T3) contents, total lipid contents, and trypsin inhibitor activity were quantitated from thirteen accessions of camelina (Camelina sativa L. Crantz), a little-known oilseed. Camelina seeds of ten accessions were also assayed for ß-glucans. FAP (%) of camelina oils were: oleic (14.1 to 19.5), linoleic (18.8 to 24.0), linolenic (27.0 to 34.7), eicosenoic (12.0 to 14.9), erucic (0.0 to 4.0), all others (11.8 to 17.4). Camelina oil T and T3 contents (mg/100 g) were: αT (0.66 to 2.38), ßT (0.38 to 1.45), γT/ßt3 (4.37 to 18.68), δT (0.00 to 0.48), γT3 (0.00 to 0.79), γT3 (0.00), γT3 (0.00). Total tocols were higher in camelina than in canola, crambe, flax, soybean, and sunflower, with γT/ßT3 constituting 82% of total tocols. The oil content of camelina seeds ranged from 29.9 to 38.3%. Camelina seeds did not contain ß-glucans. Trypsin units inhibited ranged from 12 to 28 compared to 111 for raw soybean.

Key words

Camelinafalse flaxfatty acidß-glucantocopheroltocotrienoltrypsin inhibitor

Copyright information

© AOCS Press 1995

Authors and Affiliations

  • John T. Budin
    • 1
  • William M. Breene
    • 1
  • Daniel H. Putnam
    • 2
  1. 1.Departments of Food Science and NutritionUniversity of MinnesotaSt. Paul
  2. 2.Agronomy and Plant GeneticsUniversity of MinnesotaSt. Paul
  3. 3.Department of Agronomy and Range ScienceUniversity of California-DavisDavis