Camelina Oil

Camelina oil: Chemistry, properties and utilization – L. Fan and N. A. M. Eskin – Recent Research Developments in Lipids 2013

Summary: In 2010, Health Canada approved camelina oil as a novel food in Canada and allowed its sale for human consumption. Camelina meal, however, has not yet been approved as feed in Canada. This chapter will review both the historical development of this crop as well as the composition, stability, and nutritional properties of the oil for human use. In ...
by David Roberts on June 20, 2014

Lipid-lowering evaluation of cold-pressed Camelina sativa oil – Q. Deng, F. Huang, Q. Huang, J. Xu, and C. Liu – Journal of Food, Agriculture and Environment 2012

Summary: The objective of the present study was to investigate the impact of increasing doses of cold-pressed Camelina sativa oil (CO) with high level of α- linolenic acid (56.1%) on plasma and liver lipids as well as on oxidative level of Sprague-Dawley rats fed with high fat diets (HFD) containing 20% fat and 1% cholesterol. Finding: Camelina sativa oil containing ...
by David Roberts on June 20, 2014

Oxidative Stability of ω3‐rich Camelina Oil and Camelina Oil‐based Spread Compared with Plant and Fish Oils and Sunflower Spread – D. Ní Eidhin, J. Burke, and D. O’Beirne – Journal of Food Science 2003

Summary: The oxidative stability of ω3 -rich oil from Camelina sativa and the storage stability of a camelina oil–based spread were evaluated. Link:
by David Roberts on June 20, 2014

Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying – D. Ní Eidhin and D. O’Beirne – International Journal of Food Science and Technology 2010

Summary: Oxidative stability of omega-3 rich camelina oil in food products and during frying was evaluated and compared with sunflower oil. Link:
by David Roberts on June 20, 2014