Compositional Properties
Lipid composition and emulsifying properties of Camelina sativa seed lecithin – H.D. Belayneh, R.L. Wehling, E. Cahoon, O.N. Ciftci – Journal of Food Chemistry 2017
David Roberts /
Summary: Camelina lecithin was obtained by water and enzymatic degumming. The major phospholipid in camelina lecithin was phosphatidylinositol. Enzyme-degummed camelina lecithin contained more lysophospholipids. Enzyme-degummed camelina lecithin generated more stable emulsions. Results showed that camelina seed lecithin is a promising alternative PI-rich emulsifier for various food applications. Link: https://www.sciencedirect.com/science/article/pii/S0308814617314176
Rheological property of camelina gum isolated from camelina seeds – N. Li, G. Qi, X.S. Sun, and D. Wang – Industrial Crops and Products 2016
David Roberts /
Rheological property of camelina gum isolated from camelina seeds – N. Li, G. Qi, X.S. Sun, and D. Wang – Industrial Crops and Products 2016 Summary: Camelina gum (CG) was characterized on the physicochemical properties including rheological properties, chemical compositions, morphological property, and thermal properties. The results showed that dried CG has porous structure and polysaccharides and protein content of ...
Effects of glycerol and nanoclay on physiochemical properties of camelina gum-based films – Qi G, Li N, Sun XS, Shi YC, Wang D. – Journal of Carbohydrate Polymers 2016
David Roberts /
Effects of glycerol and nanoclay on physiochemical properties of camelina gum-based films – Qi G, Li N, Sun XS, Shi YC, Wang D. – Journal of Carbohydrate Polymers Summary: Film-forming properties of camelina gum (CG) were evaluated, including film appearance and morphological, mechanical, water/light barrier, and thermal properties. With 4% nanoclay, tensile strength of film increased from 43.2MPa to 54.6MPa ...
Evaluating the Phytochemical Potential of Camelina: An Emerging New Crop of Old World Origin – MA Berhow, SF Vaughn, D Belenli, U Polat – Recent Advances in Phytochemistry 2014
David Roberts /
Summary: Out on the next frontier of nutritional research will be the complete biochemical and physiological characterization of plant-derived components that prevent or delay the development of chronic diseases in humans and animals. Camelina sativa … seeds contain up to 45% oil, which is rich in polyunsaturated omega-3 and omega-2 fatty acids, as well as containing fat-soluble antioxidants such as ...
Camelina sativa Defatted Seed Meal Contains Both Alkyl Sulfinyl Glucosinolates and Quercetin That Synergize Bioactivity – N. Das, M.A. Berhow, D. Angelino, and E. H. Jeffery – J. Agric. Food Chem., 2014
David Roberts /
Summary: These findings suggest that defatted camelina seed meal should be evaluated for anticancer activity, similar to broccoli and other Brassicaceae family members. Link: http://pubs.acs.org/doi/abs/10.1021/jf501742h
The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil – P. Terpinc, T. Polak, D. Makuc, N. Poklar Ulrih, and H. Abramovic – Food Chemistry 2012
David Roberts /
The antioxidant activities of Camelina sativa methanolic extracts were evaluated by different chemical assays: reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, the b-carotene bleaching method and the metal chelating activity assay. Results revealed that besides the total phenolic content and antioxidant activity, seeds and cake also possess a similar phenolic profile. In addition to sinapine and 4-vinyl derivatives, other antioxidants were successfully ...
Plant Phenolics Affect Oxidation of Tryptophan – H. Salminen and M. Heinonen – Journal of Agriculture and Food Chemistry 2008
David Roberts /
Summary: The antioxidative effect of berry phenolics such as anthocyanins, ellagitannins, and proanthocyanidins from raspberry (Rubus idaeus), black currant (Ribes nigrum), and cranberry (Vaccinium oxycoccus) and byproducts of deoiling processes rich in phenolics such as rapeseed (Brassica rapa L.), camelina (Camelina sativa), and soy (Glycine max L.) as well as scots pine bark (Pinus sylvestris) was investigated in an H2O2-oxidized ...
Fatty acids, chemical composition and organic matter digestibility of seeds and vegetative parts of false flax (Camelina sativa L.) after different lengths of growth – P.G. Peiretti and G. Meineri – Animal Feed Science and Technology – 2007
David Roberts /
Summary: False flax (Camelina sativa L.) was studied to determine the fatty acid (FA) composition, chemical composition, in vitro organic matter digestibility, and gross energy of the seeds and of the plant during growth. Link: http://www.sciencedirect.com/science/article/pii/S0377840106001878
Glucosinolate content and composition as parameters of quality of Camelina seed – A. Schuster and W. Friedt – Industrial Crops and Products – 1997
David Roberts /
Summary: Camelina is an ancient cruciferous crop which is showing highly valuable ingredients and agronomical traits and could be an alternative for non-food usages. Via HPLC analyses a total of three sulfinyl-glucosinolates were determined in the seeds of Camelina. The mean glucosinolate content of ten genotypes grown at seven locations in Germany varied from 18.0 to 31.4 μmol/g dry seed. ...
Variability in Glucosinolate Content among Camelina Species – R. Russo, I. Galasso, R. Reggiani – American Journal of Plant Sciences – 2014
David Roberts /
Summary: Glucosinolate (GLS) content in Camelina sativa (L.) Crantz and its relatives C. microcarpa, C. alyssum, C. rumelica and C. hispida was investigated. With the exception of C. hispida in which GSL3 was absent, in all remaining species, three characteristic glucosinolates (GSL1, GSL2 and GSL3) were identified. Camelina genotypes of spring type (C. sativa CAM134, C. alyssum CAM21) showed a ...
Glucosinolates in Linseed Dodder – R. Lange, W. Schumann, M. Peirzika, H. Buschund, and R. Marquard – European Journal of Lipid Science and Technology – 1995
David Roberts /
Summary: This study deals with type and level of glucosinolates (GLS) occurring in Camelina sativa seeds. German, English Summary. Link: http://onlinelibrary.wiley.com/doi/10.1002/lipi.19950970406/abstract
Optimized analysis and quantification of glucosinolates from Camelina sativa seeds by reverse-phase liquid chromatography – M.A. Berhow, U. Polat, J.A. Glinski, M. Glensk, S.F. Vaughn, T. Isbell, I. Ayala-Diaz, L. Marek, and C. Gardner – Industrial Crops
David Roberts /
Summary: The objective of this research was to develop reproducible methods for the isolation of large quantities of pure camelina glucosinolates (glucoarabin, glucocamelinin, and 11-(methylsulfinyl)-undecylglucosinolate) and develop efficient methods for quantifying these compounds. Link: http://www.sciencedirect.com/science/article/pii/S0926669012003871
Some Compositional Properties of Camelina (Camelina sativa L. Crantz) Seeds and Oils – J.T. Budin, W.M. Breene, and D.H. Putnam – JOACS 1995
David Roberts /
Summary: Fatty acid profiles, tocopherol, and tocotrienol contents, total lipid contents, and trypsin inhibitor activity were quantitated from thirteen accessions of camelina (Camelina sativa L. Crantz), a little-known oilseed. The oil content of camelina seeds ranged from 29.9 to 38.3%. Camelina seeds did not contain [g-glucans. Trypsin units inhibited ranged from 12 to 28 compared to 111 for raw soybean. ...
