Comparative Evaluation of Camelina Seed Oils Obtained by Cold-Pressing and Solvent Extraction

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Camelina sativa (camelina) oil is recognized for its nutritional profile.
• Understanding the impact of extraction methods on camelina oil quality is crucial for industrial applications.

Purpose of the Study:

• To compare the physicochemical properties and nutritional quality of camelina oil extracted via Soxhlet (solvent) and cold-pressing methods.
• To evaluate the impact of extraction technique on oil yield, fatty acid composition, tocopherol content, and oxidative stability.

Main Methods:

• Camelina seeds (genotypes NS Zlatka and NS Slatka) were processed using Soxhlet extraction with n-hexane and cold-pressing.
• Physicochemical properties (fatty acid profile, tocopherols, beta-carotene) and oxidative stability (Schaal oven test, Rancimat test) were analyzed.

Main Results:

• Extraction method did not affect oil yield.
• Cold-pressed camelina oil exhibited higher levels of alpha- and gamma-tocopherols and greater oxidative stability at moderate temperatures.
• Solvent-extracted camelina oil contained more beta-carotene and demonstrated better stability at elevated temperatures.
• Both oils were rich in polyunsaturated fatty acids, with a favorable omega-6 to omega-3 ratio (0.5) and beneficial health indices.

Conclusions:

• Cold-pressed camelina oil possesses significant potential for food, nutraceutical, feed, and cosmetic applications due to its nutritional properties and health benefits.
• Extraction method influences specific quality attributes, with cold-pressing favored for moderate temperature applications and solvent extraction for high-temperature stability.