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Title

Nutritional Properties and Benefits of Camelina Oil and Meal

Year: 1400
COI: JR_ATIC-1-2_002
Language: EnglishView: 41
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Authors

Rozhin Ghobadi - Department of Plant Production and Genetics, Faculty of Agricultural Science and Engineering, Razi University, Kermanshah, Iran
Hossein Rostami Ahmadvandi - Dryland Agricultural Research Institute (DARI), Sararood Branch, Agricultural Research, Education and Extension Organization, AREEO, Kermanshah, Iran
Arash Zeinodini - Islamic Azad University Kermanshah Branch ,Kermanshah, Iran
Ali Akbarabadi - Seed and Plant Improvement Department, Research and Education Center of Agricultural and Natural Resources of Khuzestan, Ahvaz, Iran

Abstract:

The relation between malnutrition and illnesses has long been known. Food consumed by people in industrialized countries has higher levels of n-۳ fatty acids. The benefits and risks of consuming edible fats are always discussed in scientific sources and mass media. Camelina oil has many properties and applications. This oil contains high amounts of omega-۳, which helps prevent cancer and obesity. It is used in industry as a biofuel, in the production of resins, waxes, as well as in the production of cosmetics and pharmaceuticals. Vegetable oil factories add industrial antioxidants to prevent spoilage and oxidation and increase the shelf life of the oil which are extremely dangerous to human health.  However, due to high contents of alpha-tocopherol and vitamin E in camelina oil, which are powerful antioxidants, it does not need any additives for shelf life. The fatty acid profile of camelina oil depends on a number of factors, including the pedoclimatic conditions of the crop, such as the weather conditions during the growing season, genetic diversity between varieties, even there are differences between the characteristics of winter and spring camelina. Qualitative differences in the content of linoleic acid and alpha linolenic acid are considerable, but there is less variation in other fatty acids. The average fatty acid content of linoleic acid and alpha linolenic acid in Camelina oil is ۱۲.۴-۱۵.۳% and ۳۶.۸-۴۰.۸%, respectively. The average content of tocopherols in this oil is between ۸۰۶-۱۰۰۸ mg/g. Camelina oil is golden yellow with a slight mustard aroma. The average of some physical properties of camelina oil colour such as refractive index, density, soap number and iodine number is equal to ۱.۴۷۵۶ (at ۲۵ ° C), ۰.۹۲ cc (۲۵ ℃), ۱۰۵ (iodine in ۱۰۰ g of oil) and ۱۸۷.۸ (mg/g of oil), respectively.

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Paper COI Code

This Paper COI Code is JR_ATIC-1-2_002. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/1264111/

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Ghobadi, Rozhin and Rostami Ahmadvandi, Hossein and Zeinodini, Arash and Akbarabadi, Ali,1400,Nutritional Properties and Benefits of Camelina Oil and Meal,https://civilica.com/doc/1264111

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