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CHEMICAL COMPOSITION AND STABILITY OF CAMELINA (CAMELINA SATIVA) SEED OIL OBTAINED BY CONVENTIONAL AND HIGH-PRESSURE EXTRACTIONS.

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  • معلومة اضافية
    • نبذة مختصرة :
      Camelina (Camelina sativa) is an annual oilseed crop, belonging to Brassicaceae family. Camelina seeds contain 30-40% of oil, which is a good source of unsaturated fatty acids and natural antioxidants with high potential for nutritional, medical and technical applications. The aim for this study was to compare the efficiency of conventional Soxhlet, supercritical carbon dioxide (SFE-CO2) and pressurized liquid extraction (PLE) techniques for oil extraction from seeds of Camelina sativa, grown in Lithuania. The results of this study showed that 31.4-46.5 g 100 g-1 DW of oil were obtained by Soxhlet extraction. The yield of SFE-CO2 varied from 21.6 to 43.4 g 100 g-1 DW. PLE with hexane was optimized using central composite design and response surface methodology to determine the effect of temperature (80-120 °C), extraction time (10-20 min) and solvent volume (70-130%) on the total extraction yield. The highest hexane fraction yield of 44.8 g 100 g-1 DW was obtained at 120 °C temperature, 20 min extraction time and 130% solvent volume. Also fatty acid composition and tocopherols content was determined in all lipophilic fractions obtained in experiment. In vitro antioxidant properties of Camelina sativa seed oil were assessed as oxygen radical scavenging capacity and TEACORAC values ranging from 44.5 to 317.4 mg Trolox g-1 were obtained. Peroxide value correlating to the lower oxidative oil stability in Oxipres method, were increasing as follows: SFE-CO2 (IP 1.1-2.4 h) < Soxhlet (IP 2.7-3.1 h) < PLE (IP 1.5-4.0 h). Antioxidant potential of starting plant material (TPC = 13.4 mg GAE 100 g-1, TEAC = 13.8- 77.8 mg TE 100 g-1) and seed press-cakes after oil extraction (TPC = 7.9- 21.8 mg GAE 100 g-1, TEAC = 11-83.1 mg TE 100 g-1) was determined by QUENCHER approach, indicating that these by-products could be further biorefined into valuable antioxidant fractions. [ABSTRACT FROM AUTHOR]
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