Effect of deodorization of camelina (Camelina sativa) oil on its phenolic content and the radical scavenging effectiveness of its extracts.

The influence of deodorization parameters (temperature (T), steam flow (S), time (t)) on the phenolic content and radical scavenging effectiveness (RSE) of methanolic extracts of camelina oil was investigated and analyzed by response-surface methodology (RSM). The phenolic content can be considered to be a linear function of all three parameters. A positive linear relationship between the content of phenolic compounds in deodorized oils and RSE was observed.

Fatty acid and stable carbon isotope characterization of Camelina sativa oil: implications for authentication.

The importance of authenticity characterization is an increasing and pressing requirement for all foods. Vegetable oil is one of the most studied foods because of its nutritional and medicinal properties in a correct diet. In this study, a total of 53 Camelina sativa samples, from all known growing areas, were chemically and isotopically characterized.