Camelina sativa – revival of an old vegetable oil?

B. Matthäus, Muenster

Despite some agrotechnical advantages, Camelina sativa has been grown in Germany to very limited extent mainly because of legal regulations not allowing the marketing of its press cake.

Because the oil contains about 40 % a -linolenic acid it could be an important supplier of this fatty acid. Taste and odour of the cold-pressed oil are much more pleasant than the taste of linseed oil which rapidly turns bitter. Its tocopherol content of about 90 mg/100g is comparable to that of most of the common used edible oils in which gamma-tocopherol is dominating . The content of cholesterol is unusually high; while other edible oils usually contain less than 10 mg/100 g, the oil of Camelina sativa contains about 45 mg/100 g. Because of its high levels of unsaturated fatty acids, the oil of Camelina sativa is suitable mainly for cold meals. Storage stability and resistance to oxidation at higher temperatures are lower compared to other edible oils. Cold-stored oil of Camelina sativa retains its quality over a longer period of time without noticeable oxidative changes. The oil of Camelina sativa hence is another interesting edible oil such as linseed oil for use in cold dishes. EU01/04

Keywords: Camelina sativa / vegetable oil / properties

Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 01/04 ab Seite 12.