Camelina (Camelina sativa (L.) Crantz) oilcake – untapped resource of phenolic compounds

Acta agriculturae Slovenica

Petra TERPINC¹  Helena ABRAMOVIČ¹ 

[1] UL, Biotehniška fakulteta, Oddelek za živilstvo, Jamnikarjeva 101, 1000 Ljubljana

关键词: Camelina (Camelina sativa (L.) Crantz);    oilcake;    antioxidant activity;    phenolic compound;   

DOI  :  10.14720/aas.2016.107.1.22

学科分类：农业科学（综合）

来源: Univerza v Ljubljani * Biotehniska Fakulteta / University of Ljubljana * Biotechnical Faculty

【 摘 要 】

The work includes a comprehensive study of phenolic compounds, their occurrence and identification in the residues after pressing of the oil from camelina seeds of Slovenian origin, i.e. oilcake. In addition, the efficiencies of antioxidant determinations using different methods according to different mechanisms are presented. These data demonstrate that almost all of the phenolic compounds in these seeds remain in the seed oilcake. The following antioxidants were confirmed: sinapine, 4-vinylphenol, 4-vinylguaiacol, 4-vinylsyringol, 4-vinylcatechol, ellagic acid, protocatechuic acid, p -hydroxybenzoic acid, sinapic acid, salicylic acid, catechin, quercetin and quercetin glucoside. The oilcake has high reducing power and radical scavenging activity. Heat treatment of seeds affects the amount of free, soluble and insoluble bound phenolic compounds as well as antioxidant capacity of individual fractions. Potential applications of camelina oilcake in the food industry are further justified by comparisons with other oilcakes and synthetic antioxidant.

【 授权许可】

Unknown