EVALUATION OF NUTRITIVE VALUE OF CAMELINA SEED (CAMELINA SATIVA L. CRANTZ)
No Thumbnail Available
Date
2022
Authors
Rakita, Slađana 
Spasevski, Nedeljka
Đuragić, Olivera
Stojkov, Viktor
Jeromela Marjanović, Ana
Cvejić, Sandra
Zanetti, Federica
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERZITET U NOVOM SADU, POLJOPRIVREDNI FAKULTET DEPARTMAN ZA POLJOPRIVREDNU TEHNIKU, NOVI SAD; NACIONALNO DRUŠTVO ZA PROCESNU TEHNIKU I ENERGETKU U POLJOPRIVREDI, NOVI SAD
Abstract
Camelina sativa (L.) Crantz, an oilseed crop that belongs to Brassicaceae family, has gained enormous
attention due to its numerous positive characteristics that make it distinctive among oilseed crops.
Camelina is very adaptable crop, and it can be cultivated in different environmental regions and lands.
Apart from that, its requirements for cultivation are minimal and environmental friendly as it needs low
fertilizer, water and require no pesticides/herbicides compared to other oilseeds which makes this crop
suitable for growing on less productive soils. The only limitation for camelina cultivation is heavy clay
and organic soils. However, it is relatively resistant to drought and cold. Owing to its multiple feed and
industrial applications, camelina is being considered a very promising alternative oilseed crop. From
the nutritional point of view, it is a valuable source of proteins, fats, fibres, essential polyunsaturated
fatty acids, particularly omega-3 fatty acids, tocopherols, phytosterols, and phenolic compounds.
In this research, two varieties of camelina seed (NS Zlatka and NS Slatka), registered in Serbia, were
evaluated with regard to nutritional properties, which included assessment of chemical and mineral
composition, fatty acid and amino acid profile and content of liposolubile vitamins. Microbiological
safety was also assessed. It was determined that both camelina seed varieties were characterized by
high content of crude protein, fat and fiber (around 27, 38 and 18%, respectively). NS Slatka was
characterized by higher content of potassium, calcium, magnesium and iron, but lower level of
glucosinolates than NS Zlatka. Both varieties were safe in terms of microbiological parameters
although NS Zlatka had two fold higher total bacteria count. Regarding fatty acids, camelina seeds
were rich in polyunsaturated fatty acids (57%), of which the most dominant was alpha-linolenic
accounting for approximately 37%. Camelina is a rich source of tocopherols, especially γ-tocopherols
which was distributed in camelina seeds in the concentration of around 19 mg/100g. Leucine, lysine
and valine was the major essential amino acids found in camelina seeds, while glutamic acid, arginine,
aspartic acid, proline, and glycine was the most dominant non-essential amino acids. The obtained
results pointed out that camelina has a substantial nutritional and functional value indicating that
camelina seed and its by-products have enormous potential for the application in food and animal feed
industry, whereas the level of antinutritive factors present in camelina should be taken into
consideration.
Description
Keywords
oilseed, glucosinolates, omega-3 fatty acids, tocopherols, amino acids