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Camelina (Camelina sativa) Seed

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Oilseeds: Health Attributes and Food Applications

Abstract

Camelina [Camelina sativa (L.) Crantz., Brassicaceae] is also known by the names of false flax and gold of pleasure. Historically, camelina oil was used in cooking and as fuel. Additionally, the seed meal was used as livestock feed. Currently, the crop is produced commercially in the United States and utilized as biodiesel. The phytochemical potential of camelina has renewed the interest in this crop for health and food applications. Mechanical extraction is the oldest method for oil extraction. Newer and greener methods like the supercritical-CO2 extraction method have also been studied for oil extraction from camelina. The oil content in camelina seed ranges from 30 to 50%, which is rich in omega-3 fatty acids (25–50% of total fatty acids) and antioxidants. The health-promoting attributes of camelina oil arise due to the presence of alpha-linolenic acid and antioxidants. The major antinutritional compounds in camelina are glucosinolates, tannins, and erucic acid. The oil can be used for skin ailments, cardiovascular diseases, cancer, and chronic diseases. Additionally, camelina oil has the potential in food applications such as edible oil and as a functional ingredient, feed applications, and industrial applications.

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Author information

Authors and Affiliations

  1. Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India

    Sushil K. Singh & Poonam Singha

  2. Department of Dairy & Food Science, South Dakota State University, Brookings, SD, USA

    Bipin Rajpurohit

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  1. Sushil K. Singh
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  2. Bipin Rajpurohit
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  3. Poonam Singha
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Correspondence to Bipin Rajpurohit .

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Editors and Affiliations

  1. Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India

    Beenu Tanwar

  2. Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India

    Ankit Goyal

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Singh, S.K., Rajpurohit, B., Singha, P. (2021). Camelina (Camelina sativa) Seed. In: Tanwar, B., Goyal, A. (eds) Oilseeds: Health Attributes and Food Applications. Springer, Singapore. https://doi.org/10.1007/978-981-15-4194-0_18

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