Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry.
Camelina seed is a new alternative omega-3 source attracting growing interest. However, it is susceptible to oxidation due to its high omega-3 content. The objective of this study was to improve the oxidative stability of the camelina seed oil at the extraction stage in order to eliminate or minimize the use of additive antioxidants. Camelina seed oil extracts were enriched in terms of natural antioxidants using ethanol-modified supercritical carbon dioxide (SC-CO2) extraction. Oxidative stability of the camelina seed oils extracted by ethanol modified SC-CO2was studied by differential scanning calorimeter (DSC), and compared with cold press, hexane, and SC-CO2methods. Nonisothermal oxidation kinetics of the oils obtained by different extraction methods were studied by DSC at varying heating rates (2.5, 5, 10, and 15 °C/min). Increasing ethanol level in the ethanol-modified SC-CO2increased the oxidative stability. Based on oxidation onset temperatures (Ton), SC-CO2containing 10% ethanol yielded the most stable oil. Oxidative stability depended on the type and content of the polar fractions, namely, phenolic compounds and phospholipids. Phenolic compounds acted as natural antioxidants, whereas increased phospholipid contents decreased the stability. Study has shown that the oxidative stability of the oils can be improved at the extraction stage and this may eliminate the need for additive antioxidants.
Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, Lincoln, NE, 68508, U.S.A.
Henok D
HD
Belayneh
Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, Lincoln, NE, 68508, U.S.A.
Randy L
RL
Wehling
Center for Plant Science Innovation and Dept. of Biochemistry, Univ. of Nebraska-Lincoln, NE, 68588, U.S.A.
Edgar B
EB
Cahoon
Dept. of Food Science and Technology, Univ. of Nebraska-Lincoln, Lincoln, NE, 68508, U.S.A.
Ozan N
ON
Ciftci
D000975:Antioxidants / Q000032:analysis; D019607:Brassicaceae / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D002245:Carbon Dioxide / Q000737:chemistry; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D000431:Ethanol; D015525:Fatty Acids, Omega-3 / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006586:Hexanes / Q000737:chemistry; D006801:Humans; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010938:Plant Oils / Q000378:metabolism*; D012639:Seeds / Q000737:chemistry; D013696:Temperature
D000975:Antioxidants; D004042:Dietary Fats, Unsaturated; D015525:Fatty Acids, Omega-3; D006586:Hexanes; D010636:Phenols; D010938:Plant Oils; D002245:Carbon Dioxide; C026385:n-hexane; D000431:Ethanol
camelina; differential scanning calorimetry; extraction; oxidation; supercritical carbon dioxide