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


  • Petra TERPINC UL, Biotehniška fakulteta, Oddelek za živilstvo, Jamnikarjeva 101, 1000 Ljubljana, Slovenija
  • Helena ABRAMOVIČ UL, Biotehniška fakulteta, Oddelek za živilstvo, Jamnikarjeva 101, 1000 Ljubljana, Slovenija



Camelina (Camelina sativa (L.) Crantz), oilcake, antioxidant activity, phenolic compound


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.


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6. 04. 2016



Agronomy section

How to Cite

TERPINC, P., & ABRAMOVIČ, H. (2016). Camelina (Camelina sativa (L.) Crantz) oilcake – untapped resource of phenolic compounds. Acta Agriculturae Slovenica, 107(1), 243–250.

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