Physico-Chemical Properties of Camelina sativa Oil

Researchers of Department of Food Science and Technology, University of Ljubljana, Slovenia have done a research on “Physico-Chemical Properties, Composition and Oxidative Stability of Camelina sativa Oil”.

According to them Camelina oil is a rich source of α -linolenic acid (35.2 %), only linseed oil has more (up to 60 %). Camelina oil contains 14.9 % of gondoic acid (20:1), which is absent in the most common vegetable oils and 1.6 % of erucic acid (22:1), which determines the applicability of oil for human consumption,but in the Slovene camelina oil it was well below the permitted value of 5 % and also significantly lower than the values reported by others.

Full article here

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