Physicochemical properties of oil extracted from camelina (Camelina sativa) seeds as a new source of vegetable oil in different regions of Iran

Camelina oil, as an alternative to linseed oil, is a rich source of omega-3 fatty acids with higher oxidative stability and valuable nutritional properties. Although Iran is a suitable location for the cultivation of the Camelina sativa plant, it is not well known. Therefore, in this study, the physicochemical properties of camelina oil obtained from the Soheil cultivars grown in different regions of Iran (Ilam, Kermanshah, Fars, and Hamedan) were determined to be used as an edible oil source. Results showed that regions had a significant effect (p < 0.05) on the physicochemical properties of the extracted oils. Linolenic acid was the predominant fatty acid (30-33%) followed by linoleic and oleic acids. Among the tocopherols, ctocopherol was predominant. In sterol composition, beta-sitosterol and campesterol were the predominant compounds. Oxidative stability and quality parameters of camelina oil were in the ranges of acceptable values for cold-pressed oils. In conclusion, this plant can be cultivated in the different regions of Iran to extract oil to be used as salad and cooking oils and also in food product formulations. (C) 2021 Elsevier B.V. All rights reserved.

Automated summary

The physicochemical properties of camelina oil obtained from different regions of Iran were determined in this study. The results showed that camelina oil could be used as an edible oil source with acceptable oxidative stability and valuable nutritional properties.