University of Limerick
2010_O Dea, Grainne.pdf (1.28 MB)

Characterisation and stabilisation of oil from carmelina sativa

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posted on 2022-09-06, 14:53 authored by Gráinne O'Dea
Commercial camelina oil and camelina oil obtained from seeds grown under Irish conditions were characterised by fatty acid and tocopherol profiles, peroxide and ρ-anisidine values, carbonyl compounds, acid value, water content and colour. Both oils met recommended quality standards in terms of water content, acid and peroxide values. Accordingly, camelina oils evaluated in this study were not oxidised more in storage than commercial edible oils namely, sunflower and rapeseed, as indicated by the foregoing quality parameters and secondary oxidation products (ρ-anisidine value and carbonyl compounds). However oxidative stability evaluated by Rancimat® and accelerated storage at 65 °C for seven days, indicated that camelina oil, when exposed to air, was more susceptible to lipid oxidation than sunflower and rapeseed oils. As a result, the stabilising effects of twelve pure and ten formulated antioxidants, of natural and synthetic origin, and the effect of blending camelina with coconut and palm oil were evaluated by the Rancimat® method (110 °C). The synthetic antioxidant, TBHQ and its formulation with citric acid (V101), had by far the strongest stabilising effect based on Rancimat® induction times, and camelina oil stabilised with V101 was considerably more stable than rapeseed oil. Camelina oil stabilised with the synthetic antioxidant, propyl gallate and its formulations with BHA (V20) or TBHQ, and natural antioxidants, EGC, EGCG, carnosic acid and formulated rosemary antioxidants, RG20 and RPT40, was more stable than sunflower oil, but not as stable as rapeseed oil. Other synthetic antioxidants including BHA and BHT, and natural antioxidants, namely tocopherols, had no significant stabilising effect in camelina oil. V101 also had strongest stabilising effect in camelina oil as determined by accelerated storage tests, followed by RPT40 and both these antioxidants increased the stability of camelina oil above that of rapeseed oil. In agreement with the Rancimat® result, accelerated storage tests also indicated that BHA and tocopherol had no stabilising effect in camelina oil.



  • Master (Research)

First supervisor

O'Beirne, David

Second supervisor

Ní Eidhin, Deirdre

Third supervisor

Fröhlich, Andreas





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