Camelina

Dotter-. yolk, vitelline, -gelb, n. egg yolk, egg yellow. -61, n. gold-of-pleasure oil, camelina (seed) oil. 

Lein, m. flax linseed, -dotter,/. gold-of-pleas-ure, dodder seed (Camelina sativa, the seeds of which yield an oil) sometimes, dodder (Cuscuta). -dotterfil, n. cameline oil. 

Yields of flax were reduced when a small percentage of Camelina alyssum plants was present. Griimmer and Beyer (62) reported that at least four, and possibly six, substances of phenolic configuration... 

Camelina sativa I O-leaf wash stim d. radicle elongation in presence of -fix. bacteria 104... 

The amino acid composition of storage proteins differs from that of the complete sprout [12, 13]. At least in the case of oilseed rape, alfalfa (Medicago sativa L.) and Camelina sativa, amino acids in the sprout are used mainly, either directly or indirectly, for the synthesis of the Rubisco proteins. Computer analysis shows that the amino acid composition of cruciferin and napin is completely different to the amino acid composition of Rubisco. This indicates that amino acids released from the seed storage proteins must be converted into other amino acids prior to Rubisco synthesis. 

Camelina sativa, a rare and unexploited crop plant Camelina sativa is grown as a crop plant only in Finland and Ireland. Because it is a self-pollinating plant the risk of inadvertently transferring the new trait to naturally occurring plant relatives in the environment is low. Camelina sativa has not been extensively used in plant breeding, which means that there are only few varieties of the plant... 

Oilcrops Oilseed rape, safflower, Camelina sativa Oil-body purification, sprouting system Lower biomass yields, oil bodies incompatible with glycosylation... 

The leaf flavonoids of the cruciferous species such as Camelina sativa, Crambe abyssinica, Crambe hispanica, Thlaspi arvense, Brassica napus and Sinapis alba were separated and identified with the combination of HPLC, TLC and paper chromatography. Llavonoid aglycones were extracted by cutting fresh three-week-old leaves in tiny pieces and boiled in 50 ml of 2 M HC1 for 45 min. 

J. Onyilagha, A. Bala, R. Hallett, M. Gruber, J. Soroka and N. Westcott, Leaf flavonoids of the cruciferous species, Camelina sativa, Crambe spp., Thlaspi arvense and several other genera of the family Brassicacaea. Biochem. Syst. Ecol. 31 (2003) 1309-1322. 

Cruciferous species, in which the glucosinolates are biologically active compounds (44), have been studied in both of the latter categories. In Australia, allelopathy has been associated with introduced crucifers such as Brassica tournefortii Gouan (wild turnip) and a more complete study has been made of Camelina sativa (L.) Grants (false flax). 

Benzyl isothiocyanate was identified in aqueous extracts of C. sativa foliage by Lovett and Duffield ( ). Tang, Bhothipaksa and Frank ( ) showed that E. cloacae was capable of degrading benzyl isothiocyanate to hydrogen sulfide and benzylamine. Tests were, accordingly, carried out with incubated leaf washings of Camelina and showed the presence of hydrogen sulfide and... 

Another pool of ra v materials that up to now has not been considered for the manufacture of biodiesel is highly unsaturated vegetable oils, such as those obtained from linseed or camelina, which give a yield of oil per hectare higher than soybean. 

Many species in the Europhorbiaceae and Labiatae families produce seeds with a high content of oil and contribution of hnolenic acid of up to 76% (1). Flaxseed has been used for years in the production of paints, varnishes, inks, and linoleum. In food applications, flaxseed is more often used than oil because of its better stability and because of the presence of fiber, lignans, and a-linolenic acid (ALA), which have health benefits. Cold pressed flaxseed oil is not considered suitable for deep-frying, although Chinese use it in stir-frying (2). In this chapter, oilseeds of flax, perilla, camelina, and chia are discussed as sources of oils with elevated content of ALA. These oilseeds are produced in industrial quantities and can be considered as potential sources of new oils with specific nutritional and functional properties. 

Cultivation of camelina probably began in Neolithic times, and by the Iron Age in Europe, when the number of crop plants approximately doubled, this crop was... 

Camelina has been evaluated in Canada, North Dakota, and Minnesota for its agronomical performance (63, 70, 50). Recent interest in the species is mainly because of the demand for alternative low-input oilseed crops with the potential for food and nonfood utilization of the seed oil (60,71). Unique agronomic features such as compatibility with reduced tillage and cover crop and competitiveness with weeds or winter surface seeding showed suitability of camelina for sustainable agriculture systems. Furthermore, the species has a potential as a low-cost crop for green manuring (60). 

Long-term yield of camelina cultivars in North America has been averaging from 1100 to 1200 kg/ha with a maximum of about 2000 kg/ha. It should be noted that the yield of many commodity oilseeds, especially B. napus, has been improved through plant breeding, whereas camelina has not been modified yet (63). 

Camelina oil has a unique fatty acid pattern and is characterized by a linolenic acid (C18 3) content ranging from 30% to 40%, eicosenic acid (C20 l) content... 

The fatty acid composition of camelina oil can be influenced by both environment and variety, although the effects detected were small. Nine varieties were tested, and the maximum differences between oleic, linoleic and linolenic acid levels were 3%, 2.4%, and 2.2%, respectively (76). Also, a 2% less linolenic acid was observed in camelina grown during a dry warm year compared with the normal year. Although these differences are statistically significant, they are relatively small in absolute terms and have no significant effect on the properties of the extracted oil (68, 50, 76). 

Plant sterols identified in this oil consist mainly of p-sitosterol and campesterol (Table 4). About 4% brassicasterol was detected in the oU, which is typical for Brassica family plants (51). The total content of sterols in oil is comparable with other commercial oils (Tables 2 and 4). The presence of cholesterol in camelina oil makes it unique among vegetable oils, where only a trace has been detected in some tropical oils (51). 

Composition and content of tocopherols in camelina oil was similar to perilla oil, where more than 80% of all tocopherols were gamma isomer (Table 4). Alpha and delta tocopherols were detected as minor antioxidants (77). The total content of tocopherols was comparable with perilla oil, and higher than that in flax oil (Tables 4 and 2). The total content of tocopherols in camelina oil is higher than canola, flax, soybean, and sunflower. 

Cold-pressed camelina oil had an attractive yellow color, a mustard-like taste, and a characteristic pleasant odor. This type of flavor is acceptable in India and other Asian countries, but in Europe and North America, it is difficult to find acceptability among consumers, mainly because of a different expectation from vegetable oils. However, commercial camelina oil needs to be refined and deodorized to produce an odorless and colorless product as expected by consumers (76). Crude camelina oil, refined following typical steps as described for flax oil (Figure 6), afforded a product similar to typical commercial oils (76). 

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