Factors affecting the composition and use of camelina

Abstract

Camelina (Camelina sativa), a member of the mustard family, is a summer annual oilseed plant. Winter hardy types also exist. False flax and Gold of Pleasure are the popular common names for the crop. The crop was widely grown in Eastern Europe and Russia up to the early 1940’s but was replaced with the introduction and widespread use of oilseed rape. The revival of interest in camelina oil is due to its high linolenic acid (38%) content. Linolenic acid is one of the OMEGA-3 fatty acids which are generally found in substantial quantities only in linseed and fish oils. Camelina offers an opportunity to supply the growing demand for high quality edible oils rich in OMEGA-3 fatty acids. A three year study established that camelina is a very suitable crop to grow in Ireland, producing 2.5 t/ha of high quality seed (42-47%) with no agrochemical inputs required. The oil contains 35 to 40% linolenic acid compared to 8% in rape and soya oils. The oil does not deteriorate during refining or storage and can be used in a number of oil based products such as spreads and salad dressings.