Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry

Henok D. Belayneh, Randy L. Wehling, Edgar B. Cahoon, Ozan N. Ciftci

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


Camelina seed is a new alternative omega-3 source attracting growing interest. However, it is susceptible to oxidation due to its high omega-3 content. The objective of this study was to improve the oxidative stability of the camelina seed oil at the extraction stage in order to eliminate or minimize the use of additive antioxidants. Camelina seed oil extracts were enriched in terms of natural antioxidants using ethanol-modified supercritical carbon dioxide (SC-CO2) extraction. Oxidative stability of the camelina seed oils extracted by ethanol modified SC-CO2 was studied by differential scanning calorimeter (DSC), and compared with cold press, hexane, and SC-CO2 methods. Nonisothermal oxidation kinetics of the oils obtained by different extraction methods were studied by DSC at varying heating rates (2.5, 5, 10, and 15 °C/min). Increasing ethanol level in the ethanol-modified SC-CO2 increased the oxidative stability. Based on oxidation onset temperatures (Ton), SC-CO2 containing 10% ethanol yielded the most stable oil. Oxidative stability depended on the type and content of the polar fractions, namely, phenolic compounds and phospholipids. Phenolic compounds acted as natural antioxidants, whereas increased phospholipid contents decreased the stability. Study has shown that the oxidative stability of the oils can be improved at the extraction stage and this may eliminate the need for additive antioxidants.

Original languageEnglish (US)
Pages (from-to)632-637
Number of pages6
JournalJournal of food science
Issue number3
StatePublished - Mar 1 2017


  • camelina
  • differential scanning calorimetry
  • extraction
  • oxidation
  • supercritical carbon dioxide

ASJC Scopus subject areas

  • Food Science


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