Impact of oil extraction method and genotype on the techno- and bio-functional properties of Camelina (Camelina sativa L.) seed cake
DOI:
https://doi.org/10.20450/mjcce.2026.3455Keywords:
Camelina seed cake, Nutritional compostion, Techno-functional properties, Phenolic profile, Antiradical activityAbstract
Oilseed cakes are significant by-products of the oil-processing industry with considerable potential for further valorization. This study systematically investigated the effects of genotype (NS Zlatka and NS Slatka) and oil extraction method (Soxhlet extraction with n-hexane versus cold pressing) on the nutritional composition, techno- and bio-functional properties of camelina (Camelina sativa L.) seed cake. Basic nutritional parameters, water and oil absorption capacities, as well as gelling, foaming, and emulsifying properties, were evaluated. The results demonstrated that both genotype and oil extraction method significantly affected the composition and techno-functional properties of camelina seed cake (p < 0.05). Cakes obtained using Soxhlet extraction exhibited higher protein (41.80–42.50 %) and ash (6.11–6.32 %) contents, along with enhanced water (573–699 %) and oil (218–244 %) absorption capacities. In contrast, the resulting cold-pressed cakes retained a higher proportion of residual oil (14.80–16.20%). Although total phenolic content was relatively similar among samples (approximately 0.55 g gallic acid equivalent (GAE)/100 g dry matter), the qualitative and quantitative composition of individual phenolic compounds varied markedly depending on genotype and oil extraction method. The cold-pressed cakes, particularly the NS Zlatka genotype, were characterized by high gallic acid content (140.58 mg/100 g dry matter) and the most pronounced antiradical activity (IC50 = 0.080 mg/ml) determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. These findings indicate that Soxhlet-extracted cakes are superior for applications requiring high protein content and hydration properties, while cold-pressed cakes from the NS Zlatka genotype offer higher antioxidant potential. This study provides a strategic basis for selecting specific genotypes and processing methods to tailor the functional profile of camelina by-products for the food and pharmaceutical industries.
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Copyright (c) 2026 Ivan Savić, Ivana Savic Gajic, Sladjana Rakita, Nedeljka Spasevski, Aleksandra Bajić
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