Oxidative Stability of the Oil from Camelina (Camelina sativa L.) Seeds: Effects of Ascorbyl Palmitate Concentrations

The seeds of camelina (Camelina sativa L.) are a valuable source of glyceride oil, which contains about 30% of essential omega-3 fatty acid (alpha-linolenic acid, 18:3). On the one hand, this high content of linolenic acid is healthy and hence preferable, but on the other hand, highly unsaturated oils are easily deteriorated. The stabilization of such oils with respect to their oxidative changes is a significant problem in fat technology and is directly related to the quality of food, pharmaceutical and cosmetic products. Therefore, the aim of this work was to evaluate the effect of ascorbyl palmitate in various concentrations (0.1-2.0 mM) as an additional antioxidant in camelina seed oil during its autoxidation, by deter-mination of oil induction periods and other oxidative kinetic parameters. The results re-vealed that the added ascorbyl palmitate caused decrease in oxidation rate, but in terms of oil stability and induction period opposite effects were observed depending on its concen-tration. Thus, at low levels (0.1-0.2 mM) ascorbyl palmitate had a prooxidant effect and the induction period decreased, no effect was observed in its presence of 1.0 mM, whereas 2.0 mM ensured high level of oxidative stability. Effects of rosmarinic acid as individual an-tioxidant and as mixture with ascorbyl palmitate were evaluated as well.