Published in Scientific Papers. Series A. Agronomy, Vol. LXIV, Issue 1
Written by Ştefan Laurenţiu BĂTRÎNA, Ștefana JURCOANE, Ilinca Merima IMBREA, Georgeta POP, Iuliana Maria POPESCU, Florin IMBREA
The oil extracted from Camelina sativa seeds is underused and not well known, making the camelina crop a niche one. However, the oil is a potential source of omega-3, omega-6, and omega-9 fatty acids, so the crop has started to draw attention and occupy increasingly larger areas. This is owed to the multiple uses of the oil (in medicine, chemistry, energy), as well as the economic efficiency of the crop. The objective of this study was to determine which of the three different varieties, each one with different provenience and from different pedoclimatic conditions, has a better fatty acid ratio in the extracted oil. This study covers the results obtained in the laboratory research phase on a selection of three camelina varieties (Camelia, created by the University of Agronomic Sciences and Veterinary Medicine of Bucharest, Calena, with Austrian origins and a local population by BUASVM Timisoara) regarding fatty acid content. The oil extraction and further determinations were made in the research platform of BUASVM Timisoara. Results showed that there are no major differences between the camelina varieties, with omega-3 fatty acid content ranging from 28.48% to 33.62%, omega-6 values between 21.28% and 23.62% and omega-9 between 30.11% and 31.64%, although their origin is from different.
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