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camelina/antioxydant
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Antioxidative effect of dietary Camelina meal in fresh, stored, or cooked broiler chicken meat.
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Camelina sativa is an oilseed crop of the Brassica (Cruciferae) family that has gained increased popularity as a biofuel source. The present study was conducted to investigate the effects of feeding C. sativa meal to broiler birds on phenolic compounds, tocopherols, flavonoids, antioxidant capacity,
Effect of heat treatment of camelina (Camelina sativa) seeds on the antioxidant potential of their extracts.
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The effect of different heat treatments of camelina (Camelina sativa) seeds on the phenolic profile and antioxidant activity of their hydrolyzed extracts was investigated. The results showed that total phenol contents increased in thermally treated seeds. Heat treatment affected also the quantities
Phenolic profiles and antioxidant activity of defatted camelina and sophia seeds.
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Phenolic compounds in oilseeds occur in the free, esterified and insoluble-bound forms and serve as natural antioxidants by preventing food oxidation as well as oxidative stress and various disorders in the body. In this work, free, esterified and insoluble-bound phenolics were extracted from
Effect of dietary chromium supplementation on meat nutritional quality and antioxidant status from broilers fed with Camelina-meal-supplemented diets.
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Poultry meat is a valuable source of nutrients and the enrichment with health-promoting substances such as polyunsaturated fatty acids (n-3 PUFA) is an important factor for consumers' choice. Camelina meal (Camelina sativa) is an animal feedstuff used to achieve this goal, but the administration of
Plant phenolics affect oxidation of tryptophan.
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The effect of berry phenolics such as anthocyanins, ellagitannins, and proanthocyanidins from raspberry (Rubus idaeus), black currant (Ribes nigrum), and cranberry (Vaccinium oxycoccus) and byproducts of deoiling processes rich in phenolics such as rapeseed (Brassica rapa L.), camelina (Camelina
Phenotypic Examination of Camelina sativa (L.) Crantz Accessions From the USDA-ARS National Genetics Resource Program
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Camelina sativa (L.) Crntz. is a hardy self-pollinated oilseed plant that belongs to the Brassicaceae family; widely grown throughout the northern hemisphere until the 1940s for production of vegetable oil but was later displaced by higher-yielding rapeseed and sunflower crops.
ω-3 PUFA rich camelina oil by-products improve the systemic metabolism and spleen cell functions in fattening pigs.
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Camelina oil-cakes results after the extraction of oil from Camelina sativa plant. In this study, camelina oil-cakes were fed to fattening pigs for 33 days and its effect on performance, plasma biochemical analytes, pro-/anti-inflammatory mediators and antioxidant detoxifying defence in spleen was
False flax (Camelina sativa) seed oil as suitable ingredient for the enhancement of physicochemical and biological properties of chitosan films.
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To overcome the drawbacks of synthetic films in food packaging industry, researchers are turned to natural bio-based edible films enriched with various plant additives. In current study chitosan blend films were produced by incorporating Camelina sativa seed oil at varying concentrations to chitosan
Effect of replacement of fish oil with camelina (Camelina sativa) oil on growth, lipid class and fatty acid composition of farmed juvenile Atlantic cod (Gadus morhua).
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Camelina (Camelina sativa) oil was tested as a replacement for fish oil in diets for farmed Atlantic cod (Gadus morhua). Camelina differs from other plant oilseeds previously used in aquaculture with high lipid (40 %), α-linolenic acid (40 %), antioxidants and low proportions of saturated fats.
Effect of deodorization of camelina (Camelina sativa) oil on its phenolic content and the radical scavenging effectiveness of its extracts.
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The influence of deodorization parameters (temperature (T), steam flow (S), time (t)) on the phenolic content and radical scavenging effectiveness (RSE) of methanolic extracts of camelina oil was investigated and analyzed by response-surface methodology (RSM). The phenolic content can be considered
Biological Activities of Camelina and Sophia Seeds Phenolics: Inhibition of LDL Oxidation, DNA Damage, and Pancreatic Lipase and α-Glucosidase Activities.
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The free, esterified and insoluble-bound phenolics of defatted meals of camelina and sophia seeds were extracted using an ultrasonic-assisted procedure and alkaline hydrolysis. The antioxidant activities of the extracts were evaluated using DPPH and hydroxyl radical scavenging assays as well as
Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations
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Camelina oil (Coil) contains 50-60% of polyunsaturated fatty acids which are susceptible to oxidation. In this work, addition of phospholipids (0-20 mg/g) was assessed to improve the solubility of quercetin in Coil and enhance its oxidative stability. Results showed that the solubility of quercetin
Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry.
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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
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