cake etc., Compositional Properties of Camelina seed -

The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil – P. Terpinc, T. Polak, D. Makuc, N. Poklar Ulrih, and H. Abramovic – Food Chemistry 2012

The antioxidant activities of Camelina sativa methanolic extracts were evaluated by different chemical assays: reducing power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, the b-carotene bleaching method and the metal chelating activity assay. Results revealed that besides the total phenolic content and antioxidant activity, seeds and cake also possess a similar phenolic profile. In addition to sinapine and 4-vinyl derivatives, other antioxidants were successfully identified: ellagic acid, protocatechuic acid, p-hydroxybenzoic acid, sinapic acid, salicylic acid, catechin, rutin, quercetin and quercetin glucoside.

Link: http://www.sciencedirect.com/science/article/pii/S0308814611012908