ORIGINAL PAPER Camelina sativa Oil Deodorization: Balance Between Free Fatty Acids and Color Reduction and Isomerized Byproducts Formation Robert Hrastar • Ling-Zhi Cheong • Xuebing Xu • Rasmus Leth Miller • Iztok Joz ˇe Kos ˇir Received: 22 March 2010 / Revised: 22 June 2010 / Accepted: 20 September 2010 / Published online: 20 October 2010 Ó AOCS 2010 Abstract Camelina sativa oil is characterized by its high content (up to 40 wt%) of a-linolenic acid and its unique flavor. It is considered to have beneficial health properties and is suitable for food and cosmetic uses. In the present study, response surface methodology was used to optimize processing parameters for bench-scale deodorization of camelina oil. The mathematical models generated descri- bed the effects of process parameters (temperature, steam flow, time) on several deodorization quality indicators: free fatty acids (FFA), trans fatty acids (TFA), color, and polymerized triglycerides (PTG). These newly established models can be used as a tool to identify optimum deodorization process conditions within chosen constraints. Based on the optimization of minimum retained FFA with the constraint of a maximum allowable TFA, deodorization parameters can be defined. At a constant steam flow rate of 42 ml/h, a temperature range of 210–220 °C, and deodor- ization time of 70–120 min were defined. 220 °C appears to be a critical upper temperature limit; above this tem- perature, isomerization rates significantly increase. Keywords Camelina sativa  Deodorization  Response surface methodology (RSM)  trans fatty acid  Optimization Introduction Camelina sativa, an ancient oilseed crop, is a member of the Brassicaceae family with common names like false flax, gold of pleasure, and Leindotter [1]. Because of its past characterization as a weed, its cultivation has been essen- tially non-existent. Interest in C. sativa cultivation in parts of Central and Northern Europe, and North America has been renewed because of the healthful properties of the oil, its suitability for use in biofuel production, its favorable pro- duction economics and minimal input requirements [1, 2]. Due to the combination of its unique flavor, its high levels of a-linolenic acid C 18:3n-3 (30–40%) oleic acid C 18:1n-9 (15–20%), linoleic acid C 18:2n-6 (15–20%), and eicosenoic acid C 20:1n-9 (15–20%) and its low level of erucic acid C 22:1n-9 (about 3%) camelina oil is considered a value-added product. The presence of high levels of toc- opherols (700 mg/kg) and phenolic compounds (128 mg/kg as chlorogenic acid) also makes it more oxidatively stable than other highly unsaturated oils such as flax [1–4]. In order to maximize retention of its valuable minor com- pounds, particularly tocopherols, cold-pressing may prob- ably be the preferred method for extraction of camelina oil. Because cold-pressed camelina oil exhibits undesirable organoleptic properties, it must be deodorized prior to use in dietary or cosmetic applications. Deodorization is employed to remove various oxidation and odoriferous compounds. In addition, free fatty acid (FFA) levels are reduced by deodorization. A fully refined oil contains low levels of FFA (usually \ 0.05%), is low in R. Hrastar  I. J. Kos ˇir (&) Slovenian Institute of Hop Research and Brewing, Cesta Z ˇ alskega tabora 2, 3310 Z ˇ alec, Slovenia e-mail: iztok.kosir@ihps.si R. Hrastar  L.-Z. Cheong  X. Xu Department of Molecular Biology, University of Aarhus, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark R. L. Miller AarhusKarlshamn Denmark A/S, M.P. Bruuns Gade 27, 8000 Aarhus C, Denmark 123 J Am Oil Chem Soc (2011) 88:581–588 DOI 10.1007/s11746-010-1692-9