From By-Product to Resource: Extraction and Profiling of Bioactives in Camelina sativa Seed Press Cake

Margarita Klizaitė, Laura Jūrienė

Department of Food Science and Technology, Kaunas University of Technology, Lithuania

PUBLISHED IN – 1st International Online Conference on Innovations in Food Science and Technology „INNOFOOD 2025”

Keywords: Camelina sativa, extraction of bioactives, phytochemical composition

Abstract:

Growing emphasis on sustainable food production and circular economy practices has led to increased efforts to utilise agro-industrial by-products. Camelina sativa (false flax) is gaining attention as an oilseed crop owing to its high content of omega-3 fatty acids and natural antioxidants. Although cold-pressing is commonly applied to extract high-quality oil, the leftover press cake still contains significant amounts of bioactive compounds, such as polyunsaturated fatty acids, tocopherols, phytosterols, and carotenoids, which can be exploited for applications in functional foods, nutraceuticals, and cosmetics.

This study evaluated the valorisation potential of Camelina sativa press cake by comparing various extraction techniques to recover residual lipids. Maceration, Soxhlet, pressurised liquid extraction (PLE-hex), and supercritical CO₂ extraction (SFE-CO₂) were applied. Fatty acid composition was analysed by gas chromatography, while triacylglycerols, tocopherols, and phytosterols were determined using ultra-performance liquid chromatography. Total carotenoids were determined spectrophotometrically, and the L-ORAC assay assessed the antioxidant capacity of lipid fractions. Residues and raw press cake were evaluated using the QUENCHER approach (TPC, ABTS+ ﮲, CUPRAC).

Extraction yields ranged from 9.99% (maceration) to 11.73% (SFE-CO₂-II), with L-ORAC values ranging from 41.82 to 48.72 mg TE/g extract. Soxhlet and PLE-hex extracts showed higher carotenoid content (262.10 ± 5.04 and 255.39 ± 11.66 μg/g, respectively). Four phytosterols (stigmasterol, β-sitosterol, campesterol, ergosterol) and four tocopherols (α-, β+γ-, δ-) were identified, with β-sitosterol and β+γ-tocopherols being dominant. Maceration residues exhibited the highest TPC (15.24 ± 0.74 mg GAE/g DW) and antioxidant activity (ABTS + 45.73 ± 2.09 mg TE/g DW; CUPRAC 33.69 ± 2.9 mg TE/g DW).

Overall, SFE-CO₂ and PLE were most efficient for lipid recovery; Soxhlet and PLE retained higher carotenoid levels; and maceration residues preserved the most phenolic antioxidants. These findings demonstrate the potential of Camelina sativa press cake as a sustainable source of lipophilic and hydrophilic bioactive compounds for food, nutraceutical, and cosmetics applications.

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