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Pressurized liquid extraction of glucosinolates from Camelina sativa (L.) Crantz by-products: Process optimization and biological activities of green extract

Pagliari, S., Domínguez‐Rodríguez, G., Cifuentes, A., Ibáñez, E., Labra, M. & Campone, L.

Food Chemistry: X, 2024, 101325


April 24, 2024

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The cultivation of Camelina sativa (L.) Crantz is rapidly increasing due to oil production resulting in a substantial volume of by-products, which still have an interesting composition in secondary metabolites, especially glucosinolates. Therefore, a green extraction procedure of glucosinolates by Pressurised Liquid Extraction was developed and optimized using a chemometric approach. Furthermore, the glucosinolates were purified by solid phase extraction, and a preliminary study on bioaccessibility and bioavailability study was carried out to evaluate the resistance of the glucosinolates to the digestive process. The application of pressurised liquid extraction to the recovery of glucosinolates from camelina sativa by-product, is a green, automatic, and rapid method, representing a valid alternative to conventional extraction method to obtain ingredients for food industries.

This research output is related to

Spoke 06

Tackling malnutrition

To restore resilience and defeat malnutrition

Lead organisationUniPv

Spoke leaderHellas Cena
Research projectFOODS_MALT

New food supplements ingredients for malnutrition treatment

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Principal investigators

Luca Campone,Paola Coccetti,Sandra Citterio,Paola Noverina Palestini,Massimo Labra

Referred to

Spoke 06