Camelina oil obtained from the seeds of Camelina sativa exhibits strong antioxidative properties. This study was based on four years of field experiments conducted on 63 genotypes of spring and 11 genotypes of winter camelina. The aim of the study was to determine the variability in the content of the selected bioactive compounds, depending on the weather conditions during the cultivation, the functional form, and genotype. The cultivation form of the genotypes analysed in our study did not exhibit significant differences in the quantitative profiles of the tested phenolic acids and flavonoids. Sinapic acid was the most abundant of all phenolic acids under analysis (617-668 mg/kg), while quercetin was the main flavonoid (91-161 mg/kg). Camelina has great potential not only for the food industry but also for researchers attempting to breed an oil plant with the stable biosynthesis of bioactive compounds to ensure oxidative protection of obtained fat.
Keywords: Camelina sativa; antioxidative properties; bioactive compounds; flavonoids; phenolic acids.