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U. Schlemmer, W. Fr?lich, R. M. Prieto and F. Grases, “Phytate in Foods and Significance for humans: Food Sources, Intake, Processing, Bioavailability, Protective Role and Analysis,” Molecular Nutrition & Food Research, Vol. 53, No. 2, 2009, pp. 330-375. doi:10.1002/mnfr.200900099

has been cited by the following article:

• TITLE: Antinutritive Compounds in Twelve Camelina sativa Genotypes

  AUTHORS: Roberto Russo, Remo Reggiani

  KEYWORDS: Camelina sativa; Glucosinolate; Sinapine; Phytic Acid; Condensed Tannins

  JOURNAL NAME: American Journal of Plant Sciences, Vol.3 No.10, November 1, 2012

  ABSTRACT: Camelina sativa is an oilseed crop becoming important in North America and Europe for biodiesel production. The use of Camelina flours in animal diet may be limited by antinutritive compounds. The content of glucosinolates, phytic acid, sinapine and condensed tannins was evaluated in twelve accessions of Camelina sativa. All compounds showed significant differences among genotypes. Only the concentration of glucosinolates in the flour deserves attention, while the content of phytic acid, sinapine and condensed tannins are to acceptable levels. Camelina showed the presence of three different glucosinolates (GSL1, GSL2 and GSL3) in the flour, with differences among genotypes regarding the relative abundance of each glucosinolate. The content of glucosinolates is inversely correlated with that of sinapine. The glucosinolate content in Camelina flour has to be reduced to increase the use of this flour in animal diet, but avoiding altering the sinapine content.