1. Environmentally caused chemical constituent and nutritional variation in the oilseed crop Camelina sativa.
Anne Runkel

2. Camelina sativa

3. Fatty Acids Saturated fatty acids (SFA)
Mono-unsaturated fatty acids (MUFA)
Poly-unsaturated fatty acids (PUFA)
Multiple double bonds
Three groups
omega-3 (n-3)
omega-6 (n-6)
omega-9 (n-9)
Animals cannot synthesize n-6 or n-3
n-6 PUFA linoleic acid (LA)
n-3 PUFA α-linolenic acid (ALA)

4. Glucosinolate-Myrosinase
Brassicaceae
Produce mustard oils (glucosinolates)
Major agricultural crops
Glucosinolates are secondary metabolites
Myrosinase is an enzyme
Plant tissue is broken down
Herbivory
Pathogen attack
Glucosinolates activated by myrosinase
Toxic byproducts

5. Climate Change and Agriculture

6. Essential Fatty Acid Profile
Average FA Profile (% ± 1 SE)
Camelina grown at colder temperatures had higher levels of omega-3 fatty-acid (ALA) compared to camelina grown at warmer temperatures.

7. Glucosinolate Concentrations
Glucosinolate Concentration (mmol/L)
Temperature (℃)
Increasing sprout growth temperatures resulted in lowered total glucosinolate levels.

8. Thank You Funding: Priscilla (Kay) Beck ‘52 Botanical Fellowship
Montana State University Advisors
Dr. David Sands
Dr. Alice Pilgeram
Middlebury College Advisor
Dr. Helen Young