Welcome to BioPure

BioPure Oil produces and processes oil on the wide-open pristine prairie region of Canada.

Our mission is to produce high-quality, healthy food products from Canada’s abundant natural resources.

About Us

BioPure Oil is a cooperative venture between a seed grower/exporter and a traditional mixed grain-livestock farm operation on the Canadian prairies. As a result, our company can...

Cold Pressed

In ancient times, seeds were ground between heavy stones. In today’s cold press method, raw nuts, seeds, and fruits are pressed against small apertures in stainless steel plates by...

How to Order

Our Camelina Oil is available in a variety of formats. We are excited to serve various industries including wholesale, restaurants and resellers. Available in bottle, case and bulk.

The original "essential fatty acid" study

Camelina oil is well known for its almost ideal composition of essential fatty acids, somewhere around 30 percent α-Linolenic acid (omega-3) and 18 percent γ-Linolenic acid (omega-6) fatty acids. But perhaps you have wondered what is meant by the phrase "essential fatty acids"? Scientists, it turns out, discovered long ago that fatty acids were essential to human health.

In 1929 and 1930, George and Mildred Burr published two seminal articles that changed the way we think about oil in the human diet.


G. O. Burr, M. M. Burr A New Deficiency Disease Produced by the Rigid Exclusion of Fat from the Diet J. Biol. Chem. 1929 82, 345–367


G. O. Burr, M. M. Burr On the Nature and Role of the Fatty Acids Essential in Nutrition J. Biol. Chem. 1930 86, 587–621

Until the early 1900s, fat in the diet was seen simply as energy interchangeable with carbohydrates. This intrepid team conducted meticulous studies of fatty acids in rat diets, eventually discovering not only that fatty acids were critical to health, but that if fatty acids were absent in the diet, a deficiency syndrome caused the death of the rats.

The Burrs identified linoleic acid as an essential fatty acid and coined the phrase “essential fatty acids.”

In the first paper, the Burrs only figured out that fat starvation over a period of several months caused a disease in rats that eventually led to death. At that point they did not know the rats died due to missing fats from the diet.

The second paper, published in 1930 showed that linoleic acid was an essential fatty acid that was needed in only small amounts to support health. The Burrs found that the fat-deprived rats would not respond to saturated fatty acids like stearic, palmitic, and lauric acids. They would respond, however, to linoleic acid from sources such as olive oil and flax oil. 

http://www.jbc.org/content/287/42/35439

Camelina and quercetin

In 2014, University of Illinois scientists published an article in the Journal of Agricultural and Food Chemistry entitled "Camelina sativa defatted seed meal contains both alkyl sulfinyl glucosinolates and quercetin that synergize bioactivity". Sounds complicated, but the story is actually simple: There might be yet another health benefit associated with camelina.

http://www.ncbi.nlm.nih.gov/pubmed/25050614

Elizabeth Jeffery, a University of Illinois professor of nutritional toxicology, had an inspiration. Camelina contains the same bioactive ingredients, glucosinolates and flavonoids, as those found in broccoli and other cruciferous vegetables. The study first set out to identify these bioactives in camelina seed meal. They found camelina meal contains two major aliphatic glucosinolates, glucoarabin and glucocamelinin, with traces of a third, undecylglucosinolate (GSL9) and several flavonoids, mostly quercetin glycosides.

Jeffery and her team then began to test these components on mouse liver cells both individually and together. As expected, these compounds worked individually. The researchers found that all four induced the detoxifying liver enzyme NQO1 when they were used alone.

However, the real story emerged with the scientists began combining the compounds. When GSL9 was paired with the flavonoid quercetin there was a synergistic effect. Jeffery explains: "The bioactive compounds in Camelina sativa seed, also known as Gold of Pleasure, are a mixture of phytochemicals that work together synergistically far better than they do alone. The seed meal is a promising nutritional supplement because its bioactive ingredients increase the liver's ability to clear foreign chemicals and oxidative products. And that gives it potential anti-cancer benefit." 

http://www.sciencenewsline.com/news/2014093016580081.html

 

Camelina meal as a soil supplement

Camelina meal has proven to be a very attractive additive for animal feed given its high Omega-3 and protein content. 

Yet camelina meal is an equally intriguing soil supplement.

Consider, for example, the tendency for wheat crops to yield better when they follow a Brassica crop. (Like canola, mustard, broccoli and many other crops, camelina belongs to the Brassica family.) While the precise reason wheat responds this way to Brassica residue in the soil is still unclear, it is thought brassica plants may suppress some fungal pathogens in the soil.

http://onlinelibrary.wiley.com/doi/10.1046/j.1365-3059.1996.d01-143.x/abstract

A recent study examined the effects of camelina meal on plant growth in more detail. The scientists took camelina and rapeseed meal and dumped it in pots where chili pepper plants were growing. The study showed the plants that had camelina and rapeseed meal applied to the soil had reduced concentration of fungal pathogens in the soil.

You can find that one here.

http://www.sciencedirect.com.libproxy.uregina.ca:2048/science/article/pii/S0929139315000293

Suppressing fungal pathogens can't be a bad thing!

Camelina: Canada's next miracle crop?

Ever wonder why rapeseed became "canola", Canada's miracle oilseed crop? Why not camelina?

It turns out the "why not camelina" is a good question, and we have a very clear answer.

The "father of canola", Keith Downey, began working on his super-oilseed crop in the early 1970s. In an early paper he delivered at a congress in Chicago in 1971, he compares camelina, mustard, crambe, rapeseed, oilseed radish, and various oilseed crops for their economic potential. He gives the following reason for dismissing camelina: "[T]he major barrier to future exploitation of the crop is the fatty acid composition of Camelina oil.... In its present form, Camelina oil contains too high a level of linolenic acid to penetrate the edible oil market and too low a level to offer competition with flax". http://link.springer.com/article/10.1007%2FBF02638528

Downey's article is saying high levels of linolenic acid (Omega-3 and Omega-6) in camelina will make camelina too prone to oxidation. On the other hand, the demonstrated nutritive properties of linolenic acid are too low to compete with flax.

Now we know that camelina is really the best of both worlds. Camelina oil is a fantastic vegetable source of Omega-3, jut like flax. But camelina is miraculously resistant to oxidation, whether due to its Vitamin E content, its unique combination of Omega 3-6-9, or some other unknown factor. Unrefined, Camelina tastes much better than either canola or flax. Its rich golden color means it does not need to be bleached and deodorized like canola.

Why does camelina stay so fresh?

One of the pleasant mysteries about camelina oil is its reluctance to oxidize compared to other common unrefined edible oils.

A peroxide value (PV) is sometimes used to measure the amount of oxidation in vegetable oils. Studies have shown that camelina stays very stable over long periods of time if not exposed to light, even under 10 meq O2/kg. (20 meq is the threshold for stablity of edible oil.)

Clearly camelina oil has some strong antioxidants. One of the antioxidants appears to be Vitamin E,  α-Tocopherol. However, Vitamin E may be only one reason that camelina oil stays great-tasting. There may be other less-well understood factors as play, such as the combination of Omega 3, 6, and 9.

[More]

Camelina meal approved for poultry ration

Through the combined efforts of Saskatchewan’s fledgling camelina industry, the University of Saskatchewan’s Department of Animal and Poultry Science and Feeds Innovation Institute, and the Saskatchewan Ministry of Agriculture, camelina meal has been approved for feed in Canada’s poultry industry. The Canadian Food Inspection Agency (CFIA) announced in Janauary 2015 that it had approved up to 12% inclusion of cold press camelina meal for broilers. Canadian Omega-3 eggs may follow soon, as the University of Saskatchewan is making a similar application for laying hens.