Flax oil, a nutritive vegetable oil, is a rich natural source of the essential C18:3 α-linolenic acid and trace nutrients (tocopherol, phytosterol, polyphenol, flavonoid, etc.). In most small- and medium-sized facilities, the oil content in pressed cake is as high as 10%, which is not fully extracted and utilized. These cannot be neglected since they account for a considerable proportion. Characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oil obtained from seeds and cakes with different extraction methods – cold-pressing, hot-pressing (120 and 160 °C) and solvent extraction (oil extracted with solvent from flaxseed, cold-pressed cake, and hot-pressed cake) – were evaluated and analyzed using chemometrics methods.

中文翻译：

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一种化学计量学方法比较从不同提取方法的种子和饼中提取的亚麻 (Linum usitatissimum L.) 油的特性和自由基清除能力

亚麻油是一种营养植物油，是必需 C18:3 α-亚麻酸和微量营养素（生育酚、植物甾醇、多酚、类黄酮等）的丰富天然来源。在大多数中小型设施中，压榨饼的含油量高达10%，并没有得到充分的提取和利用。这些都不可忽视，因为它们占了相当大的比例。从不同提取方法的种子和饼中提取的亚麻 ( Linum usitatissimum L.) 油的特性和自由基清除能力- 冷压、热压（120 和 160 °C）和溶剂提取（用溶剂从亚麻籽中提取的油，冷榨蛋糕和热榨蛋糕）——使用化学计量学方法进行评估和分析。