A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods.

Tocopherols and phytosterols were appropriate and potent indicators for evaluating the antioxidant capacity of flax oil. Results have important implications for the industrial production and nutritional value of flax oil, especially for flax oils from the cakes after pressing. © 2021 Society of Chemical Industry.