## 3 Results and Discussion
### Bioactive Compounds of Camelina Oils
#### Components of Unsaponifiable Fraction (Chlorophylls, Carotenoids, Tocopherols, Sterols)  
The nutritional value of cold-pressed oils, including amelina oil, depends not only on the fatty acid profile, but also on the composition of the unsaponifiables fraction--the content of tocopherols, sterols, carotenoid pigments and chlorophylls. Table 3 presents the share of unsaponifiables in the studied amelina oils. Pigments represent natural components of oilseeds, they are considered important factors because they can impart an undesirable dark color to vegetable oils or facilitate oxidation in the presence of light. The composition and content of chlorophyll pigments present in the seeds depends on seed maturity. The concentration of carotenoid pigments in analyzed oils ranged from 103 to 198 mg of \(\beta\)-carotene/kg and was variable. [PERSON] et al. [21], when determining the total carotenoids in cold-pressed amelina oil, obtained values from 78 to 112 mg/kg. The results presented by [PERSON] et al. [22] were significantly lower (8.11-54.07 mg/kg). In the studied oils, the content of chlorophyll pigments ranged from 1.02 to 2.18 mg pheophytin/kg. Larger variability was shown by [PERSON] et al. [23] (0.60-2.60 mg/kg) in market amelina oils. The diversity in the composition of the unsaponifiables fraction in cold-pressed oils can be very large. According to Codex Alimentarius--Codex Stan 210:1999 [47], cold-pressed oils are obtained by mechanical procedures only, e.g., pressing or expelling, without the application of heat. They may have been purified by centrifuging, washing with water, filtering and settling only. Therefore, the content of carotenoid and chlorophyll pigments in cold-pressed oils depends largely on the quality of the raw materials, and the weather conditions during the growth and maturation of seeds, as well as the degree of maturity of the collected seeds [1; 2; 3; 4; 40]. \begin{table}
\begin{tabular}{c c c c c c c c c c c c c c c c c c} \hline
**Oll** & **GkimographyInfo** & **Contronics** & \multicolumn{1}{c}{**Teomorphism (ng/100 g)**} & \multicolumn{1}{The content of tocopherols and sterols is also very important for the nutritional value and oil stability. The protection of PUFA, especially essential fatty acids, against peroxidation is believed to be the paramount biochemical role of tocopherols. However, individual tocopherol homologs differ in their biological and antioxidant activities. The greatest biological activity is that of \(\alpha\)-tocopherol (\(\alpha\)-T) [37; 43; 44]. In the oils tested, total tocopherol levels ranged from 55.8 to 76.1 mg/100 g (Table 3) and were comparable to those presented by [PERSON] et al. [3] (55.6-87.3 mg/100 g), who studied Slovenian samples, but was slightly lower than those in the amelina oils tested by [PERSON] and [PERSON] [4] (69.7-99.4 mg/100 g) and [PERSON] et al. [22] (66.5-78.9 mg/100 g). In the cold-pressed amelina oils from the seeds grown in Turkey, the content of tocopherols was markedly higher (144.1-168.7 mg/100 g) [11]. The total tocopherol content in amelina oils from our study was similar to the level measured in canola (71.4 mg/100 g) and sunflower oils (71.3 mg/100 g), but considerably higher than in olive oil (33.1 mg/100 g) as reported by [PERSON] et al. [43]. In all of the amelina oils analyzed in this study, \(\gamma\)-tocopherol (\(\gamma\)-T) predominated, with more than 90%. This homologous form of tocopherol also predominates in other oils rich in ALA acid, e.g., linesed and perilla oil [44]. In the tested oils, the content of \(\gamma\)-T ranged from 52.41 to 72.30 mg/100 g. An analogous relationship was determined by other authors [3; 22], who showed more than a 90% share of \(\gamma\)-T in relation to total tocopherol content in the studied oils. In addition to \(\gamma\)-T, \(\alpha\)-T, \(\delta\)-T and \(\beta\)-T were also identified, whose content ranged from 0.95 to 2.78, from 0.62 to 2.05 and from 0.09 to 0.28 mg/100 g, respectively.