## 4 Discussion
Because of insufficient friction during pressing, high seed moisture content resulted in poor oil recovery. This effect could be attributed to the development of an external gelatinous structure with water-retaining properties [11]. According to [PERSON] and [PERSON] (2014) [32], the average oil yield increases as pressing time increases. In the present study, the RSM prediction demonstrated that a reduced size of the restriction die (1 cm), no dry heat exposure, and high temperature might reduce the pressing time needed for CSO extraction (Figure 6). The experimental data also demonstrated the above statement (Table 2). Several studies have indicated that Mexican CSO extracted via solvent and supercritical CO\({}_{2}\) methods is rich in \(\alpha\)-linolenic acid, linoleic acid, palmitic acid, oleic acid, and stearic acid [22; 23; 33]. [PERSON] et al. (2019) revealed that Brazilian CSO extracted via different extraction methods (cold solvent, pressing, and supercritical CO\({}_{2}\)) also showed high \(\alpha\)-linolenic acid content, followed by linoleic and oleic acids and saturated fatty acids [20]. Chilean CSO contains about 62.8% \(\alpha\)-linolenic acid; other fatty acids include linoleic, oleic, palmitic, and stearic acids [31]. The present study also revealed that Thai CSO had a high content of \(\alpha\)-linolenic acid, followed by linoleic acid, palmitic acid, oleic acid, stearic acid, eicosenoic acid, palmitoleic acid, and myristic acid (Table 6), indicating that the fatty acid profile of Thai CSO was also like that in the previous report. Compared to the other oils (sunflower, safflower, canola, and soybean oil), CSO presented the lowest DPPH and ABTS radical scavenging capabilities [33; 34]. The composition and proportion of fatty acids, including myristic, palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, behenic, arachidonic, lignoercic, trianoic, and arachidonic acids [2; 33; 35; 31; 27; 33], as well as tocopherols and phenolic compounds, in CSO may affect its NO scavenging activities. Roasting harmed the TPC and antioxidant activity of CSO, as these properties were significantly lower in oil extracted from roasted chia seeds using the Soxhlet and cold-press extraction methods compared to non-roasted seeds, which could be attributed to the degradation or polymerization of phytocompounds during thermal treatments [27]. CSO extracted through solvent extraction (\(n\)-hexane) had an antioxidant activity of 33.94 IC\({}_{50}\) mg/mL (DPPH assay) and 28.51 IC\({}_{25}\) mg/mL (ABTS assay) [33]. Our data also revealed that avoiding dry heat treatment produced high-quality CSO in terms of ABTS, DPPH, and NO radical scavenging activities. Additionally, pressing temperature affected the ABTS and DPPH values of CSO (Figure 7). The literature revealed that the seed cultivar; extraction methods; extraction conditions such as pretreatments, temperature, and pressure; and seed physical conditions such as moisture influenced the yield and quality of CSO. The quality and quantity of oil extracted by the solvent or through physical methods varied. Thus, the results are inconsistent, and a single optimal condition to achieve high-quality CSO has yet to be determined. However, the results suggest that edible oil could be stored with natural antioxidants to prevent oxidation and reduce acid and peroxide values.