## 3 Results and Discussion
### Physicochemical Characteristics of Cold-Pressed Camelina Oils
Moreover, somewhat lower results of PV (0.80-1.15 meq O\({}_{2}\)/kg), AnV (0.56-0.97), and acidity (0.123-0.433%) were reported for oils pressed from _Camelina sativa_ seeds grown in different regions in Iran (Iran, 2017). Deodorization of amelina oils also removed primary oxidation products, and fully refined oils contained a negligible amount of peroxides (PV = 0.18-0.40 meq O\({}_{2}\)/kg) but a higher concentration of secondary oxidation products (AnV = 0.94-1.54) ([PERSON] et al., 2016). On the contrary, higher amounts of peroxides (PV = 2.5-10.0 meq O\({}_{2}\)/kg) and secondary oxidation products (AnV = 1.0-1.8) were found in Norwegian crude cold-pressed amelina oil and centrifugated amelina oil stored during 12 months at 4 or 20 \({}^{\circ}\)C without air ([PERSON] et al., 2016). Additionally, the elongation of the storage time of amelina oils obtained from the seeds of plants grown in Slovenia to 11 months increased the formation of primary and secondary oxidation products (PV = 2.38, 10.6 and 50.6 meq O\({}_{2}\)/kg and AnV = 6.2, 6.5, and 10.0 for fresh oil, and oils stored in darkness and exposed to light, respectively) ([PERSON] et al., 2016). On the other hand, oxidative stability is one of the most important parameters of oil quality for its potential commercial applications and utilizations in food and other commercial products. The oxidative stability of the investigated CPCO samples was determined using Rancimat analysis. The induction period (IP) for each of the eight commercial amelina oils was calculated, and the obtained IP results ranged between 4.8-6.8 h (Table 4). The Duncan test indicated that there were insignificant differences in IP results (4.8-5.0 h) for CPCO2, CPCO6, and CPCO7, with the highest content of PUFA (52.79-53.79%) (Tables 3 and 4). However, two samples, CPCO4 and CPCO8, revealed the highest oxidative stability (IP = 6.6 and 6.8 h, respectively). Overall, similarities and differences between the oxidative stability of the studied CPCO samples can be more dependent on the balance among its unsaturation level, antioxidants, and prooxidant components. Numerous factors, such as different origins and varieties of _Camelina sativa_  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{6}{c}{**Mean Value \({}^{*}\pm\) SD**} \\ \cline{2-9}  & **CFCO1** & **CFCO2** & **CFCO3** & **CFCO4** & **CFCO5** & **CFCO6** & **CFCO7** & **CFCO8** \\ \hline PV (meq O\({}_{2}\)/kg) & 4.61 \(\pm\) 0.03\({}^{\circ}\) & 1.07 \(\pm\) 0.03\({}^{\circ}\) & 1.12 \(  
seeds, their maturity, mechanical damages, amounts of moisture and contaminations, conditions of cold-pressing, other technological processing, and storage, affect the oxidative stability of oils [17]. Similar resistance to accelerated oxidation (IP = 4.26-6.60 h) at 100 \({}^{\circ}\)C of cold-pressed amelina oils from retail outlets was estimated by [PERSON] et al. [9], [PERSON] et al. [11], [PERSON] et al. [12], and [PERSON] et al. [47]. Interestingly, IP values for oils pressed from _Camelina sativa_ seeds cultivated in Poland, decanted, filtered, and then quantified using the Rancimat test at five different temperatures were between 0.45-0.70 h, 2.44-3.10 h, 4.58-5.63 h, 9.57-13.00 h, and 22.55-25.30 h at 120, 110, 100, 90, and 80 \({}^{\circ}\)C, respectively [17]. Generally, the breeding region had a significant effect on the oxidative stability (IP = 2.97-3.58 h at 110 \({}^{\circ}\)C) of oils cold-pressed from _Camelina sativa_ seeds grown in four different temperate regions of Iran [10].