## 3 Results and Discussion
### Statistical Analyses  
To investigate the influence of the analyzed parameters (LOO, LK, \(p\)-AV, TOTOX, K\({}_{232}\), K\({}_{268}\), fatty acids composition, content of chlorophylls, carotenoids, sterols and tocopherols) on the oxidation stability of camelina oils, a statistical analysis was performed. Analysis of the obtained results indicates that the oxidation induction times of the investigated oils determined using the Rancimat (OIT) and PDSC (\(\tau_{\max}\)) methods were strongly correlated, and the correlation coefficient was r = 0.88 (Table 4). The high correlation coefficient value allows us to conclude that these methods can be used interchangeably. The oxidation stability of cold-pressed oils, due to their diverse and rich chemical composition, can be determined by many factors. Table 4 presents the correlation coefficients for individual quality and oil stability determinants defined using the Rancimat and PDSC methods. The obtained results make it possible to conclude that a strong correlation occurs between the OIT and the primary (PV) and total oxidation state of the sample (TOTOX) (r = \(-\)0.86 and \(-\)0.83, respectively). A strong correlation was also found for OIT and K\({}_{232}\) (r = \(-\)0.80). A slightly lower correlation value was demonstrated for chlorophyll and carotenoid pigments (r = \(-\)0.65 and 0.64, respectively). For the PDSC method, statistical analysis of the obtained results confirmed that the PV and TOTOX of oil had the highest impact on its stability (r = \(-\)0.60). The correlations between PDSC (\(\tau_{\max}\)) and K\({}_{232}\) (r = \(-\)0.54) and between chlorophyll and carotenoid pigments (r = \(-\)0.52 and 0.38) were also slightly lower. However, their values were lower for the PDSC method than for Rancimat; the same relationship was noted in studies by [PERSON] et al. [(23)]. Using both the Rancimat and PDSC methods, the influence of the composition of fatty acids and the content of tocopherols and sterols did not prove to have any influence on the stability of camelina oil. This may be due to the small variation in the samples tested in this respect [(23)]. The oxidative stability of cold-pressed camelina oils is not only dependent on initial raw material chemical composition. The degree of seed maturity, mechanical damages, contaminations, moisture, seed processing conditions, heating and cold-pressing conditions, the temperature of the pressed oil, press pressure, and time and temperature of sedimentation and filtration are significant factors, as well [(1; 4; 20; 23)]. To verify the determined regularities and correlations, analysis of the main components (PCA) was carried out. PCA was prepared for average measures for each camelina oil with regard to 20 attributes \begin{table}
\begin{tabular}{c c c} \hline
**Quality Feature** & **OIT** & **PDSC \(\tau_{\max}\)** \\ \hline AV & \(\mathbf{-0.40\,^{*}}\) & \(-\)0.24 \\ PV & \(\mathbf{-0.86\,^{*}}\) & \(\mathbf{-0.60\,^{*}}\) \\ \(p\)-AnV & \(-\)0.16 & \(-\)0.16 \\ TOTOX & \(\mathbf{-0.83\,^{*}}\) & \(\mathbf{-0.60\,^{*}}\) \\ K\({}_{232}\) & \(\mathbf{-0.80\,^{*}}\) & \(\mathbf{-0.54\,^{*}}\) \\ K\({}_{268}\) & \(-\)0.14 & \(-\)0.14 \\ Chlorophylls & \(\mathbf{-0.65\,^{*}}\) & \(\mathbf{-0.52\,^{*}}\) \\ Carotenoids & \(\mathbf{0.64\,^{*}}\) & \(\mathbf{0.38\,^{*}}\) \\ SFA & \(-\)0.10 & \(-\)0.14 \\ MUFA & 0.07 & 0.22 \\ PUFA & 0.05 & \(-\)0.10 \\ COX & 0.14 & 0.00 \\ Tocopheols & 0.06 & \(-\)0.04 \\ \(\alpha\) -tocopherol & \(-\)0.03 & \(-\)0.05 \\ \(\beta\)-tocopherol & \(\mathbf{0.49\,^{*}}\) & 0.29 \\ \(\delta\)-tocopherol & 0.05 & \(-\)0.01 \\ \(\gamma\)-tocopherol & 0.05 & \(-\)0.05 \\ Sterols & \(-\)0.15 & \(-\)0.11 \\ OIT & - & \(\mathbf{0.88\,^{*}}\) \\ \hline \end{tabular}  
*—correlation statistically significant for \(\alpha\) = 0.05.  
\end{table} 
Table 4: Correlation coefficient for oxidative stability and different quality features of oil. (Table 5). As shown in Figure 1, the first two components represented 52.86% of the variability (30.22 and 22.64%, respectively).