## 1 Introduction  
The food industry is looking for novel natural compounds to be used as non-synthetic antimicrobial agents in the whole food chain, aiming to fulfill consumers demands for healthy and chemical-free food products [1]. The concept of bio-preservation through the use of plant derived antimicrobial agents is of major importance for food safety and food security, while providing additional functional properties to food products at the same time [2]. For this reason, the research interest has focused on various plant species also considering obtaining novel compounds from the by-products of food processing industries [3]. In this context, lipids and oils are a promising source of antimicrobial agents since according to the literature they have been found to possess such activities [4; 5]. Especially for seed oils and extracts, there are several examples of significant in vitro antimicrobial effects against food-borne pathogens for seed oils of conventional and unconventional crops that could found in applications in the food industry [2; 6]. Vegetable oils are considered a basic ingredient in many dietary patterns, such as the Mediterranean diet, and provide essential nutrients and valuable bioactive compounds with beneficial health effects [7]. They are considered rich sources in sterols, polyunsaturated fatty acids (PUFA), polyphenols, and carotenoids, although there could be significant differences in oil composition depending on the extraction method e.g., cold or thermal pressing, use of solvents, supercritical extraction, etc. [8]. The most common oils around the world are obtained from palm, soybean, rapeseed, and sunflower, being used for culinary purposes in raw form or after processing for the production of hydrogenated oil with further uses in the food industry, as well as in industrial applications in cosmeceuticals, paint industry, or biofuel production [9]. Apart from the well-known and widely used vegetable oils, there are several minor seed oils which possess special features related to their chemical composition and bioactive properties [10; 11]. Their unique characteristics are usually related with fatty acids composition, especially omega-3 fatty acids content [12; 13], or specific bioactive compounds such as polyphenols or tocopherols that contribute to the observed antioxidant and bioactive properties [14; 15]. However, despite their beneficial effects, most of these oils are underexploited since either they used for industrial applications with low added value or they considered as byproducts because plants are cultivated for vegetative tissues and harvested before entering the reproductive stage e.g., fibers in the case of flaxseed [16]. During the last years, scientific research has indicated various species as rich sources of beneficial fatty acids, some of which are currently being used in the food and pharmaceutical industry [17]. For example, vegetable oils from species such as as sacha inchi (_Plukneticu volubilis_), linseed (_Limum usitatsissimum_), and perilla (_Perilla frutscents_) are rich in \(\alpha\)-linolenic acid and monounsaturated fatty acids (MUFA), whereas chia (_Salvia hispanica_) and purslane (_Portulaca eleraca_) contain \(\alpha\)-linolenic and linoleic acid (LA) in amounts that account to omega-6/omega-3 ratios with values lower than 4, indicating high nutritional value [17; 18; 19]. Fax or linseed (_Linum usitatsissimum_ L.) can be cultivated for its seeds and in this case it is named after the terms \"linseed\", \"flax seed\", \"oil flax\", or \"seed flax\", or it can be cultivated for its fibers and then it is referred to \"flax\". There are also dual purpose cultivars which can be grown both for fibers and seeds [20]. The seed oil can be used for non-edible industrial applications as a drying oil or for edible purposes due to its high content in omega-3 \(\alpha\)-linolenic acid [20].