\begin{table}
\begin{tabular}{l l l l l l l l} \hline
**Ref.** & **Latin Name** & **Species** & **Diversity of Samples** & **Region(s)** & **Oil Extraction Technique(d)** & **Extraction Solvent(s)** \\ \hline
[210] & no data & pear, & no data & China & shaking & petroleum ether \\  & & apple & & & & & \\ \hline
[211] & _Perilla functions_; & perilla; & & & & & \\  & _Ocinnual basililment L._ & & basil & no data & Iran & shaking & n-hexane \\ \hline
[212] & _Perilla functions_ L. & & & & & & \\  & & & & & & & \\  & & & & & & & \\  & & & & & & & \\ \hline
[213] & _Raphmus sativus_ & & & & & & & \\  & & & & & & & \\  & & & & & & & \\  & & & & & & & \\ \hline
[214] & _Raphmus sativus_ L. & & & & & & & \\  & & & & & & & \\ \hline \end{tabular}
\end{table} 
Table 1: Cont. 2 Variation in the Oil Content among Unconventional Sources and Fatty Acid Composition of Their Oils  
The value of each plant oil source depends on the content of bioactive ingredients and composition of fatty acids. Nevertheless, seeds with low oil content, despite their possible positive chemical composition, are not particularly desirable sources of edible oil. In this respect, the unconventional plants selected in this study differed significantly in oil content (Table 2), from about 5% for fenugreek seeds [80] to over 55% for apricot seeds [52]. In the oil industry, seeds with oil content of at least 15% are considered good raw materials. This does not present seeds of carrot, fenugreek, rosehip, Japanese quince, aronia, blueberry, or raspberry [59; 80; 142; 149; 216; 217]. However, considering the content of bioactive ingredients, these raw materials attracted the attention of consumers and the oils obtained from them are now available on the market [3; 218; 219; 220]. Among the seeds discussed, apricot and perilla seeds were particularly rich in oil, with the oil content reaching 56.4% (cultivar Kabaas) [52] and 47.8% (cultivar Yaebsil) [176], respectively. Seeds of some cultivars of parsley, radish, plum, cucumber, and broccoli were also characterized by high oil content with a value over 30% [85; 103; 152; 166; 183]. \begin{table}
\begin{tabular}{l l l} \hline \hline
**Species** & **Oil Content** & **Ref.** \\ \hline \hline \multicolumn{3}{l}{Fruits} \\ \hline  & 24.6 (21.8–27.5) & [97] \\  & 17.5 (12.1–23.0) & [97] \\ apple & 20.2 \(\pm\) 0.3 & [163] \\  & 13.0–29.4 & [83] \\  & 19.0 \(\pm\) 1.5 (16.2–21.1) & [168] \\ \hline  & 41.3 & [118] \\ apricot & 28.0–50.2 & [134] \\  & 53.5–56.4 & [52] \\  & 37 (32.2–44.2) & [185] \\ \hline  & 12.4 & [162] \\ blackberry & 15.7 \(\pm\) 0.6 & [59] \\  & 14.0–14.3 & [76] \\ \hline  & 16.2 \(\pm\) 0.3 & [163] \\ blackcurrant & 16.5 \(\pm\) 1.0 & [169] \\  & 26.1 \(\pm\) 0.8 & [59] \\  & 16.7 \(\pm\) 0.7 & [130] \\ \hline blueberry & 13.3 \(\pm\) 0.1 & [59] \\ \hline  & 8.5 \(\pm\) 0.1 & [63] \\ cherry & 28.8 \(\pm\) 0.4 & [78] \\  & 23.2 \(\pm\) 0.3 & [78] \\ \hline chokeberry & 15.2 & [140] \\  & 8.2 & [162] \\ \hline  & 12.5 \(\pm\) 2.8 & [139] \\  & 12.8 (10.9–14.6) & [142] \\ Japanese quince & 6.1–10.1 & [102] \\  & 16.8 & [102] \\  & 3.5 \(\pm\) 0.2 & [130] \\ \hline pear & 14.6 \(\pm\) 0.1 & [83] \\  & 17.9 & [210] \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Oil content of seeds from unconventional plant sources (g/100 g dry matter).