## 4 Discussion  
Previous studies reported the influence of several factors in CSO extraction and its quality. [PERSON] et al. (2012) reported the influence of different methods on the yield of CSO. The cold solvent, pressing, and supercritical CO\({}_{2}\) methods yielded 19.28 \(\pm\) 0.74, 20.01 \(\pm\) 0.95, and 24.64% of oil, respectively [20]. Similarly, the effects of different extraction methods (solvent extraction, Soxhet extraction, and screw-pressing methods) were reported. The results showed that solvent extraction was the optimal method for high-quality oil extraction [21]. Maximum (92.8%) oil yield was obtained from Mexican chi chi seed using the supercritical CO\({}_{2}\) method (with a pressure of 450 bar and extraction time of 300 min) [22]. [PERSON] et al. (2011) reported that high oil yield was obtained from chi seeds via the supercritical CO\({}_{2}\) method (at a pressure of 408 bar and temperature of 80 \({}^{\circ}\)C). The study stated that pressure had a greater influence on oil yield [23]. The type of solvents and solvent and seed ratio affected the yield of CSO [24]. The optimal conditions to extract the maximum residual oil from partially defatted chia flour were 10.2% moisture content and a 58.5 \({}^{\circ}\)C pressing temperature [25]. [PERSON] et al. (2020) reported that roasting temperature affects the yield of CSO. Maximum oil was extracted from chia seeds roasted at a high temperature (180 \({}^{\circ}\)C) [2]. [PERSON] et al. (2012) [11] discovered that seed moisture and pressing speed affected oil yield when using a Komet screw press but that the pressing temperature and restriction die had no effect. Chia seed by-products (chia seed meal and fibrous fractions) subjected to the pressing extraction method produced a high yield of residual oil [26]. The maximum yield (30.15%) of CSO was observed with the following conditions: size of the restriction die: 1.2 cm;  
Figure 7: Antioxidant capacity of CSO: (**A**) ABTS, (**B**) DPPH, and (**C**) NO radical scavenging assays. a-d: Significant differences (\(p<0.05\)) between the standard runs. temperature: 50 \({}^{\circ}\)C; and duration of dry heat exposure at 100 \({}^{\circ}\)C: 15 min (Table 2). The size of the restriction die, temperature, and duration of dry heat exposure had no effect on the yield, while the interaction and quadratic model influenced the yield (Figure 2). Additionally, the moisture content of the chia seed did not affect the CSO yield. [PERSON] and [PERSON] (2014) [7] reported on chia seed extract (from chia powder) containing 1.63 mg GAE/g of chia seed and revealed that the primary phenolic compounds were rosmarinic, protocatechuic, caffeic, and gallic acids and daidzin. Chia seeds roasted at different temperatures were subjected to oil extraction. The TPC of CSO varied depending on the roasting temperature. TPC was found to be decreased in samples undergoing high-temperature roasting [2]. The TPC of roasted CSO was lower than that of non-roasted oil, although cold-press extraction was not different from Soxhlet extraction in terms of TPC [27]. However, [PERSON] et al. (2011) reported that total polyphenolic compounds were higher in CSO extracted using the pressing method than those obtained via the solvent extraction method [3]. The size of the restriction did not affect the TPC of CSO. The increase in the duration of dry heat exposure reduced the TPC of CSO, indicating that prolonged heat exposure might degrade the phytocompounds in the oil. Pressing temperature also affected the TPC (Figure 3). The experimental data revealed that maximum TPC was observed in one of the center-point STDs. In detail, the restriction die size (1.2 cm), temperature (50), and duration of dry heat treatment (15 min) aided in producing CSO with a TPC of 2.86 \(\upmu\)g GAE/g of oil (Table 2). The breakdown of triacylglycerylcerol could contribute to an increase in the total acidity of CSO [2].