# Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review
## 3 Oilseed Production Process and by-Products Physiochemical Properties
The macronutrients decrease after one month and the lowest level of contamination was detected in walnut and the highest in linseed. Further, study investigated the influence of different packaging. More precisely, if flaxseed oilcake is packed either in paper or polypropylene and stored for six months at room temperature it can maintain the healthy properties, nutrients, and nutraceuticals contents typical of the raw material. Cakes stored either in paper or plastic show similar behavior--a modest decrease of antioxidant activity, optimal omega-6/omega-3 ratio, increase in \(\alpha\)-tocopherol (possible from the conversion of the \(\gamma\)-form), decrease in crude fat (48% in paper and 51% in plastic) and proteins (12% and 6% respectively). It was concluded that this method of preservation was efficient and it is preferable the use of paper because is more eco-friendly [26]. It was demonstrated that peanut oilcake, stored twelve months in vacuum packaging with low permeability, regardless of the temperature retained its quality (good water/oil absorption and high content of unsaturated fatty acids), antioxidant capacity, and low microorganism yeast (due to the oxygen restriction that delays their growth and lipid oxidation) [27]. \begin{table}
\begin{tabular}{l c c c c c c c c} \hline
**Type** & **Moisture \%** & **Dry Matter \%** & **Crude Protein \%** & **Crude Lipid \%** & **Ash \%** & **Crude Fiber \%** & **Carohydrates \%** & **Reference** \\ \hline \multicolumn{8}{c}{**RAPESED**} \\ \hline SEC\({}^{1}\) & 3.96–10.59 & 88-96.04 & 16–45 & 1.1–10 & 6.1–15.8 & 8.2–17.5 & 21.38–47.22 & [11, 28–36] \\ CPC\({}^{2}\) & 6–10.8 & 86.3–94.3 & 14.03–40.1 & 5.14–23.1 & 5–19.7 & 5.5–15.46 & 25.1–48 & [17, 20, 24, 32, 34, 35, 36, 37–47] \\ HPC\({}^{3}\) & 4.7–10.1 & 89.9–95.3 & 36.1–39.1 & 9.2–122 & 6.9–7.1 & 13.1 & 31.5 & [20, 48] \\ M\({}^{4}\) & 5.8–12 & 88-94.5 & 33.9–40.6 & 1.7–23 & 7–13.9 & 11–14 & 35.5–44 & [17, 40–42, 49] \\ \hline \multicolumn{8}{c}{**CANOLA**} \\ \hline SEC & 7.3–12.09 & 87.91–92.7 & 34.5–40 & 2.46-19.34 & 4.19–63.4 & 12.05–20.11 & 8.35–17 & [50, 51] \\ CPC & 9.07–10 & 90.90–93.3 & 33.9–37.75 & 17.96 & 4.50–6.2 & 9.7–11.63 & 19.08 & [52, 53] \\ M & 2.86 & 97.14 & 55.47 & 3.08 & 5.56 & 12.05 & 20.98 & [53] \\ \hline \multicolumn{8}{c}{**CHIA**} \\ \hline SEC & 10.47 & 89.53 & 41.36 & 0.21 & 7.24 & 27.57 & 23.62 & [54] \\ CPC & 6.8–10.84 & 89.16–93.2 & 28.2–35 & 6.52–11.39 & 4.58–6.27 & 23.81–30.46 & 23.53–30.24 & [54, 55] \\ \hline \multicolumn{8}{c}{**SESAME**} \\ \hline SEC & 4–10 & 90–96 & 22.65–48.5 & 1.07–29.94 & 5.27–13 & 4-10.36 & 25.5–34 & [21, 28, 56–60] \\ CPC & 1.17–16.8 & 83.2–98.83 & 16.96–45.9 & 5.10–48 & 3.80–12.4 & 3.28–22.7 & 22.5–46.96 & [24, 56, 68, 70] \\ HPC & 5.05–9.3 & 90.7–94.95 & 39.1–71.1 & 3.13–31.31 & 3.41–10.35 & 3.48–9.97 & 20.08–42.85 & [85, 71] \\ M & 0.25–10.38 & 89.62–99.75 & 30.3–59 & 0.40–5 & 6.9–11.87 & 3-29.37 & 39.9–55.4 & [17, 72–75] \\ \hline \multicolumn{8}{c}{**COCONUNT**} \\ \hline SEC & 5.75–9.9 & 90.10–94.25 & 17.8–19.95 & 3.22–9.4 & 2.024.9 & 10.3 & 47.7 & [21, 76] \\ CPC & 6.52–11.2 & 88.8–93.48 & 17.40–25.2 & 15.02–15.3 & 4.13–8.34 & 10.8 & 53.94 & [52, 77–79] \\ \hline \multicolumn{8}{c}{**OLIVE**} \\ \hline SEC & N\({}_{\alpha}\)\({}^{5}\) & N\({}_{\alpha}\) & 0.3–10.6 & 4 & 3.4–9.1 & N\({}_{\alpha}\) & N\({}_{\alpha}\) & N\({}_{\alpha}\) & [80] \\ \hline CPC & 14.8 & 85.2 & 0.4–4.77 & 8.72–11.1 & 4.1–6.6 & 40–60.1 & 10.1–20.6 & [80–82] \\ \hline \multicolumn{8}{c}{**WALNUT**} \\ \hline SEC & 10.59 & 89.41 & 13–38.87 & 2.45–10 & 7.48 & 5–33 & 12.65 & [24, 25, 55, 83–88] \\ CPC & 3.6–10,5 & 91.8–96.4 & 10.30–50.4 & 7.95–36.80 & 2.79–10 & 6.79–18.5 & 17.4–49.75 & [84, 89] \\ \hline \multicolumn{8}{c}{**ALMOND**} \\ \hline CPC & 5.80 & 94.2 & 51.3 & 19 & 5.30 & 5.6 & 18.80 & [55] \\ \hline \end{tabular}
\end{table} 
Table 1: Chemical composition of ollex/meals obtained from different methods of extraction.