Flax seeds and oil have an increased interest due to the high content of antioxidant compounds, lignans-polyphenols, dietary fiber, oil and essential unsaturated fatty acids omega-3, omega-6, omega-9. Due to biologically active substances and nutrients from flax seeds, they have become important ingredients for the realization of foods used in the human diet and as functional food in medicine [1-3]. The research was focused on examining the variability of the composition of three varieties of flax seeds collected from plants grown in the Republic of Moldova, Ukraine, Romania; optimization of the extraction system, analysis of extract from defatted seeds and assessment of polyphenol content, appreciation of the quality of flax oils extracted from different varieties of seeds, according to the organoleptic and physico-chemical parameters.

Semint,ele s, i uleiul de in au un interes sporit datorita cont,inutului ridicat de compus, i antioxidant,i, lignani-polifenoli, fibre alimentare, ulei s, i acizi gras, i nesaturat,i esent,iali omega-3, omega-6, omega-9. Datorita substant,elor biologic active s, i a nutrient,ilor din semint,ele de in, acestea au devenit ingrediente pentru fabricarea produselor alimentare folosite în dieta umanas,i ca aliment funct,ional în medicina [1-3]. Cercetarile au fost axate pe examinarea variabilitat,ii compozit,iei a trei soiuri de semint,e de in colectate din plantele cultivate în Republica Moldova, Ucraina, România; optimizarea sistemului de extract,ie, analiza extractelor din semint,ele de in degresates, i aprecierea cont,inutului de polifenoli, valorificarea calitat,ii uleiurilor de in, extrase din diferite soiuri de semint,e dupa parametrii organolepticis, i fizico-chimici.