Omija seed oil was extracted from Omija seeds, a by-product of Omija, using an eco-friendly pressed extraction method. Physicochemical properties and antioxidant activities of 12 extracts using different combinations of seed moisture content (5, 7.5, and 10%) and extraction temperature (25, 49, 75, and 100℃) were then investigated. The highest extraction yield was 31.33% at moisture of 5% and temperature of 75℃. The lowest acid value was 4.18±0.25 at moisture of 5% and temperature of 49℃ or moisture of 7.5% and temperature of 25℃. Peroxide value, iodine value, and saponification value were the lowest at 0.64±0.56 meq/kg, 159.38± 6.03, and 57.60±9.40, respectively, at moisture of 5% and temperature of 25°C. The content of total polyphenolics was the highest at 4,413±125 mg TAE/100 g when the moisture content was 10% and the extraction temperature was 25℃. DPPH radical scavenging activities of oil extracts at 20~100 mg/mL were 28.68±7.30~87.65±2.20%. The maximum antioxidant activity and IC50 were 87.65±2.20% and <20 mg/mL, respectively, for extract obtained at moisture of 10% and temperature at 100℃. As a result, the extraction yield, acid value, peroxide value, iodine value, saponification value, and so on were excellent at moisture content of 5% and extraction temperature of 25℃ or 49℃. However, the content of total polyphenolic compounds and antioxidant activity were the highest at moisture of 10% and extraction temperature of 100℃. In conclusion, extracting Omija seed oil from Omija seeds, a by-product of Omija, is effective with a pressed extraction method.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 추출수율의 측정
    3. 오미자 종자유의 이화학적 특성
    4. 오미자 종자유의 항산화활성
    5. 통계처리
결과 및 고찰
    1. 추출수율
    2. 오미자 종자유의 이화학적 특성
    3. 오미자 종자유의 항산화활성
요약 및 결론
References

• 박예근(공주대학교 식품공학과 박사과정생) | Ye Gun Park (Doctor’s Student, Dept. of Food Science and Technology, Kongju National University, Yesan 32439, Korea)
• 박소연(공주대학교 식품공학과 석사과정생) | Yeon Park (Master’s Student, Dept. of Food Science and Technology, Kongju National University, Yesan 32439, Korea)
• 박윤제(공주대학교 식품공학과 교수) | Youn-Je Park (Professor, Dept. of Food Science and Technology, Kongju National University, Yesan 32439, Korea) Corresponding author