*4.5. Extraction of Bioactive Compounds*

Flaxseed and camelina meals (0.25 g) were extracted with 5 mL of methanol–water (80% v/v) and sonicated for 30 min at room temperature. After centrifugation, the supernatant was filtered through a sterile 0.45 µm Minisart Syringe Filter and the resulting extracts were stored at −20 ◦C before use for up to a week.

#### *4.6. Analysis of Total Phenols and Flavonoids*

Total phenols were determined using the Folin–Ciocalteu method according to Singleton et al. [50]. The absorbance of the blue complex formation was determined at 765 nm by UV–vis spectrophotometer (Varian Cary 1E, Palo Alto, CA, USA). The results were expressed as mg gallic acid equivalent (GAE) per gram of seed meal on dry basis. Total flavonoids were determined using the method described by Jia et al. [51] measuring the absorbance of the pink complex at 510 nm using a UV–vis spectrophotometer (Varian Cary 1E, Palo Alto, CA, USA). The results were expressed as mg catechin equivalent (CAE) per gram of seed meal on dry basis. Measurements were replicated three times for each sample.
