The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil

► After oil pressing almost all identified phenolics remain in the seed residues. ► Phenolic acids, their 4-vinyl derivatives, flavonoids and sinapine were identified. ► Antioxidant activity of camelina seed, cake and oil extract is affected by SPE purification. ► Cake extract has the highest reducing power and DPPH· scavenging activity. ► Oil extract has the highest chelating ability and was the most successful in emulsion.