Degree of hydrothermal degradation of oil extracts (OE) was checked, by determining (1) the free fatty acid composition and (2) the total antioxidant capacity of lipid soluble compounds and results were compared to the oil obtained with the Soxhlet extraction procedure. Degree of hydrothermal degradation of water soluble extracts (WSE) waschecked by analyzing the content of (1) proteins, (2) carbohydrates and (3) phenolic compounds. WSE were also analysed for products
of hydrothermal degradation and the total antioxidant capacities of water soluble compounds.