## 3 Results and Discussion
### Kinetics Parameters of Analysed Oils Oxidation under Rancinat Conditions  
The parameters of the oxidation kinetics were determined based on the results obtained in the Rancinat apparatus (Table 5). Graphs of the dependence of the log of the induction time on the analysis temperature, as well as the dependence of the log of the induction time on the reciprocal of the temperature, were prepared. Due to the obtained diagrams, the corresponding regression equations and the correlation coefficient values were determined. The applied regression analysis methods made it possible to determine the directional coefficients. In turn, these coefficients, combined with the Arrhenius equation, made it possible to determine the activation energy (Ea), i.e., the smallest amount of energy needed to initiate the reaction, in this case the oxidation reaction of the analysed oils. The value of this parameter allows for the determination of which oil starts to oxidise faster. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline
**Oil** & **Z** & **\(k\) 90 \({}^{\circ}\)C** & \(k\) 100 \({}^{\circ}\)C** & \(k\) 105 \({}^{\circ}\)C** & \(k\) 110 \({}^{\circ}\)C & \(k\) 120 \({}^{\circ}\)C & **Ea** & \(\Delta\)**H** & \(\Delta\)**S** \\
**Sample** & & & & & & & & [KJ/mol] & [KJ/mol] & [J/mol*K] \\ \hline FO & 9.7 \(\times\) 10\({}^{9}\) & 0.2144 & 0.4138 & 0.5674 & 0.7716 & 1.3941 & 94.18 & 77.2 & \(-\)118.2 \\ BO & 6.5 \(\times\) 10\({}^{10}\) & 0.4303 & 0.8578 & 1.1946 & 1.6494 & 3.0679 & 74.08 & 80.9 & \(-\)102.3 \\ PO & 4.6 \(\times\) 10\({}^{11}\) & 0.1486 & 0.3212 & 0.4650 & 0.6668 & 1.3340 & 77.72 & 90.0 & \(-\)86.4 \\ WCO & 6.1 \(\times\) 10\({}^{9}\) & 0.2193 & 0.4178 & 0.5694 & 0.7697 & 1.3743 & 86.84 & 75.8 & \(-\)121.8 \\ DO & 1.1 \(\times\) 10\({}^{11}\) & 0.1277 & 0.2667 & 0.3798 & 0.5360 & 1.0397 & 72.61 & 86.1 & \(-\)98.3 \\ TO & 7.6 \(\times\) 10\({}^{11}\) & 0.2077 & 0.4510 & 0.6545 & 0.9404 & 1.8889 & 82.97 & 90.5 & \(-\)82.4 \\ \hline \multirow{3}{*}{**CO**} & **Z** & **\(k\) 120 \({}^{\circ}\)C** & \(k\) 130 \({}^{\circ}\)C** & \(k\) 140 \({}^{\circ}\)C & \(k\) 145 \({}^{\circ}\)C** & \(k\) 150 \({}^{\circ}\)C & **Ea** & **\(\Delta\)H** & **AS** \\  & & & & & & & [KJ/mol] & [KJ/mol] & [J/mol*K] \\ \cline{1-1} \cline{2-10}  & 4.9 \(\times\) 10\({}^{11}\) & 0.1504 & 0.3073 & 0.6066 & 0.8420 & 1.1596 & 87.34 & 97.6 & \(-\)85.2 \\ \hline \end{tabular}
\end{table} 
Table 5: Kinetics parameters of the analysed oils’ oxidation reactions. The lowest value of \(\mathrm{E}\)a among all the analysed oils was characteristic for all seed oil, for which this value was 72.61 kJ/mol. The activation energy determined for fenugreek seed oil was 94.18 kJ/mol. Basil seed oil, 74.08 kJ/mol, needed a slightly more significant amount of energy to initiate the oxidation reaction. These results were similar to those reported by [PERSON] et al. [4] for cold-pressed rapeseed oils--the value of the \(\mathrm{E}\)a parameter ranged from 75.73 to 77.64 kJ/mol. The oils from coriander seeds, parsley seeds, and tomato seeds were characterised by energy activation ranging from 80 to 90 kJ/mol, and successively, the results were equal to 87.34, 86.84, and 82.97 kJ/mol. Parsley seed oil, studied by [PERSON] [62], was characterised by an activation energy of 82.03 kJ/mol. This result was lower than that obtained for this type of oil analysed in this study but similar to that obtained for the dill seed oil. [PERSON] et al. [63] investigated the \(\mathrm{E}\)a of ten different vegetable oils (including grape seed, safflower, and nut) and achieved values ranging from 79.9 kJ/mol to 104.3 kJ/mol. Thus, the results obtained in the study do not differ significantly from the \(\mathrm{E}\)a results obtained by other researchers for oils from various plant materials. Coriander seed oil (94.18 kJ/mol) needed the most energy to initiate oxidation. A slightly higher result (99.6 kJ/mol) was obtained by [PERSON] and [PERSON] [64] for avocado oil, as well as by [PERSON] [62] for avocado oil. Both oils are a good source of oleic acid, approx.