## 3 Results  
### Analysis of Fatty Acid Composition Extracted from Dark Chocolates  
Fats are characterized by a specific composition of fatty acids in triacylglycerolylcerol molecules. The basic factors that determine the composition of fatty acids are the type of fat and its origin. The composition of fatty acids in the dark chocolate mass was determined using gas chromatography. The fats found in dark chocolate are characterized by a high content of SFA--Saturated Fatty Acids, a lower content of MUFA--Monousaturated Fatty Acids, and a much lower content of PUFA--Polyunsaturated Fatty Acids. Depending on the type of chocolate, the SFA content in 100 g of the product is considered to be 61%, and in the case of dark chocolate it may reach up to 67%; PUFA reaches up to 4% and MUFA from 30% to 35% [49; 50]. In the analyzed fats extracted from the dark chocolates, the content of saturated fatty acids ranged from 61.36% to 63.54%, the content of MUFA fatty acids from 32.71% to 34.38%, and the PUFA content from 3.75% to 4.81%. The obtained results were comparable to those obtained in the study conducted by [PERSON] et al. [49]. The PUFA content was higher in all the tested dark chocolates. The highest content of saturated fatty acids was found in dark chocolate 7, which also had the lowest content of MUFA acids (Figure 1). From a health point of view, due to the high content of saturated fatty acids, it is chocolate that we should not consume in large quantities. Dark chocolate 2 was characterized by the highest content of unsaturated fatty acids, in which the sum of MUFA and PUFA acids was approximately 38.63%. Unsaturated fatty acids are beneficial to the human body because they take part in the synthesis of eicosanoids, build blocks of cells, and are responsible for the proper transport of lipids in the blood [51]. Statistical analysis showed that the researched fats extracted from the dark chocolate did not significantly statistically differ in terms of the content of SFA and MUFA acids. However, there were significant differences in the PUFA content (Figure 1). Chocolates 1, 4, 7, and 9 contained the lowest quantities of polyunsaturated fatty acids and did not significantly statistically differ from each other in terms of their content. The next group showing statistical similarities in PUFA content included chocolates 2, 8, and 9, of whichchocolate 9 did not significantly statistically differ from the first group, and chocolates 2 and 9 were similar to chocolate 3. The lowest PUFA content was found in chocolates 5 and 6, and slightly more of these acids were present in chocolate 3 (Figure 1). The obtained results from gas chromatography analysis are presented in Figures 2-4. A characteristic feature of cocoa butter is the high content of saturated fatty acids, mainly stearic (C18:0) and palmitic (C16:0), and monounsaturated oleic acid (C18:1). In research conducted by [PERSON] et al. [52], it was found that the content of these fatty acids should be in the range of 30.6-39.2%, 21.7-27.0% and 29.4-35.4%, respectively, and linoleic acid should be present in an amount of about 3%. Research conducted by [PERSON] et al. [53] indicates that the percentage of these fatty acids in dark chocolates was 34.4%, 26.2%, and 37.3%, respectively, and 2.1% for linoleic acid. Figure 1: Comparison of PUFA, MUFA, and SFA content in fats extracted from dark chocolate. The letters a, b, c, d, e represent homogeneous groups. Figure 2: Fatty acid composition of fat extracted from chocolate 1, 2, 3. Values represent means \(\pm\) standard deviations. The conducted research showed that the fat extracted from chocolate 2 had the highest stearic acid content, which amounted to 38.49% (Figure 2). The manufacturer declares 65% of cocoa liquor on the label. In the fat extracted from chocolate 7 (Figure 4), compared to chocolate 2, the content of this acid (18:0) was 1% lower, despite the fact that chocolate 7 contained 5% more cocoa liquor.