\begin{table}
\begin{tabular}{l l l} \hline
**Species** & **Oil Content** & **Ref.** \\ \hline \multirow{2}{*}{plum} & 37.0-38.0 & [85] \\  & 30.0 & [174] \\ \hline \multirow{4}{*}{quince} & 20.6 \(\pm\) 0.5 & [83] \\  & 15.9 \(\pm\) 0.3 & [83] \\  & 14.7 \(\pm\) 0.2 & [83] \\  & 17.3 \(\pm\) 0.2 & [83] \\ \hline \multirow{4}{*}{raspberry} & 13.5 \(\pm\) 0.3 & [163] \\  & 13.3 & [140] \\  & 14.2 & [162] \\  & 10.7 \(\pm\) 0.3 & [156] \\  & 10.5 \(\pm\) 0.8 & [59] \\  & 13.4–14.3 & [76] \\  & 19.8 \(\pm\) 0.6 & [130] \\ \hline \multirow{2}{*}{rosehip} & 10.0 \(\pm\) 0.4 & [83] \\  & 13.4–17.8 & [157] \\ \hline \multirow{4}{*}{strawberry} & 18.6 \(\pm\) 0.3 & [163] \\  & 18.9 & [140] \\  & 17.4 \(\pm\) 0.3 & [169] \\  & 7.5 \(\pm\) 0.5 & [130] \\ \hline \multicolumn{2}{l}{Vegetables} \\ \hline broccoli & 32.0 \(\pm\) 2.1 & [104] \\ \hline cabbage & 20.1–29.7 & [65] \\ \hline carrot & 7.9 \(\pm\) 0.7 & [149] \\ \hline \multirow{4}{*}{cucumber} & 21.0 \(\pm\) 0.2 & [148] \\  & 23.9 \(\pm\) 1.1 & [148] \\  & 21.3 \(\pm\) 0.0 & [148] \\  & 23.3–41.1 & [152] \\ \hline \multirow{4}{*}{onion} & 15.5–15.9 & [54] \\  & 13.5 (10.7–16.6) & [89] \\  & 7.8 (4.0–10.8) & [89] \\  & 21.9–25.9 & [203] \\ \hline \multirow{2}{*}{parsley} & 33.7 & [183] \\ \hline \multirow{4}{*}{radish} & 36.9–43.1 & [166] \\  & 35.5 & [214] \\  & 37.3–43.1 & [166] \\ \hline \multirow{4}{*}{tomato} & 19.8–23.4 & [87] \\  & 19.3 & [68] \\  & 17.8 \(\pm\) 1.2 & [206] \\  & 21.8 & [120] \\ \hline \multicolumn{2}{l}{Herbs} \\ \hline basil & 14.9 (12.2–17.1) & [194] \\ \hline \multirow{2}{*}{coriander} & 22.6 & [182] \\  & 22.9–24.9 & [154] \\  & 25.1 \(\pm\) 0.4 & [153] \\ \hline \end{tabular}
\end{table} 
Table 2: _Cont._The fatty acid compositions of the studied raw materials are presented in Table 3. In the majority of the studied oils, LA and oleic acids prevailed. The shares of LA varied from values below 16% in carrot (three studies), broccoli (one study), cabbage (two studies), coriander (two studies), fennel (three studies), parsley (two studies), perilla (two studies), radish (three studies), rosehip (one study), and basil seed oils (two studies), to values up to ca. 73% in chokeberry seed oil. High shares of LA were also found in apple (36.1-67.9%), blackberry (59.1-66.3%), cucumber (54.5-63.2%), onion (57.0-62.3%), tomato (48.7-64.6%), and pear seed oils (50.7-64.9%). There were also raw materials with a high variation between cited studies in the case of the LA share--e.g., cherry (23.3-47.4%), fenugreek (28.8-43.6%), parsley (9.4-54.2%), and rosehip seed oils (2.1-55.7%) (Table 3). The vast majority of studied materials contained more than 10% oleic acid. The most abundant were apricot seed oil (57.8-68.3%) and plum seed oil (45.5-76.3%). Unfortunately, in the case of tomato C18:1 acid, it seems that all cited sources miss-identified this acid as oleic, while the real compound would be petroselinic acid (C18:1, n-12). Previous study [221] and the PlantFA data base [222] clearly present that petroselinic acid is a prominent component of oil from such species as tomato, fennel, coriander, and parsley. For example, according to [PERSON] [151], the main compound in fatty acids in parsley oil is petroselinic acid. Proper identification of oleic/petroselinic acid is a significant challenge for scientists since these fatty acids differ in biological activities. For example, a recent clinical study confirmed that coriander seed oil (abundant in petroselinic acid) regulates human body inflammation and nociception and thus reduces reactivity in sensitive skin [223]. Other important fatty acids in some of the studied materials were C18:3 isomers--ALA (n-3) and \(\gamma\)-linolenic (n-6). The first of them is more common in plant raw materials, and among the analyzed oils, its share was the highest in: perilla (59.9-62.5%), basil (42.4-71.1%), blueberry (22.0-48.8%), raspberry (35.8-38.1%), blackberry (14.6-31.1%), and strawberry (19.9-31.7%) (all referenced in Table 3). \(\gamma\)-linolenic acid is rarely found in plants.