## 3 Results and Discussion
### DSC Assessment
In the case of oils extracted using US treatment, lower crystallization temperatures than for conventionally extracted oils were observed. The differences can be contributed to the changes in degree of saturation of TAGs, fatty acid chains length, and fatty acid distribution in TAGs [44]. Also, oils with higher SFA content crystallize in higher temperatures [45]. In regard to the literature, the crystallization peak temperatures of RB and BB oils in the present study are lower than those reported by [PERSON] et al. [42], [PERSON] et al. [41], or [PERSON] et al. [46]. Crystallization behavior descriptions for the CH seed oil have not been found yet. Figure 3: _Cont._ \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Oil**} & \multicolumn{3}{c}{**Melting peak Temperature (\({}^{\circ}\)C)**} & \multicolumn{3}{c}{**Melting Enthalpy (V/g)**} & \multicolumn{3}{c}{**Crystallization Peak Temperature (\({}^{\circ}\)C)**} & \multicolumn{1}{c}{**Crystallizationization**} \\  & **T\({}_{\text{m1}}\)** & **T\({}_{\text{m2}}\)** & **T\({}_{\text{m3}}\)** & **\(\Delta\)H\({}_{\text{m1}}\)** & **\(\Delta\)H\({}_{\text{m2}}\)** & **\(\Delta\)H\({}_{\text{m3}}\)** & **T\({}_{\text{c}}\)** & **\(\Delta\)H\({}_{\text{c}}\)** \\ \hline BB\_US & -42.2 \(\pm\) 0.1 \({}^{\circ}\) & -21.6 \(\pm\) 0.2 \({}^{\circ}\) & – & 38.7 \(\pm\) 3.0 \({}^{\circ}\) & 1.6 \(\pm\) 1.1 \({}^{\text{b}}\) & – & -71.3 \(\pm\) 0.8 \({}^{\text{b}}\) & –9.3 \(\pm\) 2.4 \({}^{\text{b}}\) \\ BB\_C & –41.7 \(\pm\) 0.2 \({}^{\circ}\) & –21.0 \(\pm\) 0.8 \({}^{\circ}\) & – & 37.5 \(\pm\) 1.5 \({}^{\circ}\) & 0.4 \(\pm\) 0.1 \({}^{\text{b}}\) & – & -70.1 \(\pm\) 0.1 \({}^{\circ}\) & –14.0 \(\pm\) 0.1 \({}^{\text{b}}\) \\ CH\_US & –62.1 \(\pm\) 0.2 \({}^{\circ}\) & –35.0 \(\pm\) 0.4 \({}^{\text{b}}\) & – & -5.9 \(\pm\) 0.7 \({}^{\circ}\) & 22.9 \(\pm\) 2.6 \({}^{\circ}\) & – & -73.6 \(\pm\) 1.0 \({}^{\text{b}}\) & –8.6 \(\pm\) 4.3 \({}^{\text{b}}\) \\ CH\_C & –63.9 \(\pm\) 3.7 \({}^{\circ}\) & –35.2 \(\pm\) 1.4 \({}^{\text{b}}\) & – & -5.2 \(\pm\) 3.5 \({}^{\circ}\) & 21.2 \(\pm\) 4.8 \({}^{\circ}\) & – & -70.8 \(\pm\) 0.2 \({}^{\circ}\) & -11.8 \(\pm\) 3.8 \({}^{\text{b}}\) \\ RB\_US & –46.5 \(\pm\) 0.4 \({}^{\text{b}}\) & –39.5 \(\pm\) 0.7 \({}^{\circ}\) & –26.5 \(\pm\) 0.2 \({}^{\text{a}}\) & 19.2 \(\pm\) 0.4 \({}^{\text{b}}\) & –23.0 \(\pm\) 1.8 \({}^{\text{a}}\) & 37.5 \(\pm\) 1.5 \({}^{\text{a}}\) & –77.2 \(\pm\) 0.3 \({}^{\text{a}}\) & –17.8 \(\pm\) 0.6 \({}^{\text{a}}\) \\ RB\_C & –47.0 \(\pm\) 0.2 \({}^{\text{b}}\) & –41.5 \(\pm\) 0.2 \({}^{\text{a}}\) & –25.8 \(\pm\) 0.1 \({}^{\text{b}}\) & 17.1 \(\pm\) 1.2 \({}^{\text{b}}\) & –27.4 \(\pm\) 1.4 \({}^{\text{a}}\) & 44.3 \(\pm\) 0.5 \({}^{\text{b}}\) & –75.7 \(\pm\) 0.1 \({}^{\text{a}}\) & –14.7 \(\pm\) 0.6 \({}^{\text{a}}\) \\ \hline \hline \end{tabular} Different letters in superscript \({}^{\text{a}\text{-}\text{c}}\) indicate significantly different groups of results at \(p<0.05\)  
\end{table} 
Table 6: Melting and crystallization DSC assessment results for oils obtained in optimized UAE conditions (BB_US, CH_US, RB_US) and in conventional extraction (BB_C, CH_C, RB_C). Figure 3: DSC melting curves for (**a**) blackberry, (**b**) chokeberry, (**c**) raspberry seed oils obtained in optimized UAE conditions and in conventional extraction. GC Analysis of Fatty Acid Profile and Distribution in sn-1,3 and sn-2 Positions in Triacylglycerylylycerols  
Fatty acid profile could determine the possible application of oils. Figure 4 shows the percentage share of fatty acids in berry seed oils. All the tested samples presented a specific fatty acid profile for liquid plant oils. Major groups of detected fatty acids were PUFAs with linoleic fatty acid (C18:2 n6) as a predominant one. The fatty acid composition was similar to that of previously described studies [32; 47; 48]. The percentage share of studied oils did not depend significantly on the extraction method applied. This is in agreement with previous findings by [PERSON] et al. [7] and [PERSON] et al.