## 3 Results and Discussion
### DSC Assessment  
The BB, CH, and RB seed oils obtained in optimized ultrasound treatment conditions and control samples were subjected to detailed DSC analysis. Melting and crystallization profiles were obtained and expressed as curves with specific temperatures describing recorded peaks (Table 6). The DSC curves picturing melting profiles of oils are shown in Figure 3. It can be noted that the courses of melting curves are similar for the oils obtained from the same source. This confirms DSC as an oil authentication method [38]. In the study by [PERSON] et al. [39], ultrasound treatment influence on olive oil quality was assessed. They also reported that US did not influence the crystallization nor melting characteristics of oils recorded by DSC. However, [PERSON] et al. [40] found that melting \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Kinetic Parameter** & **BB\_US** & **BB\_C** & **CH\_US** & **CH\_C** & **RB\_US** & **RB\_C** \\ \hline \(-a\) & 5054 & 4741 & 4923 & 4914 & 4976 & 4558 \\ \(b\) & 11.961 & 11.230 & 11.776 & 11.746 & 11.659 & 10.817 \\ \(R^{2}\) & 0.9993 & 0.9994 & 0.9954 & 0.9883 & 0.9978 & 0.9952 \\ \(E_{a}\) (kJ/mol) & 92.01 & 86.30 & 89.63 & 89.47 & 90.59 & 82.98 \\ \(Z\) (min\({}^{-1}\)) & 1.71 \(\times\) 10\({}^{10}\) & 3.38 \(\times\) 10\({}^{9}\) & 1.14 \(\times\) 10\({}^{10}\) & 1.07 \(\times\) 10\({}^{10}\) & 8.58 \(\times\) 10\({}^{9}\) & 1.36 \(\times\) 10\({}^{9}\) \\ \(k\) at 100 \({}^{\circ}\)C (min\({}^{-1}\)) & 0.0022 & 0.0027 & 0.0032 & 0.0032 & 0.0018 & 0.0033 \\ \(k\) at 110 \({}^{\circ}\)C (min\({}^{-1}\)) & 0.0048 & 0.0057 & 0.0068 & 0.0067 & 0.0039 & 0.0066 \\ \(k\) at 120 \({}^{\circ}\)C (min\({}^{-1}\)) & 0.010 & 0.011 & 0.014 & 0.014 & 0.0078 & 0.013 \\ \(k\) at 130 \({}^{\circ}\)C (min\({}^{-1}\)) & 0.020 & 0.022 & 0.028 & 0.027 & 0.016 & 0.024 \\ \(k\) at 140 \({}^{\circ}\)C (min\({}^{-1}\)) & 0.039 & 0.041 & 0.053 & 0.052 & 0.030 & 0.043 \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Regression analysis of the PDSC data, activation energies (\(E_{a}\)), pre-exponential factors (Z), and oxidation rate constants (\(k\)) at different temperatures for oils obtained in optimized UAE conditions (BB\_US, CH\_US, RB\_US) and in conventional extraction (BB\_C, CH\_C, RB\_C). and crystallization behavior of hempseed oil was affected by US applied in the extraction process. It was discovered that UAE oil was characterized by lower melting point than the control sample obtained in Soxhlet extraction, which could be attributed to the PUFA/SFA ratio, triacylglycerollycerol composition, or crystalline structure. Considering detailed results, in melting characteristics of BB and CH seed oils, two peaks were visible. In the case of BB seed oils, one major peak around \(-42\)\({}^{\circ}\)C and minor around \(-21\)\({}^{\circ}\)C were observed, which is in agreement with previous findings [41]. The DSC curve of CH seed oils consisted of one exothermic peak around \(-63\)\({}^{\circ}\)C and one endothermic at \(-35\)\({}^{\circ}\)C. For RB seed oils, three peaks were recorded, two endothermic-around \(-46\)\({}^{\circ}\)C and around \(-26\)\({}^{\circ}\)C and one exothermic, at around \(-40\)\({}^{\circ}\)C. Similar curves were presented by [PERSON] et al. [42] for the cold-pressed raspberry seed oil and by [PERSON] et al. [41] for hexane-extracted raspberry seed oil. Any appearing differences may have been caused by changes in fatty acid profile or distribution in TAGs, as thermal events recorded during DSC in oil samples are associated with them. Low melting fractions of TAGs consist mainly of PUFAs, middle-melting TAGs consist of MUFAs and PUFAs. SFA-based TAGs are not common in the vegetable oils; thus, the peaks correlated to fully saturated TAGs were not recorded in the present study [43]. Crystallization was a one-step thermal event for all studied samples. Some differences between samples of oil obtained in optimized UAE conditions and control samples were found.