## 3 Results  
### Composition of Vegetable Oils  
As shown in Table 1, the fatty acid composition of different vegetable oils was affected by the nature and origin [16]. According to the main three fatty acid chains on the triglyceride (TAG), it was noted that most vegetable oils (rapeseed, hazelnut, sweet almond, apricot, sunflower, and peanut oils) contained the same major fatty acids (e.g., oleic acid-oleic acid-linoleic acid (OOL)) with different proportions. Similarly, the major fatty acid compositions in grapeseed, corn, wheat germ, and soybean oils were oleic acid-linoleic acid-linoleic acid (OLL) and avocado oil had its own main fatty acid composition as oleic acid-oleic acid-palmitic acid (OOP). Moreover, three oleic acids (OOO) was inferred in the TAG of olive oil. The above-mentioned four categories of three major fatty acids represented 12 vegetable oils, which could be selected to constitute TAG structures for further computational simulations. Apart from the major composition in oils, it must be mentioned that minor compounds including diglycerides (DAGs), monoglycerides (MAGs), and phospholipids could be considered as food-grade surfactants, which can strongly affect the physiochemical and dissolving properties of the vegetable oils [25].  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acid**} & \multicolumn{8}{c}{**Refined Vegetable Oils**} \\ \cline{2-13}  & **OOP** & **OOO** & **OOL** & **OOL** & **OOL** & **OOL** & **OOL** & **OOL** & **OOL** & **OLL** & **OLL** & **OLL** & **OLL** \\ \cline{2-13}  & **Avocado** & **Olive** & \begin{tabular}{c} **Rape** \\ **Seed** \\ \end{tabular} & \
\begin{tabular}{c} **Hazel** \\ **Nut** \\ \end{tabular} & **Almond** & **Apricot** & **Sunflower** & **Peanut** & **Grapeseed** & **Com** &
\begin{tabular}{c} **Wheat** \\ **German** \\ \end{tabular} & **Saybean** \\ \hline Palmitic acid (Cl6.0) & 16.5 & 10.4 & 4.1 & 6.2 & 5.1 & 5.3 & 4.4 & 6.0 & 6.0 & 11.1 & 11.8 & 10.7 \\ Palmitic acid (Cl6.1) & 8.5 & 0.8 & 0.2 & 0.4 & 0.7 & 0.8 & 0.1 & 0.1 & 0.1 & - & 0.2 & 0.5 \\ Stearic acid (Cl8.0) & 0.6 & 3.5 & - & 2.0 & 2.1 & 1.1 & - & - & 3.3 & 1.6 & 2.6 & 2.8 \\ Oleaei acid (Cl8.1) & 63.9 & 78.3 & 62.5 & 74.2 & 66.5 & 59.8 & 55.5 & 73.2 & 14.4 & 29.5 & 29.4 & 23.2 \\ Linoleic acid (Cl8.2) & 9.5 & 5.5 & 19.8 & 16.4 & 24.7 & 28.9 & 35.3 & 11.9 & 75.6 & 55.8 & 52.0 & 55.6 \\ \(\alpha\)-Linoleic acid (Cl8.3) & 0.6 & 0.6 & 9.7 & 0.1 & 0.1 & 0.1 & 0.1 & 0.1 & 0.1 & 0.9 & - & 6.3 \\ Arachidic acid (C20:0) & 0.1 & 0.4 & 0.3 & 0.1 & - & - & - & 2.8 & 0.4 & 0.5 & 0.3 \\ Gondolic acid (C20:1) & - & - & 1.3 & - & - & - & 0.2 & 2.8 & 0.2 & - & - & - \\ Gadolic acid (C20:1) & 0.2 & 0.3 & - & - & - & - & - & - & 0.3 & 0.3 & 0.2 \\ Behenic acid (C22:0) & - & 0.1 & - & 0.2 & - & - & - & - & - & 0.1 & 0.2 & 0.4 \\ Enric acid (C22:1) & - & - & - & - & - & - & 0.4 & - & - & 0.2 & - \\ \(\Sigma\)PUFAs & 10.1 & 6.2 & 29.5 & 16.5 & 24.8 & 29.0 & 36.4 & 12.0 & 75.8 & 56.7 & 52 & 61.9 \\ \(\Sigma\)MUFAs & 72.6 & 79.4 & 64.0 & 74.6 & 67.2 & 60.6 & 55.8 & 76.5 & 14.7 & 29.8 & 29.8 & 23.9 \\ \(\Sigma\)SFFAs & 17.2 & 14.4 & 4.4 & 8.5 & 7.2 & 6.4 & 4.4 & 8.8 & 9.5 & 13.2 & 15.1 & 14.2 \\ \hline \hline \end{tabular} O. O. Oke acid: L. Linoleic acid; P. Palmitic acid; PUFAs: polyunsaturated fatty acids; MUFAs: menounsaturated fatty acids; SFA: saturated fatty acids. * Seme irrelevant fatty acids are not presented in this table.  
\end{table}
Table 1: Composition of fatty acids in vegetable oils identified by fatty acid methyl ester (FAME) analysis.