## 3 Results  
Table 1 presents the results of the analysis of the seeds' basic chemical compositions. They revealed typical, not particularly varied moisture content of 6.55 and 6.61%, respectively, for the milk thistle and forage seeds. The analysis of fat content returned 34.34% in the borage seeds. This was 24.6% higher than the corresponding value for milk thistle seeds (25.90%). Less differentiation was observed in terms of the protein content, with the values recorded as 24.80% (borage seeds) and 29.49% (milk thistle seeds), which corresponded to a difference of 19% between the analysed samples (Table 1). The table below (Table 2) presents the results recorded in terms of the fatty acid content in the analysed oils. Seven distinct fatty acids were identified in the milk thistle oil, and nine in the borage oil. Both samples were characterised by significant levels of polyunsaturated fatty acids n-6, including linoleic acid (18:2n-6) (ALA). However, statistically significant differences were also observed. The content of linoleic acid in borage oil was 26% higher than the corresponding value in milk thistle oil. The second most prominent acid identified was oleic acid (C18:1n9c). Its content also varied statistically significantly between the samples, with the value obtained for milk thistle oil exceeding the corresponding result for borage oil by 28%. Furthermore, the borage oil sample contained 19.79% of \(\gamma\)-linolenic acid (C18:3n6) and 2.90% of arachidonic acid (C20:0). The latter two acids were not found in the milk thistle oil sample. The content of the remaining acids in the respective oils also varied to a lesser or greater degree. \begin{table}
\begin{tabular}{c c c c} \hline
**Material** & **Moisture** & **Fat Content** & **Protein Content** \\ \hline Milk thistle seeds & 6.55 \(\pm\) 0.09 & 25.90 \(\pm\) 0.06 \({}^{\text{a}}\) & 29.49 \(\pm\) 0.10 \({}^{\text{a}}\) \\ Borage seeds & 6.61 \(\pm\) 0.08 & 34.34 \(\pm\) 0.09 \({}^{\text{a}}\) & 24.80 \(\pm\) 0.08 \({}^{\text{b}}\) \\ \hline \end{tabular} Values designated by different small letters in the columns of the table are significantly different (\(\alpha\) = 0.05).  
\end{table} 
Table 1: Basic chemical composition of seeds (%). Values such as the peroxide value (form of primary oxidation products), water content, and acid number (free fatty acids), as significant to the rancidification process, are key parameters considered for the purposes of quality analyses in both industrial and scientific contexts. The parameters determine the durability of the product, and consequently the economic viability of the oil. Table 3 presents some of the most important chemical parameters influencing the quality of oils used in the fuel and oil manufacturing industries. In both analysed samples, most of the measurements returned higher values in the oil extracted from milk thistle seeds. The water content in the milk thistle oil was 14.7% higher as compared to the borage oil. The content of phosphorus was 30% higher, AN 24.5% higher, PV 32.9% higher, and FFA 63.4% higher (5.2 and 1.9%). In terms of the oxidative stability parameter, the measured time was 4.53 and 4.28 h, respectively, which corresponded to a 5.5% higher value for milk thistle oil. In terms of the other parameters, such as PV or NJ, their levels observed for milk thistle oil were lower, respectively, by 32.93 and 13.34% compared to borage oil. Tables 4-6 present the parameters responsible for the characteristic colour of the oils, as well as their antioxidative properties (Table 7). The content of total chlorophyll in borage oil was 26.17% (3.63 mg\(\cdot\)kg\({}^{-1}\)) higher than the value for milk thistle oil. Furthermore, significant differences were observed in terms of carotenoid content as the value recorded for borage oil was 18% lower than that for milk thistle oil (Table 4).