## 3 Results
For the sake of easier analysis and comparison, the spectra were normalised at the same intensity with the maximum at \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Factors** & **Phosphorus** & **C16:0** &
\begin{tabular}{c} **Oxidative** \\ **Stability** \\ \end{tabular} & **AN** & **PV** & **NJ** & **FFA** \\ \hline  
Tocopherol \(\alpha\) & \(-0.909\) & \(0.863\) & \(0.986\) & \(0.999\) & \(-0.999\) & \(-0.984\) & \(-0.998\) \\  
Tocopherol \(\gamma\) & \(0.913\) & \(-0.857\) & \(-0.986\) & \(-0.999\) & \(0.999\) & \(0.984\) & \(0.998\) \\  
Tocopherol \(\delta\) & \(0.909\) & \(-0.863\) & \(-0.986\) & \(-0.999\) & \(0.999\) & \(0.984\) & \(0.998\) \\  
Sterols & \(-0.951\) & \(0.773\) & \(0.976\) & \(0.982\) & \(-0.982\) & \(-0.959\) & \(-0.980\) \\ Polyphenols & \(-0.904\) & \(0.877\) & \(0.987\) & \(0.999\) & \(-0.999\) & \(-0.980\) & \(-0.997\) \\ DPPH & \(-0.951\) & \(0.770\) & \(0.976\) & \(0.982\) & \(-0.982\) & \(-0.959\) & \(-0.980\) \\ Flavonoids & \(-0.925\) & \(0.831\) & \(0.984\) & \(0.995\) & \(-0.993\) & \(-0.989\) & \(-0.995\) \\ Squalene & \(-0.909\) & \(0.863\) & \(0.986\) & \(0.999\) & \(-0.999\) & \(-0.984\) & \(-0.998\) \\ Carotenoids & \(-0.905\) & \(0.878\) & \(0.991\) & \(0.998\) & \(-0.999\) & \(-0.977\) & \(-0.995\) \\ Chlorophyll & \(0.919\) & \(-0.866\) & \(-0.989\) & \(-0.999\) & \(0.999\) & \(0.978\) & \(0.996\) \\ \hline \hline \end{tabular}
\end{table} 
Table 8: Results of Pearson’s linear correlation coefficient analysis at the \(p<0.05\) significance level. \(\sim\)1741 cm\({}^{-1}\). The samples were placed on the crystal and analysed in a neutral gas atmosphere (as described in the Section 2). Table 9 below illustrates the characteristic bands observed for the analysed oil samples attributed to the vibrations of specific functional groups based on an extensive literature review. It should be noted that the infrared spectra of the analysed oil samples contained clear bands that could be relatively easily attributed to specific vibrations of particular functional groups characteristic of certain food ingredients. Most edible vegetable oils are composed primarily of a variety of triglyceride fractions. Differences in this respect are primarily related to the degree and form of unsaturation of acyl groups involved, and the lengths of particular chains. There is currently a constantly growing number of worldwide publications reporting studies wherein FTIR spectroscopy was used in the analysis of various vegetable oils, e.g., rape oils. It should be noted, however, that despite the above, some bands prove notoriously difficult to decisively associate with specific groups. Table 9 below provides a fairly detailed breakdown of spectral frequencies with the most important band enhancements, as well as the corresponding functional groups involved. As a general note, it should be mentioned that, in this type of biological sample, many bands tend to overlap, which renders their association with specific vibrations considerably more difficult. The general characteristics of the presented oil samples reveal rather intensive vibrations of the methylene group, usually located within the spectral range of 1350 to 1175 cm\({}^{-1}\). In this case, these correspond to the stretching vibrations of the -C-H bond of the -CH3 group and deformation vibrations occurring in the same group (located at \(\sim\)1160 cm\({}^{-1}\), in our case, as an enhancement of the main band with the maximum at 1372 cm\({}^{-1}\)). The stretching vibrations of the ester bond v(C-O) include two combined asymmetrical vibrations--in this case, originating from the C-C(=O)-O and O-C-C groups. The intensity of the former is significantly higher, which is typical of most oily samples. The bands are usually located in the region of \(\sim\)1300 (C-C(=O)-O) and \(\sim\)1000 cm\({}^{-1}\). In our case, the same were located at 1315 and 1093 cm\({}^{-1}\).