###### Abstract
The total content of carotenoids in apricot kernel oil is 1.5-5.3 mg/kg of the oil, with lutein, zeaxanthin, \(\beta\)-cryptoxanthin, and \(\beta\)-carotene accounting for 76-94% of all the carotenoids [16]. Nine forms of phytosterols have also been identified in apricot kernel oil, including \(\beta\)-sitosterol, which constitutes 76-86%. The total sterol and squalene contents depend on the variety of the apricot fruit and ranged from 215.7 to 973.6 mg/100 g and from 12.6 to 43.9 mg/100 g of the oil, respectively [17]. Plant sterols have the ability to lower the cholesterol levels in blood serum. However, squalene is a precursor of steroid hormones, vitamin D, and cholesterol. This compound protects against oxidative DNA damage in mammary epithelial cells by reducing the level of reactive oxygen species [17]. Due to the contents of unsaturated fatty acids and antioxidant compounds, cold-pressed peach kernel oil is nutritionally attractive, and it is possible to produce high-quality oil from the bio-waste of the fruit industry [18]. [PERSON] et al. [19] found that dithiothreitol, rutin, and caffe acid are the major phenolic compounds in peach kernel oil. [PERSON] et al. [13] suggested that antioxidant activity measured as total phenolic content depends on the technique of extraction and ranged from 0.3 mg GAE/g for a Soxhlet extraction with the use of an ethanol-water solvent system to 128 mg GAE/g for a Soxhlet extraction with ethanol. Amygdala is also present in apricot and peach kernels. It belongs to cyanogenic glycosides that provide plants a bitter taste [13]. Amygdalin itself is not toxic, but, as a result of plant tissue damage, it is hydrolyzed by \(\beta\)-glucosidase--an enzyme naturally present in the seeds. As a result of this reaction, hydrogen cyanide is released, which disturbs cellular respiration in the mitochondria in the body, causing dizziness, vomiting, convulsions, and it may even lead to poisoning [20]. However, the concentrations of hydrogen cyanide in peach kernels and apricot kernels are small (0.45-2.6 mg/g in peach kernels and 0.54-1.12 mg/g in apricot kernels) [19; 21] and can be detected in the processed peach and apricot products [22]. The common method for the detoxification of kernels is the removal of the amygdala content by soaking the kernels in water or brine solution for a specific time and temperature [14]. The use of oil obtained through extraction requires a refining process. The process of refining makes the oil more appealing to consumers by removing unwanted odors, tastes, colors, and sediment. During the refining process, operations and processes are used to eliminate the undesirable ingredients from the oil, while also removing beneficial compounds. Oil refining is a process that involves neutralization, bleaching, winterization, deodorization, and clarification. In terms of the sensory properties, chemical composition, nutritional properties, and stability, cold-pressed oil and refined oil are distinct. Cold-pressed oils differ significantly in terms of their physicochemical parameters and the contents of pro- and antioxidant compounds from refined oils. Cold-pressed oils may be characterized by lower oxidative stability than refined oils due to the presence of pro-oxidizing substances that have been removed in refined oils. On the other hand, cold-pressed oils contain many natural substances--carotenoids, tocopheroids, sterols, and phenolic compounds--that have antioxidant properties [23; 24]. For this reason, cold-pressed oils that can be consumed, as well as those intended for cosmetics, should be assessed not only in terms of their fatty acid profiles but, above all, their resistance to oxidation. Taking into account the above information, the aim of the study was to investigate the thermal behavior, including stability and resistance to oxidation, the melting profiles of cold-pressed oils from apricot and peach kernels, as well as to determine the profile of fatty acids and their distribution at the triacylglycerglycerol positions.