## 3 Results and Discussion
### Fatty Acid Composition of Analysed Oils  
A large variability of the MUFA and PUFA contents between the analysed oils was observed. Chromatographic analysis showed that the highest proportion of PUFA acids, equal to 72.50%, was characteristic of basil seed oil (Table 3). Among these types of acids, the largest amount was \(\alpha\)-linolenic acid C18:3 (cis-9, 12, 15), constituting 52.10%. Thus, this oil was characterised by the highest content of rapidly oxidising \(\alpha\)-linolenic acid among all the oils studied. The other acids found in the composition of this oil were linoleic, oleic, palmitic and, stearic acids. [PERSON] et al. [34] also obtained the highest content of \(\alpha\)-linolenic acid in basil seed oil, which was 43.92%. Considering the other acids, the researchers obtained higher proportions of saturated fatty acids: palmitic and stearic, amounting to 13.38% and 6.55%, respectively. In turn, results similar to those obtained in this paper were reported by [PERSON] et al. [35], who identified in several basil seed oils 49-75% \(\alpha\)-linolenic acid, 12-32% linoleic acid, 6-10% oleic acid, 5-13% palmitic acid, and 2-3% stearic acid. Fenugreek seed and tomato seed oils were also characterised by a high PUFA acid content, with percentages of 68.36 and 64.68%, respectively. In the case of FO, linoleic acid LA (C18:2) (39.70%) was dominant. The second position was occupied by \(\alpha\)-linolenic acid (28.5%). A slightly higher content of LA acid, amounting to 43.2%, in FO was determined by [PERSON] et al. [36]. On the other hand, acid profiles similar to those obtained in this study were obtained by [PERSON] and [PERSON] [37]. They reported that FO contains 34.85% linoleic acid and 30.80% \(\alpha\)-linolenic acid. The other acids identified in FO were oleic, palmitic, stearic, and arachidonic acids at levels equal to 14.50%, 9.19%, 4.14%, and 1.31%, respectively. [PERSON] et al. [38], investigating the fatty acid composition of FO for individual acids (listed above), obtained similar values falling within the following ranges, respectively: 12.77-15.06%, 9.89-10.87%, 4.04-4.36%, and 1.05-1.26%, depending on the oil extraction solvent used. In the tomato seed oil, linoleic acid (C18:2) was also the predominant acid, with a content of 61.07%. Other identified acids, such as oleic, palmitic, and \(\alpha\)-linolenic acids, were present in much smaller amounts. In the TO of the Rebelion F1 variety, the researchers obtained a linoleic acid percentage of 61%. The other varieties studied were characterised by a much lower content of this acid (47.11-51.90%). The other acids identified in TO were oleic (17.16-27.98%), palmitic (12.97-13.92%), stearic (4.61-8.17%), and \(\alpha\)-linolenic (1.57-1.99%) [39]. The oils with a lower but still above 50% PUFA acid content were the parsley seed and dill seed oils. These oils did not differ significantly in terms of fatty acid composition as they are from the same family, i.e., celery plants [40]. Both PO and DO were dominated by linoleic acid (C18:2), with 53.71% and 58.03%, respectively. The similarity was also shown in the content of the second most abundant oleic acid and saturated acids: palmitic and stearic. PO contained 32.47% oleic acid, 5.24% palmitic acid, and 3% stearic acid. On the other hand, the values for DO were 30.93%, 5.55%, and 3.30%, respectively. The results obtained in DO are similar to the data reported in the literature. [PERSON] et al. [41], studying this type of oil, report the following fatty acid contents: 54.12% linoleic acid, 37.05% oleic acid, 4.66% palmitic acid, and 3.26% stearic acid. The results presented in the literature regarding the fatty acid composition of PO differ. [PERSON] et al. [42] report that the dominant one is the atypical petroselinic acid-(Z)-6-octadecenoic acid, C18:1. Thus, it can be assumed that the obtained oleic acid content (32.47%) actually refers to petroselinic acid. [PERSON] et al.