## 3 Results
### Analysis of Fatty Acid Composition Extracted from Dark Chocolates
Second in order in the sn-2 position was stearic acid in the amount of 17.2%, and it was mostly located in the external TAG positions. Palmitic and linoleic acids were present in the sn-2 position in amounts of 11.9% and 5.6%, respectively, of which palmitic acid accounted for 16.3% and linoleic acid 55.4%. Apart from stearic acid, oleic and palmitic acid were the most abundant in the internal TAG position of chocolate 2 (Table 2). Their share at the sn-2 position was also high, being 24.6% for palmitic acid and 54.2% for oleic acid. Linoleic acid occupied an internal position--its share was approximately 46%. The share of saturated stearic acid in the sn-2 position was 18.8%, so it was mainly located in the external TAG positions. The total content of this acid (18:0) in TAG was 38.5%. Saturated stearic acid constituted as much as 36.3% in the researched chocolate 3, but its share in the sn-2 position was only 12.3% and it was located mainly in the external TAG positions (Table 2). Oleic and linoleic acids were most abundant in the sn-2 TAG position. The share of oleic acid in the middle TAG position was 69.7%, so it was mainly located in the sn-2 TAG position, as well as linoleic acid--57.5%. In chocolates 4 and 5, the obtained values were very similar (Table 2). In both cases, in the largest amounts were stearic acid with a 24% share in the sn-2 position--it occupied mainly external TAG positions. The largest share in sn-2 positions was attributed to oleic acid, \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{\begin{tabular}{c} **Chocolate** \\ **Number** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Type of Fatty** \\ **Acid** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **Composition of Fatty** \\ **Acids in TAG [\%]** \\ \end{tabular} } & \multicolumn{2}{c}{\
\begin{tabular}{c} **The Composition of a Fatty Acid in** \\ **Position [\%]** \\ \end{tabular} } & \multicolumn{2}{c}{
\begin{tabular}{c} **The Share of a Fatty Acid** \\ **in Position sn-2 [\%]** \\ \end{tabular} } \\ \cline{3-6}  & & C16:0 & 25.9 & 19.7 & 29.0 & 25.3 \\ \cline{2-6}  & C18:0 & 35.1 & 24.1 & 40.6 & 22.9 \\ \cline{2-6}  & C18:1c & 32.5 & 48.9 & 24.4 & 50.0 \\ \cline{2-6}  & C18:2c & 3.3 & 4.3 & 2.8 & 43.8 \\ \hline \multirow{6}{*}{5.} & C16:0 & 27.3 & 19.6 & 31.1 & 24.0 \\ \cline{2-6}  & C18:0 & 33.3 & 25.4 & 37.2 & 25.4 \\ \cline{2-6}  & C18:1c & 32.5 & 47.4 & 25.1 & 48.6 \\ \cline{2-6}  & C18:2c & 4.1 & 4.6 & 3.8 & 37.7 \\ \hline \multirow{6}{*}{6.} & C16:0 & 24.2 & 10.6 & 30.9 & 14.7 \\ \cline{2-6}  & C18:0 & 35.9 & 13.3 & 47.1 & 12.4 \\ \cline{2-6}  & C18:1c & 32.6 & 68.0 & 14.9 & 69.5 \\ \cline{2-6}  & C18:2c & 4.2 & 6.0 & 3.3 & 47.9 \\ \hline \multirow{6}{*}{7.} & C16:0 & 24.1 & 9.8 & 31.3 & 13.6 \\ \cline{2-6}  & C18:0 & 37.5 & 13.0 & 49.7 & 11.6 \\ \cline{2-6}  & C18:1c & 32.3 & 69.5 & 13.7 & 71.6 \\ \cline{2-6}  & C18:2c & 3.2 & 5.6 & 2.0 & 58.0 \\ \hline \multirow{6}{*}{8.} & C16:0 & 24.9 & 12.3 & 31.2 & 16.4 \\ \cline{2-6}  & C18:0 & 35.5 & 16.9 & 44.8 & 15.8 \\ \cline{2-6}  & C18:1c & 33.2 & 63.6 & 17.9 & 64.0 \\ \cline{2-6}  & C18:2c & 3.7 & 5.5 & 2.8 & 49.7 \\ \hline \multirow{6}{*}{9.} & C16:0 & 24.6 & 13.9 & 30.0 & 18.8 \\ \cline{2-6}  & C18:0 & 35.8 & 17.9 & 44.7 & 16.7 \\ \cline{1-1} \cline{2-6}  & C18:1c & 33.3 & 61.0 & 19.4 & 61.1 \\ \cline{1-1} \cline{2-6}  & C18:2c & 3.5 & 5.9 & 2.3 & 56.3 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._which amounted to 50% in chocolate 4 and 48.6% in chocolate 5. Palmitic and linoleic acids occurred in the sn-2 position in amounts of approximately 19.7% and approximately 4.4%, respectively, of which palmitic acid accounted for approximately 24.5% and linoleic acid accounted for 37.7-43.8%. In chocolate 6, oleic acid was present in the highest amount in the sn-2 position and amounted to 68%, and its share in this position was 69.5%; it occurred mainly in the internal TAG positions (Table 2). The second largest content of fatty acid in the internal position was linoleic acid at 47.9%.