###### Abstract  
Fruit kernels are bio-waste in the food industry and can be managed as oil raw materials. The aim of the study was to investigate the stability, oxidation resistance, profile of fatty acids, and their distribution at the triacylglycerglycerol positions of commercially available cold-pressed oils from apricot (A1 and A2) and peach kernels (P1 and P2). Additionally, the melting profiles of the oils were recorded. It was found that the tested oils were a good source of unsaturated fatty acids, especially oleic and linoleic acid. The apricot kernel oils differed significantly regarding the contents of oleic acid and linoleic acid, while the peach kernel oils did not differ in the content of fatty acids. Saturated palmitic and stearic acids mainly occupied the external _sn_-1,3 positions, while linoleic acid was esterified in the internal position in all the analyzed oils. The occurrence of endothermic peaks at low temperatures was recorded on the melting curves, indicating the presence of triacylglycerglycerol fractions with high proportions of poly- and monounsaturated fatty acids. The apricot kernels of the A1 oil were characterized by the highest oxidative stability measured by the maximum oxidation time at the tested temperatures. The activation energy of the oxidation reaction was at a similar level in all the studied oils. Due to the oils' characteristics, it is worth considering the use of apricot and peach kernel oils in the food industry. p 2024 14 10917 10.3390/appl142310917 10.  
eco-friendly, efficient in producing a maximum quantity of oil with high quality, low heat requirements, and minimal cost [7]. Therefore, producing a high-value oil with a low yield can be accomplished through the cold-pressing method. Cold-pressed oils refer to oils obtained by crushing seeds in a mill with no heat used during the extraction process. The process involves pressing oil-bearing materials that are very pure, homogeneous, and safe under very mild operating conditions to ensure that neither the oil nor the meal are damaged. The most common types of presses for these purposes are single- or multi-head electric-powered short-screw-type presses with temperature control systems [8; 9]. The quality of cold-pressed oils makes them exceptional in terms of their taste, aroma, color, and appearance. Centrifugation or filtering after pressing is the only way to sell them without any refining process. Cold-pressed oils are frequently employed in special food preparations, as nutraceuticals, or to enrich food, in addition to aromatherapy, cosmetic uses, and encapsulated products. According to the literature reports, it was suggested that the cold-pressing technique could be used to improve the edible oil quality of unconventional and less common oil-bearing seeds and kernels. Consequently, various plant by-products, particularly seeds and kernels of the stone fruits of the genus _Prunus_, should be cold-pressed to obtain nutritionally beneficial oils. This will also enable food manufacturers to fulfill the assumptions of the circular economy concept [10; 11; 12]. Apricot and peach kernels contain from 40 to 55.5% of oils rich in nutrients and bioactive substances, namely essential unsaturated fatty acids, carotenoids, tocopherols, sterols, and phenolic compounds; hence, they can be successfully used in the production of cooking oils and cosmetic oils [13; 14]. Both refined and cold-pressed peach and apricot kernels have been used in cosmetics as ingredients of shampoos, soaps, lotions, skincare serum, and moisturizers; thus, they are well tolerated and absorbed by the skin [15]. These oils improve the elasticity of the skin and prevent excessive evaporation of water from the epidermis. The refined kernel oil is odorless and can be used as a carrier of other fragrances, such as essential oils for aromatherapy [4]. The main fatty acids found in cold-pressed apricot kernel oil are the following: oleic, linoleic, palmitic, and, in smaller amounts, stearic and myristic.