## 2 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Fatty Acids** & **Blueberry Seed Oil** & **Cranberry Seed Oil** & **Raspberry Seed Oil** & **Cuckooflower Seed Oil** \\ \hline C14:0 & 0 & 0 & 0 & 0.07 \(\pm\) 0.00 \\ C16:0 & 4.57 \(\pm\) 0.10 & 5.32 \(\pm\) 0.08 & 2.31 \(\pm\) 0.12 & 7.09 \(\pm\) 0.10 \\ C16:1 & 0.06 \(\pm\) 0.00 & 0 & 0 & 0.09 \(\pm\) 0.00 \\ C18:0 & 1.45 \(\pm\) 0.06 & 0.87 \(\pm\) 0.03 & 0.76 \(\pm\) 0.03 & 2.41 \(\pm\) 0.05 \\ C18:1 & 21.02 \(\pm\) 0.48 & 20.23 \(\pm\) 0.44 & 10.99 \(\pm\) 0.22 & 28.24 \(\pm\) 0.36 \\ C18:2n-6 & 43.33 \(\pm\) 0.74 & 37.43 \(\pm\) 0.62 & 52.59 \(\pm\) 0.89 & 7.05 \(\pm\) 0.06 \\ C20:0 & 0.14 \(\pm\) 0.00 & 0 & 0.26 \(\pm\) 0.01 & 2.82 \(\pm\) 0.06 \\ C18:3 n—6 & 0.08 \(\pm\) 0.00 & 0 & 0 & 0.12 \(\pm\) 0.01 \\ C20:1 & 0.13 \(\pm\) 0.00 & 0.15 \(\pm\) 0.00 & 0 & 12.5 \(\pm\) 0.19 \\ C18:3 n—3 & 28.99 \(\pm\) 0.52 & 34.91 \(\pm\) 0.59 & 31.1 \(\pm\) 0.45 & 35.03 \(\pm\) 0.68 \\ C22:1 & 0 & 0 & 0 & 4.57 \(\pm\) 0.15 \\ C20:4 n=6 & 1.08 \(\pm\) 0.08 & 1.08 \(\pm\) 0.08 & 0 & 0 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Fatty acid composition of blueberry, cranberry, raspberry and cuckooflower seed oils obtained by sonification (%). Compared to the results of a previous study by [PERSON] et al. (2019), a higher concentration of tocopherols was noted in the obtained raspberry oil, while the tocopherol profile was similar, with the \(\gamma\) isomer found to be dominant (Table 4). The tocopherol content of cranberry, raspberry, blueberry, and cress seed oils was higher compared to commercial tocopherol-rich oils, such as corn and soybean oil (162 and 180 mg/100 g oil, respectively) ([PERSON] et al., 2019). The method of extraction can influence the tocopherol content in oils. The refining process can reduce the content of tocopherols by up to 40%. A study on the oxidative stability of oils ([PERSON] and [PERSON], 2017) indicated that it is difficult to stabilize vegetable oils by adding tocopherols, as native tocopherols in these oils are at the optimal levels needed for stabilization. The analysis of volatile odorous compounds revealed that their content was high, and varied depending on the studied plant. In cress, a total of 140 compounds were identified, with dimethyl sulfoxide, 2-butenal, and 2-pentenal found to be dominant. In raspberry, a total of 137 volatile compounds were identified, with hexanal, ethyl acetate, butanoic ethyl ester, 3-hexen-1-ol, and acetate dominant. In blueberry, 173 volatile compounds  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Tocochromanols** & **Blueberry Seed Oil** & **Cranberry Seed Oil** & **Raspberry Seed Oil** & **Cuckooflower Seed Oil** \\ \hline \hline
\begin{tabular}{c} Tocopherols (mg/100 g): \\ \(\alpha\)-tocopherol \\ \(\beta\)-tocopherol \\ \(\gamma\)-tocopherol \\ \(\delta\)-tocopherol \\ \(\gamma\)-tocotherol \\ \(\  
were identified, of which hexanal, pentanal, cyclopropane 1,1-dimethyl-, benzaldehyde, 5-hepten-2-one, and 6-methyl- were dominant. Cranberry contained 133 volatile compounds, of which 1,2-dimethyl cyclopropane, 1,3,5,7-cyclocatetraene, 2,4-heptalional, 2-butenal, 2-heptenal, 2-pentenal, furan, 2-ethyl-, and hexanal were found at high concentrations. Tables 5-8 present the results of the analysis of the most important volatile compounds in the studied oils, whose percentage was above 1%. Among the tested oils, the highest amount of volatile compounds was found in cross oil (30%), cranberry oil (22%), and raspberry and blueberry oil (19%). The main chemical groups represented by the compounds identified were esters, aldehydes, ketones, acids, and terpen. The high content of esterified volatile aromatic compounds contributes to the fruity characteristic, taste, and aroma of raspberry and cranberry oils. Many of the identified aromatic compounds are characterized by a strong olfactory property, and enhance the characteristic aroma of berries with their spicy, floral, and fruity flavors.