## 3 Results and Discussion
### Comparison of Bioactive Components  
#### 3.3.1 Fatty Acids  
The fatty acid composition of oils plays a crucial role in determining their nutritional values and functional properties. Table 2 presents the distributions of fatty acids on the glycerol backbone of different types of camellia oils. Across all types of camellia oils, the predominant fatty acids were oleic acid (C18:1 n-9), linoleic acid (C18:2 n-6), and palmitic acid (C16:0). These findings aligned with previous reviews on the fatty acid composition of camellia oils, which consistently highlight oleic acid (C18:1 n-9), linoleic acid (C18:2 n-6), and palmitic acid (C16:0) as the main fatty acids in these oils [2; 20]. This also corresponded to the TAG profiles found in camellia oil, which were predominantly composed of these three fatty acids linked to the glycerol backbone (Table 1). Figure 2: Cluster heat map of triacylglycerglycerol profile of different types of camellia oils. Among the varieties of total fatty acids, C.S exhibited the highest levels of monounsaturated fatty acids (MUFAs), primarily due to its elevated oleic acid content. In contrast, C.G had the highest levels of saturated fatty acids (SFAs), mainly attributed to its high palmitic acid content. C.O showed intermediate levels of both MUFAs and SFAs. These variations in fatty acid composition among the camellia oil varieties could impact their nutritional profiles and suitability for different culinary applications. The high oleic acid content in camellia oils, particularly in C.S, makes them a healthy choice, as oleic acid is a MUFA associated with various health benefits, including a reduced risk of cardiovascular diseases [3]. Additionally, the relatively low levels of saturated fatty acids (SFAs) in camellia oils, compared to other edible oils, like palm oil or coconut oil, make them a healthier alternative for consumption [17]. Comparing the commercially refined C. _oleifera_ oil (C-C.O) with its DAG-enriched counterparts, it was evident that the enrichment process significantly alters the fatty acid composition, particularly decreasing the relative abundance of SFAs and increasing the relative abundance of unsaturated fatty acids (UFAs) (Table 2). The results were in line with previous studies showing that DAG-enriched oils had a higher content of UFAs, which may contribute to their potential health benefits, such as improved lipid metabolism [33; 34]. In addition, a distinct distribution of fatty acids at the sn-2 position was observed among the varieties. For example, C.O exhibited the highest content of sn-2 palmitic acid (C16:0) among the three varieties, resulting in the highest level of SFAs at the sn-2 position. In contrast, C.S had the highest level of MUFAs at the sn-2 position, mainly due to its high oleic acid content. Furthermore, C.G contained a higher level of sn-2 linoleic acid (14.90%) compared to that in C.O (12.95%) and C.S (11.25%), resulting in the highest PUFA level at the sn-2 position observed in C.G (Table 2). The differences in fatty acid distribution among camellia oil varieties, especially in the sn-2 position, are noteworthy. The sn-2 position is known to affect the bioavailability and metabolism of fatty acids [48]. Therefore, these differences could influence the digestion and absorption kinetics of these oils. Considering the fatty acid distributions of each camellia oil on the glycerol backbones, it had been documented that UFAs preferred to be attached at the sn-2 position, while SFAs were concentrated at the sn-1,3 position in vegetable oils, suggesting that the fatty acid distributions on the glycerol backbones were not arbitrary, as indicated by [PERSON] et al. [17], highlighting a structured and potentially purpose-driven arrangement of fatty acids in TAGs.