## 3 Results and Discussion
### Nutritional Potential of Sea Buckthorn and Rosehip Oils
Another index, HH, characterizes the relationship between hypocholesterol fatty acids (cis-C18:1 and PUFA) and hypercholesterolemia fatty acids (C12:0, C14:0, and C16:0). Compared to the PUFA/SFA index, the HH ratio can more accurately reflect the influence of fatty acids on cardiovascular diseases. The calculated index for the tested R1, R2, and B1 oils indicated the health-promoting properties of these oils comparable to linseed oil [31], strawberry seed oil, cranberry seed oil, and blackcurrant seed oil [32]. B2 oil was characterized by the lowest HH index value (3.566). The calculated index was close to the HH index characterizing some shellfish (_Cercinumuida jolmi_, _Pleuron-codes mondon_) and was higher than the HH index of most fish [35]. The last indicator that was calculated based on the composition of individual fatty acids was the health-promoting index, currently used to compare dairy products [21]. Generally, products with a high HPI value are considered to be more beneficial to human health. It is worth emphasis that the values of HPI for analyzed oils (4.161-21.467) were higher compared to dairy products, where for which the value of this indicator reached 0.16-0.68 [18]. The properties of fat are influenced not only by the composition of fatty acids but also by their distribution of acids in triacylglycerol molecules. Vegetable fats may contain various fatty acids, which may occupy different positions in triacylglycerols--external (sn-1 or sn-3) or internal (sn-2). The sn-1,2,3 positions are not equal and have different distributions depending on the type of oil. The most beneficial from the nutritional point of view and bioavailability is the distribution of fatty acids in the sn-2 location because they are intact at all stages of digestion [36]. Figure 1 shows the distribution of selected fatty acids in the sn-2 position of triacylglycerol molecules of the tested sea buckthorn and rosehip oils. It was found that the external TAG positions in rosehip oil R1 were occupied by saturated acids--palmitic and stearic acids (from 73-77%). Polyunsaturated \(\alpha\)-linolenic acid was also present in a large share of 74% in these positions. The distribution of linoleic acid in the TAG molecule was practically equal: 34.2% in the sn-2 position and 65.8% in the sn-1 and 3 positions. Oleic acid mainly occupied the internal sn-2 position, where its share was 43.02%. In rosehip oil R2, the highest share in external positions was determined in the case of saturated acids--palmitic and stearic acids (from 82% to 88%). The distribution of unsaturated oleic and linoleic fatty acids in the internal and external positions was practically equal. Sea buckthorn oils were characterized by a similar distribution of saturated fatty acids as rosehip oils, i.e., these acids were esterified mainly in the external positions of triacylglycerglycerols. Unsaturated oleic acid was located mainly in the internal position. 36.13% and 38.91% of this acid was in the sn-2 position in oils R1 and R2, respectively. Polyunsaturated linoleic acid in R2 oil was also esterified primarily in the sn-2 position, while in R1 oil, the distribution of this acid between all triacylglycerol positions was equal. These results correspond to the studies of other vegetable oils obtained from non-typical sources. [PERSON] et al. [32] found that in strawberry, cranberry, and blackcurrant seed oils, saturated fatty acids were esterified in external positions, while oleic and linoleic acids tended to occupy internal TAG positions.