The lipid composition of FAME is shown in Table 2. The main component of B is palmitic acid (C16:0), which makes up approximately 32% of the fat total. Oleic acid (C18:1) is the predominant fatty acid in L and M (37% and 57%, respectively), while SBO, PSA and IES contain mainly linoleic acid (C18 :2; 53%, 44% and 42%, respectively). APS and IES have approximately the same content of SFA, MUFA, and PUFA, with slightly higher SFA values ​​for IES due to higher stearic acid content. Additionally, IES contains less palmitic acid, oleic and linoleic acid. The functional properties of lipids are summarized in Table 3. The lipid sources with the lowest melting points are M (31.0 ± 1.9°C) and B (33.0 ± 0.8°C) , while APS has the highest melting point (43.7 ± 1.9°C). Similarly, the maximum melting temperature (Tp) is highest in APS. Interestingly, although APS and IES have a similar chemical composition in terms of SFA, MUFA and PUFA, their melting points are significantly different (P < 0.05), with IES having a melting temperature lower by approximately 7°C. Fats with similar FAME composition may have different physicochemical properties due to differences in triacylglycerol composition. IES has the highest δ value (P<0.05),