Comparative evaluation of physicochemical properties, fatty acid profile, anticholinesterase and anti-inflammatory activities of cold pressed chia, linseed, and rapeseed oils

S.  Litim; S. Boukeria; S.  Amokrane; C.  Bensouici; R.  Erenler; S.  Bouhayene; F.  Boulkebafet; Areej A.  Al-Khalaff; M.A.  Wadaan; L.  Simonetta; F.A.  Al-Mekhlafi

doi:10.3989/gya.0969251.2363

Authors

S. Litim Laboratory of Natural Sciences and Materials, Faculty of Natural and Life Sciences, University of Mila https://orcid.org/0009-0009-7533-8667
S. Boukeria Laboratory of Natural Sciences and Materials, Faculty of Natural and Life Sciences, University of Mila https://orcid.org/0000-0001-7550-763X
S. Amokrane Biotechnology Research Centre (CRBT) https://orcid.org/0000-0003-3325-7390
C. Bensouici Biotechnology Research Centre (CRBT) https://orcid.org/0000-0003-4612-4642
R. Erenler Research Laboratory Practice and Research Center https://orcid.org/0000-0002-0505-3190
S. Bouhayene Department of Nature and Life Sciences, Faculty of Science, University of 20 August 1955 Skikda https://orcid.org/0009-0005-1903-5777
F. Boulkebafet eResearch Laboratory of Interaction, Biodiversity, Ecosystems and Biotechnology, Department of Nature and Life Sciences, Faculty of Science, University of 20 August 1955 Skikda https://orcid.org/0000-0002-2576-6200
Areej A. Al-Khalaff Biology Department, College of Science, Princess Nourah bint Abdulrahman University, https://orcid.org/0000-0001-9278-0822
M.A. Wadaan Department Zoology, College of Science, King Saud University https://orcid.org/0000-0002-8330-6990
L. Simonetta Department of Public Health, Experimental and Forensic Medicine, University of Pavia https://orcid.org/0000-0003-0846-1162
F.A. Al-Mekhlafi Department Zoology, College of Science, King Saud University https://orcid.org/0000-0002-8190-7901

DOI:

https://doi.org/10.3989/gya.0969251.2363

Keywords:

Cholinesterase inhibitory activity, Chromatographic analysis, Extraction, Vegetable oils

Abstract

Cold-pressed oils from chia (Salvia hispanica L.), flax (Linum usitatissimum L.), and rapeseed (Brassica napus L.) were evaluated for physicochemical properties, fatty acid composition, and in vitro biological activities. Chia oil showed the highest saponification value and the lowest peroxide and acid values, indicating superior oxidative quality. GC-FID analysis revealed high αα-linolenic acid levels in chia and flaxseed oils (63.3 and 56.25%), whereas rapeseed oil was rich in oleic acid (64.35%). Chia oil exhibited the strongest anti-inflammatory activity (IC50=2.46 mg/mL) (IC50 =2.46 mg/mL). Chia and flaxseed oils also showed stronger acetylcholinesterase and butyrylcholinesterase inhibitory effects than rapeseed oil. These findings suggest that αα-linolenic acid-rich oils, particularly chia oil, possess promising nutritional and bioactive potential, while rapeseed oil may offer better oxidative stability and culinary value.

Downloads

Download data is not yet available.

References

Akay MB, Şener K, Sari S, Bodur E. 2023. Inhibitory Action of Omega-3 and Omega-6 Fatty acids alphalinolenic, arachidonic and linoleic acid on human erythrocyte acetylcholinesterase. Protein J. 42 (2), 96-103.

Al-Madhagy S, Ashmawy NS, Mamdouh A, Eldahshan OA, Farag MA. 2023. A comprehensive review of the health benefits of flaxseed oil in relation to its chemical composition and comparison with other omega-3-rich oils. Eur. J. Med. Res. 28 (1), 240.

Ano AARR, Koffi EN, Kassi BB, Ocho-AninAtchibri L. 2019. Effect of solvent and press extractions on physicochemical properties of oil extracted from Dacryodes edulis fruit. Asian J. Sci. Technol. 9 (03), 9559–9564.

Bagherniya M, Johnston TP, Sahebkar A. 2021. Regulation of apolipoprotein B by natural products and nutraceuticals: a comprehensive review. Curr. Med. Chem. 28 (7), 1363–1406.

Choe E, Min DB. 2006Mechanisms and Factors for Edible Oil Oxidation. Compr. Rev. Food Sci. Food Saf. 5 (4), 169–186.

Davis JP, Price K, Dean LL, Sweigart DS, Cottonaro J, Sanders TH. 2016. Peanut oil stability and physical properties across a range of industrially relevant oleic acid/linoleic acid ratios. Peanut Sci. 43.

Desale SE, Chinnathambi S. 2020. Role of dietary fatty acids in microglial polarization in Alzheimer’s disease. J. Neuroinflammation 17, 93.

Elkolli M, Chafai N, Chafaa S, Kadi I, Bensouici C, Hellal A. 2022. New phosphinic and phosphonic acids: Synthesis, antidiabetic, anti-Alzheimer, antioxidant activity, DFT study and SARSCoV-2 inhibition. J. Mol. Struct. 1268, 133701.

Fourrier C, Remus-Borel J, Greenhalgh AD. 2017. Docosahexaenoic acid-containing choline phospholipid modulates LPS-induced neuroinflammation in vivo and in microglia in vitro. J. Neuroinflammation 14, 170.

Grancieri M, Martino HSD, Gonzalez de Mejia E. 2019. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review. Compr. Rev. Food Sci. Food Saf. 18 (2), 480–499.

Guiotto EN, Julio LM, Ixtaina VY. 2025. Natural antioxidants in the preservation of omega-3-rich oils: applications in bulk, emulsified, and microencapsulated chia, flaxseed, and Sacha inchi oils. Phytochem. Rev. 1–29.

Halaldeen F, Zahir I, Ulpathakumbura S, Jayasinghe L, Marikkar N, Musthafa MM. 2024. Characterization of oils and defatted residues of Terminalia catappa L. seed kernels of two varieties. Int. J. Food Prop. 27 (1), 30–43.

Hu J, Li J, Lin W, Zhao F, Xiao D, Shao L, Shum PP. 2024. Micro-D-Shaped Fiber Laser for High-Resolution Refractive Index Sensing via Frequency Analysis. J. Lightwave Technol.

Kellab R, Boulkenafet F, Amokrane S, Benmakhlouf Z, Bensouici C, Bounamous A, Yahia A, Lambiase S, Al-Meklafi FA, Wadaan MA. 2024. Chemical profiling and in vitro evaluation of the antioxidant, antiinflammatory, and antibacterial effects of Algerian Solanum melongena L. Indian J. Pharm. Educ. Res. 59 (1), 338–350.

Khan R, Perez BA, Toraman HE. 2024. Comparative analysis of additive decomposition using onedimensional and two-dimensional gas chromatography: Part I-Irganox 1010, Irganox 1076, and BHT. J. Chromatog. A. 1732, 465243

Kumar J, Gaur S, Srivastava PK, Mishra RK, Prasad SM, Chauhan DK. 2022. Heavy Metals in Plants: Physiological to Molecular Approach. Boca Raton (FL): CRC Press.

Li Y, Tang H, Yang X, Ma L, Zhou H, Zhang G, Chen X, Ma L, Gao J and Ji W. 2024. Associations of ω-3, ω-6 polyunsaturated fatty acids intake and ω-6: ω-3 ratio with systemic immune and inflammatory biomarkers: NHANES 1999-2020. Front. Nutr. 11, 1410154.

Li Z, Wang C, Shah F, Wu W. 2025. Improvement of oil quality with enhanced fatty acid profiling in rapeseed (Brassica napus L.) seed via varietal screening and lipidomics (UPLC-MS) analysis. LWT - Food Sci. Technol. 216, 117-128.

Miller DD, Yeung C. 2022. Food Chemistry: A laboratory manual. Hoboken (NJ): John Wiley and Sons.

Moliner C, Barros L, Dias MI, López V, Langa E, Ferreira IC, Gómez-Rincón C. 2018. Edible flowers of Tagetes erecta L. as functional ingredients: phenolic composition, antioxidant and protective effects on Caenorhabditis elegans. Nutrients 10 (12), 2002.

Nehra M, Gahlawat SK. 2022. Chia and Quinoa: Superfoods for Health. (1st ed.). CRC Press.

Oomah BD, Sitter L. 2009. Characteristics of flaxseed hull oil. Food Chem. 114 (2), 623.

Poudyal H, Panchal SK, Diwan V, Brown L. 2011. Omega-3 fatty acids and metabolic syndrome: effects and emerging mechanisms of action. Prog. Lipid Res. 50 (4), 372–387.

Raboanatahiry N, Li H, Yu L, Li M. 2021. Rapeseed (Brassica napus): processing, utilization, and genetic improvement. Agronomy 11 (9), 1776.

Rodríguez ME, Pérez E, Acreche MM, Schneider-Teixeira A, Deladino L, Ixtaina V. 2025. Physiological, biochemical, and biophysical changes in chia seeds during accelerated aging: implications for lipid composition and seed quality. Physiol. Mol. Biol. Plants 31 (4), 623–640.

Segura-Campos MR, Ciau-Solís N, Rosado-Rubio G, Chel-Guerrero L, Betancur-Ancona D. 2014. Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. Agric. Sci. 5 (3), 220-226.

Simopoulos AP. 2004. Omega-6/omega-3 essential fatty acid ratio and chronic diseases. Food Rev. Int. 20 (1), 77–90.

Timilsena YP, Vongsvivut J, Adhikari R, Adhikari B. 2017. Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem. 228, 394-402.

Ullah R, Nadeem M, Khalique A, Imran M, Mehmood S, Javid A, Hussain J. 2016. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): A review. J. Food Sci. Technol. 53 (4), 1750–1758.

Vukic M, Vujasinovic V. 2023. Minor bioactive compounds of cold-pressed oils and their biomedical functions: A brief review. Int. J. Biomed. Health 11, 364-370.