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

Autores/as

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

Palabras clave:

Aceites vegetales, Actividad inhibidora de la colinesterasa, Análisis cromatográfico, Extracción

Resumen

Se evaluaron las propiedades fisicoquímicas, la composición de ácidos grasos y las actividades biológicas in vitro de aceites prensados en frío de chía (Salvia hispanica L.), lino (Linum usitatissimum L.) y colza (Brassica napus L.). El aceite de chía presentó el mayor índice de saponificación y los menores valores de peróxido y acidez, lo que indica una calidad oxidativa superior. El análisis GC-FID reveló altos niveles de ácido α-linolénico en los aceites de chía y lino (63,3 % y 56,25 %, respectivamente), mientras que el aceite de colza fue rico en ácido oleico (64,35 %). El aceite de chía mostró la mayor actividad antiinflamatoria (CI50 = 2,46 mg/mL). Los aceites de chía y lino también mostraron mayores efectos inhibidores de la acetilcolinesterasa y la butirilcolinesterasa que el aceite de colza. Estos hallazgos sugieren que los aceites ricos en ácido αα-linolénico, en particular el aceite de chía, poseen un potencial nutricional y bioactivo prometedor, mientras que el aceite de colza podría ofrecer una mayor estabilidad oxidativa y valor culinario.

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