학술논문
Fatty Acid Profiles and Biological Activities of the Vegetable Oils of Argania spinosa , Pinus halepensis and Pistacia atlantica Grown in Tunisia: A Preliminary Study.
Document Type
Article
Author
Source
Subject
*VEGETABLE oils
*ALEPPO pine
*FATTY acids
*PISTACIA
*LINOLEIC acid
*RHAMNOLIPIDS
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Language
ISSN
1420-3049
Abstract
Several foods are used in both the nutraceutical and health sectors; vegetable oils, for example, can prevent the onset of numerous diseases. The properties of these oils are related to their chemical composition and primarily to the presence of fatty acids. The present work aimed to determine the chemical profiles of Argania spinosa, Pinus halepensis, and Pistacia altantica oils, used in traditional Tunisian foods, and to evaluate some biological properties. We evaluated their antioxidant, anti-enzymatic, antimicrobial, and anti-inflammatory properties. Linoleic acid was the main component of the three oils. P. atlantica oil showed more significant inhibitory activity against the enzymes studied than A. spinosa and P. halepensis. All three oils showed similar antioxidant and anti-inflammatory activity. Furthermore, A. spinosa and P. halepensis oils showed antibiofilm activity against P. aeruginosa, with 30–40% inhibition. These results focus on the possible use of these oils in the nutraceutical and healthcare sectors. [ABSTRACT FROM AUTHOR]