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Prunus amygdalus var. amara (bitter almond) seed oil: fatty acid composition, physicochemical parameters, enzyme inhibitory activity, antioxidant and anti-inflammatory potential

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Abstract

Oil seeds are a natural source of phytochemicals with high nutritional value. The present study aims to evaluate for the first time the antioxidant, enzyme inhibitory, and anti-inflammatory activities in vitro and in vivo, as well as the physicochemical properties, fatty acid compositions, total polyphenol, flavonoid, and tocopherol contents of Algerian Prunus amygdalus var. amara cold-pressed oil. Bitter almond produces seeds that yield 35.5% of oil. It was characterized by a high saponification index of 215.94 mg KOH g−1 of oil, a peroxide value of 7.74 meq O2kg of oil, a K232 of 2.612, and a K270 of 0.39. This oil represented a valuable source of healthy fatty acids. GC–MS analysis revealed oleic (68.27%) and linoleic (16.14%) as the main fatty acids. α-Tocopherol (85.77 mg/kg) was found to be the major component. The total phenolic and flavonoid contents were 21.94 ± 0.29 and 21.52 ± 0.14 µg/mL, respectively. The oil showed good antioxidant activity (A0.50 = 34 ± 0.44 μg/mL) using the CUPRAC assay and modest activity with DPPH, ABTS, FRAP, and β-carotene assays, respectively. BAO (bitter almond oil) displayed the most promising α-glucosidase and α-amylase activities compared to acarbose as a reference molecule and moderate acetylcholinesterase (AChE) inhibitory activity. Moreover, BAO demonstrated in vitro and in vivo anti-inflammatory efficacy in a dose-dependent manner, comparable to that of diclofenac sodium. These effects were confirmed by histological examinations. Overall, our results showed that BAO has a strong potential to design new industrial preparations with nutritional, pharmaceutical, and cosmeceutical applications.

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Authors and Affiliations

  1. Department of Biology, Laboratory of Biotechnologies, Environment and Health, Faculty of Natural Life and Sciences, Saad Dahleb University Blida1, 09000, Blida, Algeria

    Khadidja Guici El Kouacheur, Hamida Saida Cherif & Fairouz Saidi

  2. Centre de Recherche en Biotechnologie, Ali Mendjli Nouvelle Ville UV 03, BP E73, Constantine, Algerie

    Chawki Bensouici

  3. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, B-5030, Gembloux, Belgium

    Marie Laure Fauconnier

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  1. Khadidja Guici El Kouacheur
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Guici El Kouacheur, K., Cherif, H.S., Saidi, F. et al. Prunus amygdalus var. amara (bitter almond) seed oil: fatty acid composition, physicochemical parameters, enzyme inhibitory activity, antioxidant and anti-inflammatory potential. Food Measure 17, 371–384 (2023). https://doi.org/10.1007/s11694-022-01629-2

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