Polysaccharides Composition and Applications
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Abstract
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.
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@article{Litim2026Comparative,
title = {Comparative evaluation of physicochemical properties, fatty acid profile, anticholinesterase and anti-inflammatory activities of cold pressed chia, linseed, and rapeseed oils},
author = {S. Litim and Sabah Boukeria and S. Amokrane and Chawki Bensouıcı and Ramazan Erenler and S. Bouhayene and Fouzi Boulkenafet and Areej A. Al-Khalaf and Mohammad Ahmad Wadaan and Simonetta Lambiase and Fahd A. Al‐Mekhlafi},
journal = {Grasas y Aceites},
year = {2026},
doi = {10.3989/gya.0969251.2363},
url = {https://doi.org/10.3989/gya.0969251.2363}
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