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<p>Extra virgin olive oil (EVOO) is widely regarded as a key component of a health-promoting diet. This investigation focused on the characterization of fatty acid methyl esters (FAMEs) and the quantification of phenolic compounds in Algerian EVOO, in addition to assessing its antioxidant, anti-inflammatory, and enzyme-inhibitory properties, including effects on tyrosinase, urease, and cholinesterases. The fatty acid profile revealed a predominance of oleic acid, accounting for 61% of the total fatty acids. The total phenolic content reached 196.57 ± 0.69 µg GAE/mg. EVOO demonstrated notable biological activities, exhibiting strong antioxidant potential, with values of IC<sub>50</sub> and A<sub>0.5</sub> ranging from 65 to 351 μg/mL. It also showed significant anti-inflammatory effect, reflected by an excellent value OF IC<sub>50</sub> (15.39 μg/mL), suggesting its capacity to modulate inflammatory pathways. Furthermore, EVOO displayed moderate to high inhibitory effects against alpha amylase, pancreatic lipase, tyrosinase, urease, and cholinesterase enzymes, with values of IC<sub>50</sub> ranging from 39.06 to 172.36 μg/mL, indicating potential applications in dermatological, gastrointestinal, and neuroprotective therapies. These important results highlight the multifunctional therapeutic potential of this oil.</p>

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Olive oil for sustainable chemistry and pharmacy: Natural antioxidants and enzyme inhibitors

  • 期刊论文

  • 发表日期：

    2026年2月25日

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  • Nassiba Chafaa,
  • Soumaya Aissa,
  • Nourelhouda Lagra,
  • Amira Rayenne Dibi,
  • Latifa Khattabi,
  • Ibtissem Maghboune,
  • Chawki Bensouici

摘要

Extra virgin olive oil (EVOO) is widely regarded as a key component of a health-promoting diet. This investigation focused on the characterization of fatty acid methyl esters (FAMEs) and the quantification of phenolic compounds in Algerian EVOO, in addition to assessing its antioxidant, anti-inflammatory, and enzyme-inhibitory properties, including effects on tyrosinase, urease, and cholinesterases. The fatty acid profile revealed a predominance of oleic acid, accounting for 61% of the total fatty acids. The total phenolic content reached 196.57 ± 0.69 µg GAE/mg. EVOO demonstrated notable biological activities, exhibiting strong antioxidant potential, with values of IC50 and A0.5 ranging from 65 to 351 μg/mL. It also showed significant anti-inflammatory effect, reflected by an excellent value OF IC50 (15.39 μg/mL), suggesting its capacity to modulate inflammatory pathways. Furthermore, EVOO displayed moderate to high inhibitory effects against alpha amylase, pancreatic lipase, tyrosinase, urease, and cholinesterase enzymes, with values of IC50 ranging from 39.06 to 172.36 μg/mL, indicating potential applications in dermatological, gastrointestinal, and neuroprotective therapies. These important results highlight the multifunctional therapeutic potential of this oil.