| Summary: | 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 <i>Argania spinosa</i>, <i>Pinus halepensis,</i> and <i>Pistacia altantica</i> 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<i>. P. atlantica</i> oil showed more significant inhibitory activity against the enzymes studied than <i>A. spinosa</i> and <i>P. halepensis</i>. All three oils showed similar antioxidant and anti-inflammatory activity. Furthermore, <i>A. spinosa</i> and <i>P. halepensis</i> oils showed antibiofilm activity against <i>P. aeruginosa</i>, with 30–40% inhibition. These results focus on the possible use of these oils in the nutraceutical and healthcare sectors.
|
|---|