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

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 of oil, a peroxide value of 7.74 meq Okg of oil, a K of 2.612, and a K 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 (A = 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. Graphical abstract: [Figure not available: see fulltext.]