EventsThe 6th International Electronic Conference on Foods
Published
This submission belongs to the session B. Nutritional and Functional Foods of the event The 6th International Electronic Conference on Foods
Published date
27 Oct, 2025
Academic Editor
author-avatarManuel Viuda-Martos
Citation
Filomena Nazzaro, Florinda Fratianni, Francesca Coppola, Maria Neve Ombra, Beatrice De Giulio, Raffaele Coppola, Multifunctional Bioactivities of Avocado, Hedge Mustard, and Fireweed Seed Oils: From Inflammation Modulation to Enzyme Inhibition, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland
Share
Email
Facebook
Twitter
LinkedIn

Multifunctional Bioactivities of Avocado, Hedge Mustard, and Fireweed Seed Oils: From Inflammation Modulation to Enzyme Inhibition

Beatrice De Giulio 1
image
image
1. Institute of Food Sciences, CNR-ISA, Via Roma 64, 83100 Avellino, Italy, Italy
2. Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone 1, 80055 Portici, Italy, Italy
3. Department of Agricultural Environmental and Food Sciences (DiAAA), University of Molise, Via F. de Sanctis s.n.c., 86100 Campobasso, Italy, Italy
Abstract

Vegetable oils obtained from non-conventional seeds are increasingly being recognized for their functional bioactivities, particularly in the fields of neuroprotection, inflammation control, and skin health. This study aimed to evaluate the anti-inflammatory, antioxidant, and enzyme-inhibitory properties of three commercial cold-pressed seed oils: avocado (Persea americana), hedge mustard (Erysimum spp.), and fireweed (Epilobium spp.). Oil samples were evaluated for biological activity using in vitro assays. Anti-inflammatory activity was measured through the inhibition of protein denaturation (IC50 values). Antioxidant capacity was assessed using the DPPH radical scavenging assay (IC50 values). Enzyme inhibition was tested against acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase. Avocado seed oil showed the strongest anti-inflammatory (IC50 = 12.75 µg/mL) and antioxidant activity (DPPH IC50 = 4.31 µg/mL), as well as the most potent tyrosinase inhibition (IC50 = 6.43 µg/mL), suggesting its high potential for dermo-cosmetic applications as well. Fireweed oil exhibited the lowest IC50 value for AChE (13.5 µg/mL) and an IC50 for BChE of 78.4 µg/mL, along with the highest BChE inhibition (48%), indicating a broad-spectrum neuroprotective profile. Hedge mustard oil exhibited the highest percentage inhibition of AChE (70.5%) despite a higher IC50, indicating good enzyme affinity but lower potency. The oils exhibited distinct biological profiles: avocado oil emerged as a candidate for anti-inflammatory and cosmetic applications, fireweed oil for neuroprotective formulations, and hedge mustard oil as a selective acetylcholinesterase (AChE) inhibitor. These findings support the valorization of non-traditional seed oils as multifunctional ingredients for nutraceutical, cosmeceutical, and phytotherapeutic applications.

The authors would like to acknowledge the support from the National Recovery and Resilience Plan Project “National Research Centre for Agricultural Technologies, Agritech”, Spoke 8 “New models of circular economy in agriculture through the valorization and recycle of wastes” [CUP B83C22002840001], supported by the Italian Ministry of University.

Keywords
Vegetable seed oils
Bioactive compounds
Functional foods
Anti-inflammatory activity
Antioxidant capacity
Neuroprotective potential
Underutilized plant resources
Evaluation of microbiological and sensory analysis of stored and processed ginger sauce
Piezoelectrically Treated Water: Structural Modifications and Implications for Hydration, Nutrition, and Food Quality