Analytical Evaluation and Antioxidant Activity of Selected Vegetable Oils to Support Evidence-Based use in Dermal Products

Objective This study presents an analytical and biological evaluation of selected vegetable oils and their unsaponifiable compounds, which are of crucial importance for the cosmetic and pharmaceutical industries, with the aim of ensuring their targeted use in dermal products. Methods Vegetable oils were selected based on their dominant fatty acid composition: pomegranate seed oil (punicic acid), linseed oil (α-linolenic acid), coconut oil (lauric acid), olive oil (oleic acid), poppy seed oil (linoleic acid), linden seed oil (linoleic acid), and marigold seed oil (α-calendic acid). Pharmacopoeial chemical values, fatty acid profiles, and unsaponifiable compounds were analysed. Antioxidant activity was measured using DPPH assay. Results Chemical values indicated good oxidative status and minimal hydrolysis. Fatty acid analysis revealed expected compositions, with rare linden and marigold seed oils exhibiting distinctive fatty acid composition, featuring sterculic and α-calendic acids. Marigold seed oil showed the richest profile of unsaponifiable compounds. Antioxidant activity was highest in olive oil and lowest in coconut oil. No significant correlation was found between the fatty acid composition, unsaponifiable matter, and antioxidant activity suggesting the synergistic or antagonistic interactions of oil components. Conclusion The study highlights the complex interactions among oil components that influence antioxidant activity. These findings deepen the understanding of the complex mechanisms determining the antioxidant properties of vegetable oils, crucial for informed decisions in dermal product formulation as demand for natural, effective cosmetic and pharmaceutical ingredients rises.