Chemistry, oxidation and bioactivity of oils and their fractions from pomegranate, blackcurrant, and prickly pear seeds.

Chemical composition, oxidative stability, and biological activity of cold-pressed pomegranate (PG), blackcurrant (BC), and prickly pear (PP) seed oils were investigated. Oils were characterised for fatty acids and minor constituents, and oxidative stability was assessed by differential scanning calorimetry (DSC). Biological activity was evaluated in colon cancer (LoVo, LoVo/Dx) and non-tumorigenic (CCD 841 CoTr) cells using viability, apoptosis, ROS generation, and Rhodamine 123 accumulation assays. PG exhibited the highest PUFA content (90.0%) and the lowest lipophilic antioxidant-to-PUFA ratio (5.92), whereas BC (32.00) and PP (8.78) showed greater antioxidant balance. BC contained the highest tocopherol (1649 mg/kg) and carotenoid levels, while PG contained the highest amount of quantified phenolic and phenolic-related compounds. PP showed the greatest oxidative stability at 100 °C, whereas BC was the most stable at higher temperatures and PG was the least stable. All oils reduced cancer cell viability and induced apoptosis, with PG showing the strongest pro-oxidant activity. The results suggest that the balance between lipophilic antioxidants, fatty acid composition, and the native oil matrix influences oxidative stability and may contribute to the observed biological activity.