Exploring the biochemical properties and cosmetic potential of camel hump fat: Influence of biological and physiological factors

Abstract

Camel hump fat (CHF) is a unique fat source with valuable biochemical properties, making it promising for both food and cosmetic industries. This study investigates the fatty acid composition, lipid quality indices, antioxidant properties, and anti-aging enzyme activities of CHF from 60 camels (Camelus dromedarius), categorized by sex, age, and physiological status (pregnant, lactating). The highest concentration of saturated fatty acid (C16:0) was consistent across samples (33.5 %-34.0 %), while oleic acid (C18:1) ranged from 40.3 % to 41.8 %. Male camels showed higher unsaturation (Iodine Value = 38.57) and desirable fatty acid ratios (DFA = 52.51) than females. Female camels, especially in reproductive states, exhibited stable lipid profiles. CHF demonstrated strong antioxidant activities, with DPPH scavenging (72.67 %-78 %) and FRAP values (75 %-84 %), indicating potential for reducing oxidative stress. Anti-aging effects, such as anti-elastase, anti-tyrosinase, and anti-collagenase activities, were more pronounced in female samples. Principal component analysis and clustering revealed that sex, age, and physiological status significantly influenced CHF biochemical profile. In conclusion, CHF is a promising natural ingredient with notable bioactivities, offering potential applications in food and cosmetic formulations, warranting further research for product development.