ABSTRACT Camel hump fat from Camelus dromedarius represents a promising underutilized natural resource with a significant industrial potential. Physicochemical properties and bioactive compositions were investigated, as well as potential applications of camel hump fat across food, cosmetics, pharmaceuticals, and industrial sectors. Advanced analytical techniques were employed: GC‐MS/MS for fatty acid profiling, FTIR for functional group identification, LC‐MS/MS for bioactive compound analysis, and atomic absorption spectroscopy for mineral content determination. The fat demonstrated favorable stability characteristics with a melting point of 65.2°C, saponification value of 264.63 mg KOH/g, and remarkably low peroxide value of 4.22 mEq O 2 /kg. Palmitic acid (31.52%), oleic acid (24.61%), and stearic acid (20.84%) were identified as the main components of a balanced fatty acid profile. The total cholesterol content was 185 ± 4.9 mg/100 g. Mineral analysis revealed significant levels of essential elements: calcium (57.52 mg/100 g), magnesium (23.60 mg/100 g), sodium (135.71 mg/100 g), and vitamin E (0.00522 g/100 g). The antioxidant capacity showed an IC 50 of 461.75 mg/mL. Practical application was validated through a cosmetic cream formulation. The cream exhibited good stability over 60 days at various temperatures (8°C, 25°C, and 40°C), with phase separation occurring only after 15 days at elevated temperatures. The formulation demonstrated strong antimicrobial activity and enhanced antioxidant capacity (IC 50 25.67 mg/mL), achieving high consumer acceptance. These findings confirm camel hump fat as a valuable natural ingredient with notable stability, balanced nutritional composition, and versatile functionality, establishing its promising commercial viability for valorization across multiple industrial sectors. Practical application : The comprehensive characterization of camel hump fat establishes a scientific foundation for developing value‐added products across multiple industries. In the food sector, its high oxidative stability and favorable fatty acid profile enable the formulation of specialty cooking oils and functional fat alternatives for heat‐intensive applications. The demonstrated antimicrobial activity, particularly against Gram‐positive bacteria and fungi, positions it as a natural preservative in food packaging and cosmetic formulations. For pharmaceutical applications, the combination of oleic acid content, vitamin E, and safe mineral profile supports the development of topical drug delivery systems and wound healing ointments. The balanced saturated/unsaturated fatty acid ratio makes it suitable for biodiesel production and industrial lubricants in desert regions. These findings enable manufacturers to standardize extraction protocols, establish quality control parameters, and develop targeted products that valorize this underutilized desert resource while creating economic opportunities for camel‐breeding communities.
Belfar et al. (Sun,) studied this question.