Biochemical profile of milk thistle (Silybum Marianum L.) with special reference to silymarin content

被引:29
作者
Aziz, Maryam [1 ]
Saeed, Farhan [1 ]
Ahmad, Nazir [1 ]
Ahmad, Aftab [1 ]
Afzaal, Muhammad [1 ]
Hussain, Shahzad [2 ]
Mohamed, Abdellatif A. [2 ]
Alamri, Mohamed S. [2 ]
Anjum, Faqir Muhammad [3 ]
机构
[1] Govt Coll Univ, Dept Food Sci, Faisalabad, Pakistan
[2] King Saud Univ, Dept Food Sci & Nutr, Riyadh, Saudi Arabia
[3] Univ Gambia, Sere Kunda, Gambia
来源
FOOD SCIENCE & NUTRITION | 2021年 / 9卷 / 01期
关键词
Chemical; Milk Thistle; Nutrition; Silymarin; ANTIOXIDANT ACTIVITIES; EXTRACTION; SEED; OPTIMIZATION; COMPONENTS; OXIDATION;
D O I
10.1002/fsn3.1990
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The main objective of current study was to evaluate the antioxidant potential and nutritional composition of milk thistle with special reference to silymarin. For the purpose, different varieties of milk thistle were procured from three different cities of Pakistan. The study was comprised of three different phases. In 1st phase, nutritional composition, that is, moisture, fat, protein, fiber, and nitrogen free extract, was determined according to their respective methods. Moreover, antioxidant potential and quantification of silymarin content were explored in 2nd phase. Furthermore, in last phase, milk thistle seeds tea was developed and evaluated for nutritional and sensorial characteristics. At last, data obtained from each parameter was subjected to appropriate statistical design to determine the level of significance. Results showed significant difference in the nutritional and chemical composition of different milk thistle varieties as well as locations. Moreover, moisture content, ash content, fat content, fiber content, protein content, and NFE varied from 6.27% to 5.01%, 2.37 to 1.25%, 23.19 to 19.74%, 7.4 to 4.39%, 30.09 to 20.74%, and 45.42 to 34.13%, respectively. Furthermore, silymarin content quantified though HPLC ranged from 1669.5 mg/g to 1607.6 mg/g for soxhlet extract whereas, 1,840.6 mg/g to 1765.9 mg/g for microwave-assisted extraction extract. Conclusively, it was depicted from the results that in case of variety, Blue was the best than White whereas, Islamabad was best in case of location.
引用
收藏
页码:244 / 250
页数:7
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