| Titles |
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English :
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Morphological, chemical characteristics and antioxidant activity of Egypt-grown wild milk thistle (Silybum marianum L.) seeds and evaluates their oil in fast frying process comparing with some vegetable oils
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Arabic :
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التوصيف الشكلى والكيميائى والنشاط المضاد للاكسدة لبذور شوك الجمل البرية النامية فى مصر وتقييم زيتها فى عملية قلى سريعة بالمقارنة مع بعض الزيوت
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| Abstract |
The aim of this study was to evaluate some morphological and chemical characteristics of wild milk thistle seeds, their antioxidant activity, and to compare their oil fatty acid profile with that of cottonseed, sunflower and soybean oils, with some physicochemical properties evaluated for these oils before and after fast frying process (40min). The findings indicate that 26.14% oil, 35.65 mg GAE /g total phenolic (80% methanol extract) and 23.78 mg / g total flavonoid were present in the milk thistle seed. The results indicated the higher antioxidant activity at 100ppm and the inhibition ratio of IC50 were 89.73 % and 0.024 mg /ml, respectively, for 80 % methanolic seed extract. Milk thistle seed oil had a high amount of linoleic acid (51.71%), followed by oleic acid (26.39%), palmitic acid (9.55%) and stearic acid (4.62%), which was in harmony with soybean oil (among the three oils) but had the lowest linolenic content (0.25%). In comparison, the total unsaturated fatty acid (TUFA) of milk-thistle oil (79.26 %) was lower than that of sunflower oil (85.07%) and between of both soybean oil (83.41%) and cottonseed oil (69.86%). However, from the calculated of ratio of linoleic: oleic acid, Cox value and P / S index, it can be recorded that the milk-thistle seed oil may have beneficial effects on human health and make it suitable for consumption in quantities of edible oils as well as cottonseed, sunflower and soybean oils. As a reflection of that, the data showed that the physicochemical properties of the milk-thistle oil and the previous three oils were not substantially different, while the oxidative stability (Rancimat) of the milk-thistle oil was higher than that of the sunflower and soybean oils and slightly lower than that of the cottonseed oil before and after fast frying. Therefore, it is evident from the obtained results that milk-thistle seed oil can be used in food and industrial foods as well as cottonseed, sunflower and soybean oils.
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| Publication year |
2019
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| Pages |
1198-1214
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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