Grasas y Aceites, Vol 67, No 1 (2016)

Changes in the sterol compositions of milk thistle oil (Silybium marianum L.) during seed maturation


https://doi.org/10.3989/gya.0495151

S. Harrabi
Biochemistry Department, Faculty of Medicine Tunis, University of Tunis El-Manar, Tunisia

S. Curtis
Chemistry Department, University of Ottawa, Canada

F. Hayet
Biochemistry Department, Faculty of Medicine Tunis, University of Tunis El-Manar, Tunisia

P. M. Mayer
Chemistry Department, University of Ottawa, Canada

Abstract


In this study, the total lipid content and sterol compositions were determined during the development of milk thistle seeds. The oil content increased to a maximum value of 36±1.7% and then declined to reach a value of 30.5±0.9% at full maturity. The sterol content of milk thistle seeds was affected by the ripening degree of the seeds. At the early stages of seed maturation, Δ7-stigmastenol was the most abundant sterol followed by β-sitosterol. However, at full maturity, β-sitosterol was the most predominant sterol (46.50±0.8%). As the seed developed, campesterol and stigmasterol amounts increased, while Δ7-avenasterol content decreased. It can be concluded that milk thistle seed oil has a characteristic sterol pattern comparable to the ones elucidated for olive oil and corn oil. The extracted oil from milk thistle seeds is rich in phytosterols and could be used in food preparation and human nutrition.

Keywords


Maturation; Milk thistle seeds; Oil; Sterols changes

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