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

Authors

  • S. Harrabi Biochemistry Department, Faculty of Medicine Tunis, University of Tunis El-Manar
  • S. Curtis Chemistry Department, University of Ottawa
  • F. Hayet Biochemistry Department, Faculty of Medicine Tunis, University of Tunis El-Manar
  • P. M. Mayer Chemistry Department, University of Ottawa

DOI:

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

Keywords:

Maturation, Milk thistle seeds, Oil, Sterols changes

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.

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Published

2016-03-31

How to Cite

1.
Harrabi S, Curtis S, Hayet F, Mayer PM. Changes in the sterol compositions of milk thistle oil (Silybium marianum L.) during seed maturation. Grasas aceites [Internet]. 2016Mar.31 [cited 2024Mar.28];67(1):e123. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1589

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Research