Biochemical profile of milk thistle (Silybum Marianum L.) with special reference to silymarin content. Issue 1 (9th November 2020)

• Record Type: Journal Article
• Authors: Aziz, Maryam; Saeed, Farhan; Ahmad, Nazir; Ahmad, Aftab; Afzaal, Muhammad; Hussain, Shahzad; Mohamed, Abdellatif A.; Alamri, Mohamed S.; Anjum, Faqir Muhammad
• Is Part Of: Food science & nutrition. Volume 9:Issue 1(2021)
• Page Start: 244
• Page End: 250
• Publication Date: 2020-11-09
• Subjects: Chemical -- Milk Thistle -- Nutrition -- Silymarin; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1990
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: 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. Abstract : Milk thistle is safe, well tolerated in different preparation form and producing no any serious side effects. Milk thistle seeds can be used in raw form or made into a tea. Milk thistle seed tea has significant attention, both in scientific and consumer communities owing to its health benefits against variety of maladies. Furthermore, it is exposed that overall anti‐oxidant level improves in humans by using milk thistle tea. The free radicals quenching ability of milk thistle tea is better than black tea.