Silybum marianum (milk thistle) products in Wilson’s disease: a treatment or a threat?

Assessment of Quality and Efficiency of Cold-Pressed Oil from Selected Oilseeds

In this present study, an oil press was used to process 200 g each of sesame, pumpkin, flax, milk thistle, hemp and cumin oilseeds in order to evaluate the amount of oil yield, seedcake, sediments and material losses (oil and sediments). Sesame produced the highest oil yield at 30.60 ± 1.69%, followed by flax (27.73 ± 0.52%), hemp (20.31 ± 0.11%), milk thistle (14.46 ± 0.51%) and pumpkin (13.37 ± 0.35%). Cumin seeds produced the lowest oil yield at 3.46 ± 0.15%. The percentage of sediments in the oil, seedcake and material losses for sesame were 5.15 ± 0.09%, 60.99 ± 0.04% and 3.27 ± 1.56%. Sediments in the oil decreased over longer storage periods, thereby increasing the percentage oil yield. Pumpkin oil had the highest peroxide value at 18.45 ± 0.53 meq O2/kg oil, an acid value of 11.21 ± 0.24 mg KOH/g oil, free fatty acid content of 5.60 ± 0.12 mg KOH/g oil and iodine value of 14.49 ± 0.16 g l/100 g. The univariate ANOVA of the quality parameters against the oilseed type was statistically significant (p-value < 0.05), except for the iodine value, which was not statistically significant (p-value > 0.05). Future studies should analyze the temperature generation, oil recovery efficiency, percentage of residual oil in the seedcake and specific energy consumption of different oilseeds processed using small-large scale presses.

Evaluation of variability of silymarin complex in Silybi mariani fructus harvested during two production years

Milk thistle [Silybum marianum (L.) Gaertn.], a member of Asteraceae family, is one of the most cultivated medicinal plants widespread throughout the world. The pharmacological drug is a ripe fruit without pappus – Silybi mariani fructus – containing flavonolignans and generating silymarin complex. In folk medicine, it is used for the treatment of liver disorders, kidney problems, rheumatism as well as gastronomic disturbances, cardiac and neurotic disorders, and fever. The components of silymarin complex are useful in cancer prevention and treatment. The aim of the study was to determine the amount of silymarin complex contained in the fruit of the harvest of two consecutive years and how much they differ from one another. Representative samples of fruit were collected in 2015 and 2016 and distributed by a company Agrofos (Slovakia). Regarding the analytical method, we used a high-performance liquid chromatography (HPLC); the method was approved by the European Pharmacopoeia 10. The statistical significance was on the level P < 0.05. The total content of silymarin complex was 15.28 ± 0.06 g.kg−1 (in 2015) and 16.65 ± 0.09 g.kg−1 (in 2016). In both studied years, the highest representation of silybin B was observed (7.04 ± 0.07 g.kg−1 versus 5.92 ± 0.08 g.kg−1). The differences between the individual fractions of the silymarin complex were statistically significant. There was also a significant difference of 9% in the total silymarin content between 2015 and 2016. In conclusion, we can state that both samples of Silybi mariani fructus meet the requirements of the European Pharmacopoeia.

Milk thistle flour effect on dough rheological properties

The influence of the addition of partially defatted milk thistle seed flour was studied by analyzing the rheological properties of dough in order to further exploit the functionality of partially defatted milk thistle flour in bakery products. The rheological properties of dough were monitored using Mixolab 2 (Chopin Technologies, France). A rheofermentometer F4 (Chopin Technologies, France) was used to check the dough fermentation, and for the baking trials wheat flour, rye flour, and milk thistle flour were kept in the portion: 50:50:0 (control flour); 50:45:5; 50:40:10 and 50:35:15. The addition of different milk thistle flour in the mixtures resulted in a difference in the viscoelastic properties of the dough. The results showed a weakening of the gluten network in all trial mixtures evaluated. The dough development time values of the control flour were 1.20 min, while an addition of milk thistle flour in portions of 5, 10, and 15% increased these values to 1.30 min, 1.90 min, and 2,80 min, respectively. In addition to higher dough development time values, all trial mixtures exhibited also higher stability (5.07 min; 6.25 min and 8.03 min), when compared to the control flour (4.63 min). The trial mixture with 15% milk thistle flour had different characteristics of gelatinization and retrogradation. The rheofermentometer measured the dough characteristics during proofing, and the trial mixtures with the addition of MTF had a retention volume at approximately the same level as the control flour (WRF). The Volscan profiler was used to determine the bread volume and other parameters. All breads had high volume and specific volume values and can be rated as good, with good porosity and ratio. Mixtures containing 5%, 10% and 15% milk thistle flour added to wheat flour + rye flour maintained rheological parameters within the recommended limits for good technological behavior and, consequently, good quality of bakery products. From all of the above data, it can be stated that, with regard to their baking characteristics, these flour mixtures fall into the category of flours suitable for bakery products.