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, Δ 7 -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 Δ 7 -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.
Highlights
Phytosterols are minor components of vegetable oils and form a major proportion of the unsaponifiables (Azadmard-Damirchi et al, 2005)
During seed maturation the oil content increased to a maximum value of 35.8±1.3% and declined to reach a value of 30.5±0.9% at full maturity
Malekzadeh et al (2011) reported that the total oil content of milk thistle seeds decreased under drought stress
Summary
Phytosterols are minor components of vegetable oils and form a major proportion of the unsaponifiables (Azadmard-Damirchi et al, 2005). Phytosterols are known to lower serum low-density lipoprotein (LDL) cholesterol levels by reducing intestinal cholesterol absorption (Miettinenet et al, 1995). Phytosterols have been added to several functional food products such as yoghurt, milk (Lagarda et al, 2006), and some vegetable oils (Ntanios, 2001). These types of products are available on the market and have been scientifically proven to lower blood LDL cholesterol by around 10–15% as part of a healthy diet (Jones et al, 2000)
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