Milk thistle (Silybum marianum L. Gaertner) oilseed cake flour functional, nutritional and antioxidant characteristics as effect of cultivar and preparation process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F25%3A43911198" target="_blank" >RIV/60076658:12220/25:43911198 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S2212429224021667?pes=vor&utm_source=clarivate&getft_integrator=clarivate" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2212429224021667?pes=vor&utm_source=clarivate&getft_integrator=clarivate</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2024.105735" target="_blank" >10.1016/j.fbio.2024.105735</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Milk thistle (Silybum marianum L. Gaertner) oilseed cake flour functional, nutritional and antioxidant characteristics as effect of cultivar and preparation process

Popis výsledku v původním jazyce

Oilseed cakes left after the oil extraction are mainly used as feed or compost amendment, but this is a waste of potential for the production of protein-rich flour. Similarly, milk thistle (Silybum marianum L. Gaertner) is mainly used as an oilseed crop and pharmaceutical herb, but the seeds are also rich in protein. Here, milk thistle oilseed cakes of Tevasil and Tevadian cultivars were defatted and fractionated by sieving in flours below and above 250 μm and were used for the preparation of protein extract and concentrate using alkali extraction and acid precipitation. The obtained products were analysed for their composition, nutritional and functional characteristics. The highest protein content was found in defatted flours sieved below 250 μm, reaching 38.76 and 44.92% of dry matter (DM) for Tevasil and Tevadian, respectively. In the fraction of the flour above 250 μm, there was an accumulation of fiber and substances with antioxidant potential, including silymarin complex. In the above 250 μm fraction, antioxidant activity (using ABTS radical) reached 88.3 and 88.5 mg AAE g&lt;sup&gt;−1&lt;/sup&gt;, and silymarin content was 66.12 and 68.82 mg g&lt;sup&gt;−1&lt;/sup&gt; of DM for Tevasil and Tevadian, respectively. A final product with a protein of up to 96% and protein solubility of up to 89% was obtained similarly for both cultivars, combining alkali extraction and acid precipitation.

Název v anglickém jazyce

Milk thistle (Silybum marianum L. Gaertner) oilseed cake flour functional, nutritional and antioxidant characteristics as effect of cultivar and preparation process

Popis výsledku anglicky

Oilseed cakes left after the oil extraction are mainly used as feed or compost amendment, but this is a waste of potential for the production of protein-rich flour. Similarly, milk thistle (Silybum marianum L. Gaertner) is mainly used as an oilseed crop and pharmaceutical herb, but the seeds are also rich in protein. Here, milk thistle oilseed cakes of Tevasil and Tevadian cultivars were defatted and fractionated by sieving in flours below and above 250 μm and were used for the preparation of protein extract and concentrate using alkali extraction and acid precipitation. The obtained products were analysed for their composition, nutritional and functional characteristics. The highest protein content was found in defatted flours sieved below 250 μm, reaching 38.76 and 44.92% of dry matter (DM) for Tevasil and Tevadian, respectively. In the fraction of the flour above 250 μm, there was an accumulation of fiber and substances with antioxidant potential, including silymarin complex. In the above 250 μm fraction, antioxidant activity (using ABTS radical) reached 88.3 and 88.5 mg AAE g&lt;sup&gt;−1&lt;/sup&gt;, and silymarin content was 66.12 and 68.82 mg g&lt;sup&gt;−1&lt;/sup&gt; of DM for Tevasil and Tevadian, respectively. A final product with a protein of up to 96% and protein solubility of up to 89% was obtained similarly for both cultivars, combining alkali extraction and acid precipitation.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK1910302" target="_blank" >QK1910302: Zpracování vedlejších produktů z lisování semen olejnin na nové výrobky s nutričními a zdravotními přínosy</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Bioscience

ISSN

—

e-ISSN

2212-4306

Svazek periodika

63

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

13

Strana od-do

"JAN 2025"

Kód UT WoS článku

001402686800001

EID výsledku v databázi Scopus

2-s2.0-85213036502