Phenolic profile and in vitro antioxidant power of different milk thistle [Silybum marianum (L.) Gaertn.] cultivars

e milk and yogurt products assortment has expanded by their enhancement with herb extracts, bres extracted from byproducts of the fruit processing industry and also fresh spices. e aim of the present study was to test to what extent the addition of di erent herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. e aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia o cinalis L.), and marjoram (Origanum vulgare L.). It was examined the e ect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt's qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. e nal results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. e best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. e present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with signi cant health bene ts.

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“…Similar studies describe that the antioxidant activity of yogurts was enhanced by the presence of natural extracts [3,14,16,22,23,25,29].…”

Section: Physicochemical Characteristics and Antioxidant Activitysupporting

confidence: 62%

“…Silymarin is a strong antioxidant, which can promote liver cell regeneration, reduce blood cholesterol, and help in the prevention of cancer [15,16]. Recently, silymarin has been widely used in commercial preparations, herbal teas, and as a biologically active ingredient in food supplements and medical products.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Dabija

Codină

Ropciuc

et al. 2018

Journal of Food Quality

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“…Taxifolin content had a positive and significant correlation with DPPH• scavenging activity ( r = 0.444, p < 0.01) and FRAP ( r = 0.426, p < 0.01). Similarly, Lucini et al () found no correlation between silybin content and antioxidant activity in silymarin extracts.…”

Section: Discussionmentioning

confidence: 94%

“…The average DPPH• radical scavenging activity across all populations was 3,489 μmol ascorbic acid/100 g dw. In a recent study, Lucini et al () evaluated the antioxidant activity of silymarin extracts in several milk thistle genotypes of European origin. They found DPPH• radical scavenging activity ranging from 1,763 to 5,303 μm trolox equivalents/100 g. In agreement with the FRAP assay, the P8 population exhibited greater DPPH• scavenging activity than the other populations studied.…”

Section: Discussionmentioning

confidence: 99%

Silymarin content and antioxidant activity of seeds of wild Silybum marianum populations growing in Greece

Arampatzis

Karkanis

Tsiropoulos

2018

Annals of Applied Biology

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Selection of milk thistle (Silybum marianum (L.) Gaertn.) genotypes for commercial cultivation depends on wild population resources, rather than on selection of varieties. The evaluation of these populations could contribute to the development of new milk thistle varieties with desirable traits such as high silymarin content. Therefore, we conducted a study to evaluate 30 wild populations occurring naturally in Greece, based on seed silymarin content. Seeds were collected from populations growing in localities presenting different environmental conditions. In addition, we also investigated the diversity in levels of silymarin constituents, as well as observed correlations among them. Significant differences in silymarin content were recorded among the populations studied, with values ranging from 2.31 to 7.71% (avg. 3.31%), as well as in flavonolignan and taxifolin content. The mean taxifolin content was 4.96 mg/g, while the highest silybin A + silybin B content (21.77-31.39 mg/g of dry weight (dw)) was recorded in seeds from the "Spata" population originating from central Greece. Our results showed noticeable levels of diversity in silymarin content and composition in native milk thistle populations, indicating that a valuable gene pool for exploitation in milk thistle breeding programmes exists in Greece. K E Y W O R D S flavonolignans, medicinal plant, milk thistle, silybin, taxifolin

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“…Cnicus benedictus L., commonly known as St. Benedict's thistle and locally known as Şevketi bostan (or şevket otu), is a member of the Asteraceae family (Lucini et al, 2016). C. benedictus L., is native to Turkey, where it is widespread, as well as other Mediterranean countries, but is also cultivated in a wide range of geographical areas from South Africa to South America.…”

Section: Introductionmentioning

confidence: 99%

Properties of Antioxidant and Anti-Inflammatory Activity and Phenolic Profiles of Şevketi Bostan (Cnicus benedictus L.) Cultivated in Aegean Region from Turkey

Can

Baltaş

Keskin

et al. 2017

Turkish JAF Sci.Tech.

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The aim of this work was to evaluate the phenolic profiles and anti-inflammatory, antioxidant and gastro-protective activities of Cnicus benedictus L., a type of milk thistle cultivated in Turkey. The total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) and the 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity was measured to determine antioxidant capacity. The anti-urease and anti-xanthine oxidase activities were used to determine the gastroprotective and anti-inflammatory potential of the plant extracts, respectively. The TPC was 337.40 and 635.10 mg of gallic acid equivalents (GAE)/100 g and TFC was 41.05 -119.12 mg of quercetin equivalents (QE)/100 g in the root and leaf extracts, respectively. The root and leaf extracts of Cnicus benedictus L., were exhibited different inhibition values against both of the enzymes. The inhibition effect of the both enzymes were calculated as IC 50 (mg/mL) in terms of 50% inhibition of the enzymes. The xanthine oxidase activity of the leaf and root was 18.53 and 19.75 mg/mL and the urease activity were 2.29 mg/mL and 11.53 mg/mL, respectively. Fifteen phenolic compounds were determined by high-performance liquid chromatography (HPLC-UV). Vanillic, silibinin B, ferulic acid and rutin were found major amount of the plant. In conclusion, the plant have high potential beneficial nutraceuticals and consumption of the together with its roots and leafs will be beneficial in terms of nutrition.

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Phenolic profile and in vitro antioxidant power of different milk thistle [Silybum marianum (L.) Gaertn.] cultivars

Cited by 54 publications

References 27 publications

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Assessment of the Antioxidant Activity and Quality Attributes of Yogurt Enhanced with Wild Herbs Extracts

Silymarin content and antioxidant activity of seeds of wild Silybum marianum populations growing in Greece

Properties of Antioxidant and Anti-Inflammatory Activity and Phenolic Profiles of Şevketi Bostan (Cnicus benedictus L.) Cultivated in Aegean Region from Turkey

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