Compositional Characterization of Milk Thistle (Silybum marianum) Seeds and Press Cake with Emphasis on Press Cake Valorization

Applied Sciences 2026 Open access

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Authors: Sina Makouie, Jolanta Małajowicz, Agata Gόrska, Iga Piasecka, Barbara Strojny, Michał Pruchniewski, Bartłomiej Zieniuk, Joanna Bryś
DOI: 10.3390/app16115265
Cited by: 1
References: 34

Abstract

Milk thistle (Silybum marianum) oil production generates substantial quantities of seed cake, an underutilized by-product with potential as a source of nutrients and bioactive compounds. This study aimed to characterize milk thistle cakes from two industrial sources (MTC1 and MTC2) and their corresponding seeds (MTS1 and MTS2), focusing on compositional properties, fatty acid profile, and antioxidant activity assessed using the DPPH scavenging assay. Proximate analysis showed that the cakes retained significant residual oil (9.26–14.51 g 100 g−1) and protein (16–19 g 100 g−1), with low water activity (

Fields of Study & Subjects

Silymarin and Mushroom Poisoning Fungal Biology and Applications Mass Spectrometry Techniques and Applications

Publication details

Journal / source
Applied Sciences
Publisher
MDPI AG
Volume
16
Issue
11
Pages
5265–5265
Publication date
24 May 2026
Language
EN