Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorAydugan, A.
dc.contributor.authorOk, S.
dc.contributor.authorYilmaz, E.
dc.date.accessioned2025-01-27T20:43:55Z
dc.date.available2025-01-27T20:43:55Z
dc.date.issued2022
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractCold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO2/kg oil) was within ac-ceptable limits according to codex, but the free fatty acidity value (3.45%) exceeded the limit. The oil melted at-20.18 degrees C and crystallized at-3.71 degrees C. Linoleic acid (51.97%), beta-sitosterol (67.56 mg/100 g oil) and gamma-tocopherol (53.60 mg/kg oil) were determined as the main components, respectively. Six sensory descriptive terms (sweet, spicy, raw vegetable, straw, roasted and throat-catching) were described for the oil. Consumer tests proved that cold-pressed milk thistle seed oil had intermediate acceptance scores and consumer satisfaction was moderate. In conclusion, it is thought that milk thistle seeds could be used for the production of edible gourmet oil. Further studies regarding the composition of the bio-active molecules in the oil are anticipated.
dc.identifier.doi10.3989/gya.0894211
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85145604957
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3989/gya.0894211
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24423
dc.identifier.volume73
dc.identifier.wosWOS:000919632600005
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherConsejo Superior Investigaciones Cientificas-Csic
dc.relation.ispartofGrasas Y Aceites
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectCold press
dc.subjectMilk thistle seed
dc.subjectOil
dc.subjectQuality
dc.subjectSensory
dc.titleCold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis
dc.title.alternativeAceite de semilla de cardo mariano prensado en frio: propiedades fisico-quimicas, composition y anâlisis sensoriaL
dc.typeArticle

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