Search Results

You are looking at 1 - 2 of 2 items for :

  • Author or Editor: H. Fellah x
  • Materials and Applied Sciences x
  • Refine by Access: All Content x
Clear All Modify Search

The milk thistle plant grows in many regions in Tunisia; however, there is no literature regarding their oil composition. In this study, oil content, fatty acids and triacylglycerols compositions of milk thistle seeds growing wild in Tunisia were determined. The oil content was 30.5%, thus milk thistle seeds could be exploited as natural new source of oil. Among the fatty acids, linoleic acid had the highest percentage (59.98%) followed by oleic acid (21.26%) and palmitic acid (12.74%). The extracted oil from milk thistle seeds is rich in polyunsaturated fatty acids (60.37%). Various molecular species of TAGs were detected and the major forms were LLL (22.30%), OLL (20.40%), PLL (17.31%), POL (14.30%), and OOL (7.90%). It can be concluded that milk thistle seed oil has a characteristic TAG pattern as compared with these elucidated for olive oil and soybean oil.

Restricted access

Both the immature and mature Vicia faba L. seeds are used for human consumption. However, there is a lack of information on the phytochemical composition and the potent biological properties of the immature seeds. The aim of the present study was to establish the profile of bioactive lipids as well as the antibacterial, antioxidant, and α-amylase and α-glucosidase inhibitory capacities of the immature and mature Vicia faba L. seeds. The studied petroleum ether extracts contain different bioactive compounds such as β-sitosterol, lupeol, β-amyrin, α-tocopherol, and γ-tocopherol. The extracts of the immature seeds exhibited higher antioxidant and antibacterial activities than those of mature ones. All tested extracts exerted higher inhibition on α-glucosidase than α-amylase. The immature seeds appeared as promising sources of natural antioxidants, antibacterial compounds, and α-amylase and α-glucosidase inhibitors. Thus, the immature Vicia faba L. seeds have a great potential as functional foods providing health beneficial properties.

Restricted access