ArticleAntioxidants (Basel, Switzerland)2022
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- From Ethnobotany to Pharmacology: A Comprehensive Review of Selected Asteraceae Species Highlighting Phytochemical Composition, Traditional Uses, and Diverse Pharmacological Activities.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Chemical Composition and Functional Effects of Oilseed Cakes on Redox Balance, Immune Function, Growth Performance, and Carcass Characteristics in Swine Production: A Review.Animals : an open access journal from MDPI · 2026Review
- Impact of Milk Thistle Cake as the Natural Antioxidant Source on the Mitigation of Oxidative Effects in Goat Milk Induced by Oxidized Linseed Oil.Foods (Basel, Switzerland) · 2025Article
- Effect of Wine Yeast (Foods (Basel, Switzerland) · 2025Article
- Cold-Active Lipase from the Ice CaveMolecules (Basel, Switzerland) · 2024Article
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13 authors.
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Abstract
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315−710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.
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