ArticleFoods (Basel, Switzerland)2024
Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Chemical Profile, Bioactive Constituents and In Vitro Growth Stimulation Properties of Cold-Pressed Hemp Seed Oils from Romanian Varieties: In Vitro and In Silico Evaluation.Plants (Basel, Switzerland) · 2025Article
- Silymarin and Fatty Acid Profiles of Milk Thistle (Silybum marianum L.) Genotypes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
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7 authors.
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Abstract
Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability. The findings proved that the extracted oils were characterized by high nutritional values, which encourages their use in various fields. Results showed significant differences between the obtained oils. Overall, jujube seed oil exhibited the best quality parameters, with acidity equal to 0.762 versus 1% for the moringa and milk thistle seed oils. Milk thistle seed oil showed absorbance in the UV-C (100-290 nm), UV-B (290-320 nm), and UV-A (320-400 nm) ranges, while the moringa and jujube seed oils showed absorbance only in the UV-B and UV-A ranges. Concerning bioactive compounds, jujube seed oil presented the highest content of polyphenols, which promoted a good scavenging capacity (90% at 10 µg/mL) compared to the moringa and milk thistle seed oils. Assessing the thermal properties of the obtained oils showed the presence of four groups of triglycerides in the moringa and milk thistle seed oils, and two groups of triglycerides in the jujube seed oil. The thermograms were constant at temperatures above 10 °C for milk thistle seed oil, 15 °C for jujube seed oil, and 30 °C for moringa seed oil, which corresponded to complete liquefaction of the oils. The extinction coefficients K
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