Comparative Evaluation of the Physicochemical, and Antioxidant Properties of Milk Thistle Seed Cake Oils Extracted via Soxhlet and Microwave-Assisted Methods

Milk thistle seed cake, a by-product of silymarin production, contains residual oil with valuable bioactive compounds. This study compared oils extracted using microwave-assisted extraction (MAE) and Soxhlet extraction. MAE produced higher yields and better preserved polyunsaturated fatty acids. It...

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Autori principali:	Sina Makouie, Joanna Bryś, Jolanta Małajowicz, Eliza Gruczyńska-Sękowska, Marko Obranović
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-01-01
Serie:	Biology and Life Sciences Forum
Soggetti:	milk thistle seed cake microwave-assisted extraction Soxhlet extraction oxidative stability antioxidant activity
Accesso online:	https://www.mdpi.com/2673-9976/56/1/9
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