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...

Descripción completa

Detalles Bibliográficos

Autores principales:	Sina Makouie, Joanna Bryś, Jolanta Małajowicz, Eliza Gruczyńska-Sękowska, Marko Obranović
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2026-01-01
Colección:	Biology and Life Sciences Forum
Materias:	milk thistle seed cake microwave-assisted extraction Soxhlet extraction oxidative stability antioxidant activity
Acceso en línea:	https://www.mdpi.com/2673-9976/56/1/9
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!