Milk Thistle Seeds Powder: A Potential Source of High Value-Added for Functional Pan Bread

Abstract

Silybum marianum is a member of the Asteraceae family, also known as milk thistle. The milk thistle seeds contain silymarin, silymarin is the main active compound in seeds and is both an antioxidant and anti-inflammatory. The objective of the work was to determine the influence of milk thistle seed powder on the physical, antioxidant, and organoleptic properties of pan bread enrichment with different ratios (0%, 2.5%, 5%, 7.5% and 10%). Antioxidant properties, chemical composition, color properties, baking quality, texture profile analysis, freshness and organoleptic properties of pan breads enrichment with Milk Thistle Seeds (MTS) powder were analyzed and compared with control sample. Cytotoxicity effect of milk thistle seeds extract against hepatocellular carcinoma cell line (HepG-2) using viability assay was investigated in this study. Total flavonoide contents, radical-scavenging activity, specific volume, significantly increased with the addition of MTS powder. Pan breads containing MTS powder also showed better organoleptic evaluation scores. Milk thistle seeds extract at various concentration showed an exhibited a potent anticancer effect against human liver cancer cell (HepG2). Pan breads containing MTS powder can thus be developed as a health-promoting functional food include protecting liver health.