Fatty acids, essential oil and phenolics composition of Silybum marianum seeds and their antioxidant activities

The presentstudydescribes the biochemical evaluation of Silybum marianum seed. The analysis of essential oil composition of Silybum marianum seed by Gas Chromatography-Mass Spectrometry GC-MS showed the presence of14 volatile components with the predominance of gamma-cadinene [49.8%] and alpha-pinene [24.5%]. Whereas, the analysis of fatty acids composition, showed the predominance of linoleic [50.5%] and oleic [30.2%] acids. Silybum marainum presented also an important polyphenol contents with 29mgGAE/g DW, a good antiradical activity [CI50=39microg/ml] but a lower reducing power ability. Flavonoid and condensed tannin contents were about 3.39mg EC/g DW and 1.8mg EC/gDW, respectively. The main phenolic compounds identified by RP-HPLC, were silybin A [12.2%], silybin B [17.67%], isosilybin A [21.9%], isosilybin B [12.8%], silychristin [7.9%] andsilydianin [7.5%]

Phenolic contents and antimicrobial activity of squirting cucumber [Ecballium elaterium] extracts against food-borne pathogens

Squirting cucumber [Ecballium elaterium], is an indigenous species of the south of Europe and the Mediterranean basin, sometimes cultivated for its use as a medicinal plant. This study compared phenolic contents in Ecballium elaterium organs and their antimicrobial activities against some foodborne pathogens. Our results indicated that the plant organs had different total polyphenol contents [ranging from 6.744 to 46.848 mg GAE g-1 DW] the leaves and fruits contained about 6-fold higher phenol contents than the root. The same tendency was observed for flavonoid and tannin levels. An interesting antimicrobial activity was also observed against the food pathogens at concentrations ranging from 0.004 to 2.5 mg ml-1. Ecballium elaterium extracts might therefore be a potential source of preservative candidates for use in food or pharmaceutical industries.