Distribution of Silymarin in the Fruit of Silybum marianum L.
- *Corresponding Author:
- Saleh MA
Department of Chemistry, Texas Southern University
3100 Cleburne street, Houston, Texas, 77004, USA
Tel: 713 3131912
Fax: 713 3137824
E-mail: [email protected]
Received date: October 24, 2016; Accepted date: November 11, 2016; Published date: November 14, 2016
Citation: Mahmoud Saleh (2016) Distribution of Silymarin in the Fruit of Silybum marianum L. Pharm Anal Acta 7:511. doi: 10.4172/2153-2435.1000511
Copyright: © 2016 Hlangothia D, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The fruit of Silybum marianum or milk thistle is known for its rich contents of flavonlignan compounds known as silymarin. Silymarin has been recognized for centuries as “liver tonics” and is well known to prevent or reverse hepatotoxicity. Silymarin is usually extracted from the defatted fruits in methanol in a yield of less than 2%. Fluorescent microscopy, scanning electron microscopy, accurate mass spectrometry as well as infra-red and Raman spectroscopy were used for mapping silymarin in the fruit. Silymarin was found to be only located in the pericarp section of the fruit. Extraction of silymarin from the pericarp gave higher yields of more than 6% and did not require defatting.