Table 2.

Effect of seed priming and salinity on oil content and fatty acids composition of milk thistle seed (%).

Salinity	Seed Priming	Oil Content	Palmitic Acid	Stearic Acid	Oleic Acid	Linoleic Acid	Linolenic Acid	UI
Non-saline	Control	30.14 ± 3.12 cd	7.82 ± 0.35 b	5.68 ± 0.14 c	29.62 ± 0.62 def	50.68 ± 0.57 bc	0.45 ± 0.03 ab	1.32 ± 0.03 ab
	Hydro	31.27 ± 2.02 cd	7.71 ± 0.27 b	5.52 ± 0.41 c	29.02 ± 0.52 ef	51.13 ± 0.88 ab	0.47 ± 0.05 ab	1.33 ± 0.03 ab
	Az	34.49 ± 2.62 bc	7.75 ± 0.25 b	5.41 ± 0.20 d	28.11 ± 1.08 f	51.95 ± 0.43 ab	0.49 ± 0.06 a	1.33 ± 0.02 ab
	Pi	34.83 ± 1.29 bc	7.81 ± 0.41 b	5.47 ± 0.34 cd	28.04 ± 1.09 f	52.34 ± 0.55 a	0.49 ± 0.07 a	1.34 ± 0.02 a
60 mM	Control	32.20 ± 3.29 c	8.02 ± 0.47 ab	5.97 ± 0.64 bc	30.71 ± 0.31 bc	48.46 ± 0.94 d	0.41 ± 0.03 abc	1.28 ± 0.01 b
	Hydro	37.45 ± 2.71 a	7.92 ± 0.27 b	5.73 ± 0.35 c	29.51 ± 0.85 def	50.51 ± 1.22 bc	0.44 ± 0.02 ab	1.32 ± 0.02 ab
	Az	38.84 ± 3.55 a	7.81 ± 0.15 b	5.52 ± 0.17 c	28.48 ± 0.69 ef	50.62 ± 0.44 bc	0.45 ± 0.04 ab	1.31 ± 0.02 ab
	Pi	39.18 ± 2.16 a	7.75 ± 0.53 b	5.54 ± 0.45 c	28.22 ± 0.94 f	50.45 ± 0.44 bc	0.47 ± 0.04 ab	1.30 ± 0.03 ab
120 mM	Control	26.28 ± 0.88 d	8.64 ± 0.32 a	6.83 ± 0.26 a	35.86 ± 1.22 a	43.04 ± 1.74 e	0.35 ± 0.02 c	1.23 ± 0.02 c
	Hydro	37.05 ± 1.54 ab	8.11 ± 0.42 ab	6.40 ± 0.35 ab	31.54 ± 1.28 b	48.72 ± 0.51 d	0.40 ± 0.03 bc	1.30 ± 0.02 ab
	Az	37.51 ± 1.89 a	8.02 ± 0.30 ab	5.98 ± 0.15 bc	30.13 ± 0.36 bcd	49.48 ± 0.37 cd	0.43 ± 0.04 ab	1.30 ± 0.03 ab
	Pi	38.11 ± 2.19 a	7.93 ± 0.29 b	5.86 ± 0.16 bc	29.98 ± 0.33 cde	50.02 ± 1.02 cd	0.48 ± 0.03 ab	1.31 ± 0.03 ab

The same letter within each column indicates no significant difference among treatments (p ≤ 0.05) using New Duncan’s test. Values mean of four replicates ± SD. Hydro: hydro-priming, Az: Azotobacter chroococcum and Pi: Piriformospora indica.