## 3 Result and Discussion  
The average content of silymarin in milk thistle grown in organic and conventional farming systems was very similar (1.69 and 1.82%, respectively) (Table 2). This level seems relatively low compared to the values reported in other publications [8,12]. The difference results from the method of presenting the analysis results. This study was guided by the definition of the herbal raw material of _Silybi mariani fructus_ given by the Pharmacopea [25], where silymarin is expressed as silybinin, and its content should not be lower than 1.5%. In silymarin from organic milk thistle fruits, a significantly higher share of silychristin and silydianin and total isosilybinins was found, and a significantly lower share of total silydianins than in silymarin from conventional milk thistle fruits. In conventionally cultivated genotypes, the dominant flavonolignans were silybinin A and B (Table 2). In the group of genotypes cultivated in the organic system, there were two cultivars with a dominant content of silybinin (5.OF-Mirel and 6.OF-Silyb). The three remaining genotypes were characterized by a dominant content of silychristin and silydianin; they also contained more isosilybinin A and B genotypes than other genotypes. The proportion of flavonolignans in the composition of silymarin is genetically determined. Two chemotypes of \(S\). _marinum_ are distinguished in the literature--chemotype A, where the silymarin composition is dominated by silybinin, and chemotype B, where the silymarin composition is dominated by silydianin [8]. The cultivars grown in Poland, the Czech Republic, and Slovakia represent chemotype A. However, organic farms also cultivate forms representing chemotype B, including those from Ukraine and Bulgaria (personal information), which is reflected in the results of the presented study. The cultivation system had no effect on the oil content of the milk thistle fruit (Table 2). The obtained results of the present study, in comparison with the results of other authors, also prove that the oil content in milk thistle fruit is slightly influenced by the genotype. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Symbol of Genotype**} & \multicolumn{2}{c}{**Silymarin**} & \multirow{2}{*}{**Silychristin**} & \multirow{2}{*}{**Silybinin A**} & \multirow{2}{*}{**Isosylbinin B**} & \multirow{2}{*}{**Oil Content**} \\  & **Expressed as** & & & & \\  & **Silybinin** & & & & \\ \hline
1.OF & 1.88 & 45.9 & 36.3 & 17.8 & 23.10 \\ \hline
2.OF & 1.28 & 48.7 & 27.6 & 23.6 & 24.80 \\ \hline
3.OF & 1.67 & 53.0 & 24.1 & 22.9 & 23.15 \\ \hline
4.OF & 2.32 & 27.2 & 61.2 & 11.6 & 22.94 \\ \hline
5.OF & 1.29 & 34.6 & 51.8 & 13.6 & 22.60 \\ \hline Mean & 1.69  & 40.2  & 23.32 [FOOTNOTE:]Footnote : The means marked vertically with the same letter do not differ significantly at the level of \(\alpha\) = 0.10.[ENDFOOTNOTE] \\ \hline
1.CF & 1.67 & 29.8 & 58.0 [FOOTNOTE:]Footnote : The means marked vertically with the same letter do not differ significantly at the level of \(\alpha\) = 0.10.[ENDFOOTNOTE] \\ \hline
2.CF & 1.29 & 30.5 & 58.3 [FOOTNOTE:]Footnote : The means marked vertically with the same letter do not differ significantly at the level of \(\alpha\) = 0.10.[ENDFOOTNOTE] & 24.00 \\ \hline
3.CF & 1.66 & 27.8 & 59.8  \\ \hline
4.CF & 1.88 & 28.3 & 59.1  & 23.25 [FOOTNOTE:]Footnote : The means marked vertically with the same letter do not differ significantly at the level of \(\alpha\) = 0.10.[ENDFOOTNOTE] \\ \hline
5.CF & 2.61 & 29.7 & 56.7 & 13.6 & 23.79 \\ \hline Mean & 1.82  & 58.4  & 23.91 [FOOTNOTE:]Footnote : The means marked vertically with the same letter do not differ significantly at the level of \(\alpha\) = 0.10.[ENDFOOTNOTE] \\ \hline \end{tabular}
\end{table} 
Table 2: Content of silymarin (% DM), proportion of flavonolignans (%) and oil content (% DM) in milk thistle fruits cultivated in organic and conventional farming. In temperate climates, as a rule, the oil content in milk thistle fruit is lower than in fruit obtained in warmer climates [8; 11; 13; 35].