Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts |
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Authors: | S-M Jeong S-Y Kim D-R Kim KC Nam DU Ahn S-C Lee |
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Affiliation: | Authors Jeong, S.-Y. Kim, D.-R. Kim, and Lee are with Dept. of Food Science and Biotechnology, Kyungnam Univ., Masan 631-701, Korea. Authors Nam and Ahn are with Dept. of Animal Science, Iowa State Univ., Ames, IA 50011-3150. Direct inquiries to author Lee (E-mail: ). |
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Abstract: | ABSTRACT: Antioxidant activities of defatted sesame meal extract increased as the roasting temperature of sesame seed increased, but the maximum antioxidant activity was achieved when the seeds were roasted at 200°C for 60 min. Roasting sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity (RSA), reducing powers, and antioxidant activity of sesame meal extract; and several low-molecular-weight phenolic compounds such as 2-methoxyphenol, 4-methoxy-3-methylthio-phenol, 5-amino-3-oxo-4-hexenoic acid, 3,4-methylenedioxyphenol (sesamol), 3-hydroxy benzoic acid, 4-hydroxy benzoic acid, vanillic acid, filicinic acid, and 3,4-dimethoxy phenol were newly formed in the sesame meal after roasting sesame seeds at 200°C for 60 min. These results indicate that antioxidant activity of defatted sesame meal extracts was significantly affected by roasting temperature and time of sesame seeds. |
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Keywords: | defatted sesame meal extract roasting conditions antioxidant activity phenolic compounds |
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