Effect of Far-Infrared Irradiation on the Antioxidant Activity of Defatted Sesame Meal Extracts

Abstract

To determine the effect of far-infrared (FIR) irradiation on the antioxidant activities of sesame meal, half of sesame seeds were FIR-irradiated and then oil was extracted from the seeds. The resulting defatted sesame meal (DSM) was extracted with methanol, and the antioxidant activities of methanolic extract were determined. FIR irradiation of sesame seeds for 30 min increased the total phenol content from 34.0 to 59.0 muM and radical scavenging activity of DSM extracts from 26.40 to 68.76%. The induction time of lipid oxidation of oil added to extracts was also retarded from 0.82 to 0.96 h. According to the gas chromatography-mass spectrometry analysis, several low molecular weight phenolic compounds, such as p-hydroxy benzoic acid, vanillic acid, p-coumaric acid, isoferulic acid, and o-coumaric acid, were frequently detected in FIR-irradiated DSM extracts as compared to unirradiated ones. These results indicated that FIR irradiation of sesame seeds increased the antioxidant activity of methanolic extracts of DSM.

Infrared‐assisted extraction coupled with high‐performance liquid chromatography for simultaneous determination of eight active compounds in Radix Salviae miltiorrhizae

“…Lee et al first put forward that far IR radiation of rice can release more phenolic compounds in rice hull and thus increased the antioxidant activity of rice hull extract, defatted sesame meal extracts and water extracts from peanut hulls. It was also suggested that far IR radiation of green tea leaves at some temperatures could increase catechin contents and nitrite scavenging activity of green tea, with negligible effects on color [11][12][13][14]. Recently, Chen and colleagues successfully employed IR radiation to enhance the efficiency of tryptic proteolysis for peptide mapping [15].…”

Effect of defatted sesame meal extract on phospholipid peroxidation in liposomes

“…The DSME of roasted sesame seeds showed a much stronger antioxidant activity and reduced amounts of thiobarbituric acid-reactive substances values and volatile aldehydes than the DSME of unroasted sesame seeds in cooked turkey meats (10). Far-infrared irradiation of sesame seeds also markedly increased the antioxidant activity of DSME (11).…”

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

“…The two-phase decanter method preserved more of the phenolic content than the three-phase method by which the oil, water and husk is separated from the olive paste [84]. Far-infrared irradiation may be able to cleave covalent bonds and liberate phenolic acids from the repeating polymers present in sesame seeds [94]. Storage temperature was the major factor contributing to the changes in gallic acid content in mangos.…”

“…The following list presents the food sources of phenolic acids and the papers in which they were discussed: Apples and apple juice [16, 39 -41], cherries [23, 42 -44], pears [45,46], must and wine [17, 20, 47 -54], sherry vinegar [55], sherry wine [56], winemaking waste solids [57], blueberries and blueberry juice [14, 58 -62], raspberries [4], strawberries [63,64], bayberries (Myrica rubra) [65], orange peel [66], mangos [67], passion fruit juice [68], dates [69], broccoli [70,71], lettuce [3], tomatoes [72 -74], potatoes [75,76], jicama [77], carrots [78], asparagus [79,80], leavy vegetables [81], legumes [22,53,82], olives and olive oil [83 -85], rye [86], oat [87], sorghum [88], wheat bran [89,90], cereal brans [91], barley [92], rice [93], sesame [94], sea buckthorn [95], mustard seeds [96], coffee beans [97], soybeans [98,…”