Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts

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-molecularweight 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.

The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

“…The activity signifi cantly (p < 0.05) increased from 48.55, 46.54, 43.28, and 39.37% in an unroasted control to 58.67, 53.24, 51.58, and 48.48% in 7.5 min roasted samples for GME, GEE, GCE, and GMO, respectively at a concentration 600 μg/mL. Several studies reported that roasting is eff ective in increasing H 2 O 2 scavenging activity in diff erent foods such as barley (Baba et al, 2016) and defatted sesame meal (Jeong et al, 2004). However, the scavenging activity of groundnut at all concentrations and roasting times was found to be signifi cantly higher for methanolic extracts than the rest of the solvents used for extraction.…”

Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

“…Roasting of fenugreek seeds also enhanced total phenolic content to 48.5 mg gallic acid equivalents/g sample and antioxidant activity to 32.0 %. Jeong et al (2004) reported that 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 of sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity.…”

Antioxidant Activity of some Extracts from Gamma irradiated Purslane (Portulaca oleracea) Plant

“…Synthetic antioxidants are not safe, and harmful to human health. Therefore, natural antioxidants such as phenolic, flavonoids, tannins, xanthons, coumarins, curcumanoids and terpenoids should be used (Jeong et al, 2004). Purslane plan contain natural antioxidants, which has also antibacterial properties (Chan et al, 2000).…”