Evaluation of Antioxidant Activity and Bioactive Compounds on Domestic Cooking Method

Kamalaja, T.; Prashanthi, M.; Rajeswari, K.

doi:10.20546/ijcmas.2018.708.425

Cited by 8 publications

(12 citation statements)

References 26 publications

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“…Moreover, the TPC results obtained in the current study were significantly lower than previous values reported in China (370.5–786.8 mg of GAE/100 g DW) [ 33 ] and Ethiopia (370.5–786.8 mg of GAE/100 g DW) [ 48 ]. Another previous investigation in India [ 49 ] obtained comparable TPC values (126.8–154.3 mg of GAE/100 g DW) to the current investigation. In addition, comparable values were reported in a previous investigation using ten dried and milled sesame genotypes (including black, brown, light brown, and white colors) of different origins worldwide and two different irrigation treatments [ 46 ] in Iran.…”

Section: Resultssupporting

confidence: 87%

“…However, it is important to consider that other factors such as the diversity of sesame varieties studied may also contribute to the variation in antioxidant capacity, as postulated by previous investigations [10,33,49,60]. The FRAP values observed in the sesame varieties analyzed in this study were generally comparable to previous reports concerning a range of other crops [10,46,48,49,[61][62][63][64][65]. The FRAP values reported by Mercado et al [66] represented a wider range (0.75-425 mg TE/100 g DW), which may be due to genetic variation in the eight Iranian sesame genotypes used in this study or different extraction parameters.…”

Section: Ferric-reducing Antioxidant Power (Frap)mentioning

confidence: 99%

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The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

Hoyos,

Johnson,

Mani

et al. 2024

Plants

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Sesame is an emerging crop of interest in Australia and has attracted widespread interest due to the health-benefitting properties of its bioactive compounds, including fatty acids, lignans, and polyphenols. This study aimed to investigate the impact of drought stress on these bioactive compounds, using eleven cultivars of black sesame seeds grown in Australia. Specific varieties responded positively to water deficit (WD) conditions, showing increased levels of TPC, FRAP, CUPRAC, and lignans. Varieties 1, 4, 7, and 12 showed significantly increased FRAP values ranging from 158.02 ± 10.43 to 195.22 ± 9.63 mg TE/100 g DW in the WD treatment compared to the well-watered (WW) treatment, whereas varieties 7, 10, 12, 13, and 18 demonstrated the highest CUPRAC values of all varieties (2584.86 ± 99.68–2969.56 ± 159.72 mg TE/100 g) across both WW and WD conditions, with no significant variations between irrigation regimes. Moreover, lignan contents (sesamin and sesamolin) were higher in varieties 1, 2, 5, and 8 grown in WD conditions. Compared to the optimal unsaturated to saturated fatty acid ratio (Σ UFA/Σ SFA ratio) of 0.45, all sesame genotypes showed superior ratios (ranging between 1.86 and 2.34). Moreover, the ω-6/ω-3 PUFA ratio varied from 33.7–65.5, with lower ratios in varieties 2, 4, 5, 8, and 18 under WD conditions. The high levels of phenolic compounds and healthy fats suggest the potential of black sesame to be incorporated into diets as a functional food. Furthermore, the enhanced phytochemistry of these cultivars in WD conditions is promising for widespread adoption. However, larger trial studies to confirm these findings across different geographic locations and seasons are warranted.

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Section: Resultssupporting

confidence: 87%

Section: Ferric-reducing Antioxidant Power (Frap)mentioning

confidence: 99%

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

Hoyos,

Johnson,

Mani

et al. 2024

Plants

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“…Similarly, several researchers have reportedly confirmed that thermal treatments can lead to an increase in the phenolic content of oilseeds. For instance, Kamalaja and Rajeswari [28] found that the roasting process significantly increased the TPC of peanut and sesame seeds. Elsorady and Ali [19] showed that the phenolic content of roasted peanut skin (100.46 ± 5.80 mg/kg) was higher than that of unroasted peanut skin (95.59 ± 4.65 mg/kg).…”

Section: Effect Of Boiling and Roasting On The Total Phenolic Content Of Peanut Shellmentioning

confidence: 99%

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

et al. 2021

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This study was conducted to investigate the effect of boiling and roasting treatments on the phenolic and flavonoid contents and antioxidant activity of pod shells of two Sudanese peanut cultivars, Sodari and Ghabiash. The samples were subjected to a boiling process (1:5 w/v; 20 g/100 mL) at 100 °C for 45 min and a roasting treatment at 180 °C for 30 min. Results revealed that both cultivars are rich in phenolic compounds with high antioxidant activity in their shell. The boiling and dry roasting treatments significantly (p < 0.05) enhanced the total phenolic content, total flavonoid content, and antioxidant activity of the peanut shell for both peanut cultivars. The shells of Ghabiash peanut cultivar exhibited higher bioactive properties than the shells of Sodari cultivar, in which these properties were highly improved by roasting and boiling treatments. In general, peanut shells can serve as an important underutilized by-product, particularly after roasting treatment, for potential applications in food formulations.

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“…Nuts and oil seeds are rich in complex carbohydrates and proteins, as well as vitamins, minerals, and fiber. The lipid profile of oil seeds, which consists of majorly unsaturated fatty acids, endows them with health benefits to humans . Oil seeds are used directly in the production of vegetable oils or after minimal processing for animal feed.…”

Section: Introductionmentioning

confidence: 99%

Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

Ayodele

Badejo

2022

ACS Food Sci. Technol.

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Highly underutilized Pachira glabra Pasq. seeds were germinated or roasted, followed by defatting using n-hexane, for enhanced value addition. The resulting flours were analyzed for their physicochemical and functional properties, while the oil was analyzed for its fatty acid profile. The germinated seeds had higher crude protein and crude fiber contents compared with the raw seed. Roasting was able to reduce the phytate and oxalate content by up to 45 and 18%, respectively. Germination significantly increased the functional properties of defatted flour. Roasting enhanced the chemical properties of the extracted oil. The profiling showed oleic and linoleic acids as the predominant unsaturated fatty acids with health benefits. The preprocessing techniques used in this study revealed an increase in nutritional qualities and decrease in antinutrient properties of the flour, as well as better fatty acid profile. The flour and oil from the seeds may find use in the food industry.

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Evaluation of Antioxidant Activity and Bioactive Compounds on Domestic Cooking Method

Cited by 8 publications

References 26 publications

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

Effect of Preprocessing Techniques on the Physicochemical Composition, Functional Properties, and Fatty Acid Profile of Malabar Chestnut (Pachira glabra Pasq) Seeds

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