Total Phenol Content, Antioxidant Activities and α-Glucosidase Inhibition of Sesame Cake Extracts

Abstract

Sesame cake, the byproduct obtained after the removal of oil is presently used as cattle field. Present study evaluates the a-glucosidase, a-amylase inhibition and antioxidant properties of black sesame cake extracts. For that purpose, defatted seeds were sequentially extracted with ethyl acetate, methanol, methanol-water 70:30 (v/v) and water. Among the extracts tested, methanol extract demonstrated better antioxidant activities (2,2-diphenyl-1-picrylhydrazyl, hydroxyl and superoxide radical) and total phenol content. But the total flavonoid content and the total reducing power was high for methanol-water. Most active methanol extract was further screened for a-glucosidase and a-amylase inhibition. The extract showed strong a-glucosidase inhibitory potential and mild a-amylase inhibition. The study indicated that the extraction yield and the antioxidant activities were strongly dependent on the solvent, antioxidant assays and extract concentration. These results demonstrated that sesame meal can be exploited as source of protein and bioactive for the development of functional food. PRACTICAL APPLICATIONSesame seed is one of the most important oil seed crops in the world. Defatted sesame meal, the byproduct obtained after the removal of oil is mainly used as a cattle feed aside from being a good source of protein and antioxidants. This study conducted using sesame meal extracts has revealed the inhibitory potential of the extracts against two carbohydrate digestive enzymes: a-glucosidase and a-amylase. The meal extract showed the presence of phenolics and flavonoids and also showed antioxidant activities. This study thus provides the biochemical rationale for further in vivo studies and utilization of this byproduct for development of functional food for the management of diabetes.

Essential Oil Composition, Antioxidant, Antidiabetic and Antihypertensive Properties of Two <i>Afromomum</i> Species

“…M o r e o v e r b o t h s a m p l e s h a v e s t r o n g e r α-glucosidase inhibition than α -amylase. These results correlates with the work of Reshma et al 32 who reported a stronger α-glucosidase inhibition than α -amylase Previous findings have also revealed a stronger inhibition of α-glucosidase and mild inhibition of α-amylase as a good therapeutic strategy for the management of type-2 diabetes 35 . The inhibition of these enzymes can be attributed to the presence of phenolic monotepernes and sesquiterpenes in the essential oils.…”

“…These enzymes are carbohydrate-hydrolyzing enzymes that are commonly used as therapeutic targets to modulate postprandial hyperglycemia. Synthetic inhibitors of these enzymes such as acarbose, voligbose and miglitol reduce postprandial hyperglycemia via inhibition of enzymatic breakdown of complex carbohydrates which can delay absorption of glucose into the bloodstream 32,33 . However these inhibitors are limited in use due to their side effects and failure to alter the course of diabetic complications.…”

Physico-chemical Properties of Sesame (&lt;i&gt;Sesamum indicum&lt;/i&gt; L.) Varieties Grown in Northern Area, Ethiopia

“…[65] reported that a wide variation in ash content of sesame varieties exists which is an index of total mineral matter present in the seeds. Iranian [23] sesame varieties Indian [70] sesame cake extracts USA [67] black sesame USA [67] soybean Nigerian [50] Table 4 shows anti-nutritional and antioxidant contents of raw sesame varieties. Results showed significant (p ≤ 0.05) differences in phytic acid contents between varieties.…”

Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing

“…Compounds present in the extract may inhibit this process by competing with deoxyribose for • OH or, at an earlier stage, by interfering with Fenton's chemistry (Aruoma 2003;Reshma et al 2013). Reducing power, proving the electron-donating capacity of compounds, is also considered as an indicator of their potential antioxidant activity (Prior and Cao 1999).…”