Chemical composition and antioxidant activities of black sesame (Sesamum indicum) seed pressed-cake

Chemical composition and antioxidant activities of black sesame (Sesamum indicum) seed pressed-cake

Chemical composition and antioxidant activities of black sesame (Sesamum indicum) seed pressed-cake

บทความวิจัย

โดย Chodsana Sriket1,2*, Rodjana Noptana2, Wasumanas Sriwises2, Nongluck Payakkasirinawin2, Pornpimol S

ผู้แต่งร่วม

ดาวน์โหลด

บทคัดย่อ

-

Abstract

The aims of this research were to determine the chemical composition of black sesame seed pressed-cake (BSPC) and to study the effect of different ethanol concentrations (0, 40, 60, 80 and 100%) on total phenolic content (TPC) and antioxidant properties of extracts from BSPC. BSPC contained high content of fat (35.04%) and protein (22.61%). It had high levels of essential amino acid, in particular leucine, phenylalanine, valine, and isoleucine. Extract from BSPC using 60 % ethanol had highest TPC (0.90 mg GAE/g DW) and also showed high antioxidant activities determined by DPPH radical scavenging activity (0.20 µmol TE/g sample) and ABTS radical scavenging activity (9.19 µmol TE/g sample) methods. These results demonstrated that BSPC can be a good source of nutrient and have potential for being used as functional food ingredients. Keywords: Amino acid, antioxidant, Black sesame cake, proximate, total phenolic content

วารสารปีที่ 17 ฉบับที่ 2
บทความที่ตีพิมพ์แล้ว

80

ตีพิมพ์ล่าสุด

ปีที่ 17 ฉบับที่ 2

Login