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บทคัดย่อ

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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