Browse > Article
http://dx.doi.org/10.9721/KJFST.2017.49.3.338

Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions  

Lee, Kyoung Ah (Department of Food Science and Biotechnology of Animal Resource, Konkuk University)
Min, Keun Young (Department of Food Science and Biotechnology of Animal Resource, Konkuk University)
Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resource, Konkuk University)
Chang, Kyung Hoon (CJ CheilJedang Center)
Cho, Seong Jun (CJ CheilJedang Center)
Chung, Won Dae (CJ CheilJedang Center)
Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resource, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.3, 2017 , pp. 338-342 More about this Journal
Abstract
The antioxidant activities of sesame cake extracts prepared using ethanol and hot water were evaluated. Seventy percent-ethanol extracts yielded the highest total phenolic (96.56 mg/g extract) and flavonoid (8.35 mg/g extract) contents. In the ${\beta}$-carotene bleaching and ferric thiocyanate test, 30%-, 50%-, and 70%-ethanol extracts exhibited higher antioxidant activity than that exhibited by 90%-ethanol extracts. However, 90%-ethanol extracts showed greater antioxidant activities in phenyl-2-picryl-hydrazyl free radical scavenging test and thiobarbituric acid test using corn oil. The antioxidant activities of sesame cake extracts did not correlate with the total phenolic and flavonoid contents; however, the results suggest that oxidative stability may be improved by sesame cake extracts.
Keywords
sesame cake; antioxidant activity; phenolic; flavonoid; ethanol extraction;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Namiki M. The chemistry and physical functions of sesame. Food Rev. Int. 11: 281-329 (1995)   DOI
2 Suja KP, Jayalekshmy A, Arumughan C. Antioxidant activity of sesame cake extract. Food Chem. 91: 213-219 (2005)   DOI
3 Suja KP, Jayalekshmy A, Arumughan C. In vitro studies on antioxidant activity of lignans isolated from sesame cake extract. J. Food Sci. Agr. 85: 1779-1783 (2005)   DOI
4 Yamashita K, Lizuka Y, Imai T, Namiki M. Sesame seed and its lignans produce marked enhancement of vitamin E activity in rats fed a low ${\alpha}$-tocopherol diet. Lipids 30: 1019-1025 (1995)   DOI
5 Kang MH, Naito M, Tsujihara N, Osawa T. Sesamolin inhibits lipid peroxidation in rat liver and kidney. J. Nutr. 128:1018-1022 (1988)
6 Elleuch M, Besbes S, Roiseux O, Blecker C, Attia H. Quality characteristics of sesame seeds and by-products. Food Chem. 103: 641-650 (2007)   DOI
7 Suja KP, Abraham JT, Thamizh SN, Jayalekshmy A, Arumughan C. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chem. 84: 393-400 (2004)   DOI
8 Obeidata BS, Abdullaha AY, Mahmouda KZ, Awawdehb MS, Albeitawi NZ, Al-Lataifeha FA. Effects of feeding sesame cake on growth performance, nutrient digestibility, and carcass characteristics of Awassi lambs. Small Ruminant Res. 84: 393-400 (2004)
9 Mohdaly AAA, Smetanska I, Ramadan MF, Sarhan MA, Mahmoud A. Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Ind. Crop. Prod. 34: 952-959 (2011)   DOI
10 Bandyopadhyay M, Chakraborty R, Raychaudhuri U. Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment. LWT-Food Sci. Technol. 41: 816-825 (2008)   DOI
11 Liu B, Guo X, Zhu K, Liu Y. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chem. 129: 799-803 (2011)   DOI
12 Prior RL. Absorption and metabolism of anthocyanins: potential health effects. pp. 51-60. In: Phytochemicals: Mechanisms of Action. Meskin M, Bidlack WR, Davies AJ, Lewis DS, Randolph RK (Eds.), CRC Press, Boca Raton, FL, USA (2004)
13 Jeong SM, Kim SY, Kim DR, Nam KC, Ahn DU, Lee SC. Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Food Chem. Toxicol. 69: 377-381 (2004)
14 Lee JY, Lee YS, Choe EN. Effects of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate. LWT-Food Sci. Technol. 41: 1871-1875 (2008)   DOI
15 Hassas-Roudsari M, Chang PR, Pegg RB, Tyler RT. Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction. Food Chem. 114: 717-726 (2009)   DOI
16 Kevers C, Falkowski M, Tabart J, Defraigne JO, Dommes J, Pincemail J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. J. Agr. Food Chem. 55: 8596-8603 (2007)   DOI
17 Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin M, Cazin J-C, Bailleul F, Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol. 72: 35-42 (2000)   DOI
18 Kato S, Aoshima H, Saitoh Y, Miwa N. Highly hydroxylated or gamma-cyclodextrin-bicapped water-soluble derivative of fullerene: the antioxidant ability assessed by electron spin resonance method and beta-carotene bleaching assay. Bioorg. Med. Chem. Lett. 19: 5293-5296 (2009)   DOI
19 Singh RP, Chidambara Murthy KN, Jayaprakash GK. Studies on antioxidant activity of pomegranate peel and seed extracts using in vitro models. J. Agr. Food Chem. 50: 86-89 (2002)
20 Kassim NK, Rahmani M, Ismail A, Sukari MA, Lian Ee GC, Nasir NM, Awang K. Antioxidant activity-guided separation of coumarins and lignan from Melicope glabra (Rutaceae). Food Chem. 139: 87-92 (2013)   DOI
21 Li F, Wang F, Yu F, Fang Y, Xin Z, Yang F, Xu J, Zhao L, Hu Q. In vitro antioxidant and anticancer activities of ethanolic extract of selenium-enriched green tea. Food Chem. 111: 165-170 (2008)   DOI
22 Ahn DU, Olson DG, Lee JI, Jo C, Chen X, Wu C. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. J. Food Sci. 63: 15-19 (1998)   DOI
23 Frankel EN, Meyer AS. The problems of one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agr. 80: 1925-1941 (2000)   DOI
24 Jayaprakasha GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 73: 285-290 (2000)
25 Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agr. Food Chem. 47: 3954-3962 (1999)   DOI