• Korean journal of food and cookery science
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• v.29 no.4
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• pp.407-416
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• 2013

This study was investigated physiological activities of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake. Total phenol contents in 80% ethanol extracts of sesame, black sesame and perilla cake were 116.90, 102.20 and 141.90 mg/g, respectively. Whereas total flavonoid contents were 64.10, 32.00 and 131.90 mg/g, respectively. Total phenol contents of enzyme hydrolysates in 80% ethanol extracts from sesame, black sesame and perilla cake were 413.30, 221.20 and 409.10 mg/g, respectively. Whereas total flavonoid contents were 361.80, 103.30 and 345.80 mg/g, respectively. Electron donating effects, nitrite-scavenging abilities, ferrous ion chelating effect and SOD-like activities increased by emzymatic hydrolysis. The order of Electron donating effects, nitrite-scavenging abilities and SOD-like activities by emzymatic hydrolysis was perilla > sesame > black sesame cake. And the order of nitrite-scavenging abilities(pH 1.2) was sesame > perilla > black sesame cake.

• Journal of Applied Biological Chemistry
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• v.65 no.3
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• pp.189-194
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• 2022

In this study, a sesame meal was used in order to analyze the proximate composition and mineral contents. The sesame seed meal, pressed from roasted Sesame seed, contains various polyphenols. The defatted sesame meal was extracted using 70% ethanol, and its antioxidant activity and antidiabetic effects were evaluated. Proximate composition of sesame meal was showed that moisture 6.51%, carbohydrate 16.22%, crud protein 46.30%, ash 9.88%, crude fat 21.09%. Mineral contents were K 1128.08 mg/100 g, Ca 1356.27 mg/100 g, Fe 12.29 mg/100 g, P 2022.14 mg/100 g, Cu 2.08 mg/100 g, Mg 643.40 mg/100 g, Na 7.29 mg/100 g. The results showed the sesame meal of 70% ethanol extract had higher polyphenol content (184.98 mg GAE/g) and flavonoid content (27.63 mg QE/g). The 2,2-diphenyl-1-picrylhydra-zyl and 2,2'-aziono-bis(3-ethylbenzthiazoline-6-sulfonic acid radical scavenging activities of defatted sesame meal (IC₅₀ ) were 891.84 and 340.09 ㎍/mL. According to the test results, the defatted sesame meal extracted using 70% ethanol had significant antioxidant activity and inhibitory ability to diabetes-related enzymes, indicating that it has good potential as a functional food or nutritional food for prevention and treatment of oxidation.

• Journal of Applied Biological Chemistry
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• v.63 no.4
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• pp.291-295
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• 2020

In order to increase the utilization of defatted sesame meal (DSM), a by-product of sesame oil production, the conditions of extraction of insoluble proteins from DSM by enzyme treatment were investigated. As a result of comparing the treatment results of proteolytic enzymes Alcalase, Flavorzyme, Neutrase, and Protamex with control, Protamex was effective in increasing the total solid and protein content. At the reaction conditions of Protamex (50 ℃, pH 6.0), the dosage of enzymes was appropriate for 1% of DSM and 3 h of enzyme reaction time. To improve the efficiency of enzymatic treatment, the protein content extracted increased as the heat treatment temperature increased, and slightly increased above 110 ℃. As a result of investigating the effect of the combination treatment of cell lytic enzyme (Tunicase) and protease (Protamex) on protein solubilization, it was most effective to treat the cell lytic enzyme after processing the protease. After heat treatment (110 ℃, 10 min), sequential treatment of Protamex and Tunicase increased the protein content by about 3.5 times (9.85→35.58 mg/mL) of the non-heated control and 2.2 times (15.83→35.58 mg/mL) of the heat treated control.

• Journal of the Korea Organic Resources Recycling Association
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• v.27 no.4
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• pp.61-70
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• 2019

This study aimed to investigate the physicochemical characteristics of fish meal, bone meal, and sesame oil cake, which are readily available by-products from agriculture and fisheries, during the process of liquid fertilizer fermentation, and to examine the effects of liquid fertilizer application on seed germination and growth of tomatoes. During processing the fermentation for liquid fertilizers by using fish meal, bone meal, and sesame oil cake liquid fertilizers, the pH of the fertilizer increased in the order of bone meal > fish meal > sesame oil cake, and the concentration increased rapidly up to 30 days in all types of liquid fertilizer. The nitrogen content of the liquid fertilizers increased as fermentation progressed in the order of fish meal > bone meal > sesame oil cake. The phosphorus content increased as fermentation progressed and the highest was 1.0 % in the liquid fertilizer of sesame oil cake. The germination rate and its index of radish seeds were compared for different dilutions of each of the liquid fertilizers. Excluding the 10-fold dilution of the fish meal and oil cake liquid fertilizer, all the treatment groups showed a germination rate ≥ 95 % and the germination index tended to increase with dilution rate of liquid fertilizers. For responses of tomato growth, there were no significant differences among the liquid fertilizer treatment groups; however, the organic content, microbial density, and microbial biomass C in the soil were higher than chemical fertilizer treatment. These results demonstrated that there were differences in the characteristics of liquid fertilizers depending on the materials used, and that liquid fertilizer can be used for nutrition management for the organic crop cultivation.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.591-595
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• 2001

The antioxidant and synergistic effects of sesame oil cake extract treated with $\beta$ -glucosidase were examined. The sesamin and sesamolin were identified from the 80% ethanol extract of seame oil cake treated with $\beta$ -glucosidase, which suggested the presence of the active substances as their glycosides in sesame seed. The contents of sesamin and sesamolin in sesame oil cake extract were about 8.32% (8,315.4 mg/100g) and 0.28% (2,824.5mg/100g) , respectively. Sesame oil cake extract showed antioxidant activity at concentrations of 50ppm, 100ppm and 200ppm, and the effect was Increased with the addition of sesame oil cake extract. The antioxidant effect of sesame oil cake extract was stronger than that of $\alpha$-tocopherol or ascorbyl palmitate, but weaker than of BHT Also, when the sesame oil cake extract(50ppm) was used in combination with $\alpha$-tocopherol(50 ppm), the sesame oil cake showed very strong synergistic effect.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.113-118
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• 1973

In this study, the several chemical compositions, which include general components (moisture, fat, protein, sugar, fiber, ash, acid insoluble ash), minor components (sesamol, sesamolin, sesamin), the characteristics of oil (specific gravity, refractive index, iodine value, saponification value, unsaponificable matter, insoluble impurities), fatty acid components (analyzed by GLC), amino acid patterns (analyzed by autoanalyzer), of Korean whole white Sesamum indicum were investigated and were compared with decuticled sesame samples. The results were summarized as follows: 1) The crude fiber, total ash and acid insoluble ash contents of the decuticled sesame seed and it meal were significantly lower as compared to the whole sesame samples. 2) The specific gravity, refractive index, iodine value, unsaponificable matter and insoluble impurities contents of the whole sesame oil were greater than the decuticled samples. 3) The fatty acid contents of the whole and decuticled sesame oil were approximatly equal amounts. But unsaturated fatty acid contents of the decuticled sesame oil was significantly lower than the whole sesame oil. 4) The decuticled sasame meal was concentrated higher protein than the whole sasame meal. But amino acid contents of the protein in their was approximatly equal amounts and sesame proteins are found to be rich in methionine, cystine and tryptophan, they are deficient in lysine. 5) The sesamol, sesamolin and sesamin contents of the whole and decuticled sesame oil were approximatly equal amounts. 6) The oxalate and calcium contents of the decuticled sesame seed and its meal were also significantly lower as compared to the whole sesame samples.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.246-252
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• 1996

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.9-13
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• 2007

In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at $200^{\circ}C$ and $220^{\circ}C$, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.240-246
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• 1998

Geographical origin of the Korean, Chinese and Japanese sesame seeds were identified very high accuracy by NIR spectroscopy. The NIR instrument of filter type showed the same accuracy of the monochromator scanning type to identify the geographical origin of the sesame seeds. In case of adulteration between the Korean and Chinese sesame seeds, the ratio of addition could be determined about 10% error level. The reason of identification of geographical origin by NIR spectroscopy, it was supposed to the difference, of oil cake substance.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.895-901
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• 1998

To extract insoluble proteins and improve functional properties of sesame meal proteins was treated with phytase and protease from Aspergillus sp. It was found that the optimum pH, optimum temperature, optimum treatment time and optimum unit of enzyme for extraction of protein were pH $10{\sim}12$ (alkaline), $60^{\circ}C$, 11 hr. and 900 units of phytase and 60 units of protease, respectively. The foaming capacity, foaming stability, oil absorption and water absorption of sesame meal protein after treatment with phytase and protease were increased as compared to the control.