• 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 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.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.338-342
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• 2017

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.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• 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.9 no.4
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• pp.536-541
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• 1996

Inspite of Korea's being major consuming country of sesame, the most of its supply depends on import. Furthermore, the researches of sesame have been conducted since 1973. So far total 121 academic papers have been published and their main subjects are the analysis of constituent and composition of sesame, breeding and cultivation of sesame and detection of alterated sesame oil. Though the flavor is very important at the time of eating, its study has been done only in the difference of the kinds of sesame, the condition of roasting, extraction, filtration. Thus the more detailed studies of them and sensorytest are required. Also it is found that the studies such as the improvement yield at sesame oil mill and the utilization of oil cake are nearly absent.

• Journal of Microbiology and Biotechnology
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• v.33 no.6
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• pp.788-796
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• 2023

Canine parvovirus type 2 (CPV-2) has high morbidity and mortality rates in canines. Nonstructural protein 1 (NS1) of CPV-2 has endonuclease activity, initiates viral DNA replication, and is highly conserved. Thus, it is a promising target for antiviral inhibitor development. We overexpressed a 41.9 kDa active recombinant endonuclease in Escherichia coli and designed a nicking assay using carboxyfluorescein and quencher-linked ssDNA as substrates. The optimal temperature and pH of the endonuclease were 37℃ and pH 7, respectively. Curcumin, bisdemethoxycurcumin, demethoxycurcumin, linoleic acid, tannic acid, and α-tocopherol inhibited CPV-2 NS1 endonuclease with IC₅₀ values of 0.29 to 8.03 µM. The extracted turmeric, yerba mate, and sesame cake suppressed CPV-2 NS1 endonuclease with IC₅₀ values of 1.48, 7.09, and 52.67 ㎍/ml, respectively. The binding affinity between curcumin, the strongest inhibitor, and CPV-2 NS1 endonuclease by molecular docking was -6.4 kcal/mol. Curcumin inhibited CPV-2 NS1 endonuclease via numerous hydrophobic interactions and two hydrogen bonds with Lys97 and Pro111 in the allosteric site. These results suggest that adding curcuminoids, linoleic acid, tannic acid, α-tocopherol, extracted turmeric, sesame cake, and yerba to the diet could prevent CPV-2 infection.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.337-341
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• 2002

Crude seasoning oil was manufactured from direct heat treatment of com germ, wheat germ, dehulled peanut, mustard, black pepper and com oil(RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and com oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possiblility as sesame oil substituted.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.431-437
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• 2005

Overall experiments were planned by central composite design, and results were analyzed by response surface methodology (RSM) to determine effects of three independent variables, temperature ($X_{1}$), extraction time ($X_{3}$), and pressure ($X_{3}$), on yield of sesame oil extract (Y). Regression equation model optimized by response surface analysis was: Y (sesame oil) = $-3.89+0.07X_{1}+0.03X_{2}+0.0006X_{3}-0.0007X_{1}^{2}-0.0002X_{2}X_{1}-0.00008X_{2}^{2}+0.000004X_{3}X_{1}+0.0000009X_{3}X_{2}-0.00000009X_{3}^{2}$. According to RSM analysis, optimum extracting conditions of temperature, time, and pressure were $45.89^{\circ}C$, 131.89 min, and 34228.41 kPa, respectively, and statistical maximum yield of sesame oil was 96.27%. Fatty acid composition of sesame oil showed sesame oil extracted by Supereritical Fluid $CO_{2}$ contained lower levels of palmitic, stcaric, and oleic acids and higher levels or palmitoleic and linoleic acids than commercial sesame oil. Commercial and extracted sesame oils were analyzed by electronic nose composed of 12 different metal oxide sensors. Obtained data were interpreted by statistical method of MANOVA. Sensitivities of sensors from electronic nose were analysed by principal component analysis. Proportion of first principal component was 99.92%. All sesame oils showed different odors (p < 0.05).