scholarly journals Biochemical and Antioxidative Properties of Unprocessed and Sterilized White and Black Sesame By-product from Northern Thailand

2017 ◽  
Vol 5 (3) ◽  
pp. 196-205 ◽  
Author(s):  
Yossaporn Plaitho ◽  
Pawaweena Rattanasena ◽  
Pittaya Chaikham ◽  
Pattaneeya Prangthip
Keyword(s):  
Antioxidant Properties ◽  
Sesame Seed ◽  
Thiobarbituric Acid ◽  
Total Phenolic ◽  
Mineral Contents ◽  
Food Ingredients ◽  
Sesame Seeds ◽  
Black And White ◽  
Future Production ◽  
By Products

The objectives of this research were to determine the effects of sterilization on storage stability of white and black sesame by-products. Results showed that sterilization at 120 ºC for 10 min had no effect on proximate compositions and mineral contents of both sesame seed cakes, but the significant reductions of thiamine, riboflavin, sesamin, sesamolin, total phenolic compounds and antioxidant capacity (DPPH and FRAP assays) were observed. During the storage at 37 ºC, all bioactive components and antioxidant properties apparently tended to decrease when the storage time rose. At the end of storage, PV (peroxide value) and TBARS (thiobarbituric acid-reactive substances) values of stored black sesame seed cakes were shown to be significantly lower than that in white sesame seed cakes. This study may suggest the application of black and white sesame seeds cakes as functional food ingredients in the future production.

scholarly journals Effect of Roasting and Vacuum Microwave Treatments on Physicochemical and Antioxidant Properties of Oil Extracted from Black Sesame Seeds

2020 ◽  
Vol 8 (3) ◽  
pp. 798-814
Author(s):  
Rattana Muangrat ◽  
Yongyut Chalermchart ◽  
Supachet Pannasai ◽  
Sukhuntha Osiriphun
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Sesame Seed ◽  
Total Content ◽  
Sesame Oil ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Sesame Seeds ◽  
Vacuum Microwave ◽  
Roasting Temperature

Unroasted, roasted (at roasting temperatures of 100, 150 and 200 C and roasting times of 10, 20 and 30 min) and vacuum microwaved (at microwave watt powers of 800, 1440, 2400 and 3600 watts/kg black sesame seeds, for heating times of 10, 20 and 30 min) black sesame seeds were processed to extract oil using a single screw press at a constant pressing temperature of 50 C. The results revealed that different heat pre-treatments significantly affected yield and physiochemical and antioxidant properties of extracted oils. The extracted oil samples exhibited significantly different levels of total phenolic compounds, sesamin, sesamolin, and DPPH• and ABTS•+ scavenging activity. Additionally, it was found that these values of roasted and vacuum microwaved black sesame seed oils were significantly higher than those of unroasted oil. Sesamin, sesamolin, total content of phenolic compounds, and DPPH• and ABTS•+ scavenging activity of extracted black sesame oils increased when the roasting temperature and watt power increased. Black sesame oil obtained from unroasted, roasted and vacuum microwaved dried black sesame seeds contained linoleic and oleic acids as major fatty acids. Black sesame oil extracted from roasting and vacuum microwave treatments for 10 min at higher roasting temperature and microwave watt power had higher total phenolic content leading to a reduction of peroxide value and elevated stability of soybean oil when it was added during storage time at temperature of 65 °C.

Comparison Studies on Antioxidant Properties of Black Sesame Seed (Sesamum indicum L.) Extracts Prepared by Thermal Processing Methods

2012 ◽  
Vol 554-556 ◽  
pp. 918-921
Author(s):  
Yan Xiong ◽  
Li Xiong ◽  
Xue Wen Wu ◽  
Li Qun Rao ◽  
Qun Hong Ai
Keyword(s):  
Antioxidant Activity ◽  
Thermal Processing ◽  
Antioxidant Properties ◽  
Sesame Seed ◽  
Total Phenolic ◽  
Processing Methods ◽  
Sesame Seeds ◽  
Thermally Processed ◽  
Related Quality ◽  
Health Related

The effects of thermal processing methods on antioxidant properties (DPPH, ABTS and FRAP) of black sesame seeds (BSS) were investigated. In this study, all samples were thermally processed by steaming, roasting and microwaving, and the effects on the levels of total phenolic content (TPC), tannins content (TC) and total flavonoid content (TFC) were also studied. The thermal processes applied in the present study were: steaming (80 kPa for 15 min and 30 min), roasting (160 °C for 5 min and 10 min) and microwaving (4 min and 8 min). The results showed that the steaming process led to significant (p oC for 10min. Despite the higher level of total phenolics and tannins content observed in roasted sample, roasted BSS extract showed the lowest antioxidant activity in DPPH (15.2%), ABTS (45.6%) and FRAP (110.0 10-3mM Fe2+ /100 g). Steamed BSS at 80 kPa for 30 min exhibited the highest antioxidant activity, suggesting that steaming is the preferred thermal processing method to get better health-related quality of BSS products.

scholarly journals Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariel Monrroy ◽  
Onix Araúz ◽  
José Renán García
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Anthocyanin Content ◽  
Compound Identification ◽  
Total Anthocyanin ◽  
Food Industries ◽  
By Products

Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

scholarly journals Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1620
Author(s):  
Egle Zokaityte ◽  
Vita Lele ◽  
Vytaute Starkute ◽  
Paulina Zavistanaviciute ◽  
Darius Cernauskas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Properties ◽  
Sea Buckthorn ◽  
Added Value ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
High Positive Correlation ◽  
Positive Correlation ◽  
Overall Acceptability ◽  
By Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

scholarly journals Antioxidants properties of Murraya koenigii: a comparative study of three different extraction methods

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 43-49
Author(s):  
M.T. Parithy ◽  
Mohd Zin Z. ◽  
Hasmadi M. ◽  
N.D. Rusli ◽  
K.L. Smedley ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
High Performance ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Assisted Extraction ◽  
Pharmaceutical Industries

Nutraceutical and pharmaceutical industries have been increasingly engaged in finding natural alternatives compounds as potential antioxidants. The use of phytochemicals is introduced as a good source of natural antioxidants. Murayya koenigii leaves, commonly used in cooking and traditional medicines have been examined for their remarkable antioxidant potential, yet still, it remains an understudied herb. Therefore, this study aimed to determine the antioxidant properties and flavonoids profile in M. koenigii leaves extracted using; solvent assisted extraction (SAE), microwave assisted extraction (MAE) and ultrasonic assisted extraction (UAE). The antioxidant properties of M. koenigii were analysed qualitatively and quantitatively using high performance liquid chromatography (HPLC). M. koenigii leaves extracted using the UAE method have responded strongly towards a 2, 2-diphenyl -2-picryl-hydrazyl DPPH assay with the highest inhibition (%) of 78.00±1.00. Using the ferric thiocyanate (FTC) and thiobarbituric acid (TBA) method assays, the M. koenigii leaves with the lowest absorbance were assigned as a sample with the highest antioxidant activity. The M. koenigii leaves extracted using UAE had the lowest absorbance with 0.01±0.00. In the TPC assay, the MAE method showed the highest total phenolic content (120.60±14.81 mg GAE/g sample). The TFC assay demonstrated that MAE methods have the highest total phenolic content (93.38±4.33 mg QE/g sample. The M. koenigii leaves extracted by MAE showed the highest gallic acid, catechin, epigallocatechin gallate, rutin and kaempferol concentration (mg/L). M. koenigii leaves subjected to SAE extraction has the highest concentration of p-coumaric acid, myricetin and quercetin (mg/L). This study found that M. koenigii leaves extracted using UAE exhibited better antioxidant activities than that of MAE and SAE. These useful findings have managed to narrow the knowledge gap regarding the effects of different extraction methods on the antioxidant property of M. koenigii.

scholarly journals Evaluation of The Physicochemical, Sensorial and Antioxidant Properties of Functional Ale Beer Brewed with Rice and Fruit by-Products

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Wichien Sriwichai ◽  
Pakkawat Detchewa ◽  
Patcharee Prasajak
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Principal Component ◽  
Banana Peel ◽  
Total Phenolic ◽  
Malt Extract ◽  
Flavonoid Content ◽  
Coffee Pulp ◽  
By Products ◽  
Rice Powder

Functional beer brewed with a high bioactive compound ingredients is beneficial to prevent many diseases. Rice and fruit by-products are rich in bioactive compounds and have a potential for functional beer production. The aim of the present work was to assess the physicochemical, nutritional and sensorial properties of the beer brewed with rice and fruit by-products. The five formulas of beer investigated were the dried malt extract, Phitsanulok paddy rice powder, riceberry powder, banana peel and coffee pulp. The ratio of the dried malt extract and the other alternative ingredients was 80:20. The contents in reducing sugar, total phenolic compounds, flavonoid, chlorogenic acid, caffeine and dietary fiber were evaluated. The correlations between the physicochemical, sensorial, antioxidant properties and acceptability of beers were assessed by the Principal Component Analysis. The results showed that beers were differed in color density and have a low alcohol content. Among beer formula, beers brewed with coffee pulp was the richest in total phenolic and beers brewed with banana peel was the richest in flavonoid content (278.82 mg gallic acid equivalent/ L beer and 69.18 mg catechin equivalent/ L respectively). The antioxidant capacity was the highest in banana peel beer formula (76.64%). The Principal Component Analysis revealed that beers brewed with the two varieties of rice powder formula were in the same group of beer control (dried malt extract formula). These beers were characterized by a high note of appreciation from consumer. Whereas, a high correlation between the antioxidant capacity and total polyphenolic, flavonoid content was observed in beer fruit by-products formulas. The incorporation of two varieties of rice powder or fruit by-products was feasible in brewing process to produce a functional ale beer appreciated by customer and having a noticeable antioxidant capacity.

scholarly journals Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

2020 ◽  
Vol 12 (7) ◽  
pp. 2650
Author(s):  
Dung Huynh Thi Le ◽  
Wen-Chien Lu ◽  
Po-Hsien Li
Keyword(s):  
Biological Activity ◽  
Radical Scavenging Activity ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Mineral Contents ◽  
Drying Time ◽  
Antioxidant Power

Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.

Exposure Assessment of Multiple Mycotoxins in Black and White Sesame Seeds Consumed in Thailand

2020 ◽  
Vol 83 (7) ◽  
pp. 1198-1207
Author(s):  
MAYTHAWE PONGPRAKET ◽  
AMNART POAPOLATHEP ◽  
KANNIKA WONGPANIT ◽  
PHANWIMOL TANHAN ◽  
MARIO GIORGI ◽  
...  
Keyword(s):  
Liver Cancer ◽  
Hazard Quotient ◽  
Sesame Seed ◽  
World Health ◽  
Seed Sample ◽  
The European Union ◽  
Sesame Seeds ◽  
Black And White ◽  
Modified Quechers ◽  
Health Organization

ABSTRACT This study was conducted to determine the occurrence of 16 well-recognized and emerging mycotoxins in black and white sesame seed samples sold in Thailand and to evaluate possible health risks to consumers. Samples were extracted and cleaned with a modified QuEChERS procedure. Multiple mycotoxins in sesame seed samples were analyzed with a validated liquid chromatography–tandem mass spectrometry method. The risk of mycotoxin exposure via dietary intake of sesame seeds was evaluated based on the hazard quotient, margin of exposure (MOE), and quantitative liver cancer risk established by European Food Safety Authority, the Food and Agriculture Organization of the United Nations, and the World Health Organization. Of the 200 samples, 21.5% were contaminated with mycotoxins, 19.5% were contaminated with a single mycotoxin, and 2% were contaminated with multiple mycotoxins. Although 9% of total samples were contaminated with aflatoxins (AFs), only one black sesame seed sample and one white sesame seed sample were above the regulatory limits for the European Union (2 μg/kg). The MOE values derived from consumption of black and white sesame seeds were generally <10,000, especially in the group consuming the most. The number of liver cancer cases over a lifetime associated with AFB1 exposure based on the upper bound values for the group consuming high level of black and white sesame seeds (97.5 percentile) was estimated at more than 1 case per one million persons. Therefore, a potential risk to consumer health exists through the consumption of black and white sesame seeds and subsequent exposure to AFB1. However, further evaluation with larger sample sizes is necessary for more accurate calculations. Continuous monitoring of mycotoxin contamination in sesame seeds with risk assessments is recommended. HIGHLIGHTS

scholarly journals Effect of steaming time on antioxidant properties of Napier grass herbal tea by green tea processing method

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 175-183
Author(s):  
K.S. Ng ◽  
Zamzahaila Mohd Zin ◽  
Nurmahani Mohd Maidin ◽  
M.A.A Abdullah ◽  
M.K. Zainol
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Napier Grass ◽  
Total Phenolic ◽  
Frap Assay ◽  
Fresh Sample ◽  
Ferric Thiocyanate ◽  
High Antioxidant Activity ◽  
C 30

This study aimed to determine the effect of steaming time on antioxidant properties of Napier grass green tea. Napier grass was subjected to steaming for 1, 2, 3, 4, 6, 8 and 10 mins. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample steamed for 8 mins showed the highest TPC (18.32±0.26), TFC (152.71±5.74) and 109.88±5.44 in FRAP assay. High antioxidant activity was found in sample steamed for 3 to 10 min (81.63±1.19 to 83.50±1.10) in DPPH which were not significantly different with the fresh sample indicating steaming can retain the phytochemical compounds. Samples undergone 6 to 10 mins steaming time were found to have high lipid peroxidation in ferric thiocyanate (75.02±2.96 to 81.01±6.68) and thiobarbituric acid (85.99±1.56 to 86.21±1.44) assays. The results suggested that 8 mins of steaming time is suitable for Napier grass green tea as it exhibited the greatest antioxidant properties

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