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KMID : 0380620170490030338
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.338 ~ p.342
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Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions
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Lee Kyoung-Ah
Min Keun-Young
Lee Na-Kyoung
Chang Kyung-Hoon
Cho Seong-Jun
Chung Won-Dae
Paik Hyun-Dong
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Abstract
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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 β-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.
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KEYWORD
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sesame cake, antioxidant activity, phenolic, flavonoid, ethanol extraction
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