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KMID : 0380620170490040421
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 4 p.421 ~ p.429
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Studies on the physicochemical and biochemical characteristics in sesame seed juice under different roasting conditions
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Park Hye-Jung
Kim Ji-Youn
Park Seong-Hwan
Lee Sang-Hyeon
Jang Jeong-Su
Lee Mun-Hyon
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Abstract
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In this study, we investigated the effect of roasting temperature on nutrient content, digestive enzyme activities, and antioxidative properties of sesame seed juice. The sesame seeds were either roasted at 160, 200, and 240oC or not roasted, and the juice was extracted using a low-speed juice extractor. Owing to the short duration of roasting, benzo[a]pyrene were not detected and trans fatty acids were negligible detected in all sesame seed juices. The sesame seed juice contained abundant nutrients such as minerals, vitamins, and fatty acids. The contents of minerals, vitamin B1 and B3, and sesamol increased with increase in roasting temperature; however, the levels of fatty acids, vitamin B2, sesamin, and sesamolin decreased. In addition, the antioxidant content and antioxidative activities of sesame seed juice increased with increase in roasting temperature. Therefore, these results suggest that roasted sesame seed juice possesses high antioxidative activities, which may be beneficial for preventing oxidative damage in the body.
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KEYWORD
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sesame, sesame seed juice, roasting temperature, antioxidant, enzyme activity
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