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KMID : 1007520150240041549
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Food Science and Biotechnology
2015 Volume.24 No. 4 p.1549 ~ p.1554
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Effect of Defatted Sesame Meal Extract on Phospholipid Peroxidation in Liposomes
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Lee Seung-Cheol
Jeon You-Jin
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Abstract
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We compared the protective effect of defatted sesame meal extracts (DSMEs; prepared either after roasting sesame seeds at 200°C for 60 min or without roasting) on phospholipid peroxidation of liposomes, with the protective effect of natural antioxidants (ascorbic acid and α-tocopherol). We investigated phospholipid peroxidation after induction with either a hydrophilic radical generator (2,2'-azobis [2- amidinopropane]) or a hydrophobic radical generator (2,2'- azobis [2,4-dimethylvaleronitrile]), for 6 h at 37 and 50°C. Added antioxidants prevented peroxidation of phospholipids in liposomes, and roasted DSME showed a significantly stronger antioxidant activity than unroasted DSME in all cases. The results indicate that heat treatment significantly increases the protective effect of DSME on lipid peroxidation in phospholipid bilayers under both hydrophilic and hydrophobic conditions, regardless of the hydrophobicity of the radical generators.
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KEYWORD
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defatted sesame meal extract, heat treatment, liposome, peroxidation, antioxidant activity
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