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KMID : 1134820160450010143
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.143 ~ p.148
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Changes in Lignan Content and Antioxidant Activity of Fermented Sesame (Sesame indicum L.) by Cultivars
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Jung Tae-Dong
Shin Gi-Hae
Kim Jae-Min
Oh Ji-Won
Choi Sun-Il
Lee Jin-Ha
Cho Myoung-Lae
Lee Sang-Jong
Heo In-Young
Park Seon-Ju
Kim Sung-Up
Jung Chan-Sik
Lee Ok-Hwan
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Abstract
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This study investigated the lignan content, total phenol content, and antioxidant activities [2,2-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging and oxygen radical absorbance capacity (ORAC)] of fermented sesame by cultivars. The results showed that the lignan contents of fermented and non-fermented sesame ranged from 2.35∼6.58 mg/g and 2.17 to 6.58 mg/g, respectively. The highest total phenol contents of fermented and non-fermented sesame were 51.90 mg gallic acid equivalent (GAE)/g and 25.94 mg GAE/g, respectively. DPPH radical scavenging and ORAC value ranged from 37.95 to 82.57% and from 172.34 to 1,067.80 μM TE/g in non-fermented sesame and fermented sesame, respectively. Fermented sesame had higher lignan content, total phenol content and antioxidant activities. than those of non-fermented sesame. Fermented sesame subjected to bioconversion showed increased lignan content and high antioxidant activity.
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KEYWORD
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Sesame indicum L., lignan, total phenolic content, antioxidant activity, bioconversion
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