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KMID : 1134820230520101082
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 10 p.1082 ~ p.1089
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Changes in Functional Compounds and Antioxidant Activities of Sesame Oil with Germination
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Gu Min-Joo
Yu Kwang-Won
Hwang Hyun-Min
Jeong Tae-Min
Heo Hui-Jin
Lee Jun-Soo
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Abstract
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This study was undertaken to determine the effect of the germination of sesame seeds (Sesamum indicum L.) on the physicochemical properties, phytochemical contents, and antioxidant activities of sesame oil. During germination, there was a decrease in the extracted yield of sesame oil and an increase in the yellowness of the sesame oil. The contents of α-tocopherol, phytosterols, and β-carotene were increased after germination. Moreover, during germination, there was an increase in the content of essential fatty acids (linoleic acid and linolenic acid), but the contents of lignans were observed to decrease. The antioxidant activity of the non-germinating control group (0 day) was the lowest and was determined to increase as germination progressed, with the best values obtained at 6 days of germination. Heatmap analysis confirmed that this increase in antioxidant activity was due to the increase in the contents of α -tocopherol and β-carotene during germination. In conclusion, this study confirms that germination of sesame leads to the production of bioactive compounds with strong antioxidant properties, and hence is an efficient method to develop sesame oil with increased functionality and nutritional value.
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KEYWORD
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sesame, sesame oil, germination, functional components, antioxidant activity
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