Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods
Open Access
- 18 May 2014
- journal article
- research article
- Published by Wiley in Food Science & Nutrition
- Vol. 2 (4), 426-435
- https://doi.org/10.1002/fsn3.118
Abstract
Sesame cake is a by-product of sesame oil industry. In this study, the effect of extraction methods (maceration and sonication) and solvents (ethanol, methanol, ethanol/water (50:50), methanol/water (50:50), and water) on the antioxidant properties of sesame cake extracts are evaluated to determine the most suitable extraction method for optimal use of this product. Total phenolic content is measured according to the Folin–Ciocalteu method and antioxidant activities of each extract are evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching, and ferric reducing/antioxidant power (FRAP) methods. The highest amount of total phenolic compounds is observed in ethanol-ultrasonic extract with the amount of 88.89 mg/g gallic acid equivalent. Methanol-ultrasonic extract with the amount of 88.475% indicates the highest activity in scavenging DPPH free radicals. In β-carotene-linoleic acid system, ethanol-ultrasonic extract indicates the highest inhibition percent of 45.64. In FRAP assay, ethanol/water (50:50)-maceration and ethanol/water (50:50)-ultrasonic extracts with the absorption of 1.132 and 1.0745 nm indicate the highest antioxidant activity.Keywords
This publication has 49 references indexed in Scilit:
- Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acidsFood Chemistry, 2011
- Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oilsIndustrial Crops and Products, 2011
- Optimization of ultrasound-assisted extraction of Lingzhi polysaccharides using response surface methodology and its inhibitory effect on cervical cancer cellsCarbohydrate Polymers, 2010
- How much do cultivar and preparation time influence on phenolics content in walnut liqueur?Food Chemistry, 2007
- Antioxidant Properties of Methanolic Extracts from Leaves ofRhazya strictaJournal of Medicinal Food, 2006
- Extraction of antioxidant phenolics from almond hulls ( Prunus amygdalus ) and pine sawdust ( Pinus pinaster )Food Chemistry, 2003
- Antioxidant Properties and Composition of Aqueous Extracts from Mentha Species, Hybrids, Varieties, and CultivarsJournal of Agricultural and Food Chemistry, 2003
- Screening of Plant Extracts for Antioxidant Activity: a Comparative Study on Three Testing MethodsPhytochemical Analysis, 2002
- Composition and quality characteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric ovenJournal of the Science of Food and Agriculture, 1994
- Two new flavonoids and other constituents in licorice root. Their relative astringency and radical scavenging effects.CHEMICAL & PHARMACEUTICAL BULLETIN, 1988