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Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils
Faculty
Agriculture
Year:
2011
Type of Publication:
Article
Pages:
952-959
Authors:
Ramadan, Mohamed Fawzy, Mahmoud, Awad, Smetanska, Iryna, Mohdaly, Adel A. A, Sarhan, Mohamed A
DOI:
10.1016/j.indcrop.2011.02.018
Journal:
INDUSTRIAL CROPS AND PRODUCTS ELSEVIER SCIENCE BV
Volume:
34
Research Area:
Agriculture
ISSN
ISI:000293320100022
Keywords :
Sesame cake extract, Antioxidant activity, Accelerated storage, Oxidative stability, Soybean oil, Sunflower oil, Total phenolic content
Abstract:
Recently natural antioxidants have gained increased interest because natural food ingredients are safer than synthetic ones. Antioxidant activities and protective effects of sesame cake extract (SCE) in stabilizing sunflower oil (SFO) and soybean oil (SBO) were tested. Since different antioxidant compounds have different mechanisms of action. 2,2-azinobis (3-ethylbenzthiazoline sulfonate) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and beta-carotene/linoleic acid test system were used to assess the antioxidant efficacy of SCE. Total phenolic, flavonoid and flavonol contents in SCE were 1.94 (mg gallic acid equivalent (GAE) g(-1) dry weight (DW)), 0.88 (mg quercetain equivalent (QE) g(-1) DW). and 0.40 (mg QE g(-1) DW), respectively. Protective effects of SCE in stabilizing SFO and SBO were tested, compared to synthetic antioxidants, by measuring their peroxide values (PV), conjugated dienes (CD), conjugated trienes (CT) and p-anisidine value during accelerated storage. Results indicated that SCE exhibited stronger antioxidant activity in SFO and SBO than butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), while its antioxidant activity was less than that of tert-butyl hydroquinone (TBHQ). (C) 2011 Elsevier B.V. All rights reserved.
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