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Changes in Lignan Content and Antioxidant Activity of Fermented Sesame (Sesame indicum L.) by Cultivars

생물전환에 의한 품종별 참깨 발효물의 Lignan 함량과 항산화 활성 변화

  • Jung, Tae-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Shin, Gi-Hae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jae-Min (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Oh, Ji-Won (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Sun-Il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Cho, Myoung-Lae (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Sang Jong (STR Biotech Co., LTD.) ;
  • Heo, In Young (STR Biotech Co., LTD.) ;
  • Park, Seon Ju (STR Biotech Co., LTD.) ;
  • Kim, Sung-Up (Department of Southern Area Crop Science, NICS, RDA) ;
  • Jung, Chan-Sik (Department of Southern Area Crop Science, NICS, RDA) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 정태동 (강원대학교 식품생명공학과) ;
  • 신기해 (강원대학교 식품생명공학과) ;
  • 김재민 (강원대학교 식품생명공학과) ;
  • 오지원 (강원대학교 식품생명공학과) ;
  • 최선일 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 조명래 (강원대학교 식품생명공학과) ;
  • 이상종 ((주)에스티알바이오텍) ;
  • 허인영 ((주)에스티알바이오텍) ;
  • 박선주 ((주)에스티알바이오텍) ;
  • 김성업 (국립식량과학원 남부작물부) ;
  • 정찬식 (국립식량과학원 남부작물부) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2015.09.17
  • Accepted : 2015.10.12
  • Published : 2016.01.31

Abstract

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 $1,067.80{\mu}M$ 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.

Acknowledgement

Supported by : 농림축산식품부

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