Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions

  • Lee, Kyoung Ah (Department of Food Science and Biotechnology of Animal Resource, Konkuk University) ;
  • Min, Keun Young (Department of Food Science and Biotechnology of Animal Resource, Konkuk University) ;
  • Lee, Na-Kyoung (Department of Food Science and Biotechnology of Animal Resource, Konkuk University) ;
  • Chang, Kyung Hoon (CJ CheilJedang Center) ;
  • Cho, Seong Jun (CJ CheilJedang Center) ;
  • Chung, Won Dae (CJ CheilJedang Center) ;
  • Paik, Hyun-Dong (Department of Food Science and Biotechnology of Animal Resource, Konkuk University)
  • Received : 2016.12.12
  • Accepted : 2017.01.18
  • Published : 2017.06.30
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Abstract

The antioxidant activities of sesame cake extracts prepared using ethanol and hot water were evaluated. Seventy percent-ethanol extracts yielded the highest total phenolic (96.56 mg/g extract) and flavonoid (8.35 mg/g extract) contents. In the ${\beta}$-carotene bleaching and ferric thiocyanate test, 30%-, 50%-, and 70%-ethanol extracts exhibited higher antioxidant activity than that exhibited by 90%-ethanol extracts. However, 90%-ethanol extracts showed greater antioxidant activities in phenyl-2-picryl-hydrazyl free radical scavenging test and thiobarbituric acid test using corn oil. The antioxidant activities of sesame cake extracts did not correlate with the total phenolic and flavonoid contents; however, the results suggest that oxidative stability may be improved by sesame cake extracts.

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References

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