English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Sesame seed is not only nutrient rich food but also of high polyphenol content. The total polyphenol content of Sesamum indicum’s bran can reach up to 150 mg/g. Among phenolic compounds, sesame lignans and anthocyanin were reported to have bioactive activities against diseases. The research focused on the development of method for sesame cake fermentation by Lactobacillus brevis NCTH24 to get high polyphenol content. The fermentation condition includes : 1/10 (w/v) ratio of sesame cake to distilled water, 15 g/l yeast extract, 1g/l glucose and 8 % (v/v) inoculum of Lactobacillus brevis NCTH24 equivalent to 8.4 × 10 CFU/ml, pH 6.0, fermentation temperature at 30 C and fermentation time 12 h. As a result, the total polyphenol, flavonoid contents (calculated per gram dry sesame cake) and antioxidant activity through scavenged DPPH amount obtained from sesame cake fermented supernatant were 21.96 mg, 0.135 mg and 0.38 mg DPPH/30 min, respectively. They were significantly higher than those from sesame cake by extraction using methanol solvent (polyphenol 2.29 mg, flavonoid 0.05 mg and scavenged DPPH amount 0.19 mg/30 min).

EFFECTIVE METHOD OF POLYPHENOL EXTRACTION FROM SESAME CAKE USING MICROBIAL FERMENTATION BY LACTOBACILLUS BREVIS NCTH24