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Changes of Lignan Content and Antioxidant activity of Fermented Sesame( sesame indicum L.) by Cultivars
Author(s) -
Jung TaeDong,
Shin GiHae,
Kim JaeMin,
Oh JiWon,
Choi SunIl,
Lee JinHa,
Lee Sang Jong,
Heo In Young,
Park Seon Ju,
Kim SungUp,
Jung ChanSik,
Lee OkHwan
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1174.3
Subject(s) - lignan , dpph , fermentation , chemistry , food science , oxygen radical absorbance capacity , antioxidant , flavonoid , biochemistry , organic chemistry
This study investigated the lignan content, total phenol content, β‐glucan content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity(ORAC)) of fermented sesame by cultivars. Our results showed that the total lignan content of fermented sesame ranged from 2.35~6.58 mg/g, and non‐fermented ranged from 2.17 to 6.58 mg/g, respectively. The highest total phenol content of fermented sesame were 51.90 mg GAE/g, and non‐fermented sesame was 25.94 mg GAE/g. β‐Glucan content was 0.07 to 0.19 in non‐fermented and fermented sesame, respectively. DPPH radical scavenging and ORAC value were from 37.95 to 82.57% and from 172.34 to 1,067.80 μM TE/g in non‐fermented and fermented sesame, respectively. Fermented sesame had higher in lignan content, total phenol content and antioxidant activities than those of non‐fermented sesame. As the result, the fermented sesame by bioconversion had the increase of lignan content and high antioxidant activity.