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Total Phenol Content, Antioxidant Activities and α ‐Glucosidase Inhibition of Sesame Cake Extracts
Author(s) -
Reshma M.V.,
Namitha L.K.,
Sundaresan A.,
Ravi Kiran Challa
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2012.00671.x
Subject(s) - chemistry , antioxidant , food science , flavonoid , amylase , sesamum , ethyl acetate , methanol , alpha amylase , biochemistry , enzyme , biology , organic chemistry , agronomy
Sesame cake, the byproduct obtained after the removal of oil is presently used as cattle field. Present study evaluates the α ‐glucosidase, α ‐amylase inhibition and antioxidant properties of black sesame cake extracts. For that purpose, defatted seeds were sequentially extracted with ethyl acetate, methanol, methanol‐water 70:30 (v/v) and water. Among the extracts tested, methanol extract demonstrated better antioxidant activities (2,2‐diphenyl‐1‐picrylhydrazyl, hydroxyl and superoxide radical) and total phenol content. But the total flavonoid content and the total reducing power was high for methanol‐water. Most active methanol extract was further screened for α ‐glucosidase and α ‐amylase inhibition. The extract showed strong α ‐glucosidase inhibitory potential and mild α ‐amylase inhibition. The study indicated that the extraction yield and the antioxidant activities were strongly dependent on the solvent, antioxidant assays and extract concentration. These results demonstrated that sesame meal can be exploited as source of protein and bioactive for the development of functional food.