Food and Fermentation Industries >

2021 , Vol. 47 >Issue 13: 133 - 139

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026732

Effect of pre-defatting heat treatment on active substances and in vitro antioxidant capacity of sesame meal

  • QUAN Huali ,
  • LI Wenhui ,
  • LIANG Xinmei ,
  • FU Guiming ,
  • WAN Yin
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  • (State Key Laboratory of Food Science and Technology,College of Food Science and Technology,Nanchang University,Nanchang 330047,China)

Received date: 2021-01-13

  Revised date: 2021-03-01

  Online published: 2021-08-02

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Abstract

Sesame seeds were treated with oil bath heating,oven roasting and microwave heating and then defatted to investigate the changes of lignans (sesamol,sesamin and sesamolin),total phenols,total flavonoids content and in vitro antioxidant capacity in the obtained sesame meal under different heat treatments,and to analyze the correlation between the above substances and antioxidant capacity.The results showed that under certain conditions,the three heat treatments significantly increased the content and antioxidant capacity of sesamol and total phenol,and the effect of oil bath heating was significantly higher than that of oven baking and microwave heating (P<0.05);the maximum values of sesamol,total phenol content and combined antioxidant capacity all appeared at 210 ℃ when the oil bath was heated.With the increase of oil bath heating temperature or microwave heating power,the total flavonoid content first remained stable and then tended to be adjusted upward,while in the oven roasting treatment,it kept decreasing with the increase of temperature.Overall,oil bath heating showed the most significant improvement in antioxidant capacity,followed by microwave heating,with the least effective being the oven roasting treatment,and this study provides a theoretical basis for the comprehensive utilization of sesame by-products.

Key words： sesame; sesame meal; heat treatment; lignans; antioxidant capacity

Cite this article

QUAN Huali , LI Wenhui , LIANG Xinmei , FU Guiming , WAN Yin . Effect of pre-defatting heat treatment on active substances and in vitro antioxidant capacity of sesame meal[J]. Food and Fermentation Industries, 2021 , 47(13) : 133 -139 . DOI: 10.13995/j.cnki.11-1802/ts.026732

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