Biochemical and antioxidative properties of unprocessed and sterilized white and black sesame by-product from northern Thailand

Abstract

© 2017 The Author(s). The objective of this research was to determine the effects of sterilization on storage stability of white and black sesame by-products. Results showed that sterilization at 1200C for 10 min had no effect on proximate compositions and mineral contents of both sesame seed cakes, but the significant reductions of thiamine, riboflavin, sesamin, sesamolin, total phenolic compounds and antioxidant capacity (DPPH and FRAP assays) were observed. During the storage at 370C, all bioactive components and antioxidant properties apparently tended to decrease when the storage time rose. At the end of storage, PV (peroxide value) and TBARS (thiobarbituric acid-reactive substances) values of stored black sesame seed cakes were shown to be significantly lower than that in white sesame seed cakes. This study may suggest the application of black and white sesame seeds cakes as functional food ingredients in the future production.