Antioxidant Activities and Chemical Profiles of Aqueous and Ethanolic Extracts from Heated Sesame Meals in Oil-in-Water Emulsion
Presented at the 2021 AOCS Annual Meeting & Expo Lipid Oxidation and Quality Division Student ePoster Pitch Competition
annualmeeting.aocs.org
Presenting Author:
HeeBin Seo
Graduate student
Sungkyunkwan University
Seoul, Seoul-t'ukpyolsi, Republic of Korea
Sesame meal is a byproduct of sesame oil processing and contains high percentage of protein, lignans and sesamol. Therefore, many researches have been conducted to utilize sesame meal to get value-added bio-materials. However, studies using oil-in-water (O/W) emulsions as matrix are limited in the literature, although O/W emulsion is one of major food matrices with unsaturated fatty acids.
The objectives of this study were to determine chemical profiles of heated sesame meal and to evaluate antioxidant properties of extracts from heated sesame meal in O/W emulsion.
Comprehensive chemical profiles of extracts were conducted using GC/MS after derivatization. Sesame meal was heated at 0, 140, and 170℃ for 1 h and the aqueous and 70% ethanol extracts were obtained. O/W emulsion containing 100 ppm extracts were stored at 50 °C for 2 weeks and degree of oxidation were evaluated.
β-Gentiobiose and sucrose were two dominant chemicals in aqueous and ethanolic extracts. Generally, heat treatment decreased the contents of amino acids, organic acids, carbohydrates and its derivatives. As heating temperature increased, sesamol concentration increased while sesamolin and sesamin decreased in both sesame meal extracts. As temperature of heat treatment increased, oxidative stability of O/W emulsions containing both extracts increased at 50 °C storage.
Sesame meal extracts received thermal treatment possessed higher antioxidant properties in O/W emulsion partly due to the generation of sesamol. Therefore, sesame meal extracts are suitable in enhancing self-life of O/W emulsion based food products as natural ingredients.
