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

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dc.contributor.authorYossaporn Plaitho
dc.contributor.authorPaweena Rattanasena
dc.contributor.authorPittaya Chaikham
dc.contributor.authorPattaneeya Prangthip
dc.contributor.correspondenceP. Chaikham; Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, 13000, Thailand; email: pittaya.chaikham@gmail.com
dc.date.accessioned2025-03-10T07:36:30Z
dc.date.available2025-03-10T07:36:30Z
dc.date.issued2017
dc.description.abstractThe 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. � 2017 The Author(s).
dc.identifier.citationCurrent Research in Nutrition and Food Science
dc.identifier.doi10.12944/CRNFSJ.5.3.03
dc.identifier.issn2347467X
dc.identifier.scopus2-s2.0-85042310671
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4812
dc.languageEnglish
dc.publisherEnviro Research Publishers
dc.rightsAll Open Access; Gold Open Access; Green Open Access
dc.rights.holderScopus
dc.subjectBlack sesame
dc.subjectBy-product
dc.subjectSterilization
dc.subjectWhite sesame
dc.titleBiochemical and antioxidative properties of unprocessed and sterilized white and black sesame by-product from northern Thailand
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85042310671&doi=10.12944%2fCRNFSJ.5.3.03&partnerID=40&md5=67f75289f39b33800aad6a63e7d35d00
oaire.citation.endPage205
oaire.citation.issue3
oaire.citation.startPage196
oaire.citation.volume5
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