Biochemical and Antioxidative Properties of Unprocessed and Sterilized White and Black Sesame By-product from Northern Thailand

Yossaporn Plaitho¹, Paweena Rattanasena², Pittaya Chaikham^2* , Pattaneeya Prangthip³

¹School of Culinary Arts, Suan Dusit University, Bangkok 10300, Thailand
²Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya 13000, Thailand
³Faculty of Tropical Medicine, Mahidol University, Bangkok 10400, Thailand.

Corresponding Author Email: pittaya.chaikham@gmail.com

The objectives of this research were to determine the effects of sterilization on storage stability of white and black sesame by-products. Results showed that sterilization at 120 ºC 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 37 ºC, 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.

Black sesame; By-product; Sterilization; White sesame

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