In Vitro Antioxidant Activity of White, Black and Red Sesame Seeds
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Abstract
Introduction: The study of the biological activity of sesame oil and seed but not sesame meal has been extensively investigated. Hence, the study of antioxidation activity was conducted for sesame oil and the methanolic and hexane extracts of sesame meal from white, black, and red varieties. The effect of roasting on antioxidative activity was also determined. Methods: The extracts were prepared using methanol and hexane. Radical scavenging, reducing capacity, and lipid peroxidation inhibition of the extracts and the sesame oil were evaluated based on DPPH, FRAP, and TBA assays, respectively. Results: The methanolic extracts of all sesame meal varieties scavenged radicals; The white sesame meal extract showed the highest activity. Roasting sesame seed at 200 °C for 60 min significantly increased radical scavenging activity of the methanolic extract of white and red sesame meal. The hexane extracts of all sesame meal and the oil showed radical scavenging at concentration >6.25 mg/mL. The anti-lipid peroxidation of the methanolic extract of sesame meal was greater than the hexane extract or the sesame oil. Roasting increased anti-lipid peroxidation activity of all methanolic extracts and the methanolic extract of white sesame meal exhibited the greatest activity. When considering the hexane extract, unroasted red and white sesame meal extracts possessed similarly high % anti-lipid peroxidation activity. However, roasting decreased the activity of the hexane extract of white sesame meal. With regard to sesame oil, unroasted black sesame oil showed the highest anti-lipid peroxidation activity. Roasting the red sesame oil yielded significantly greater anti-lipid peroxidation activity. Neither sesame oil nor the extracts from sesame meal of all varieties possessed reducing power. Conclusion: The methanolic extract of white roasted sesame seed is suitable for further uses or for development as a health care product with antioxidant activity.
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