[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications.

Mahendra Kumar, C. and Sridevi Annapurna, Singh (2015) Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications. Journal of Food Science and Technology, 52 (5). pp. 2934-2941.

[img] PDF
Journal of Food Science and Technology May 2015, Volume 52, Issue 5, pp 2934-2941.pdf - Published Version
Restricted to Registered users only

Download (1MB)

Abstract

Antioxidants protect the body from various disease conditions through their ability to neutralize the effects of free radicals. Synthetic antioxidants are extensively used in processed foods for prevention of oxidation and retention of sensory quality. Consumer awareness and preference has led to a vigorous interest in the search for natural antioxidants. Sesamin and sesamolin, the major lignans present in sesame oil, are known for their antioxidative properties. Roasted sesame oil has a higher concentration of sesamol, the thermally degraded product of sesamolin, which is considered a more potent antioxidant compared to its parent molecule. The isolated lignans and sesamol were tested for their antioxidant, free radical scavenging and antibacterial properties. Sesamol is the best antioxidant and free radical scavenger amongst the molecules studied with IC50 value of 5.44 μg / mL (DPPH radical scavenging activity). Antibacterial assays against food borne pathogens revealed sesamol to be an antimicrobial agent with minimal inhibitory concentration (MIC) of 2 mg /mL in the culture. Its activity was synergistic with γ-tocopherol, also present in sesame seeds. Inhibition of browning (60–65 %) in fruit pulps (apple, banana and potato) was observed in presence of 20 μM sesamol.

Item Type: Article
Uncontrolled Keywords: Sesamol . Sesamin . Free radicals . Lignans . Antioxidant . Antimicrobial activity
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 10:12
Last Modified: 16 Jun 2015 10:12
URI: http://ir.cftri.com/id/eprint/11818

Actions (login required)

View Item View Item