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Recovery of Nutraceuticals from Sesame

Lakshmi, N. (2010) Recovery of Nutraceuticals from Sesame. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Nutraceuticals are food components that provide health benefits beyond basic nutrition, including the prevention or treatment of disease. In today’s world, the average consumer is looking at food for health and wellness. The nutraceutical market is today a billion US dollar market. Many of the nutraceuticals have been isolated from traditional foods known for their health benefits. One such seed, known for its medicinal properties since antiquity, is sesame. Sesame has been used in India and in the Orient for about 6,000 years. The Japanese traditionally believe that sesame is very good for health and is anti-ageing. The nutraceuticals present in Sesame, viz. tocopherols and lignans, are thought to be responsible for these properties. Lignans, present in sesame, are sesamin and sesamolin. They have anti inflammatory, anti-ageing and antioxidant activity, including inhibition of enzymes involved in fatty acid metabolism. Of these, sesamin is the more potent antioxidant. Sesamol, the phenolic degradation product of sesamolin, is a more potent antioxidant compared to the lignans. The concentration of sesamol increases on roasting at high temperatures as sesamolin degrades to form sesamol and samin. Accordingly, the objectives of this study are to optimize the release of sesamol to get health oil, rich in sesamol, thus having high antioxidant potential. Another objective is to isolate or enrich the lignan fraction using non conventional methods like biphasic separation. The bioactivity of the extracted sesamol was established by enzymatic (using LOX enzyme) and in vivo (using C. elegans) methods. Antimicrobial activity for aflatoxin producing fungi (A. flavus) were also carried out. Sesamol was found to be a highly potent antioxidant. Sesamol was successfully encapsulated into nanoparticles by sodium alginate and calcium chloride polymerisation. Nanoparticles of sesamol can be used in functional foods catering to that segment of the population that looks for health and wellness through diet instead of depending on synthetic drugs.
Uncontrolled Keywords: Nutraceuticals; Sesame; sesamol; antioxidant;bioactive component
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2010 06:18
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9510

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