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Studies on the Bioactive Compounds of White and Black Sesame Seeds Oil.

Kumari, Puja (2014) Studies on the Bioactive Compounds of White and Black Sesame Seeds Oil. [Student Project Report] (Submitted)

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White and black sesame seeds were taken in which white seed oil had better oil yield when compared to the black seeds but both the varieties had the same fatty acid profile. The extracted oils from them were subjected for the preparation of unsap matter and different ethanolic extraction (EtOH) such as 70%, 85% and 100%. Oil, unsap matter and EtOH showed the presence of lignans however, native oil had maximum lignans wherein sesamin content was higher than the sesamol. Phenolic content was estimated in different extracts of ethanolic fractions in which 100% EtOH had highest content of phenolics when compared to other fractions. Biological activity assays such as DPPH, DNA protection and lipase inhibition assay were conducted for different ethanolic extracts. Lipase inhibition assay showed better lipase inhibitory activity in 100% EtOH extract of white seeds when compared to other extracts while black seed oils of 100% EtOH extract had a good DPPH free radical scavenging activity. Furthermore, in the DNA protection assay, ethanol extract showed better protection of DNA against oxidizing agents. Study clearly indicates that, though the black seed had better free radical scavenging activity, white seed extract would be having good biological activity in addition to its lignan which is an active principle of sesame seed oil. There are other phytochemicals like phenolics that may also contribute in combating against life style diseases like cancer, obesity and diabetes.

Item Type: Student Project Report
Uncontrolled Keywords: sesame seeds oil, bioactives, biological activity
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2015 12:32
Last Modified: 23 Jun 2015 12:32
URI: http://ir.cftri.com/id/eprint/11884

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