Capacidade antioxidante e composição química de grãos integrais de gergelim creme e preto

8Citations
Citations of this article
39Readers
Mendeley users who have this article in their library.

Abstract

The objective of this work was to determine the chemical composition, to estimate the contents of phenolic compounds and phytate, and to evaluate the antioxidant capacity of whole grains of cream and black sesame (Sesamum indicum). Seed samples from both grain types were subjected to a heat treatment in an oven with forced air circulation at 150°C for 10 min, and milled to 20-mesh particle size. Cream sesame showed higher content of lipids, carbohydrates, soluble dietary fiber, and calories, while black sesame had higher content of insoluble and total dietary fibers. Black sesame had total soluble phenolic content of 261.9±7.5 mg of gallic acid equivalent (GAE) per 100 g of flour, which was approximately two times higher than the value observed for cream sesame (147.5±31.7 mg per 100 g of GAE). Phytate content in cream sesame was two times lower than in black sesame (0.66±0.06 and 1.36±0.04 g per 100 g of phytic acid, respectively). Black sesame has the highest functional potential related to antioxidant activity. However, both sesame grains can be considered sources of natural antioxidant compounds.

Cite

CITATION STYLE

APA

da Silva, E. R., Martino, H. S. D., Moreira, A. V. B., Arriel, N. H. C., Silva, A. C., & Ribeiro, S. M. R. (2011). Capacidade antioxidante e composição química de grãos integrais de gergelim creme e preto. Pesquisa Agropecuaria Brasileira, 46(7), 736–742. https://doi.org/10.1590/S0100-204X2011000700009

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free