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首页> 外文会议>CEAM 2012 >Comparison Studies on Antioxidant Properties of Black Sesame Seed (Sesamum indicum L.) Extracts Prepared by Thermal Processing Methods
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Comparison Studies on Antioxidant Properties of Black Sesame Seed (Sesamum indicum L.) Extracts Prepared by Thermal Processing Methods

机译：热加工方法制备黑芝麻籽（芝麻型L.）提取物的抗氧化性能的比较研究

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摘要

The effects of thermal processing methods on antioxidant properties (DPPH, ABTS and FRAP) of black sesame seeds (BSS) were investigated. In this study, all samples were thermally processed by steaming, roasting and microwaving, and the effects on the levels of total phenolic content (TPC), tannins content (TC) and total flavonoid content (TFC) were also studied. The thermal processes applied in the present study were: steaming (80 kPa for 15 min and 30 min), roasting (160 oC for 5 min and 10 min) and microwaving (4 min and 8 min). The results showed that the steaming process led to significant (p oC for 10min. Despite the higher level of total phenolics and tannins content observed in roasted sample, roasted BSS extract showed the lowest antioxidant activity in DPPH (15.2%), ABTS (45.6%) and FRAP (110.0 10~(-3)mM Fe~(2+) /100 g). Steamed BSS at 80 kPa for 30 min exhibited the highest antioxidant activity, suggesting that steaming is the preferred thermal processing method to get better health-related quality of BSS products.
机译：研究了热处理方法对黑芝麻籽（BSS）的抗氧化性能（DPPH，ABTS和FRAP）的影响。在该研究中，还通过蒸汽，焙烧和微波热处理所有样品，并研究了对总酚类含量（TPC），单宁含量（TC）和总黄酮含量（TFC）的影响。在本研究中应用的热过程是：蒸汽（80kPa持续15分钟，30分钟），烘焙（160℃，5分钟，10分钟）和微波（4分钟和8分钟）。结果表明，蒸汽过程导致显着（P oc 10分钟。尽管烘焙样品中观察到的总酚类和单宁含量较高，但烤的BSS提取物在DPPH（15.2％），ABT（15.6％）显示最低的抗氧化活性（45.6％ ）和FRAP（110.0 10〜（-3）mm〜（2+）/ 100g）。蒸蒸汽的BSS在80kPa持续30分钟，表明蒸汽是蒸汽，以获得更好的热处理方法 - BSS产品的相关质量。

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