Free Radical Scavenging Capability of Various Defatted Sesame Seed Cakes and Hulls Using EPR Compared with In Vitro Testing and HPLC Analysis

• Nantarat Nara

  Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University

• Nakagawa Kouichi

  Division of Regional Innovation, Graduate School of Health Sciences, Hirosaki University

• Miyamoto Ryo

  Division of Advanced Materials Science and Technology, Graduate School of Science and Technology, Hirosaki University

• Chansakaow Sunee

  Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University

• Sirithunyalug Jakkapan

  Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University

• Leelapornpisid Pimporn

  Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University

書誌事項

タイトル別名

• Free Radical Scavenging Capability of Various Defatted Sesame Seed Cakes and Hulls Using EPR Compared with <i>In Vitro</i> Testing and HPLC Analysis

抄録

The free radical scavenging activities of black and white sesame seed hulls and the powder of black and white sesame seed cakes were investigated using noninvasive continuous wave electron paramagnetic resonance (EPR) and antioxidant assays. With black sesame seed hulls and the powder of black sesame seed cakes, EPR detected the very strong single-line signal intensities that correspond to the stable organic radicals, while the spectrum of the white sesame seed hulls and the white sesame seed cakes showed no signal. The in vitro antioxidant activities of black and white sesame seed cake extract were evaluated by DPPH free radical scavenging activity, hydrogen peroxide scavenging activity, and ferric reducing antioxidant power (FRAP) assay. The results indicated that the extract from black sesame seed cake possessed a greater DPPH radical inhibitory activity and hydrogen peroxide inhibitory activity than white sesame seed cake extract, with IC₅₀ values of 0.847 ± 0.011 mg/mL and 0.338 ± 0.007 mg/mL, respectively. Black sesame seed cake extract also showed a strong reducing power with a FRAP value of 1.307 ± 0.037 mM Fe (II)/g of extract weight and an EC₁ value of 0.683 ± 0.002 mg/mL. The main compounds from the black and white sesame seed cake extracts were analysed using high-performance liquid chromatography (HPLC). The results revealed that the main compounds in black and white sesame seed cake extracts were in a group of water-soluble lignans, mainly sesaminol triglucoside and sesaminol diglucoside. However, sesaminol diglucoside was found in large amounts in the black sesame seed cake extract, while it was found in a very small amount in the white sesame seed cake extract. Therefore, these results demonstrated considerable antioxidant capacity of the sesame seed, especially in the black strain.

収録刊行物

• Journal of Oleo Science

  Journal of Oleo Science 68 (12), 1279-1285, 2019

  公益社団法人 日本油化学会

キーワード

• sesame hull
• sesame seed cake
• free radicals scavenging
• EPR
• HPLC

詳細情報

• CRID: 1390001277398943104
• NII論文ID: 130007754098
• NII書誌ID: AA11503337
• DOI: 10.5650/jos.ess19203
• ISSN: 13473352
• ISSN: 13458957
• NDL書誌ID: 030096974
• PubMed: 31787676
• Web Site: http://id.ndl.go.jp/bib/030096974
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I030096974
• Web Site: https://www.jstage.jst.go.jp/article/jos/68/12/68_ess19203/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2020239225
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可