Abstract
Recently natural antioxidants have gained increased interest because natural food ingredients are safer than synthetic ones. Antioxidant activities and protective effects of sesame cake extract (SCE) in stabilizing sunflower oil (SFO) and soybean oil (SBO) were tested. Since different antioxidant compounds have different mechanisms of action, 2,2-azinobis (3-ethylbenzthiazoline sulfonate) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, and β-carotene/linoleic acid test system were used to assess the antioxidant efficacy of SCE. Total phenolic, flavonoid and flavonol contents in SCE were 1.94 (mg gallic acid equivalent (GAE) g −1 dry weight (DW)), 0.88 (mg quercetain equivalent (QE) g −1 DW), and 0.40 (mg QE g −1 DW), respectively. Protective effects of SCE in stabilizing SFO and SBO were tested, compared to synthetic antioxidants, by measuring their peroxide values (PV), conjugated dienes (CD), conjugated trienes (CT) and p-anisidine value during accelerated storage. Results indicated that SCE exhibited stronger antioxidant activity in SFO and SBO than butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), while its antioxidant activity was less than that of tert-butyl hydroquinone (TBHQ).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
