Volatile Flavor, Antioxidant Activity and Physicochemical Properties of Enzymatic Defatted Sesame Hydrolysate

Abstract

Enzymatic bromelain sesame-meal-protein hydrolysate (eb-SPH) and enzymatic Flavourzyme-sesame-meal-protein hydrolysate (ef-SPH) were produced from defatted sesame-meal (49.39% protein and 2.27% calcium). Results showed that calcium and oxalate contents of eb-SPH and ef-SPH were lower than those of sesame meal and that eb-SPH and ef-SPH contained the highest amount of arginine. Volatile compounds of eb-SPH and ef-SPH were 14 and 23 components, respectively. Two major volatile compounds, benzaldehyde (chocolate flavor with sweet) and phenylethyl alcohol (almond and honey odor), were detected. Free radical-scavenging activity either 86% DPPH or 89% hydroxyl radical scavenging activity of eb-SPH were higher than those of ef-SPH. Lipid peroxidation inhibition of eb-SPH and ef-SPH was equal to those of BHT and α-tocopherol. Processed chocolate-like flavor (CPF) was obtained from a mixture of 25% of 15% eb-SPH with 1% l-leucine and 1% l-valine. Predominant volatile compounds of processed CPF were 3-methyl-1-butanol, furfural, 2-ethyl-1-hexanol, ionone, 1-dodecanol, eugenol and vinylguaiacol. Practical Applications Using agricultural waste sesame meal as raw material, we developed a new CPF based on thermally processed flavorings from enzymatic sesame meal protein hydrolysate (SPH). The CPF is generated by heating a combination of protein hydrolysate, amino acids and reducing sugars under controlled conditions through the Maillard Reaction. A CPF was achieved with good taste and aroma, high antioxidative and nutrition and low anti-nutritive. The processed flavor derived from enzymatic SPH consisting chocolate flavor could be an alternative as chocolate flavor confectionery products with high antioxidative activities.