Sesame Cake Research Articles

Effect of hydrolysis degree on functional properties of sesame cake protein hydrolysates

Effect of hydrolysis degree on functional properties of sesame cake protein hydrolysates

Total Phenol Content, Antioxidant Activities and α-Glucosidase Inhibition of Sesame Cake Extracts

Sesame cake, the byproduct obtained after the removal of oil is presently used as cattle field. Present study evaluates the α-glucosidase, α-amylase inhibition and antioxidant properties of black sesame cake extracts. For that purpose, defatted seeds were sequentially extracted with ethyl acetate, methanol, methanol-water 70:30 (v/v) and water. Among the extracts tested, methanol extract demonstrated better antioxidant activities (2,2-diphenyl-1-picrylhydrazyl, hydroxyl and superoxide radical) and total phenol content. But the total flavonoid content and the total reducing power was high for methanol-water. Most active methanol extract was further screened for α-glucosidase and α-amylase inhibition. The extract showed strong α-glucosidase inhibitory potential and mild α-amylase inhibition. The study indicated that the extraction yield and the antioxidant activities were strongly dependent on the solvent, antioxidant assays and extract concentration. These results demonstrated that sesame meal can be exploited as source of protein and bioactive for the development of functional food. Practical Application Sesame seed is one of the most important oil seed crops in the world. Defatted sesame meal, the byproduct obtained after the removal of oil is mainly used as a cattle feed aside from being a good source of protein and antioxidants. This study conducted using sesame meal extracts has revealed the inhibitory potential of the extracts against two carbohydrate digestive enzymes: α-glucosidase and α-amylase. The meal extract showed the presence of phenolics and flavonoids and also showed antioxidant activities. This study thus provides the biochemical rationale for further in vivo studies and utilization of this byproduct for development of functional food for the management of diabetes.

Mathematical Model Incorporated Fractal Geometry and Permeability of Compressed Peanut and Sesame for Oil Extraction

Considering the fractal characteristic of oilseed cake, the relationship between the permeability and the pore fractal dimension of peanut and sesame cake has been investigated. The microstructures of peanut and sesame cake under five applied pressures are measured by using stereo light microscope and Image-pro image analyzer. Using the box-counting method, the fractal dimensions of pore size distributions are measured. A mathematical model incorporated fractal dimension and permeability has been developed to predicate the permeability of compressed peanut and sesame under cold condition based upon combining Hagen-Poiseulle equation with Darcy’s law for flow of fluid through porous media. There is a prediction of permeability of peanut and sesame cake. Thus, a measurement is carried out for validation. The values of mean relative errors are 19.4% and 11.4 respectively. A fairly good agreement is obtained in the case of high applied pressure. And there exists a tendency that the value of the difference between the theoretical calculation and the permeability measurement decrease significantly with the increase of applied pressure.

Chemical Composition of Some Non-Conventional and Local Feed Resources for Poultry in Sudan

Groundnut meal is used commercially as the main protein source for poultry diets in Sudan . Because of the higher price and scarcity of groundnut meal from time to time this study has been carried out to find alternative protein resources for poultry diets. Also, to contribute to the feed supply and to solve the problem of the limited availability of poultry feedstuffs in Sudan; Crude Protein (CP), Crude Fibre (CF), fat, Nitrogen Free Extract (NFE), Metabolizable Energy (ME); mineral content and amino acids composition have been determined for some non-conventional and local feed resources. Groundnut cake, sesame cake and sunflower cake had high CP contents (53.44, 44.42 and 31.57%) respectively, whereas baobab seed cake (Adansonia digitata L) had the lowest value (15.01%) among all plant samples. The highest ash value was recorded with earthworm (Lumbricus terrestris) sample (43.5%) followed by Moleita Baladi (Sonchus oleraceus) (22.53%) and sesame cake (14.15%). Moringa oleifera seeds and leaves had the highest ME (12.39 and 11.88 MJ/kg), respectively. The greatest CF was observed with cotton seed cake (29.6%). The highest calcium percentage among all seeds cakes was recorded with sesame seed cake (1.93%). Moringa leaves had the greatest calcium value among the rest of the determined samples (2.70%). Sesame cake was the best sample for the phosphorus content (1.17%). The highest values of cooper, zinc and manganese were 109.86, 151.17 and 268.73 mg/kg, respectively. Those values were observed with earthworm. Sesame cake had the greatest value of methionine among all samples (1.29%), while baobab seed cake had the lowest one (0.19%). Earthworm and groundnut cake had the greatest lysine content 2.56 and 1.82%, respectively. Most of determined amino acids were above than 1% in all tested oil seed cakes. Although the amino acids contents in all tested samples were proportionally high, some of the samples had deficiency in particular amino acids. These results encourage the inclusion of several protein resources to avoid the amino acids deficiency when poultry diets are formulated. This study indicated that these non- conventional and local feed resources can be used in poultry diets in Sudan, but because of the presence of secondary compounds, the amount of the feedstuffs used should be decided through further research.

Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC) (0–20%) and corn grits were processed in a single screw extruder at screw speed ranging from 324 to 387rpm to improve the nutritional value of corn expanded extrudates. Chemical composition of raw and extruded materials, sectional expansion index (SEI), texture properties, color, paste viscosity, microstructure and sensory analysis of the extrudates were performed. The addition of SDSC increased protein, fat and ash content of corn extrudates, whereas carbohydrate content was reduced. The addition of SDSC reduced the sectional expansion of the corn extrudates and increased puncture force. SDSC–corn extrudates were darker than non-SDSC–corn extrudates. Increasing SDSC increased the number of cells similar to those of commercial corn extrudates with small cells. Sensory analysis showed 20% SDSC-corn extrudates to be acceptable and nutritional balanced. The use of SDSC on corn extrudates up to 20% is an alternative to improve nutritional value keeping good sensory characteristics.

Novel Approach to Recover Natural Antioxidants from Oil Seed Meal in Ultrafiltration-Nanofiltration-Based Technique

This study describes an innovative approach for recovery and concentration of sesame glucosides from defatted sesame cake using membrane separation route. Simple aqueous extraction of the seed meal at suitable pH value followed by two steps membrane fractionation (ultrafiltration-nanofiltration) was done to obtain sesame glucoside concentrate. In this process, about 0.7% ± 0.29 recovery of total meal glucoside was achieved along with coproduct sesame protein isolate at yield value of 36.50%. Several in vitro analyses were carried out to assay the antioxidative potential of recovered glucosides in different reaction models. Recovered glucosides have shown comparable α,α′-diphenyl-1-picryl-hydrazyl radical scavenging activity and Cu2+ ion chelation capacity with solvent extracted glucosides. Sesame glucosides have shown unique antioxidant activity for 29 h in an induced oxidation system of linoleic acid emulsion. This study includes a detail analysis on membrane performance parameters and fouling characteristics of ultrafiltration membrane, which are crucial factors to consider for industrial relevance. All findings point toward the potentiality of ultrafiltration-nanofiltration-based technique for recovery of polar antioxidants from various raw materials.

Effect of temperature and pH on kinetics of sesame cake hydrolysis

Effect of temperature and pH on kinetics of sesame cake hydrolysis

Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage.

In vitro antioxidant activities and protective effects of sesame cake extract in stabilising sunflower and soybean oils were tested. Total phenolic, flavonoid and flavonol contents in the extract of sesame cake were 1.94 ± 0.02 (mg gallic acid equivalent (GAE) g(-1) dry weight (DW)), 0.88 ± 0.02 (mg quercetin equivalent (QE) g(-1) DW), and 0.40 ± 0.02 (mg QE g(-1) DW), respectively. Protective effects of sesame cake extract in stabilizing sunflower and soybean oils 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 sesame cake extract exhibited stronger antioxidant activity than BHT and BHA. However, its antioxidant activity was less than that of TBHQ.

Antioxidant potential of sesame ( Sesamum indicum) cake extract in stabilization of sunflower and soybean oils

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).

A Kinetic Study on Sesame Cake Protein Hydrolysis by Alcalase

In the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by Bacillus licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 15, 20, 25, and 30 g protein/L at various temperature and pH values. To determine decay and product inhibition effects for Alcalase, a series of inhibition experiments were conducted with the addition of various amounts of hydrolysate. The reaction kinetics was investigated by initial rate approach. The initial reaction rates were determined from the slopes of the linear models that fitted to the experimental data. The kinetic parameters, K(m) and V(max), were estimated as 41.17 g/L and 9.24 meqv/L x min. The Lineweaver-Burk plots showed that the type of inhibition for Alcalase determined as uncompetitive, and the inhibition constant, K(i), was estimated as 38.24% (hydrolysate/substrate mixture). Practical Application: Plant proteins are increasingly being used as an alternative to proteins from animal sources to perform functional roles in food formulation. Knowledge of the kinetics of the hydrolysis reaction is essential for the optimization of enzymatic protein hydrolysis and for increasing the utilization of plant proteins in food products. Therefore, in the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by B. licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase.

Optimization of L-Asparaginase production from Isolated Aspergillus niger by using Solid State Fermentation on sesame cake via application of Genetic Algorithm, and Artificial Neural Network-based design model

Optimization of L-Asparaginase production from Isolated Aspergillus niger by using Solid State Fermentation on sesame cake via application of Genetic Algorithm, and Artificial Neural Network-based design model

Sesame cake protein hydrolysis by alcalase: Effects of process parameters on hydrolysis, solubilisation, and enzyme inactivation

We investigated the effects of process parameters (substrate concentration, enzyme concentration, temperature and pH) on the hydrolysis and solubilization of sesame cake protein as well as enzyme stability. The sesame cake protein was hydrolyzed by Alcalase enzyme (a bacterial protease produced by a selected strain of Bacillus Licheniformis) that was chosen among five commercial enzymes examined. The optimum process conditions for hydrolysis and solubilization were obtained as 15 g L−1 substrate concentration, 3 ml L−1 enzyme concentration, 50 °C and pH 8.5. Under these conditions, the values of degree of hydrolysis and solubilization were found as 26.3% and 82.1%, respectively, and enzyme lost its activity by approx. 56% at the end of 120 min processing time. Modeling studies were performed to determine the kinetics of hydrolysis, solubilization and enzyme inactivation. The relationship between hydrolysis and solubilization was found linear for all experimental conditions examined. The inactivation energy of Alcalase at the temperature range of 45–55 °C was determined to be 25544 J mol−1.

Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake

Growing interest in the replacement of synthetic food antioxidants by natural ones has fostered research on vegetable sources and screening of raw materials to identify new antioxidants. The food-processing industry generates substantial quantities of phenolic-rich by-products that could be valuable natural sources of antioxidants. In this study the antioxidant properties and total phenolic, flavonoid and flavonol contents of three industrial by-products, sugar beet pulp, sesame cake and potato peel, extracted with various solvents were examined. Since different antioxidant compounds have different mechanisms of action, several methods were used to assess the antioxidant efficacy of extracts. Among the six solvents tested, methanol gave the highest extract yield of potato peel and sugar beet pulp, while diethyl ether gave the highest extract yield of sesame cake. Methanol exhibited the highest extraction ability for phenolic compounds, with total phenolics amounting to 2.91, 1.79 and 0.81 mg gallic acid equivalent g(-1) dry weight in potato peel, sugar beet pulp and sesame cake extracts respectively, and also showed the strongest antioxidant capacity in the three assays used. All three methods proved that potato peel extract had the highest antioxidant activity owing to its high content of phenolic compounds and flavonoids. On the basis of the results obtained, potato peel, sugar beet pulp and sesame cake extracts could serve as natural antioxidants owing to their significant antioxidant activity. Therefore they could be used as preservative ingredients in the food and/or pharmaceutical industries.

Oil cakes soil amendment effects on Meloidogyne incognita, root-knot nematode infecting tomato

In a pot experiment, oil cakes of cotton, flax, olive, sesame and soybean were mixed with soil at the rate of 5, 10, 15, 20 or 50 g/kg soil. We compared their nematicidal potential with carbofuran as a standard against the root-knot nematode, Meloidogyne incognita infecting tomato. Their effects on the growth parameters of tomato plants were also investigated. The results showed that M. incognita populations in the soil and root galling were significantly suppressed when the tested cakes, at all rates, were allowed to decompose in the soil. All oil cakes exhibited varying degrees of reduction compared to the control. The highest reduction in galls was noted in plants treated with sesame cake, whereas the lowest reduction was observed in plants treated with olive cake. On the other hand, the highest reduction in J2 was noticeable in the plants grown in olive-cake-amended soil followed by sesame, soybean, cotton and flax cake. In addition, employing a high rate of the tested cakes gave higher activity in suppressing the nematode both in the soil and in tomato roots than using low rate. The data also indicated that all cakes, at low rates, significantly increased growth indices of tomato over control treatment, except cotton cake which decreased it, particularly in the root system. Phytotoxicity was associated with the higher rates of oil cakes tested except sesame cake. These oil cake soil amendments could prove to be one component in integrated root-knot nematode management for tomato in conventional and organic production systems.

시설 상추에 대한 Rhodobacter sp. SA16 처리 효과

This experiment was conducted to determine the development of mixed organic fertilizer using photosynthetic bacteria and mass production of mixed microbial compound for the environment -friendly agriculture. Photosynthetic bacteria, Rhodobacter sp. SA16 was isolated from soil collected by plastic film house. The SA16 strain was identified based on 16S rDNA sequence analysis and it is closely related to Rhodobacter sp. (100% similarity). The mixed organic fertilizer using SA16 was made of N-P2O5-K2O=60-10-20 g kg -1 with combined soybean cake, sesame cake, powdered blood, fish meal, powdered bones and red-yellow soil. The mixed organic fertilizer 0.45, 0.90 and 1.35 Mg ha -1 application in Ihyeon series was treated based on soil testing for lettuce cultivation in plastic film house. These results showed that the yield was increased the 18 and 19% over control by the mixed organic fertilizer application 0.45 and 0.90 Mg ha -1 , respectively. In the physical properties of the soil, the porosity of mixed organic fertilizer 1.35 Mg ha -1 treatment was highest at 58.8%. Our results clearly revealed that the organic fertilizer using Rhodobacter sp. SA16 and mass production of mixed strains could be a useful technology in pursuing environment-friendly agriculture.

Evaluation of Degradation Characteristics to Develop Supplemental Strategy for Effective Utilization of Paddy Straw Fed with Groundnut Cake or Sesame Cake to Cattle

Evaluation of Degradation Characteristics to Develop Supplemental Strategy for Effective Utilization of Paddy Straw Fed with Groundnut Cake or Sesame Cake to Cattle

In vitro studies on antioxidant activity of lignans isolated from sesame cake extract

AbstractThe antioxidant activity of compounds isolated from a methanolic extract of commercial sesame cake was studied using a peroxidation model and a radical‐scavenging method. Pure compounds were isolated from the extract by preparative high‐performance liquid chromatography (HPLC) and identified and confirmed as sesamol, sesamin, sesamolin, sesaminol diglucoside and sesaminol triglucoside by HPLC, infrared, nuclear magnetic resonance and mass spectrometry. When the rate of inhibition of lipid peroxidation and the superoxide radical‐scavenging power of the individual compounds were evaluated, the compounds showed antioxidant activity to different extents. The antioxidant activity of compounds by the β‐carotene‐bleaching assay followed the order sesamol > sesamolin ≥ sesamin > butylated hydroxytoluene (BHT) > sesaminol triglucoside > sesaminol diglucoside. By the thiocyanate method the inhibition of linoleic acid peroxidation shown by sesamol, sesamin, sesamolin, sesaminol triglucoside, sesaminol diglucoside and BHT at 200 mg l−1 was 77, 60, 69, 32, 25 and 49% respectively. A concentration–dependent superoxide–scavenging effect was also shown by these compounds. Sesamolin had an appreciable effect at 300 and 500 mg l−1, while the other compounds were more effective at 100 mg l−1. The study also established the occurrence of sesamol in the methanolic extract of defatted sesame cake for the first time. Copyright © 2005 Society of Chemical Industry

Antioxidant activity of sesame cake extract

Sesame cake was extracted with methanol to obtain a crude antioxidant extract. The qualitative and quantitative analysis of antioxidants/lignans present in the extract was carried out by reverse phase high performance liquid chromatography (HPLC) using a C 18 column. In this study, sesame cake was also subjected to successive extractions with solvents of differing polarity to get a purified antioxidant extract with higher antioxidant content and better activity. The antioxidant activity was evaluated using the β-carotene bleaching method, linoleic acid peroxidation method and free radical scavenging assay, using 2,2-diphenyl-1-picryl hydrazyl radical (DPPH ). Results showed that crude extract was effective at 100 and 200 ppm levels and comparable with butylated hydroxy toluene (BHT) at 200 ppm, whereas purified extract showed comparable or better activities at 5, 10, 50, 100 and 200 ppm levels.

Antioxidant efficacy of sesame cake extract in vegetable oil protection

Antioxidant activity of methanolic extract of sesame cake was evaluated in soybean, sunflower, and safflower oils, using the Schaal oven method and differential scanning calorimetry (DSC) analysis. Results showed that sesame cake extract (SCE), at concentrations of 5, 10, 50 and 100 ppm in vegetable oils, could significantly ( P<0.05) lower the peroxide value, diene value and p-anisidine value of oils during storage at 60 °C. The study also indicated a better antioxidant effect for sesame cake extract than BHT at 200 ppm. The DSC analysis produced results comparable to the Schaal oven method. Lower concentrations of sesame cake extract were effective in protecting vegetable oils, irrespective of their unsaturation and vitamin E content.

Effect of substituting fishmeal with sesame, &lt;i&gt;Sesamum indicum&lt;/i&gt; (L.) cake on growth and food utilization of the Nile tilapia, &lt;i&gt;Oreochromis niloticus &lt;/i&gt;

The effect of substituting fish meal with sesame cake in fish diets on the growth, food utilization and body composition of the Nile tilapia, Oreochromis niloticus (mean weight = 1.06 0.07g) were investigated. The results show that the best growth and food utilization were obtained with 10% sesame/40% fish meal diet (36.22% crude protein and 10.18% fibre). Whole body percentages of moisture, crude protein and fat were unaffected by the dietary treatments. Body ash contents, however, were highest for fish fed higher levels of sesame cake. The results of this study suggest that 20% sesame cake/30% fish meal can be incorporated in the diet of tilapia without adversely affecting growth or any other aspect of performance. In general high fibre and phytic acid present in sesame cake impaired feed utilization in test diets with higher inclusion levels. Key words : Growth, feed indices, sesame cake, fishmeal, tilapia. Journal of Aquatic Sciences Vol.17(1) 2002: 45-49