ABSTRACT
Sesame seed [sesarnum indicum L.] is one of the world's most important and oldest oilseed crops with a high level content of antioxidant known to human health. The antioxidant factors responsible for the stability of roasted sesame seeds is highly affected by the conditions of the roasting process. Survey of the roasting temperature and time effects on antioxidants and total phenolic content in Iranian sesame seeds was the aim of this investigation. Spectrophotometer methods based on folin-ciocalteau reagent for determination of total phenolic content [TPC] and Ferric Reducing Antioxidant Power assay [FRAP] technique for total antioxidant activity were used before and after different roasting processes. Some of 8 Iranian sesame seeds cultivares were studied [n = 160], including Branching Naz, Non Branching Naz, Dezful, Darab, Karaj, Moghan, Varamin and Black sesame.The range of FRAP values was between 0.301 +/- 0.029uM and 1.746 +/- 0.083 micro M in Moghan and Branching Naz seasem seed cultivares, respectively. The FRAP value increased from 0.974 +/- 0.095 micro M in unroasted Branching Naz as a control to 1.746 +/- 0.083 micro M after roasting in 200°C for 20min. Also TPCs increased significantly as the roasting temperature. The amount of TPC varied in different sesame cultivars from 20.109 +/- 3.967 n M to 129.300 +/- 3.493 JLI M in Varamin and Branching Naz sesame seed cultivares, respectively; also TPC increased from 70.953_5.863 ILI M in unroasted Branching Naz sesame seed as a control to 129.300 +/- 3.493 micro, M after roasting in 200°C for 20 min .Branching Naz seasem seed cultivare was at the highest level in total antioxidants and total phenolic contents in comparison to other samples; however Moghan and Varamin cultivares were at the lowest level in total antioxidants and total phenolic contents, respectively. The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting. The optimum temperature and time roasting to obtain the most antioxidants and total phenolic content was 200°C for 20 min
Subject(s)
Seeds , Heating , Antioxidants , PhenolABSTRACT
The seeds of Echium amoenum [Boraginaceae] are used in Iranian Traditional Medicine as diuretic, analgesic, hypotensive and diaphoretic. This study was designed to identification and quantification of composition of fatty acids in the seeds oil of E. amoenum. The seeds of the plant were extracted with n-hexane. After evaporating under reduced pressure, oil was get. Methanolysis of the oil glyceride was carried out in KOH medium and BF3, under reflux condition for 30 min. The esters passed into the upper hexane layer, then analyzed by GC-MS. The seeds of E. amoenum revealed the presence of four fatty acids including one saturated and three unsaturated. The unsaturated fatty acids were present in much greater proportion than saturated ones. Linolenic acid was found to be major unsaturated fatty acid and the palmitic acid as predominant saturated acid