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• W1976598970 abstract "ABSTRACT: Antioxidant activities of defatted sesame meal extract increased as the roasting temperature of sesame seed increased, but the maximum antioxidant activity was achieved when the seeds were roasted at 200°C for 60 min. Roasting sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity (RSA), reducing powers, and antioxidant activity of sesame meal extract; and several low-molecular-weight phenolic compounds such as 2-methoxyphenol, 4-methoxy-3-methylthio-phenol, 5-amino-3-oxo-4-hexenoic acid, 3,4-methylenedioxyphenol (sesamol), 3-hydroxy benzoic acid, 4-hydroxy benzoic acid, vanillic acid, filicinic acid, and 3,4-dimethoxy phenol were newly formed in the sesame meal after roasting sesame seeds at 200°C for 60 min. These results indicate that antioxidant activity of defatted sesame meal extracts was significantly affected by roasting temperature and time of sesame seeds." @default.
• W1976598970 created "2016-06-24" @default.
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• W1976598970 date "2006-05-31" @default.
• W1976598970 modified "2023-10-03" @default.
• W1976598970 title "Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts" @default.
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• W1976598970 doi "https://doi.org/10.1111/j.1365-2621.2004.tb10701.x" @default.
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