Effects of thermal preparation and in vitro digestion on lignan profiles and antioxidant activity in defatted-sesame meal

• Published in: Food and chemical toxicology Vol. 128; pp. 89 - 96
• Main Authors: Chen, Yazhen, Lin, Hetong, Lin, Mengshi, Lin, Peixuan, Chen, Jicheng
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2019
• Subjects: Antioxidant activity; Defatted-sesame meal; In vitro digestion; Lignan; Roast; Thermal preparation; Thermal preparation; Defatted-sesame meal; DPPH; TPTZ; Antioxidant activity; ACI; SD; TE; Roast; DW; PD; ANOVA; TL; Lignan; SL; FRAP; In vitro digestion; ABTS; HPLC; DSM
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2019.03.054

Defatted-sesame meal (DSM), a byproduct of sesame oil, has attracted considerable interest in the food industry because of its strong antioxidant activity. The aim of this study was to measure the content and distribution of lignans in DSM and evaluate their antioxidant activity after thermal processing and in vitro digestion. The results showed that the sesame lignans (SL) content and antioxidant activity were significantly influenced by the temperature and time during thermal preparation, and the maximum antioxidant potency composite index (ACI) was obtained after roasting the samples at 240 °C for 20 min. As sesame seed was processed with longer time and higher temperature, more pinoresinol diglucoside (PD) and sesamol were measured in DSM. According to the correlation matrix under thermal preparation, a significant contribution to the antioxidant potency of DSM was discovered. After in vitro digestion, the release amount of lignans increased by 19.6%, and the values of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ACI gradually declined after digestion, with a 40% decrease in both the DPPH radical scavenging activity and the ACI from oral to intestinal phase. These results could be used to help improve the bioavailability of SL and obtaining high quality sesame byproducts. •Defatted-sesame meal (DSM), byproduct of sesame oil, has strong antioxidant activity.•Thermal preparation of DSM led to an increase in pinoresinol diglucoside.•Lignans contributed to the antioxidant activity of DSM under thermal preparation.•In vitro digestion increased the release of pinoresinol diglucoside in roasted-DSM.•The scavenging activity of ABTS was enhanced after simulation in vitro digestion.