Vol. 5, Issue 4 (2017)
Phytochemical study of Sesame (Sesamum indium) seed oil and defatted seed cake
Author(s): Gagan Rani, Savita Rani and M Khabiruddin
Abstract: In this study, the oil and defatted seed cake of two varieties of Sesame (HT-1 and HT-2) were used to evaluate phytochemical characteristics like fatty acids, mineral content, total phenol, flavonoids, total tocopherols, caretonoids, antioxidant activity etc. Oil, Free fatty acid, Peroxide value, Iodine value, Saponification value, and Unsaponifiable matter, were determine according to AOAC (Association of Official Agricultural Chemists) method. Free fatty acids were found to be higher inHT-1 (1.7±0.3) (as % oleic acid). Peroxide value was found to be less in HT-2 (2.5±0.2meq/kg) as compared to HT-1(2.6±0.1meq/kg). Iodine value was higher in HT-2 (117±0.5g/100g) compared to HT-1(111±0.7g/100g). In mineral composition, iron was found higher in defatted seed of HT-1(5.7±0.2 mg/100g). Saponification value was higher in HT-1 (196±0.1 mg/g KOH) as compared to HT-2. In different fatty acids, highest composition found as oleic acid in HT-2 (41.8±0.4%). From the results, it was inferred that total phenolics, flavonoid content and total tochopherols in phenolic extract of seed oil of Sesame was higher in HT-2 (24.3±0.6 mg GAE/100g, 6.7±1.2 mgCAE/100g, 46.4 ±3.5 mg/100g respectively) while in methanolic extract of defatted seed cake were corresponding 24.5±3.7 mg GAE/g, 7.0±0.6 mg CAE/g, 6.7±0.7 mg/100g. Antioxidant activity in phenolic extract of seed oil was higher in HT-2 (96 %). The result showed that HT-2 variety of Sesame is a good source of antioxidants that can be used for more frequent as antioxidant in food, feed as well as in functional foods.
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How to cite this article:
Gagan Rani, Savita Rani, M Khabiruddin. Phytochemical study of Sesame (Sesamum indium) seed oil and defatted seed cake. Int J Chem Stud 2017;5(4):1187-1192.
