Interference of germination on the nutritional composition and antioxidant capacity of black sesame (Sesamum indicum L.)
Autor: | Pollyana Mara Ribeiro Machado, Ana Carolina Dias Basso, Paola Machado Parreiras, Jaísa Oliveira Chaves, Camila Carvalho Menezes |
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Rok vydání: | 2021 |
Předmět: |
0303 health sciences
Antioxidant Calorie Moisture biology 030309 nutrition & dietetics Chemistry medicine.medical_treatment Nutritional composition 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 03 medical and health sciences Antioxidant capacity 0404 agricultural biotechnology Germination medicine Business Management and Accounting (miscellaneous) Sesamum Food science Chemical composition Food Science |
Zdroj: | British Food Journal. 123:3436-3447 |
ISSN: | 0007-070X |
DOI: | 10.1108/bfj-08-2020-0727 |
Popis: | PurposeThe purpose of this study was to evaluate the effect of black sesame germination on its nutritional composition and antioxidant activity.Design/methodology/approachGermination occurred at constant temperature and humidity (35 °C and 95 ± 5%) for 72 h. The levels of moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates, calories, phenolic compounds and antioxidant capacity were determined.FindingsWith germination, there was a significant increase in moisture and protein content, as well as a reduction in the other parameters assessed in terms of nutritional composition. When analysing bioactive compounds, no significant change was found in the content of phenolic compounds; however, there was a reduction in antioxidant capacity according to the three methods tested, which may be related to the characteristics of the grain itself, the conditions used for germination, or even the process of extracting phenolic compounds for analysis. Other conditions for the germination of black sesame using different times and temperatures should be evaluated in future studies.Originality/valueThis is an original research article, which has an industrial and health impact by transmitting highly relevant responses on nutrition and food. The novelty of this research is the fact of studying the germination of black sesame on the nutritional composition (moisture, protein, lipids, ash, total dietary fibre and fractions, carbohydrates and calories), levels of phenolic compounds and antioxidant capacity. These results can help improve the procedures adopted by the food industries and also in nutritional conduct, as the germination process leads to a change in the nutritional composition, especially with regard to protein synthesis, which is relevant, once it is an interesting protein option. However, it also brings us responses to reductions in important nutritional compounds. |
Databáze: | OpenAIRE |
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