Effect of tehina processing and storage in the physical-chemical quality
Keywords:
sesame seeds, phenols, antioxidant activities, anthocyaninsAbstract
Abstract: The effect of tehina processing and storage during six months at 25°C and 35°C on total phenolics, antioxidant activity, anthocyanins, and fatty acid analysis was evaluated. Tehina processing, storage period and temperature significantly (p≤0.05) decreased total phenolics, antioxidant activity and anthocyanins contents. The results showed that raw sesame seeds had the highest total phenolics (99.98 mg GAE/100 g) and lower levels were found in dehulled unroasted sesame seeds, tehina at zero time and roasted sesame seeds (62.53, 60.61 and 47.03 mg GAE/100 g, respectively). In addition, tehina during storage showed a significant decrease in total phenolics (60.61 to 42.45 mg GAE/100 g). Raw sesame seeds had the highest antioxidant activity (0.51 mg/mL), while the tehina, dehulled unroasted and roasted sesame had antioxidant activity values of 1.21, 1.35 and 1.79 mg/mL, respectively. Also, antioxidant activity of tehina at zero time was highest (1.21 mg/mL) and lowest was in tehina stored for six months (1.70 mg/mL). Sesame seeds and tehina had low levels of anthocyanins (1.26 and 0.50 mg cya-3-glu/100 g). Fatty acid analysis showed that sesame seeds (raw, dehulled unroasted and roasted) and tehina samples contain high percent of unsaturated fatty acid oleic (C18:1) and linoleic (C18:2). Keywords: sesame seeds, phenols, antioxidant activities, anthocyanins DOI: 10.3965/j.ijabe.20160905.2091 Citation: Rababah T M, Al-U’datt M, Al-Mahasneh M, Obaidat M, Almajwal A, Odeh A, et al. Effect of tehina processing and storage in the physical-chemical quality. Int J Agric & Biol Eng, 2016; 9(5): 218-226.References
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[37] Kamal-Eldin A, Appelqvist L A. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 1996; 31(7): 671–701.
[38] Elleuch M, Besbes S, Roiseux O, Blecker C, Attia H. Quality characteristics of sesame seeds and by-products. Food Chemistry, 2007; 103(2): 641–650.
[39] Abou-Gharbia H A, Shehata A Y, Shahidi F. Effect of processing on oxidative stability and lipid classes of sesame oil. Food Research International, 2000; 33(5): 331–340.
[40] Borchani C, Besbes S, Blecker C, Attia H. Chemical characteristics and oxidative stability of sesameseed, sesame paste, and olive oils. Journal of Agriculture and Science Technology, 2010; 12(12): 585–596.
[41] Uzun B, Arslan C, Karhan M, Toker C. Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.). Food Chemistry, 2007; 102(1): 45–49.
[2] Gotham J. In Methods in Plant Biochemistry, In: Harborne J B, Plant Phenolics (Ed.), editors. London: Academic Press, 1989. pp. 159–196.
[3] Dziedzic S Z, Hudson B J F. Polyhydroxy chalcones and flavonones as antioxidants for edible oils. Food Chemistry, 1983; 12 (3): 205–212.
[4] Löliger J. Natural antioxidants. In: Rancidity in foods, editors Allen J C, Hamilton R J. London: Applied Science Publishers, 1983. pp. 89–107.
[5] Pratt D E, Hudson B J F. Natural antioxidants not exploited commercially. In: Hudson B J F(Ed.), editors. Food Antioxidants. London: Elsevier Applied Science, 1983. pp 171–192.
[6] Namiki M. The chemistry and physiological functions of sesame. Food Reviews International, 1995; 11(2): 281–329.
[7] Jeong S M, Kim S Y, Kim D R, Nam K C, Ahn D U, Lee S C. Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 2004; 69 (5): 377–381.
[8] Macheix J J, Fleuriet A, Billot J. Fruit Phenolics. Boca Raton: CRC Press, 1990. 378 p.
[9] Meulenberg E P. Phenolics: occurrence and immunochemical detection in environment and food. Molecules, 2009; 14 (1): 439–473.
[10] Jannat B, Oveisi M R, Sadeghi N, Hajimahmoodi M, Behzad M, Choopankari E, et al. Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (Sesamum indicum l.). Iranian Journal of Environmental Health Science and Engineering, 2010; 7(1): 97–102.
[11] Jeng K C G, Hou R C W. Sesamin and sesamolin: nature’s therapeutic lignans. Current Enzyme Inhibition, 2005; 1(1): 11–20.
[12] Kato M J, Chu A, Davin L B, Lewis N G. Biosynthesis of antioxidant lignans in sesamum indicum seeds. Phytochemistry, 1998; 47 (4): 583–591.
[13] Budowski P, Markley K S. The chemical and physiological properties of sesame oil. Chemical Reviews, 1951, 48 (1): 125–151.
[14] Osawa T. Protective role of dietary polyphenol in oxidative stress. Mechanism of Aging and Development, 1999; 111(2-3): 133–139.
[15] Maas J L, Galetta G J, Stoner G D. Ellagic acid, an anticarcinogen in fruit, especially in strawberries: A review. HortScience 1990; 26 (1): 10–14.
[16] Waterhouse A L. Wine and heart disease. Chemistry and Industry, 1995; 6 (1): 338–341.
[17] Yoshida H, Shigezaki J, Takagi S, Kajimoto G. Variation in the composition of various acyl lipid, Tocopherols and lignans in sesame seed oil roasted in a microwave oven. Journal of Science and Food Agricultural, 1995; 68(4): 407–415.
[18] Elleuch M, Besbes S, Roiseux O, Blecker C, Attia H. Quality characteristics of sesame seeds and by-products. Food Chemistry, 2007; 103 (2): 641–650.
[19] Weiss E A. Castor, sesame and safflower. London: Leonard Hill, 1971. pp. 311–525.
[20] Rababah T, Ereifej K, Howard L. Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. Journal of Agricultural and Food Chemistry, 2005; 53 (11): 4444–4447.
[21] Singleton V, Rossi J. Caloremetry of the total phenoics with phosphomolybdic-phosphotungestic and reagents. American Journal of Encology and Viticulture, 1965; 16 (3): 144–158.
[22] Matthaus B. Antioxidant activity of extracts obtained from residues of different oil seeds. Journal of Agricultural and Food Chemistry, 2002; 50 (12): 3444–3452.
[23] Brand-Williams W, Cuvelier M E, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 1995, 28(1):25–30.
[24] Lin Y T, Vattem D, Labbe R G, Shetty K. Enhancement of antioxidant activity and inhibition of Helicobacter pylori by phenolic phytochemical-enriched alcoholic beverages. Process Biochemistry, 2005, 40 (6): 2059–2065.
[25] Rabino I, Mancinelli A. Light, temperature, and anthocyanins production. Journal of Plant Physiology, 1986, 81: 922–924.
[26] Konsoula Z, Liakopoulou-Kyriakides M. Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils. LWT-Food Science and Technology, 2010; 43 (9): 1379–1386.
[27] Budowski P, O’conner R T, Field E T. Sesame oil. IV. Determination of free and bound sesamol. Journal of American Oil Chemists’ Society, 1950, 27 (8): 307–310.
[28] Yoshida H, Shigezaki J, Takagi S, Kajimoto G. Variation in the composition of various acyl lipid, Tocopherols and lignans in sesame seed oil roasted in a microwave oven. Journal of Science and Food Agricultural, 1995; 68 (4): 407–415.
[29] Christopherson S W, Glass R L. Preparation of milk fat methyl esters by alcoholysis in an essentially nonalcoholic solution. Journal of Dairy Science, 1969; 52 (8): 1289–1290.
[30] Yoshida H, Takagi S. Effect of roasting temperature and time on the quality characteristics of sesame (Sesame indicum L.) oil. Journal of Science and Food Agricultural, 1997; 75(1): 19–26.
[31] Fukuda Y, Nagate T, Osawa T, Namiki M. Contribution of lignan analogues to antioxidatvie activity of refined unroasted sesame seed oil. Journal of American Oil Chemists’ Society, 1986; 63 (8): 1027–1031.
[32] Shyu Y S, Lin J T, Chang Y T, Chiang C J, Yang D J. Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower. Food Chemistry, 2009; 115(2): 515–521.
[33] Offord E A, Guillot F, Aeschbach R, Loliger R, Pfeifer A M. Antioxidant and biological properties of rosemary components: implications for food and health. In: Shahidi F. Natural Antioxidants: Chemistry, Health Effects and Applications. Champaign: American Oil Chemists’ Society Press, 1997. pp. 88–96.
[34] Dimitrios B. Sources of natural phenolic antioxidants. Trends in Food Science and Technology, 2006; 17(9): 505–512.
[35] Peterson D M. Oat Antioxidants. Journal of Cereal Science, 2001; 33(2): 115–127.
[36] Shahidi F, Chandrika M, Pathirana L, Dana S. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry, 2006; 99(3): 478–483.
[37] Kamal-Eldin A, Appelqvist L A. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 1996; 31(7): 671–701.
[38] Elleuch M, Besbes S, Roiseux O, Blecker C, Attia H. Quality characteristics of sesame seeds and by-products. Food Chemistry, 2007; 103(2): 641–650.
[39] Abou-Gharbia H A, Shehata A Y, Shahidi F. Effect of processing on oxidative stability and lipid classes of sesame oil. Food Research International, 2000; 33(5): 331–340.
[40] Borchani C, Besbes S, Blecker C, Attia H. Chemical characteristics and oxidative stability of sesameseed, sesame paste, and olive oils. Journal of Agriculture and Science Technology, 2010; 12(12): 585–596.
[41] Uzun B, Arslan C, Karhan M, Toker C. Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.). Food Chemistry, 2007; 102(1): 45–49.
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2016-09-30
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Rababah, T. M., Al-U’datt, M., Al-Mahasneh, M., Obaidat, M., Almajwal, A., Odeh, A., … Yang, W. (2016). Effect of tehina processing and storage in the physical-chemical quality. International Journal of Agricultural and Biological Engineering, 9(5), 218–226. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2091
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