Table 1.
Chemical analysis of sesame seeds and cake.
| Parameter | Method of Analysis | Fresh Weight | |
|---|---|---|---|
| Seeds | Cake | ||
| Moisture (%) | Infrared moisture analyser | 2.7 ± 0.1 a | 3.7 ± 0.2 b |
| Ash (%) | Incineration (AOAC 920.153) | 5.1 ± 0.0 a | 7.1 ± 0.0 b |
| Total fat (%) | Soxhlet method (AOAC 991.36) | 53.1 ± 0.0 b | 31.8 ± 0.4 a |
| Fatty acids profile (relative%) | |||
| C16:0 | GC-FID | 10.38 ± 0.20 b | 9.23 ± 0.01 a |
| C16:1 | GC-FID | 0.13 ± 0.00 a | 0.12 ± 0.00 a |
| C17:0 | GC-FID | 0.06 ± 0.01 a | 0.06 ± 0.00 a |
| C18:0 | GC-FID | 5.63 ± 0.07 a | 6.13 ± 0.02 b |
| C18:1n9c | GC-FID | 41.03 ± 0.20 a | 40.92 ± 0.01 a |
| C18:2n6c | GC-FID | 41.67 ± 0.11 a | 42.42 ± 0.02 b |
| C18:3n3 | GC-FID | 0.32 ± 0.01 a | 0.33 ± 0.00 a |
| C20:0 | GC-FID | 0.60 ± 0.02 a | 0.61 ± 0.00 a |
| C20:1n9 | GC-FID | 0.18 ± 0.01 a | 0.17 ± 0.00 a |
| ∑ SFA | GC-FID | 16.67 b | 16.03 a |
| ∑ MUFA | GC-FID | 41.34 a | 41.21 a |
| ∑ PUFA | GC-FID | 41.99 a | 42.76 b |
| 18:2n6/18:3n3 | GC-FID | 130.09 | 127.02 |
| 18:1n9/18:2n6 | GC-FID | 1.02 | 1.04 |
| Total vitamin E (mg/kg) | HPLC-DAD-FLD | 432.03 b | 225.75 a |
| α-Tocopherol (mg/kg) | HPLC-DAD-FLD | 118.43 ± 4.82 b | 57.16 ± 1.36á |
| α-Tocotrienol (mg/kg) | HPLC-DAD-FLD | 23.23 ± 2.29 b | 19.77 ± 1.51 a |
| γ-Tocopherol (mg/kg) | HPLC-DAD-FLD | 290.37 ± 12.81 b | 146.16 ± 6.29 a |
| Protein (%) | Kjeldahl method (AOAC 928.08) × 6.25 [14] | 18.9 ± 0.0 a | 29.6 ± 0.0 b |
| Total amino acids (mg/g) | HPLC-DAD-FLD | 199.44 a | 305.42 b |
| Free amino acids (mg/g) | HPLC-DAD-FLD | 2.02 a | 2.67 b |
| Total Dietary Fibre (%) | Enzymatic-gravimetric (AOAC 985.29) | 19.9 ± 0.0 a | 25.0 ± 0.6 b |
| Insoluble Fibre (%) | Enzymatic-gravimetric (AOAC 991.42) | 18.2 ± 0.0 a | 21.7 ± 0.0 b |
| Soluble Fibre (%) | Calculated by difference [14] | 1.7 ± 0.0 a | 3.3 ± 0.4 b |
| Remaining Carbohydrates (%) | Calculated by difference [14] | 0.3 ± 0.1 a | 2.9 ± 0.3 b |
| Energy value (kJ/100 g) | Calculated [15] | 2452 | 1927 |
| Energy value (kcal/100 g) | Calculated [15] | 595 | 466 |
| Phytochemicals | |||
| TPC (mg GAE/100 g) | Spectrophotometric (765 nm) | 73.6 ± 5.7 a | 153.2 ± 6.1 b |
| TFC (mg ECE/100 g) | Spectrophotometric (510 nm) | 66.7 ± 5.2 a | 74.0 ± 3.8 b |
| Antioxidant activity | |||
| FRAP (mmol FSE/100 g) | Spectrophotometric (595 nm) | 6.8 ± 0.5 a | 8.3 ± 0.3 b |
| DPPH• (mg TE/100 g) | Spectrophotometric (Kinetics reaction, 525 nm) | 86.4 ± 4.4 a | 78.2 ± 12.1 a |
Values presented as mean ± standard deviation (n = 3). Different letters denote significant differences by independent samples t-test (p < 0.05). Results of fatty acids in relative percentage (%). C16:0, palmitic; C16:1, palmitoleic; C17:0, margaric; C18:0, stearic; C18:1n9c, oleic; C18:2n6c, linoleic; C18:3n3, linolenic; C20:0, arachidic; C20:1n9, eicosenoic acids; SFA, saturated; MUFA, monounsaturated; PUFA, polyunsaturated fatty acids; TPC, total phenolic compounds; GAE, gallic acid equivalents; TFC, total flavonoids content; ECE, epicatechin equivalents; FRAP, ferric reduction antioxidant power; FSE, ferrous sulphate equivalents; DPPH•, 2,2-diphenyl-1-picrylhydrazyl radical; TE, trolox equivalents; GC-FID, gas chromatography-flame ionization detector; HPLC-DAD-FLD, high-performance liquid chromatography-diode array detector-fluorescence light detector.