Changes in the Antioxidative Activities and Contents of Sesame Lignans and Polar Components, and in Free Amino Acids during Germination of Two Types of Sesame Seed

DOI NDL Digital Collections Web Site 1 Citations 22 References

Bibliographic Information

Other Title
  • 発芽ゴマ食品の機能性と食味に及ぼす発芽の影響
  • ハツガ ゴマ ショクヒン ノ キノウセイ ト ショクミ ニ オヨボス ハツガ ノ エイキョウ

Search this article

Abstract

Changes in the antioxidative activities and contents of sesame lignans and polar components, and in free amino acids of two kinds of sesame seed during germination were investigated. Gold sesame (Turkey), which is marketed as germination sesame, and gomazou, which contains large amounts of sesamin and sesamolin, were used. The sesamin and sesamolin contents of the two kinds of sesame seed during germination didn't decrease by any notable extent, and it is presumed that their physiological functions were retained. The contents of polar components in gold sesame increased during the first 24 hours of germination, but suddenly decreased 48 hours later. Although their contents in gomazou also decreased with germination, more remained than in gold sesame. It is presumed that the changes in DPPH radical-scavenging and SOD activities of both types of sesame seed during germination were both correlated with change in polar components. The organoleptic evaluation produced the highest score for the germinated gold sesame, but the taste score was not correlated with the content of free amino acids. GABA was found to increase during the germination of gomazou.

Journal

Citations (1)*help

See more

References(22)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top