不同溫度焙炒處理芝麻粕之抗氧化能力研究

Antioxidant Activity of Sesame Meal Roasted at Different Temperatures

楊旻諺(Min-Yen Yang) ； 許顯榮(Shane-Rong Sheu)

《臺灣農業化學與食品科學》 59卷2期 (2021/06) Pp. 31-37

https://doi.org/10.6578/TJACFS.202106_59(2).0001

摘要

芝麻粕（sesame meal）是芝麻榨取芝麻油後的副產品。研究發現，芝麻粕含有木酚素（lignan），包括芝麻素（sesamin）、芝麻酚林（sesamolin）及芝麻酚（sesamol）。更進一步發現木酚素具有許多生理活性，例如抗氧化、抗腫瘤、抗發炎及老化等等，本研究以清除ABTS自由基能力以及清除DPPH自由基能力兩種測定方式發現芝麻粕影響抗氧化能力的物質，主要是芝麻酚。更仔細地從溫度上觀察到，隨著焙炒溫度的提升芝麻酚林的含量是逐漸的下降，是因芝麻酚林經過高溫焙炒降解後成芝麻酚，經過190℃焙炒所得的芝麻粕擁有最高的芝麻酚含量以及DPPH自由基清除能力，以及第三高的ABTS自由基清除能力，經過比較後發現芝麻酚含量與DPPH自由基清除能力、ABTS自由基清除能力具正相關的趨勢。

關鍵字

芝麻 ； 芝麻粕 ； 抗氧化 ； 木酚素

並列摘要

Sesame meal is a by-product of sesame oil extracted from sesame seeds. We found that sesame meal contains lignans, including sesamin, sesamol and sesamol. Furthermore, it was found that lignans have many physiological activities, such as anti-oxidative activity, anticancer, anti-inflammatory and aging resistance, etc. In this study, we use the activity to scavenge ABTS free radicals and the activity to scavenge DPPH free radicals to verify the antioxidant effect of sesame meal. We find that the substance sesame meal affect antioxidant activity, is mainly sesamol. More carefully observed from the temperature, as the roasting temperature increases, the content of sesamol forest gradually decreases, because the sesamolin is degraded into sesamol after high temperature roasting. The sesame meal roasted at 190°C has the highest content of sesamol and DPPH free radical scavenging activity, and the third highest ABTS free radical scavenging activity. After comparison, it is found that the content of sesamol and the scavenging activity of DPPH free radicals and ABTS free radicals has a positive correlation trend.

並列關鍵字

Sesame ； Sesame Meal ； Antioxidant ； Lignan

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