Extraction and Antioxidant Activity Analysis of Melanoidins from the Sesame Residue of Pure Sesame Oil
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Abstract:
Sesame seed residue was used as raw material. The melanoidins were extracted from sesame dregs by different solutions assisted with ultrasonic extraction. The taste and structure of melanoidins were evaluated by electronic tongue, Fourier transform infrared, respectively. The antioxidant activities of sesame residue melanodins were also analyzed. The results showed that the melanoidin content of the sample extracted by pH 10.0 alkali solution was the highest, followed by 60% ethanol solution. The extraction by alcohol had a stronger bitter taste. The protein content of extraction by pH 10.0 alkali and the total sugar content of extraction by 60% alcohol were higher than that of other solutions, which content were 47.58% and 25.18%, respectively. Sesame residue melanin was mainly protein binding type. Bitterness was the most prominent taste of sesame residue melanodins, the highest bitter value was 7.28±0.03, followed by umami. With the increase of melanoidins concentration, their antioxidant abilities also increased. The extraction by water had the best ·OH scavenging effect, which has reached 56.52%. The DPPH· scavenging rate of extraction by 60% alcohol at the concentration of 1 mg/mL was 95%. There were heteroaromatic rings such as aromatic amines and furans in sesame residue melanodins. This work showed that melanoidins of sesame residue will be suitable to be extracted by pH 10 alkali and 60% alcohol solution and has good antioxidant activity. It will provide theoretical basis for the exploration of melanoidins and the utilization of sesame residue.
