The antioxidant activities of sesame cake extracts prepared using ethanol and hot water were evaluated. Seventy percent-ethanol extracts yielded the highest total phenolic (96.56 mg/g extract) and flavonoid (8.35 mg/g extract) contents. In the P-carotene bleaching and ferric thiocyanate test, 30-, 50-, and 70-ethanol extracts exhibited higher antioxidant activity than that exhibited by 90-ethanol extracts. However, 90-ethanol extracts showed greater antioxidant activities in phenyl-2-picryl-hydrazyl free radical scavenging test and thiobarbituric acid test using com oil. The antioxidant activities of sesame cake extracts did not correlate with the total phenolic and flavonoid contents; however, the results suggest that oxidative stability may be improved by sesame cake extracts.
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