Changes in antioxidant activity, total phenolics and saponin content of different varieties of sesame (Sesamum indicum L.) seeds after roasting

Changes in antioxidant activity, total phenolics and saponin content of different varieties of sesame (Sesamum indicum L.) seeds after roasting

Five varieties of sesame (Sesamum indicum L.) seeds were analyzed by spectrophotometer for changes in antioxidant activity, total phenolic content and saponin content of the seeds during cooking. The antioxidant activity, measured as reducing power, varied from 33.20% T to 41.70% T. 'Among them...

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Bibliographic Details
Published in:Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 86-87
Main Author: Legacion, P. D. H.
Other Authors: Rodriguez, F. M., Hurtada, W. A.
Format: Article
Language:English
Published: 2003
Subjects:
Sesame