title: Nutritional evaluation and antioxidant activity of sesame sprouts.
abstract: Sesame sprouts are consumed as vegetables in Asian folk. In this study, the nutritional evaluation and antioxidant activity of sesame sprouts were investigated. As seeding days progressed, the free amino acids, γ-aminobutyric acid and total phenolic compounds in the sprouts were rapidly increased while sesamin was reduced. Although a fatty acid composition analysis showed that sesame sprouts were abundant in unsaturated fatty acids, the crude fat content was gradually reduced during sprout growth. In the antioxidant assays, it was found that the DPPH radical scavenging activity and the reducing power of the sprouts increased as the seeding days progressed, which was positively related to the total phenolic content. Sesame sprouts can be recommended for functional ingredients, as well as being an excellent dietary source of natural antioxidants.
authors.affiliation: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan Province, PR China.
authors.forename: Benguo
authors.initials: B
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Xiaona
authors.initials: X
authors.lastname: Guo
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: kxzhu@jiangnan.edu.cn.
authors.forename: Kexue
authors.initials: K
authors.lastname: Zhu
authors.affiliation: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan Province, PR China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Liu
keywords: Antioxidant; Functional food; Phenolic compound; Sesame sprout