出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The consumption of white sesame has become a healthy option for those who are concerned about health and wish to reduce oxidative stress. The germination has been used an effective method to increase the nutrients availability and thus provide a better nutritional quality of these seeds. Due to the lack of researches about sesame germination the objective of this study was to evaluate the different times of germination on the chemical composition (moisture, fat, protein and ashes), the antioxidant capacity and the phenolic compounds of white sesame. The germination occurred inside a greenhouse with controlled temperature at 30 °C and the variables were analyzed in the times 0, 24, 36 and 48 hours of germination. The process increased the levels of moisture and reduced the levels of fat, protein and ashes. On the other hand, it also increased the antioxidant capacity by two methods and raised the quantity of total phenolic compounds. Based in the present study and in others similar works, it is possible to affirm that the germination process increase the white sesames’ antioxidant capacity, however further studies are needed to evaluate a better environmental condition of germination and others factors that may affect the composition.
其他摘要：Abstract The consumption of white sesame has become a healthy option for those who are concerned about health and wish to reduce oxidative stress. The germination has been used an effective method to increase the nutrients availability and thus provide a better nutritional quality of these seeds. Due to the lack of researches about sesame germination the objective of this study was to evaluate the different times of germination on the chemical composition (moisture, fat, protein and ashes), the antioxidant capacity and the phenolic compounds of white sesame. The germination occurred inside a greenhouse with controlled temperature at 30 °C and the variables were analyzed in the times 0, 24, 36 and 48 hours of germination. The process increased the levels of moisture and reduced the levels of fat, protein and ashes. On the other hand, it also increased the antioxidant capacity by two methods and raised the quantity of total phenolic compounds. Based in the present study and in others similar works, it is possible to affirm that the germination process increase the white sesames’ antioxidant capacity, however further studies are needed to evaluate a better environmental condition of germination and others factors that may affect the composition.
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