Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)

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.

摘要 对于关注健康、希望减轻氧化应激的人群而言，食用白芝麻已成为一种健康选择。发芽处理已被证实为提升种子营养物质生物利用度、优化其营养品质的有效手段。鉴于当前针对芝麻发芽的研究相对匮乏，本研究旨在探究不同发芽时长对白芝麻化学成分（水分、粗脂肪、粗蛋白、灰分）、抗氧化能力及酚类物质含量的影响。本实验于温控30℃的温室环境中进行发芽处理，分别在发芽0、24、36、48小时时对各项指标进行检测分析。结果显示，发芽处理提升了白芝麻的水分含量，同时降低了其粗脂肪、粗蛋白及灰分含量。另一方面，通过两种检测方法验证，发芽处理显著提升了样品的抗氧化能力与总酚类物质含量。结合本研究与其他同类研究成果，可以确认发芽处理可有效提升白芝麻的抗氧化能力；但未来仍需开展更多研究，以优化芝麻发芽的环境条件，并探究其他可能影响其成分的相关因素。