Sesame cake, the byproduct obtained after the removal of oil is presently used as cattle field. Present study evaluates the α-glucosidase, α-amylase inhibition and antioxidant properties of black sesame cake extracts. For that purpose, defatted seeds were sequentially extracted with ethyl acetate, methanol, methanol-water 70:30 (v/v) and water. Among the extracts tested, methanol extract demonstrated better antioxidant activities (2,2-diphenyl-1-picrylhydrazyl, hydroxyl and superoxide radical) and total phenol content. But the total flavonoid content and the total reducing power was high for methanol-water. Most active methanol extract was further screened for α-glucosidase and α-amylase inhibition. The extract showed strong α-glucosidase inhibitory potential and mild α-amylase inhibition. The study indicated that the extraction yield and the antioxidant activities were strongly dependent on the solvent, antioxidant assays and extract concentration. These results demonstrated that sesame meal can be exploited as source of protein and bioactive for the development of functional food.
Sesame seed is one of the most important oil seed crops in the world. Defatted sesame meal, the byproduct obtained after the removal of oil is mainly used as a cattle feed aside from being a good source of protein and antioxidants. This study conducted using sesame meal extracts has revealed the inhibitory potential of the extracts against two carbohydrate digestive enzymes: α-glucosidase and α-amylase. The meal extract showed the presence of phenolics and flavonoids and also showed antioxidant activities. This study thus provides the biochemical rationale for further in vivo studies and utilization of this byproduct for development of functional food for the management of diabetes.