Antioxidant Efficacy of Methanolic and Ethanolic Extracts of Sesame Seed Using Differential Scanning Calorimetry

Abstract

Antioxidant activity of ethanolic and methanolic extracts of sesame cake was evaluated in soybean oil using peroxide value method and free radical scavenging assay using 2,2-diphenyl-1-picryl hydrazyl radical (DPPHˆ) and differential scanning calorimetry analysis. Results of peroxide value showed that the ethanolic extracts of sesame cake at concentrations of 1500 and 2000 ppm and methanolic extracts of sesame cake at concentration of 2000 ppm in vegetable oils, could significantly (P < 0.05) lower the peroxide value of oils during storage accelerated. The IC₅₀ values for antioxidants butylated hydroxy toluene, ethanolic and methanolic extract of sesame cake were 63.57, 1762 and 2075 μg/mL. In differential scanning calorimetry analysis there are no differences between methanolic extracts of sesame cake, ethanolic extracts of sesame cake and butylated hydroxy toluene (as control). This is indicative of antioxidant activities are similar to each other. The sesame cake extracts can serve as natural antioxidant in food applications, much more effective than butylated hydroxy toluene.