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<p>The growing interest in the valorization of agro-industrial by-products has driven research toward the identification of bioactive compounds with potential applications in functional foods. Sesame by-products represent an abundant yet underutilized source of phenolic compounds with recognized antioxidant properties. In this context, the present study aimed to evaluate the effect of extrusion processing on the phenolic profile and antioxidant activity of sesame by-product flour (ESBF). Free and bound phenolic compounds were extracted and characterized, total phenolic content (TPC) was measured using the Folin–Ciocalteu method, and individual phenolics were identified by HPLC-MS. Antioxidant activity was assessed via ABTS•⁺, DPPH•, OH• scavenging, and LDL oxidation inhibition assays. A total of 26 free and 8 bound phenolic compounds were detected. Extrusion enhanced the release or formation of key compounds such as ferulic acid, <i>p</i>-coumaric acid, and vanillin. Compared to raw flour (RSBF), ESBF did not show a significant difference in TPC in both fractions. Antioxidant capacity increased by 5.8% (ABTS•⁺) and 34.9% (DPPH•), and LDL oxidation inhibition rose significantly. OH• scavenging decreased slightly in the free fraction but improved in the bound one. Overall, extrusion improved phenolic bioactivity, enhancing ESBF’s radical scavenging and lipid oxidation prevention potential. Thus, ESBF may be a valuable functional ingredient against oxidative stress-related chronic diseases.</p>

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Effect of the extrusion process on the phenolic compound content, phenolic compound profile, and antioxidant activity of sesame by-product flour

  • 期刊论文

  • 发表日期：

    2026年3月16日

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  • Luisamaria Valdez-Zavala,
  • Karla Mariana Quintero-Terán,
  • Bianca Anabel Amézquita-López,
  • Mayra Arias-Gastelum,
  • Xóchitl Ariadna Ruiz-Armenta,
  • Juan Luis Monribot-Villanueva,
  • José Antonio Guerrero-Analco,
  • Eli Terán-Cabanillas,
  • Feliznando Isidro Cárdenas-Torres,
  • Mario Armando Gómez-Favela

摘要

The growing interest in the valorization of agro-industrial by-products has driven research toward the identification of bioactive compounds with potential applications in functional foods. Sesame by-products represent an abundant yet underutilized source of phenolic compounds with recognized antioxidant properties. In this context, the present study aimed to evaluate the effect of extrusion processing on the phenolic profile and antioxidant activity of sesame by-product flour (ESBF). Free and bound phenolic compounds were extracted and characterized, total phenolic content (TPC) was measured using the Folin–Ciocalteu method, and individual phenolics were identified by HPLC-MS. Antioxidant activity was assessed via ABTS•⁺, DPPH•, OH• scavenging, and LDL oxidation inhibition assays. A total of 26 free and 8 bound phenolic compounds were detected. Extrusion enhanced the release or formation of key compounds such as ferulic acid, p-coumaric acid, and vanillin. Compared to raw flour (RSBF), ESBF did not show a significant difference in TPC in both fractions. Antioxidant capacity increased by 5.8% (ABTS•⁺) and 34.9% (DPPH•), and LDL oxidation inhibition rose significantly. OH• scavenging decreased slightly in the free fraction but improved in the bound one. Overall, extrusion improved phenolic bioactivity, enhancing ESBF’s radical scavenging and lipid oxidation prevention potential. Thus, ESBF may be a valuable functional ingredient against oxidative stress-related chronic diseases.