Journal of the Science of Food and Agriculture
J Sci Food Agric 87:2141–2146 (2007)
Antioxidant activities of defatted sesame
meal extracts in cooked turkey breast
and thigh meats
Seong-Chun Jo,1 Ki-Chang Nam,2 Byoung-Rok Min,2 Dong U Ahn2 and
Seung-Cheol Lee1∗
1 Department
2 Department
of Food Science and Biotechnology, Kyungnam University, Masan 631-701, Korea
of Animal Science, Iowa State University, Ames, Iowa 50011-3150, USA
Abstract: The antioxidant properties of methanolic extract of raw and roasted (at 200 ◦ C for 60 min) defatted
sesame-meal in turkey breast and thigh meat systems were determined. The TBARS values of turkey breast and
thigh meat added with 0.1% of roasted defatted sesame-meal extract were 18.8% and 24.7%, respectively, lower
than those of untreated controls after 5 days of storage. The turkey meats added with roasted defatted sesame-meal
extract had higher a∗ and b∗ values than those of controls due to the browning effects occurred in sesame seeds
during roasting. The amounts of volatile hydrocarbons (pentane, hexane, heptane, and octane) and carbonyls
(propanal, butanal, pentanal, hexanal and heptanal) significantly decreased by the addition of roasted defatted
sesame-meal extract. In particular, the amount of hexanal, the most predominant volatile compound in the cooked
turkey meat, decreased by 74% and 83% in turkey breast and thigh meat, respectively. However, raw defatted
sesame-meal extract did not show significant antioxidant activity in turkey meats. These results indicated that
heat treatment of sesame-meal increased the antioxidant activities of methanolic extract of defatted sesame meal.
 2007 Society of Chemical Industry
Keywords: defatted sesame meal extracts; turkey meat; antioxidant activity
INTRODUCTION
Antioxidant activities have been reported from various
plant sources such as grape seeds, pine bark, olive
rape, rosemary, and cocoa by-products.1 – 3 Phenolic
compounds are the main sources of their antioxidant
activities, but most of them are present as covalently
bound insoluble polymer forms.4,5 To obtain natural
antioxidants from plants, therefore, it is necessary to
find an effective processing method to liberate phenolic
compounds.6,7 Several methods such as heat, farinfrared (FIR) radiation, fermentation, and protease
treatments have been studied to liberate and activate
low molecular weight natural antioxidants.8 – 11 Our
preliminary studies showed that antioxidant activities
of defatted sesame meal extracts increased as the
roasting temperature of sesame seed increased, and
the optimal heat treatment conditions for antioxidant
activity were at 200 ◦ C for 60 min.12 It was also
found that roasting sesame seeds at 200 ◦ C for 60 min
significantly increased the total phenolic content,
radical scavenging activity (RSA), reducing powers,
and antioxidant activity of sesame meal extracts.12
Cooked meats are highly susceptible to lipid
oxidation and produce off-odour volatiles, and the
use of antioxidants is commonly required to retard
quality deterioration by oxidative processes during
storage. The need for natural antioxidants in food and
meat industries is increasing because consumers ask
for natural additives. Although a few plant extracts
are widely used as safe antioxidants their activities
are not as strong as synthetic antioxidants and the
manufacturing cost is comparatively high.13
The objectives of this research were to determine
the effect of roasted defatted sesame meal extract on
lipid oxidation, production of volatile compounds, and
colour changes in cooked turkey breast and thigh meat
during refrigerated aerobic storage.
EXPERIMENTAL
Materials
White sesame seeds (Sesamum indicum L.) were
purchased from a local market in South Korea. 2Thiobarbituric acid (TBA) and trichloroacetic acid
(TCA) were purchased from Sigma Chemical Co.
(St Louis, MO, USA), and rosemary oleoresin
from Ecom Manufacturing Corp. (Scarborough, ON,
Canada). Methanol and ethanol were purchased from
Duksan Pure Chemical Co. (Sungkok-Dong, Ansan,
Kyungkido, Korea).
Heat treatment
Whole sesame seeds (20 g) were placed in a Pyrex
Petri dish (8.0 cm diameter) and roasted in an electric
∗
Correspondence to: Seung-Cheol Lee, Division of Food Science and Biotechnology, Kyungnam University, Masan 631-701, Korea
E-mail: sclee@kyungnam.ac.kr
Contract/grant sponsor: Ministry of Commerce, Industry & Energy (MOCIE)
Contract/grant sponsor: Korea Institute of Industrial Technology Evaluation & Planning (ITEP) through the Coastal Resource & Environmental Research Center
(CRERC), Industry-Academic Cooperation Foundation, Kyungnam University, Korea
(Received 24 May 2006; accepted 5 September 2006)
Published online 18 June 2007; DOI: 10.1002/jsfa.2977
 2007 Society of Chemical Industry. J Sci Food Agric 0022–5142/2007/$30.00
SC Jo et al.
muffle furnace (Model DMF-802; Daeil Engineering,
Masan, Korea) at 200 ◦ C for 60 min. After roasting,
the seeds were allowed to cool to ambient temperature
before extracting oil.
Preparation of defatted sesame meal (DSM) and its
methanolic extract
Raw and roasted sesame seeds (20 g) were crushed
and oil was extracted using an electric oil extractor
(Model Do-9001; Donga Oscar Co., Gimhae, Korea).
The remaining oil in residue was extracted with
100 mL of n-hexane by vigorous shaking in a threecycle shaker, filtered through a Whatman No. 1 filter
paper (Whatman Int’l Ltd, Maidstone, UK) and the
residue (DSM) was collected and dried at room
temperature. The DSM (10 g) was extracted with
100 mL of methanol in a shake incubator overnight
at room temperature and filtered through a Whatman
No. 1 filter paper. The residue was re-extracted under
the same conditions. The first and second extracts
were pooled and filtered through a Whatman nylon
membrane filter (0.2 µm, Millipore filteration kit, MA
01 730; Millipore Co., Bedford, UK). The methanol
in the filtrate was evaporated using a rotary evaporator
(Model Eyela N-1000; Tokyo Rikakikai Co., Tokyo,
Japan). DSM1 is the methanol extract of raw defatted
sesame meal, and DSM2 is the methanol extract of
heat-treated (200 ◦ C for 60 min) defatted sesame meal.
Preparation of turkey breast and thigh patties
Turkey meat patties were prepared according to the
method of Nam et al.14 Turkey breast and thigh
meats from 16 different turkeys were randomly divided
into four groups. Each group was ground separately
through a 3 mm plate and used as a replication.
For each replication, four different treatments were
prepared using rosemary extracts and defatted sesame
meal extracts: (1) control, no additive; (2) rosemary
extract, 0.1%; (3) DSM1, 0.1%; (4) DSM2, 0.1%.
DSM1 and DSM2 extracts were dissolved in ethanol
(150 mg mL−1 ) before addition. The same amounts
of ethanol were added to all treatments to minimise
solvent effects. Each additive was added to ground
turkey meat and mixed for 2 min in a bowl mixer
(model KSM 90; KitchenAid Inc., St Joseph, MI).
The mixed meats were ground again through a 3 mm
plate to ensure even distribution of the additives.
Turkey breast and thigh meat patties (∼40 g each)
were prepared and individually packaged in oxygenimpermeable vacuum bags (9.3 mL O2 m−2 24 h−1 at
0 ◦ C; Koch, Kansas City, MO, USA). The meat
samples were precooked in a 90 ◦ C water bath to an
internal temperature of 80 ◦ C. After cooking, turkey
patties were chilled in running cold water for 10 min,
removed from the vacuum bags and repackaged
individually in oxygen-permeable bags (polyethylene,
4 × 6 , 2 MIL, Associated Bag Co., Milwaukee, WI).
The aerobically packaged samples were stored at 4 ◦ C.
Lipid oxidation, colour and volatile compounds of the
samples were determined at 0, 2 and 5 days of storage.
2142
Values for 2-thiobarbituric acid-reactive
substances
Lipid oxidation was determined by measuring TBARS
content.15 Minced sample (5 g) was placed in a 50 mL
test tube and homogenised with 15 mL of deionised
distilled water (DDW) using a Brinkman polytron
(type PT 10/35, Brikman Instrument Inc., Westbury,
NY) for 15 s at high speed. The meat homogenate
(1 mL) was transferred to a disposable test tube
(13 × 100 mm), and butylated hydroxytoluene (7.2%,
50 µL) and thiobarbituric acid/trichloroacetic acid
(20 mmol L−1 TBA and 15% (w/v) TCA) solution
(2 mL) were added. The samples were vortex-mixed
and then incubated in a 90 ◦ C water bath for 15 min to
develop colour. After cooling for 10 min in cold water,
the samples were mixed and centrifuged at 3000 × g
for 15 min at 5 ◦ C. The absorbance of the resulting
upper layer was read at 531 nm against a blank
prepared with 1 mL of DDW and 2 mL of TBA/TCA
solution. The amount of TBARS was expressed as
milligram of malonedialdehyde (MDA) per kilogram
of meat.
Colour measurement
CIE colour values were measured on the surface
of samples using a LabScan colour meter (Hunter
Associated Laboratories, Inc., Reston, VA) that had
been calibrated against black and white reference tiles
covered with the same packaging materials as used
for the samples. The CIE L∗ (lightness), a∗ (redness)
and b∗ (yellowness) values were obtained using an
illuminant A (light source). Area view and port size
were 0.625 cm and 1.0 cm, respectively. The values
from four random locations of upper and bottom
surfaces of patties were obtained, averaged, and used
for statistical analysis.
Analysis of volatiles compounds
A dynamic headspace analysis was performed
using a Solatek 72 multimatrix vial autosampler
and a purge and trap concentrator 3100 (Tekmar–Dohrmann, Cincinnati, OH) connected to a
gas chromatograph–mass spectrometer (GC–MS,
Hewlett-Packard Co., Wilmington, DE) according to
the method of Ahn et al.16 Minced sample (1 g) was
placed in a 40 mL sample vial, the vial was flushed
with helium gas (40 psi) for 3 s, and capped airtight
with a Teflon fluorocarbon resin/silicone septum (IChem Co., New Castle, DE). The maximum storage
of a sample before analysis in a refrigerated (4 ◦ C)
loading tray was 2 h or less to minimise oxidative
changes during the waiting period before the start of
the analysis. The meat sample was purged with helium
gas (40 mL min−1 ) for 14 min at 40 ◦ C. Volatiles were
trapped using a Tenax/charcoal/silica column (Tekmar–Dohrmann) and desorbed for 2 min at 225 ◦ C,
focused in a cryofocusing module (−80 ◦ C), and then
thermally desorbed into a column for 60 s at 225 ◦ C.
An HP-624 column (7.5 m, 0.25 mm i.d., 1.4 µm nominal), an HP-1 column (52.5 m, 0.25 mm i.d., 0.25 µm
J Sci Food Agric 87:2141–2146 (2007)
DOI: 10.1002/jsfa
Antioxidant activities of sesame meal extracts
nominal; Hewlett-Packard Co., Wilmington, DE), and
an HP-Wax column (7.5 m, 0.25 mm i.d., 0.25 µm
nominal) were connected using zero dead-volume
connectors (J&W Scientific, Folsom, CA). Ramped
oven temperature was used to improve volatile separation. The initial oven temperature of 0 ◦ C was
held for 1.5 min. After that, the oven temperature
was increased to 15 ◦ C at 2.5 ◦ C min−1 , increased to
45 ◦ C at 5 ◦ C min−1 , increased to 110 ◦ C at 20 ◦ C
min−1 , and then increased to 170 ◦ C at 10 ◦ C min−1
and held for 2.25 min at that temperature. A constant
column pressure at 20.5 psi was maintained. The ionisation potential of the mass selective detector (model
5973; Hewlett-Packard Co.) was 70 eV, and the scan
range was m/z 19.1–350. Identification of volatiles was
achieved by comparing mass spectral data of samples
with those of the Wiley library (Hewlett-Packard Co.).
Standards, when available, were used to confirm the
identification by the mass selective detector. The area
of each peak was integrated using ChemStation software (Hewlett-Packard Co.) and the total peak area
(total ion counts ×104 ) was reported as an indicator
of volatiles generated from the meat samples.
Statistical analysis
The experimental design was to determine the effects
of defatted sesame meal extracts and storage time
on lipid oxidation, volatile compounds, and colour of
the turkey breast and thigh meat patties. Analysis of
variance was conducted according to the procedure of
the General Linear Model using SAS software, 1995.17
Student–Newman–Keuls’ multiple-range tests were
used to compare the significant differences among the
mean values of treatments (P < 0.05). Mean values
and standard error of the means (SEM) were reported.
RESULTS AND DISCUSSION
TBARS values in cooked turkey breast and thigh
meats
TBARS have been used to quantify malondialdehyde
(MDA) in meat due to lipid oxidation. Turkey
breast and thigh meats added with the extract
from roasted defatted sesame meal (DSM2) had
lower TBARS values than the non-added control
and had similar TBARS values to rosemary extractadded ones (Table 1). Rosemary extract contains
high phenolic compounds and showed significant
antioxidant activities in foods.18 The TBARS value of
raw defatted sesame meal (DSM1) was not different
from that of control. Cooked turkey breast meat
showed lower initial lipid oxidation than thigh meat.
Addition of DSM and rosemary extract also showed
lower initial lipid oxidation in cooked turkey breast
than thigh meat.
As storage time increased, overall lipid oxidation
was drastically accelerated due to structural damage in muscle fibres by cooking and aerobic storage
conditions.19 However, incorporation of DSM2 to
turkey breast and thigh meat reduced TBARS values
J Sci Food Agric 87:2141–2146 (2007)
DOI: 10.1002/jsfa
Table 1. TBARS values (mg MDA kg−1 of meat) of cooked turkey
breast and thigh meats added with raw defatted sesame meal extract
(DSM1), rosemary extract (RE), or roasted defatted sesame meal
extract (DSM2) during refrigerated storage
Storage (day)
Control
RE
DSM1
DSM2
SEM
Turkey breast meat
0
2.46az
2
4.14ay
5
8.25ax
SEM
0.40
0.80bz
2.61by
6.90bx
0.17
1.57abz
3.76ay
7.71ax
0.20
0.69bz
2.92by
6.70bx
0.09
0.35
0.14
0.20
Turkey thigh meat
0
2.43az
2
7.00ay
5
14.60ax
SEM
0.28
0.79cz
4.13cy
11.98bx
0.21
1.20bz
4.16cy
11.00bx
0.19
0.08
0.14
0.54
2.48az
6.25by
15.56az
0.52
a–c
Different letters within a row of the same meat patties are
significantly different (P < 0.05), n = 4.
x – z Different letters within a column are significantly different (P < 0.05),
n = 4.
Table 2. Typical off-odor volatiles profile of cooked turkey meat
added with rosemary extract (RE), raw defatted sesame meal extract
(DSM1), or roasted defatted sesame meal extract (DSM2) at 0 day
Total ion counts ×104
Compound
Control
RE
DSM1
DSM2
SEM
567b
225b
122b
230b
665b
72c
145b
186bc
126b
0d
0c
87c
301
13
22
34
526b
34
764b
5399d
289d
0c
0
1397b
22 442b
2036b
0c
0
1118b
14 334c
812c
42
31
158
979
114
Turkey breast meat
Hydrocarbons
Pentane
4931a
Hexane
1742a
Heptane
795a
Octane
765a
Carbonyls
Propanal
4504a
Butanal
90
Pentanal
4596a
Hexanal
40 944a
Heptanal
3197a
Turkey thigh meat
Hydrocarbons
Pentane
0
Heptane
78
Octane
164
Carbonyls
Propanal
0b
Pentanal
1310
Hexanal
28 048a
Heptanal
497
462
155
202
1410a
957
11 575b
315
0
70
131
208b
1110
25 736a
461
0
21
110
0b
518
10 333b
200
132
53
27
166
179
3050
77
a–d
Different letters within a row of the same meat patties are
significantly different (P < 0.05), n = 4.
by 19% and 25% to their respective control after 5 days
of storage. DSM1-added turkey meats did not show
as low TBARS values as DSM2. Therefore, roasted
defatted sesame meal (DSM2) had greater antioxidant activity than raw defatted sesame meal (DSM1)
in cooked turkey breast and thigh meats. Our previous study12 indicated that roasting sesame seeds at
200 ◦ C for 60 min significantly increased the content
of phenolic compounds in DSM2 from 35.6 µmol L−1
2143
SC Jo et al.
to 87.4 µmol L−1 , DPPH radical scavenging activity
from 34.01% to 82.14%, reducing power from 0.182
to 0.660, and induction of lipid peroxidation evaluated
by Rancimat method from 0.18 h to 1.09 h, respectively, compared with non-roasted DSM1. It was
also shown that several low-molecular-weight phenolic
compounds such as 2-methoxyphenol, 4-methoxy3-methylthio-phenol, 5-amino-3-oxo-4-hexenoic acid,
3,4-methylenedioxyphenol (sesamol), 3-hydroxy benzoic acid, 4-hydroxy benzoic acid, vanillic acid, filicinic
acid, and 3,4-dimethoxy phenol were newly formed in
the DSM2. Thus, the phenolic compounds produced
in DSM2 should have increased the antioxidant activity in cooked turkey breast and thigh meats.
Inhibition of off-odour volatiles
Production of warmed-over flavour is the most critical
problem in cooked meat and the role of antioxidants
is important in minimising oxidative changes in
precooked meat during storage. The typical off-odour
volatiles of cooked turkey meat during storage for
0, 2 and 5 days were identified (Tables 2, 3 and 4).
When volatile compounds related to lipid oxidation
were compared, volatile hydrocarbons (pentane,
hexane, heptane and octane) and carbonyls (propanal,
pentanal, hexanal and heptanal) were significantly
decreased by the addition of DSM2 or rosemary
Table 3. Typical off-odour volatiles profile of cooked turkey meat
added with rosemary extract (RE), raw defatted sesame meal extract
(DSM1), or roasted defatted sesame meal extract (DSM2) at 2 days
Table 4. Typical off-odour volatiles profile of cooked turkey meat
added with rosemary extract (RE), raw defatted sesame meal extract
(DSM1), or roasted defatted sesame meal extract (DSM2) at 5 days
Total ion counts ×104
Compound
Control
RE
DSM1
DSM2
SEM
3859bc
701b
520c
571b
4789b
781b
731b
615b
3161c
434b
433c
401b
392
96
61
61
9283c
588b
11 579c
78 489b
2413c
10 906b
911ab
14 431b
89 975a
3818b
9684c
1221a
10 372c
71 917b
2250c
356
105
694
3301
246
2843bc
845b
546a
469a
3109b
913b
475ab
425a
2410c
738c
508ab
329b
168
29
33
15
9037b
9975b
610
567
10 604b 12 532ab
76 951b 73 843b
5747b
5511b
9526b
919
10 242b
75 448b
6030b
383
115
893
3647
319
Turkey breast meat
Hydrocarbons
Pentane
7320a
Hexane
1676a
Heptane
1147a
Octane
1048a
Carbonyls
Propanal 12 301a
Butanal
965ab
Pentanal 16 970a
Hexanal
96 551a
Heptanal
5176a
Turkey thigh meat
Hydrocarbons
Pentane
3732a
Hexane
1111a
Heptane
402b
Octane
417a
Carbonyls
Propanal 13 165a
Butanal
688
Pentanal 14 433a
Hexanal
90 841a
Heptanal
7338a
a–c
Different letters within a row of the same meat patties are
significantly different (P < 0.05), n = 4.
Total ion counts ×104
Compound
Control
RE
DSM1
DSM2
SEM
Turkey breast meat
Hydrocarbons
Pentane
4955
Hexane
858
Heptane
604
Octane
559
Carbonyls
Propanal
5796
Butanal
315b
Pentanal
6796
Hexanal
57 133a
Heptanal
2736a
2332
438
277
345
4328
801
608
513
3172
529
415
309
720
173
105
168
4154
189b
4121
38 438b
676b
6701
351b
7119
53 770ab
2074a
1752c
707b
240b
317b
3220b
797b
446ab
389b
1752c
534b
393ab
270b
264
87
68
40
4630c
163b
4310b
42 805c
2536c
6154b
266b
7016a
53 216ab
4492b
5644b
740a
5131b
46 866bc
3381c
264
37
390
2442
325
5661 1070
915a
85
5483
924
45 443ab 4336
897b
354
Turkey thigh meat
Hydrocarbons
Pentane
4060a
Hexane
1163a
Heptane
623a
Octane
518a
Carbonyls
Propanal
7136a
Butanal
293b
Pentanal
7363a
Hexanal
58 051a
Heptanal
5831a
a – c Different letters within a row of the same meat patties are
significantly different (P < 0.05), n = 4.
2144
extracts. Hexanal was the most predominant volatile
compound in control meat, and DSM2 decreased
hexanal content to 60% of control at the beginning of
storage (Table 1). The amount of hexanal was highly
correlated with TBARS value20,21 in cooked meats and
could be used as a good indicator for lipid oxidation.
DSM2-treated turkey breast and thigh meats had
lower level of volatile aldehydes than those added
with DSM1, showing that the antioxidant activity of
DSM2 was greater than that of DSM1.
After 2 days of storage, the hexanal contents of
turkey breast and thigh controls increased by 1.4 and
2.1 times of day 0, respectively (Table 3). DSM2
treatment had as strong an antioxidant activity as
rosemary extract. No significant difference in the
amounts of most volatile aldehydes between the
rosemary extract and DSM2 on turkey breast and thigh
was observed. At day 5, antioxidant effects were mainly
found in the rosemary extract and DSM2 treatments
(Table 4). DSM2 reduced hexanal content of turkey
breast and thigh meats to 74% and 83% of the control,
which was statistically same effect as rosemary extract.
These results indicated that the antioxidant effects of
rosemary extract and DSM2 could be maintained for
5 days under aerobic storage conditions.
J Sci Food Agric 87:2141–2146 (2007)
DOI: 10.1002/jsfa
Antioxidant activities of sesame meal extracts
Table 5. Colour values of cooked turkey breast and thigh meat added with rosemary extract (RE), raw defatted sesame meal extract (DSM1), or
roasted defatted sesame meal extract (DSM2) during refrigerated storage
Turkey breast meat
Storage (day)
Control
RE
83.63a
83.85
83.42ab
0.45
82.45a
82.75
82.30ab
0.42
5.62bx
4.77cy
4.31bz
0.13
5.77bx
5.24by
4.37bz
0.10
DSM1
DSM2
Turkey thigh meat
SEM
Control
RE
DSM1
DSM2
SEM
L value
0
2
5
SEM
83.37a
83.67
83.82a
0.40
81.08by
82.60x
81.69bxy
0.37
0.40
0.42
0.44
65.24
66.13
65.57
0.50
65.07
65.96
65.74
0.52
65.14
66.01
65.92
0.45
64.79
65.20
64.26
0.51
0.60
0.38
0.48
5.77bx
4.65cy
3.90cz
0.08
7.01ax
6.32ay
5.51az
0.13
0.09
0.16
0.08
11.16x
10.04by
9.59by
0.16
11.06x
10.83ax
9.96by
0.23
10.93x
10.29by
9.58bz
0.18
11.39x
11.02axy
10.64ay
0.17
0.16
0.17
0.23
17.09bx
17.68bx
15.97by
0.22
20.40ax
19.98ax
18.76ay
0.33
0.28
0.24
0.28
21.84by 21.94b
23.18bcx 22.11c
21.81ay 21.65a
0.25
0.41
21.18by
22.33bcx
21.58axy
0.31
23.25ax
23.44ax
21.97ay
0.34
0.11
0.30
0.34
a value
0
2
5
SEM
b value
0
2
5
SEM
16.69b
17.01b
16.78b
0.28
17.50b
17.03b
16.82b
0.24
a–c
Different letters within a row of the same meat patties are significantly different (P < 0.05), n = 4. x – z Different letters within a column of the same
color parameter are significantly different (P < 0.05), n = 4.
Colour changes by defatted sesame meal extract
Due to the characteristic brown colour of defatted
sesame meal extract, redness (a∗ ) and yellowness (b∗ )
values drastically increased in cooked turkey breast
and thigh meat. L∗ values, however, were not much
changed (Table 5). This could be detrimental because
consumers usually expect the colour of cooked poultry
breast meat to be white. To increase the possibility
of defatted sesame meal extracts as a food additive,
therefore, a way to decrease the colour intensity is
needed. After 5 days of refrigerated storage under
aerobic conditions, the a∗ values of cooked turkey
breast and thigh decreased significantly compared with
the values at 0 day at all treatments. However, the a∗
and b∗ values were still higher in DSM2-added samples
than others. The reason could be the increased brown
colour intensity of DSM2 during the heat treatment.
CONCLUSIONS
Heat treatment of sesame seeds increased the
antioxidant activities of defatted sesame meal in
cooked turkey breast and thigh meat. However, an
increased brown colour in roasted defatted sesame
meal increased the redness of cooked turkey breast
meat. If defatted sesame meal is to be used as
a natural antioxidant, therefore, efficient ways of
concentrating antioxidant components or removing
unnecessary colour compounds is critical.
ACKNOWLEDGEMENT
This study was supported by Ministry of Commerce, Industry & Energy (MOCIE) and Korea Institute of Industrial Technology Evaluation & Planning
(ITEP) through the Coastal Resource & Environmental Research Center (CRERC), Industry-Academic
J Sci Food Agric 87:2141–2146 (2007)
DOI: 10.1002/jsfa
Cooperation Foundation, Kyungnam University,
Korea. S.C. Jo received scholarship from the Brain
Korea 21 Program.
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DOI: 10.1002/jsfa