PHYTOCHEMICAL PROFILE AND ANTIOXIDANT ACTIVITY OF SESAME SEED (SESAMUM INDICUM) BY-PRODUCTS

There is an increasing interest in the valorization of agri-food residue to be used for the production of new functional bioactive components for the sustainability of the agri-industry.So, the aim of this study was to ascertain how naturally potent of Tahina industry's by-products antioxidants affected of the cupcakes quality parameters including the antioxidant potential (total phenolic content and % DPPH radical scavenging activity) and sensory attributes (overall acceptability) which stored at room temperature (25±2ºC) for up to eight days.The extracts were added to the cupcake formulation at 2 levels at 100 and 200 ppm as raw sesame reside extract (RE 100 and RE 200), roasted sesame reside extract (RO 100 and 200) and compared with BHT at the same concentration, respectively.The results obtained in this study showed that, natural extracts had a significant phenolic content ranged from 46.23±1.52 to 282.6± 4.08 mg GAE/g) as well as antioxidant activity 34.80± 0.26 to 65.31± 0.17 % DPPH scavenging.Residue sesame seed extracts (SSRE) integrated into cupcakes at various concentrations demonstrated lower energy value than control samples.Cupcakes with up to 200 ppm roasted residue extract (RO 200) showed significant improvements in appearance, crust color, texture and odor.Furthermore, it had lower malonaldehyde component and total count bacteria than another samples during storage period.The current study found that SSRE were a good source of natural antioxidants, especially roasted seed residue at 200 ppm.It can be used as functional additive in food industry.