Free radical scavenging capability of various defatted sesame seed cakes and hulls using EPR compared with In vitro testing and HPLC analysis

• Main Authors: Nara Nantarat, Kouichi Nakagawa, Ryo Miyamoto, Sunee Chansakaow, Jakkapan Sirithunyalug, Pimporn Leelapornpisid
• Format: Journal
• Published: 2020
• Subjects: Chemical Engineering; Chemistry
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85075944695&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/67669
• Institution: Chiang Mai University

© 2019 by Japan Oil Chemists’ Society. The free radical scavenging activities of black and white sesame seed hulls and the powder of black and white sesame seed cakes were investigated using noninvasive continuous wave electron paramagnetic resonance (EPR) and antioxidant assays. With black sesame s...