Study of sesame seeds antioxidant and emulsifying properties

Abstract Extraction with supercritical CO2 as a solvent was evaluated in order to obtain functional additives from black sesame seeds, and compared to Soxhlet method. From the residues of oil extraction, protein concentrates were obtained by isoelectric precipitation. To evaluate the antioxidant activity extracts obtained were added to purified sunflower oil. Induction period (IP) of the oxidation process was determined at 100 °C. Also, fatty acids composition and the content of total phenols and tocopherols were determined. The use of ethanol as co-solvent in the supercritical extraction allows obtaining an increase in the yield, the content of total phenols, and the IP. In the protein concentrates obtained protein content, protein solubility as a function of pH, thermal behavior and emulsifying properties were evaluated. No large differences were found in protein content, protein solubility and emulsion destabilization kinetics of the concentrates, indicating that the oil extraction method did not affect the protein performance.