Phenolic Compounds from Sesame Cake and Antioxidant Activity: A New Insight for Agri-Food Residues’ Significance for Sustainable Development

Abstract

Agri-food residues represent a rich source of nutrients and bioactive secondary metabolites, including phenolic compounds. The effective utilization of these by-products in food supplements and the nutraceuticals industry could provide a way of valorization in the transition to becoming more sustainable. In this context, the present study describes the phenolic profiling of sesame (Sesamum indicum L.) cake using reversed-phase high-performance liquid chromatography coupled to diode array detection and quadrupole-time-of-flight-mass spectrometry. Compounds were characterized based on their retention time, UV spectra, accurate mass spectrometry (MS) and MS/MS data along with comparison with standards, whenever possible, and the relevant literature. The characterized compounds (112 metabolites) belong to several classes, namely, phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids), flavonoids, and lignans. Moreover, organic acids and some nitrogenous compounds were characterized. The total phenol content and the antioxidant activity of the cake extract were determined. This study provides useful information for the valorization of by-products from the sesame oil industry.

Inhibition of Neutrophil Functions and Antibacterial Effects of Tarragon (Artemisia dracunculus L.) Infusion—Phytochemical Characterization

“…The retention times (t r ), wavelength of maximum absorbance (λmax), pseudomolecular ions ([M+H] + /[M−H] − ), and major fragment ions are listed in Table 1 . All eight of the caffeoylquinic acids (caffeoylquinic acids and di- O -caffeoylquinic acids), fourteen of the flavonoids (quercetin, isorhamnetin, syringetin, apigenin, patuletin derivatives, davidigenin, sakuranetin, 2′,4′-dihydroxy-4-methoxydihydrochalcone), four phenolic acid derivatives (protocatechuic acid, caffeoyl hexaric acid, syringic acid, ferulic acid) and one coumarin (6-demethoxycapillarisin) were positively identified by the comparison of their chromatographic data with the literature ( Logendra et al, 2006 ; Eisenman et al, 2011 ; Miron et al, 2011 ; Barros et al, 2012 ; Lin and Harnly, 2012 ; Gu et al, 2012 ; Olennikov et al, 2018 ; Mekky et al, 2019 ; Olennikov et al, 2019 ; Kiss et al, 2020 ). The main pseudomolecular ion obtained for compounds 1 (t r =11.7 min), 5 (tr =14 min), 7 (t r =20.9 min), and 8 (t r =22.8 min) was at m/z 353 [M–H] - .…”

“…Four compounds 20 (t r =45 min), 22 (t r = 46.1 min), 24 (t r = 47.8 min), and 26 (t r = 50.3 min) with UV and MS spectra ([M-H] − ion with m/z 515 and fragment ions with m/z 353 and 191) were assigned the structure di-O-caffeoylquinic acids (1,4-di-O-CQA, 3,4-di-O-CQA, 3,5-di-O-CQA, 1,5-di-O-CQA or 4,5-di-O-CQA) (Eisenman et al, 2011;Miron et al, 2011;Gu et al, 2012;Lin and Harnly, 2012;Olennikov et al, 2018;Olennikov et al, 2019). Further, compounds 2 (t r = 12 min), 3 (t r = 12.2 min), 4 (t r = 13.4 min), 10 (t r = 25 min) and 13 (t r = 34.9 min) gave pseudomolecular ions m/z [M−H] -477, 371, 359, 355, respectively, and were tentatively identified as protocatechuic acid dihexoside, caffeoyl hexaric acid, syringic acid hexoside, and ferulic acid hexoside, respectively (Barros et al, 2012;Mekky et al, 2019;Kiss et al, 2020). Flavonoid glycosides were assigned as derivatives of isorhamnetin (Miron et al, 2011;Lin and Harnly, 2012), apigenin (Lin and Harnly, 2012), patuletin (Vienne et al, 1989;Lin and Harnly, 2012), and quercetin (Obolskiy et al, 2011;Lin and Harnly, 2012).…”

Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

“…Authentic standards of apigenin, caffeic acid, catechin, chlorogenic acid, cinnamic acid p-coumaric acid, daidzein, ellagic acid, epigallocatechin, ferulic acid, gallic acid, genistein, kaempferol, luteolin, naringenin, syringic acid, and vanillic acid were used for the identification phenolic compounds in CME and SME. Caffeic acid, chlorogenic acid, cinnamic acid, p-coumaric acid, gallic acid, kaempferl, syringic acid, vanillic acid etc., have been identified in sesame oil meal using HPLC, UV, or mass spectrometry techniques [28,29]. Even though the studies done on the structure and antioxidant activity relationship of plantbased phenolic compounds are meagre, there is an indication that o-diphenols such as hydroxytyrosol display better antioxidant activity than tyrosol which does not have o-diphenol functionality [30].…”

A Rare Triterpenoidal Saponin Isolated and Identified fromTetraena simplex(L.) Beier &Thulin (Syn.Zygophyllum simplexL.)

“…Wide arrays of secondary metabolites were discovered from edible and non‐edible plants with growing attention toward their impact on many diseases. In fact, plant phytochemicals solely or in combination have proven to contribute to disease mitigation, health promotion, and reduction of health care costs . Saponins constitute a functional class of plant secondary metabolites produced by many plant species and possess biological activities as cytotoxic, antidiabetic, immunomodulating, antiviral, antifungal, antihepatotoxic, and molluscicidal among other activities .…”