ArticleFood science & nutrition2022
Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers, 1 of them a synthesis that pooled it.
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Who cites it
20 citing papers in PubMed, 1 synthesis or guideline pooled it, 44 citations in OpenAlex.
- Economics of Sesame and Its Use Dynamics in Ethiopia.TheScientificWorldJournal · 2022Pooled it
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- Impact of ripening on the distribution of jackfruit polyphenol fractions and their inhibitory activities against metabolic enzymes.Food chemistry: X · 2026Article
- Dynamic Changes in Jackfruit (Antioxidants (Basel, Switzerland) · 2025Article
- The Impact of Free and Nanoencapsulated Banana and Apple Peels Extracts on the Physicochemical, Oxidative Stability, Microbial and Sensory Properties of Whipped Cream.Food science & nutrition · 2025Article
- Utilization of Yeast Cells as Alternative Carriers in the Microencapsulation of Black Chokeberry (Foods (Basel, Switzerland) · 2025Article
- Nano-Coating Loaded With Leaf and Flowers ofFood science & nutrition · 2025Article
- Characterizing the antioxidant and antifungal properties of nano-encapsulated pistachio hull extract in fenugreek seed gum to maintain the quality and safety of fresh pistachio.Food science & nutrition · 2024Article
- Sesame Seeds: A Nutrient-Rich Superfood.Foods (Basel, Switzerland) · 2024Review
- Valorizing pomegranate wastes by producing functional silver nanoparticles with antioxidant, anticancer, antiviral, and antimicrobial activities and its potential in food preservation.Saudi journal of biological sciences · 2024Article
- Effects of sesame (Food science & nutrition · 2023Review
- Green Biogenic of Silver Nanoparticles Using Polyphenolic Extract of Olive Leaf Wastes with Focus on Their Anticancer and Antimicrobial Activities.Plants (Basel, Switzerland) · 2023Article
- Antioxidant activity of nanoencapsulated chia (Food science & nutrition · 2023Article
- Evaluation of antioxidant properties of nanoencapsulated sage (Food science & nutrition · 2023Article
- Valorization of Peels of Eight Peach Varieties: GC-MS Profile, Free and Bound Phenolics and Corresponding Biological Activities.Antioxidants (Basel, Switzerland) · 2023Article
- Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract.Food science & nutrition · 2022Article
- Encapsulation of bougainvillea (Food science & nutrition · 2022Article
- Evaluation of Plant Protein Hydrolysates as Natural Antioxidants in Fish Oil-In-Water Emulsions.Antioxidants (Basel, Switzerland) · 2022Article
- Evaluation of antioxidant activity of nano- and microencapsulated rosemary (Food science & nutrition · 2022Article
- Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials.Food science & nutrition · 2022Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
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Abstract
This study aimed to evaluate the antioxidant activity of free and bound flavonoid or phenolic compounds extracted from the sesame seed (Oltan and Yekta varieties) as natural antioxidants and to demonstrate the properties of nanoparticles. The total phenolic content (TPC) of Oltan was higher (864.70 mg GAE/100 g seed) than that of Yekta (629.23 mg GAE/100 g seed). Oltan took up higher amounts of free (516.86 mg GAE/100 g seed) and bound (347.83 mg GAE/100 g seed) phenolics than Yekta. Also, the Yekta variety exhibited lower amounts of free (45.89 mg CE/100 g seed) and bound flavonoids (21.51 mg CE/100 g seed) and the total flavonoid content (TFC) (67.40 mg CE/100 g seed). Chlorogenic acid was the major phenolic compound present in the sesame seed. In both the DPPH and ferric reducing antioxidant power (FRAP) assays, the highest antioxidant activity was observed in the Oltan variety. Free phenolics showed the highest antioxidant activity, followed by bound phenolics, free and bound flavonoids. Therefore, free phenolics of the Oltan variety were encapsulated in
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