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 metabolite

SUBMITTER: Mekky RH 

PROVIDER: S-EPMC6835672 | biostudies-literature | 2019 Sep

REPOSITORIES: biostudies-literature