Assessment of sesame (Sesamum indicum L.) cake as a source of high-added value substances: from waste to health

The risk of exhaustion of natural resources and raw materials have given rise to emerging trends such as recycling of food waste. From the economical and ecological points of view, conversion of biowaste to high added value compounds has been getting great attention among the science and commercial...

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Bibliographic Details
Published in:Phytochemistry reviews 2018-08, Vol.17 (4), p.691-700
Main Authors: Şahin, Selin, Elhussein, Elaf Abdelillah Ali
Format: Article
Language:English
Subjects:
Animal feed
Biochemistry
Biomedical and Life Sciences
Chemistry/Food Science
Crop residues
Exhaustion
Feed additives
Feeds
Fertilizers
Food
Food industry
Food waste
Free radicals
Life Sciences
Lipid peroxidation
Lipids
Natural resources
Oils & fats
Organic Chemistry
Oxidation
Pharmaceuticals
Pharmacology
Phytochemicals
Plant Genetics and Genomics
Plant Sciences
Preservatives
Raw materials
Sesame oil
Sesamum indicum
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Summary:The risk of exhaustion of natural resources and raw materials have given rise to emerging trends such as recycling of food waste. From the economical and ecological points of view, conversion of biowaste to high added value compounds has been getting great attention among the science and commercial entities. Due to their high-added value phytochemicals, agricultural and food residues have been a great significant to the researchers around the world. This study focuses on the valorisation of cake derived from sesame oil processing. If the very valuable non-nutrient phytochemicals in sesame cake are not evaluated properly, they would be consumed as just animal feed or fertilizers. They might be employed as antiaging (in pharmaceutical products), or free radical scavenger (in dietary supplements), or preservative additive against lipid oxidation (in fat containing food products). This review article aims to present pharmacological and therapeutic effects of sesame cake extract by pointing out its application in pharmaceutical, cosmetic and food industries.
ISSN:1568-7767
1572-980X
DOI:10.1007/s11101-018-9554-4