The objective of this work was to determine the chemical composition, to estimate the contents of phenolic compounds and phytate, and to evaluate the antioxidant capacity of whole grains of cream and black sesame (Sesamum indicum). Seed samples from both grain types were subjected to a heat treatment in an oven with forced air circulation at 150ºC for 10 min, and milled to 20-mesh particle size. Cream sesame showed higher content of lipids, carbohydrates, soluble dietary fiber, and calories, while black sesame had higher content of insoluble and total dietary fibers. Black sesame had total soluble phenolic content of 261.9±7.5 mg of gallic acid equivalent (GAE) per 100 g of flour, which was approximately two times higher than the value observed for cream sesame (147.5±31.7 mg per 100 g of GAE). Phytate content in cream sesame was two times lower than in black sesame (0.66±0.06 and 1.36±0.04 g per 100 g of phytic acid, respectively). Black sesame has the highest functional potential related to antioxidant activity. However, both sesame grains can be considered sources of natural antioxidant compounds.
Sesamum indicum; functional food; chemical composition; phenolic compounds; dietary fiber; phytate