Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 2

Hydrothermal Treatment on Reducing Saponins, Phytic Acid, and Oxalates of Sesame (Sesamum indicum L.) Seeds

Harold Toros and Romel Guzmán-Alvarez

Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Los Chaguaramos, Caracas, Venezuela

*Corresponding Author: Romel Guzmán-Alvarez, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Los Chaguaramos, Caracas, Venezuela.

Received: December 28, 2022; Published: January 11, 2023


We studied the effect on three different varieties of sesame seeds (DV-9; Guesa-4 and Guesa-150 with bark and peeled, the application of a hydrothermal treatment at 55°C for 5; 10 and 15 minutes, on the reduction of antinutritional factors (saponins, phytic acid and oxalates). The most effective treatment in reducing antinutritional factors was the hydrothermal treatment without bark for 15 minutes because it reduced the content for the DV-9 variety, of saponins, phytic acid and oxalates by 22.54; 80.61 and 83.25% respectively, for the Guesa-4 variety by 12.78; 71.71 and 79.59% respectively and for the Guesa-150 variety by 10.43; 66.72 and 90.46% respectively. These results indicate that anti-nutritional factors (saponins, phytic acid and oxalates) can be reduced in sesame seed with simple and effective processes that could be used by growers without any expensive equipment.

Keywords: Sesame, Oxalate, Saponins, Phytic Acid, Nutritional Factors, Antinutritional Factors


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Citation: Harold Toros and Romel Guzmán-Alvarez. “Hydrothermal Treatment on Reducing Saponins, Phytic Acid, and Oxalates of Sesame (Sesamum indicum L.) Seeds". Acta Scientific Nutritional Health 7.2 (2023): 55-61.


Copyright: © 2023 Harold Toros and Romel Guzmán-Alvarez. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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