Effects Of Enzymatic Hydrolysis Conditions Of Defatted Sesame ( Sesamum Indicum L.) Cake Using Viscozyme L On Total Soluble Polysaccharide Content And Determination Of Physicochemical And Functional Properties Of Extracted Polysaccharide Powder

Abstract

Sesame oil cake, derived as a by-product during the oil extraction process in the industry, is commonly used as waste disposal, animal feed, or integrated into composting practices. Nevertheless, in the modern day, sesame oil cake can be recovered and utilized as a value-added product. The objectives of this study is to determine the condition that gives the highest yield of total soluble polysaccharides using enzyme-assisted extraction techniques with Viscozyme L. Four key factors were considered: enzyme concentration (ranging from 0% to 4% v/w), sample/buffer ratio (1:10, 1:20, 1:30, and 1:40 g/ml), incubation temperature (30°C, 40°C, 50°C, and 60°C), and incubation time (30, 50, 70, and 90 minutes). The impact of these factors on polysaccharide yields was carefully examined. The results showed that the highest polysaccharide yield was 28.36 %, obtained with the following conditions: pH 4.5, 2% enzyme concentration, and a sample/buffer ratio of 1:30 g/ml at 50°C for 50 minutes. Additionally, the study aimed to evaluate the physicochemical and functional characteristics of the freeze-dried defatted sesame cake powder. The freeze-dried polysaccharide powder revealed a moisture content of 4.31 ± 0.05%, ash content of 6.06 ± 0.09%, water solubility index (WSI) of 89.27 ± 0.64%, and a water holding capacity (WHC) of 2.43 ± 0.18 gwater/gdry sample. The amount of total phenolic content (TPC) of freeze-dried defatted sesame cake powder was estimated as Gallic acid equivalents/100g spectrophotometrically following the Folin-Ciocalteus reagent method, and the result was 861.23 ± mg GAE/100g. The radical scavenging activity of sesame cake extracted powder was determined by DPPH assay, with an IC50 of 628.93 μg/ml. The overall results suggest that enzyme-assisted extraction represents a highly effective approach, potentially valuable for the development of natural and safe compounds in both the pharmaceutical and functional food industries.