Germination-Induced Variations in Proximate Composition, Phytochemical Profile and Antioxidant Activities of White Sesame Seeds: A Green Approach for Nutritional Modification.

Germination is a cost-effective bioprocessing technique for enhancing seed properties such as sesame seeds, an underutilized seed crop. This research evaluates modifications in physicochemical and antioxidant activity of white sesame seeds (Sesamum indicum L.) influenced by germination. In this context, non-germinated seeds and germinated seeds at 24, 48, 72, 96, and 120 h were evaluated separately for their phytochemical profile, including TFC (aluminum chloride colorimetric method), TPC (Folin-Ciocalteu method) and antioxidant properties (DPPH and ABTS radical scavenging assays). Significant variations in the proximate composition, phytochemical densities, and antioxidant activities of white sesame seeds were observed as influenced by germination. The statistical analysis showed an increase in flavonoid content when germination was extended to 48 h, but a decline when extended beyond 48 h, whereas higher polyphenol quantities were observed in sesame seeds germinated for 96 and 120 h. The DPPH activity of germinated (24 h) sesame seed extracts was highest. In contrast, ABTS activity was higher in non-germinated seeds than in seeds germinated for 96 h, and it began to decline at 120 h. In general, a negative correlation between antioxidant activity and extended germination time (120 h) has been observed. For the incorporation of sesame seeds into functional food products, 48 h of germination appeared to have potential suitability for a favorable antioxidant and phytochemical profile.