الفهرس 
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Abstract
There is growing interest in the valorization of agri-food residue for the generation of new functional bioactive components for the Agri-industry’s sustainability. Sesame seeds have a great nutritional value and are one of the world’s most important oil crops. As therefore, the aim of this study was to investigate the chemical composition of raw and roasted sesame seeds, as well as to evaluate the physical and chemical properties of the oil derived from raw and roasted sesame seeds. evaluate additionally the impact of the naturally occurring antioxidants found in the by-products of the Tahina industry on the quality parameters associated with the butter and cupcakes, which are stored at room temperature (25 ±2 º C) for approximately eight days.
The results of this study can be summarized as follows:
1. Sesame seeds had 5.71% of moisture, 52.13% crude fat, 19.95% crude protein, 6.43% ash, 6.40% crude fiber and 15.08% carbohydrates.
2. Sesame meal, a by-product of sesame processing, contains approximately 41.76 to 46.36% protein.
3. Calicum levels in by-product samples range from 9680 mg/kg (sesame seed) to 9890 mg/kg (roasted sesame seeds), potassium levels in samples range from 4650 mg/kg (sesame seed) to 4830 mg/kg (roasted seed).
4. Magnesium levels in samples ranged from 3490 mg/kg (sesame seed) to 3530 mg/kg (roasted seed), whereas Na levels in raw and roasted sesame seed reside samples ranged from 130 mg/kg (roasted seed) to 150 mg/kg (roasted seed).
5. The incorporated sesame seed residue extract (SSRE) into food product at different concentrations enhancing lower energy value than the control samples
6. Natural extracts had a significant phenolic content ranged from 20.63±1.33 to 282.6± 4.08mg GAE/g) as well as antioxidant activity 11.30± 0.27 to 60.56± 0.37μmol TE/g dw.
7. Tahina was showed decrease in antioxidant activity when compared to sesame roasted oven residue, fresh sesame residue, and sesame seed coat.
8. The iodine value of sesame oil remained very consistent, with a value of 113 g I2 /100 g oil for USSO and only a tiny decrease to 72.5-96.6g I2 /100 g in the oil recovered from seeds
9. Roasted sesame oil had deeper, redder, and yellower color units than raw sesame oil
10. The peroxide value (PV) of the supplemented butter ranged from 1.28 to 4.07 with mean values of 2.67. It was significantly different (P ˃ 0.05) between the control, SSRE extracts, and BHT.
11. Butter with SSRE had an acidity of 0.25-0.32, 0.28-0.36, 0.27-0.34 and 0.29-0.43 in RE200, RE100, RO200 and RO 100 after 2-, 4-, 6-, and 8-days storage, respectively.
12. The quantities of CDs in supplemented butter were 0.94-2.53 in control samples during storage period. Butter with BHT 200 and 100 had 1.05-1.18, 1.46-1.58, 1.7-1.98 and 2.01-2.13 after 2,4,6,8 days, respectively.
13. The CT values for the butter with RO100 was content more 14.6% than RE100 samples. In the other hand, RO200 butter sample had less 25.6% than control after 8 days of storage.
14. Cupcakes with up to 200 ppmµ roasted residue extract (RO 200) showed significant improvements in appearance, crust color, crumb texture and odor.
15. Cupcakes with up to 200 ppmµ(Ro200) had lower malonaldehyde component and total count bacteria than another cupcake samples during storage period.
16. The overall score of all samples differed significantly to the control. In all samples, it was noticeable that the qualities of the enhanced cupcake reduced as the storage times increased.
In general, it is possible to conclude that the sesame seeds under investigation have a high nutritional value because they include a high quantity of protein, oil, and minerals in all of the sesame samples under study. Besides Sesame residue extract demonstrated dose-dependent antioxidant activity in a variety of experimental conditions. At a concentration of 200 ppm, sesame residue extract has a stabilization efficiency comparable to routinely used synthetic antioxidants BHT at their legal limit. During the first and final stages of storage, sesame by-product extract has a high antioxidative impact. The current research shows that SSRE can effectively stabilize cupcake at all concentrations. SSRE prevent heat deterioration of sesame by enhancing its hydrolytic stability, preventing double bond conjugation, and lowering PUFA losses. Therefore, SSBE can be recommended as an effective antioxidant source for the stabilization of food systems, particularly bakery products. The phenolic compounds appear to be responsible for sesame by-product antioxidant action, while more research is needed to determine .