Nutritional evaluation and antioxidant activity of sesame sprouts

► Most of the free amino acid contents were increased as seeding days progressed. ► The crude fat content significantly reduced during seeding. ► γ-Amino-n-butyric acid and total phenolic compounds were rapidly increased. ► Sesamin in sprouts was significantly reduced during seeding. ► Antioxidant activity of sprouts was positively related to the total phenolic content. Sesame sprouts are consumed as vegetables in Asian folk. In this study, the nutritional evaluation and antioxidant activity of sesame sprouts were investigated. As seeding days progressed, the free amino acids, γ-aminobutyric acid and total phenolic compounds in the sprouts were rapidly increased while sesamin was reduced. Although a fatty acid composition analysis showed that sesame sprouts were abundant in unsaturated fatty acids, the crude fat content was gradually reduced during sprout growth. In the antioxidant assays, it was found that the DPPH radical scavenging activity and the reducing power of the sprouts increased as the seeding days progressed, which was positively related to the total phenolic content. Sesame sprouts can be recommended for functional ingredients, as well as being an excellent dietary source of natural antioxidants.