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, c-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.