The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltammetric analysis

Ozlem Tokusoglu,Sule Aycan,Süleyman Koçak

doi:10.3989/gya.084707

Abstract

The contents of antioxidant lignans (Sesamol) in sesame, commercial formulations of tahina and halva, which are processed tahina foods, were determined by Differential Pulse Polarography (DPP) with a capillary hanging mercury drop electrode (HMDE). A platinum wire was used as the counter electrode and Ag/AgCl was the reference electrode. Samples have been analyzed by standard addition procedures and found to be quantitative (p 2 =0.9999) (p<0.01). The proposed Differential Pulse Polarographic (DPP) method is a rapid, reproducible procedure for the simultaneous determination of phenolic lignans in sesame and food products with sesame. It provides an adequate, sensitive, quantitative detection of these nutraceuticals in the commercial food industry.

Highlights

The sesame seed (Sesamum Indicum L.) is a valuable oil crop in Turkey
Sesame seeds are mainly cultivated in the Aegean (“Ege”), Mediterranean (“Akdeniz”) area and the GAP area in the eastern part t of Turkey. 5 varieties of sesame seeds are cultivated: 59% brown, 30% yellow, 13% white, 7% dark-brown and 1% black (Tokusoglu et al, 2004)
Sesame seeds are used in the baking industry, for the production of tahina, in the manufacturing of a sweet meat called “halva”, as a spice mixture and specialty gourmet oil in addition to its application in soap, cosmetics, OZLEM TOKUSOGLU LU, SÜLEYMAN KOÇAK, AND SULE AYCAN

Summary

Introduction

The sesame seed (Sesamum Indicum L.) is a valuable oil crop in Turkey. Sesame seeds are mainly cultivated in the Aegean (“Ege”), Mediterranean (“Akdeniz”) area and the GAP area in the eastern part t of Turkey. Sesame seed oil is unique due to its unusually high oxidative stability as compared to other edible oils (Budowski, 1962; Kamal-Eldin et al.,1994). This strong antioxidant activity has been attributed mainly to the presence of γ-tocopherol and antioxidative sesame lignans such as sesamin, sesamolin and sesamol (Tokusoglu et al, 2003 a,b; Yoshida et al.,1995; Yoshida and Takagi,1998)

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