Defatted Sesame Flour Research Articles

Repercussion of manufacture and digestion process of foods enriched with sesame flour on the antioxidant response of human hepatocyte cultures

As natural bioactive compounds with recognized antioxidant power, polyphenols may impact on several diseases associated with oxidative stress. In this study, defatted sesame flour (DSF) was investigated as a potential source of dietary polyphenols and a functional ingredient. Additionally, the impact of manufacture and digestion processes on the biological efficacy of the resulting extracts in the HepG2 cell line was explored. For this purpose, polyphenolic extracts were obtained from three sources: DSF, a control sweet cookie formulation and 10% DSF-enriched cookies. In addition, extracts of potentially bioaccessible polyphenols from in vitro digested cookies were collected. Cells were incubated with all these extracts and then injured with H2O2. Intracellular oxidative state and viability, antioxidant enzymes activities, glutathione (GSH) content, and oxidation of proteins and lipids were analyzed. The results showed DSF pro-oxidant actions on the cellular redox state, which hormetically enhanced the antioxidant response. Similarly, biological activity of DSF enriched cookies was found to persist after manufacture and digestion, promoting lipid peroxidation alleviation and GSH replenishment.By promoting an antioxidant response in cells, DSF may be considered for functional incorporation, offering preventive benefits and protective action to counterbalance oxidative damage. This study contributes to highlighting the benefits of DFS validating its final biological effects in a cellular model.

Optimization of technical and technological indicators of kefir added with defatted sesame flour and rice bran

Defatted sesame cake and rice bran are all by-products of agricultural processing. The aim of the study was to optimize the recipes of kefir added with defatted sesame flour and rice bran. The previous study has yielded some results including dietary fiber content, pH values and sensory evaluation values of kefir samples added with 0, 2 %, 4 %, 6 %, 8 % DSC and 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % RB, but made no optimization of kefir products. Based on these data, formulation optimization was done using a mathematical model. Two central composite designs for the two-factor analysis (x1x2 and x1x3, respectively) and one three-factor design (x1x2x3) were drawn up to predict the optimal formulation and reduce the number of future experiments. After studying the results of mathematical modeling, the optimal prescription composition corresponds to the 2 % DSC or 0.1 % rice bran content or 2 % DSC and 0.4 % RB content in the recipe. Through mathematical optimization, products with high dietary fiber content, suitable acidity and excellent sensory quality can be obtained. The products meet the current social demand for healthy food and have very good research value. In practical use, three kinds of kefir can be developed: 1. DSC should be ground separately before used, 2 % DSC was introduced into cow milk (m/v), fermented at 28°C for 22 h until pH reached 4.7, then stored at 4 °C; 2. RB should be ground before used, 0.4 % RB was introduced into cow milk (m/v), fermented at 28°C for 22 h until pH reached 4.7, then stored at 4°C; 3. DSC and RB should be ground before used, 2 % DSC and 0.4 % RB were introduced into cow milk (m/v), fermented at 28 °C for 22 h until pH reached 4.7, then stored at 4 °C

The influence of dietary fiber from rice bran and defatted sesame flour on fermented milk drink

Both rice bran (RB) and defatted sesame flour (DSC) areby-products of agricultural processing, they are rich in dietary fiber. In modern society, dietary fiberis increasingly being paid attention to for its health benefits. This paperis aimed onstudying the properties of kefir added with RB and DSC, including content of dietary fiber, pH, titratable acidity, viscosity, amount of Lactococcus spp., Lactobacillus spp. and yeast. Three different kefirs were investigated(control sample, kefir with 0.1% RB, kefir with 2% DSC) and stored for 28 days at 4±1 °C. The content of dietary fiber in samples of kefir, pH, titratable acidity, viscosity, amount of Lactococcus spp., Lactobacillus spp. and yeast were determined at 1st, 7th, 14th and 28th days of storage. Results showed that the introduction of RB and DSC increased the content of dietary fiber in kefir samples by 300% and 680%, compared to control sample, improved the viscosity by 6 times and 25 times compared to control sample, and acidity — by 9% and 75%, stimulated growth of probiotics including Lactococcus spp. (content increased by 6% and 8% compared to control sample), Lactobacillus spp.(content increased by 16% and 4% compared to control sample) and yeast (content increased by 7% and 1% compared to control sample on the 7th day of storage). The increase of dietary fiber content and probiotics quantity could improve the health properties of kefir, the increase viscosity make kefir more popular with consumers (according to the data from a survey of consumers, they tend to prefer thicker kefir) and the increase of acidity would shorten fermentation time and reduce production cost. To reach better quality of kefir, RB and DSC should be pretreated: crushing, decolorization, deodorization. And adding largeramount lead to bad taste, so the urgent problem which needs to be resolved is to decrease the adverse effect of RB and DSC on properties of kefir.

Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour (DSF): Sesame oil industry waste valorization

AbstractThe investigation was intended to produce the protein‐enriched extruded snack by incorporation, comprising corn flour and defatted sesame flour. Experiment was executed using central composite rotatable design through four variables, feed moisture content (10–18%, w.b), defatted sesame flour (10%–40%), die head temperature (100–160°C), and screw speed (200–300 rpm). The quality of extrudates was evaluated by examining protein content, extrudate hardness, water solubility index, and water absorption index of the product as well as bulk density, expansion ratio, and sensory attribute. The results analysis revealed that defatted sesame flour significantly did utmost influence among tested variables followed by feed moisture content, die head temperature with screw speed. The admixture symmetry with standardized extrusion process amended nutritive class of corn flour‐based extrudate in terms of protein content by 19.21 g/100 g.Novelty impact statement The defatted sesame flour (DSF) is residual; afterward, oil extraction was used for formulating novel protein‐rich extrudate. The impact of various operational and feed parameters has been investigated, standardized, and validated for formulating protein‐augmented extrudate using response surface methodology. The DSF can be utilized effectively in protein‐rich corn‐based extrudate development which has comparatively higher protein (19.21 g/100 g) content compare to the control.

Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion

Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.

Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour

Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface methodology which yielded 16 formulations in which three blends in terms of the best proximate composition and the control sample (100% maize) were selected. The snacks were analyzed for proximate, mineral, amino acid composition, sensory and antioxidant properties. Proximate analysis results showed significant (p<0.05) increase in protein (9.25–24.23%), fat (15.07–35.25%), ash (2.25–4.25%) content, and energy value (508.43–607.71 KJ/ g), while crude fiber (7.58–5.80%), moisture (4.58-3.64%) and carbohydrate (61.27–26.83%) content decreased with inclusion of MSF and DSF. Potassium (4.02-5.03mg/100 g) was the predominant mineral, followed by calcium (3.31-5.41mg/100 g) and potassium (1.67-3.75mg/100 g). Glutamic acid was the most abundant non–essential amino acids while leucine was the predominant essential amino acid in the enriched “kokoro”. There was an increase in the amino acid content (except for aspartic acid, arginine and histidine) of the kokoro samples as the proportions of MSF and DSF increased. The result also showed that the essential amino acid index, predicted biological value, protein efficiency ratio and nutritional index of the enriched kokoro were higher than the control sample with values ranging from 0.6108-0.8944, 54.88-85.79%, 1.63-3.49g/100g and 5.65-21.67%, respectively. The result also showed that there was a significant (p<0.05) increase in the flavonoid, phenolic content and DPPH of the kokoro as supplementation with MSF and DSF increased. The control sample compared favourably with kokoro supplemented with 6.25% and 17.5% MSF and DSF, respectively, in terms of sensory evaluation. Hence, acceptable and nutritious kokoro snacks from this blend can be formulated which could enhance the nutritional wellness of consumers.

Influence of sesame flour on physicochemical properties of sour milk drinks

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable acidity) and rheological properties (water-holding capacity, viscosity) of the samples within 28 days of storage were studied. All the samples were stored at a temperature of 4 °C. Nuclear magnetic resonance and chromatographic analysis were performed to determine the optimal shelf life of the product. It was found that fermentation ends on the seventh day of storage, while a low content of free water is observed. The recommended optimal storage time for kefir enriched with DSF is within 14 days. The introduction of 2 % DSF in kefir increases the content of vitamin E by three times (from 0.32 to 0.93 mg/100 g) and the content of proteins – by 1 % (from 3.36 to 4.3 %). The result showed that the pH value decreases with the introduction of DSF and is within the normal range during the entire storage period of the product (from 4.38 to 4.07). In this case, the total titratable acidity increases from 112.07 to 163.52 °T. An increase in viscosity (by 3 Pa∙s) and water-holding capacity (by almost 6 %) is observed with the addition of 2 % additive. Due to the high water-holding capacity and viscosity, dietary fiber content (up to 0.68 %), kefir supplemented with DSF showed high storage stability. The addition of 2 % DSF to kefir can increase the nutritional value and improve the structural stability of the product. DSF is a waste product with a bright prospect for use in the manufacture of fermented milk drinks

Phytase from Citrobacter koseri PM-7: Enhanced production using statistical method and application in ameliorating mineral bioaccessibility and protein digestibility of high-phytate food

ABSTRACTThe present study was aimed at enhancing phytase (Phy-Ck) production from Citrobacter koseri PM-7 using response surface methodology (RSM) and improving the bioaccessibility of minerals (Fe and Zn) and protein digestibility in high-phytate food using Phy-Ck. A five-variable and three-level central composite design of RSM using wheat bran (6.681%, w/v), inoculum level (2.5%, v/v), and triton X-100 (0.2%, v/v) resulted in up to 5.57-fold (1.047 U/ml) improvement in Phy-Ck yield from C. koseri PM-7 when compared with fermentation media I and II. The model was successfully validated in the design space by taking a random set of variable combinations. Treatment of high-phytate food with partially purified Phy-Ck showed improvement in mineral bioaccessibility maximally for defatted sesame flour (DSF) (Fe 45.5%; Zn 50.7%) followed by wheat flour (WF) (Fe 13.5%; Zn 14.4%), green gram flour (GGF) (Fe 0.7%; Zn 3.8%) and defatted groundnut flour (DGF) (Zn 5.6%). The in vitro protein digestibility (IVPD) of WF increased from 48.83 to 65.04%, GGF from 45.04 to 57.12%, and DSF from 47.34 to 55.7% after Phy-Ck treatment.

Preparation of Sesame Flour Supplemented High Protein and Energy Food Bars

In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%and given names as T0, T1, T2, T3, T4, respectively) with peanut flour and semolina to develop proteinenriched sesame bars. These bars were analysed for physicochemical properties. Water activity, texture,calorific value, mineral profile, microbial examination and sensory evaluation were done at ambienttemperature for 90 days. Results showed that water activity decreased from T0-T4 with mean values 0.6038-0.4308, respectively. Hardness decreased within treatments from T0-T4 with mean values ranges from966.86 to 211.48 g while, factorability increased from 70.41 to 100.33 mm. Calorific value was alsoincreased with maximum energy value found in T4 (5355.5Kcal/g) and minimum in T0 (3445.9Kcal/g).During storage, mold growth was increased from 3.2758CFU/g (T0) to 3.6008CFU/g (T4). Sensoryevaluation results showed that T2 gave overall best results having moisture content 4.5%, crude protein35.73%, crude fat 0.61%, crude fibre 2.14%, total ash 2.44% and nitrogen free extract (NFE) 46.04.

Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.

Evaluation of Some Quality Attributes of Noodles from Unripe Plantain and Defatted Sesame Flour Blends

The study evaluated some quality attributes of extruded noodles from unripe plantain and defatted sesame composite flour. Response surface methodology (RSM) based on Box-Behnken design was used to obtain the optimum conditions. Chemical compositions, functional and pasting properties of the blends, as well as proximate, quality attributes and sensory properties of the noodles from the blends were determined. The addition of defatted sesame flour to unripe plantain flour increases protein, ash, and fiber contents, while carbohydrate contents decreased. Water absorption index and bulk density increased while swelling power and dispersibility decreased with sesame flour inclusion. The independent variables significantly affected all the physical properties of the extruded noodles (p < 0.05) except for the expansion ratio. Overall acceptability of the noodles from the composite flour showed that it was slightly acceptable. In conclusion, the process-optimized conditions of the noodles are defatted sesame flour inclusion of 5% at 72°C and screw speed of 83 rpm, which improved the physical and sensory properties of the noodles.

Corn Starch Incorporated Gomatofu: Textural and Sensory Quality

Gomatofu is a traditional Japanese food and is one of the mixed gels consisting of kudzu (arrowroot) starch and sesame. In this study, an attempt has been made to replace the kudzu starch with corn starch. Central composite rotatable design (CCRD) of response surface methodology was used to optimize the level of independent variables viz., sesame oil (1.5-3.5g/100 ml sesame milk), corn starch (90–110g/100g defatted sesame flour) and water content (330-350 ml/100g defatted sesame flour). Five responses, i.e. hardness, springiness, gumminess, chewiness and overall acceptability were evaluated. Hardness of gomatofu ranged between 0.85 to 3.62 N, springiness, 0.45 -1.82 mm, gumminess 0.26 -2.48 N and chewiness from 0.16 to 4.52 Nmm. Overall acceptability of gomatofu samples ranged between 5.3- 8.5. The effect of all the independent factors was significant on all the responses. Both oil and water content inversely correlated with all the responses while, the effect of corn starch was positive. The interaction effect of oil and corn starch was positive on hardness and overall acceptability, while negative on springiness, gumminess and chewiness. The optimized formulation contained sesame oil 2.2 ml/100 ml sesame milk, corn starch 99.9 g/100g defatted sesame flour and water 1001.3 ml/ 100g defatted sesame flour. Corn starch incorporated optimized gomatofu had protein 7.5, fat 10.9, ash 1.1 and carbohydrate 80.53 % (db).

Production and Quality Assessment of Protein–Rich Biscuits from Blends of Wheat and Defatted Sesame Flours

The effect of wheat flour supplementation with sesame flour on the quality of biscuits was determined. Biscuits were produced from various blends of wheat and defatted sesame flour (90:10, 80:20 and 70:30), with 100% wheat flour serving as control. Physico-chemical and sensory properties were then determined using standard methods of analysis. Protein, fat, fiber and ash contents increased, while carbohydrate content decreased significantly (p 0.05) in weight (9.35 to 9.86g), there was significant (p < 0.05) increase in diameter and spread ratio of biscuits with values ranging from 4.30 to 4.83 and 30.07 to 58.19, respectively. There was a significant difference (p < 0.05) in thickness between the control (100% wheat) and other samples changing from 1.43 to 0.83cm. Mean sensory scores showed an increase in appearance, aroma and texture of biscuits though there was a decline at the highest level (30%) of substitution. The 10% defatted sesame sample gave the highest scores for taste and acceptability. The study shows that acceptable and nutritious biscuits could be produced from composite blends of wheat flour and defatted sesame flour.

Nutritional and sensory evaluation of food formulations from malted and fermented maize (Zea mays L.) fortified with defatted sesame (Sesamun indicum L.) flour

Malting and fermentation were investigated as simple technologies for improving the nutritional and organoleptic properties of maize/sesame food formulations. Various maize flour samples were blended with defatted sesame flour, by material balancing, to give four food formulations consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), which all contained 16g protein and 9g fat/100g food. Four diets were formulated (by material balancing with a basal diet ) from the food formulations in addition to case in (milk protein), and Nutrend (a commercial complementary food produced from maize and soybeans) to give 10g protein/ 100g of each test diets , which were used for feeding trials with Wister albino rats . The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility (AD) and amino acid profile as well as organoleptic properties of the gruels prepared from the food formulations were evaluated. The PER values of malted and fermented products (2.16 for MMS and 2.06 for MFMS) were significantly higher (p&lt;0.05) than those of unmalted products (1.86 for UMS and 1.59 for UFMS). The NPR and AD values followed a similar trend with 3.82 and 70.50% for UM S, 4.40 and 72.10% for MMS, 4.21 and 70.00% for UFMS and 4.47 and 71.50% for MFMS respectively. Malting and fermentation significantly (p&lt;0.05) increased lysine content from 2.16g/16gN ( UFMS ) to 5.46g/16gN (MFMS) and tryptophan from 1.08g/16gN (UFMS) to 1.35g/16gN (MFMS). There was significant ( p &lt; 0.05) difference in colour, taste and aroma for all the food formulations . Mean sensory scores ranged from 7.07 – 8.33 for UMS, 7.34 – 8.45 for MMS, 7.04 – 7.73 for UFMS and 6.82 – 7.74 for MFMS on a 9 – point hedonic scale. The unfermented products gave better acceptability than the fermented products in all the attributes; while the UFMS and MFMS (fermented products) did not show any significant difference in acceptability . The malted maize/sesame (MMS) blend therefore gave the best result with the highest acceptability and is therefore recommended for use as a complementary food .

Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends

Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends

Storage Stability and Shelf Life Prediction of Food Formulations from Malted and Fermented Maize (&lt;i&gt;Zea mays&lt;/i&gt; l.) Fortified with Defatted Sesame (&lt;i&gt;Sesamun indicum l.&lt;/i&gt;) Flour

Objective: The effect of malting and fermentation on the storage stability and shelf life of maize/sesame food formulations was investigated. Subjects/ Materials and Methods: Various composite flours of malted and fermented maize and defatted sesame were produced by material balancing, to give four food formulations, consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), all containing 16g protein and 9g fat / 100g food. The storage stability and shelf life of the food formulations were then determined using standard procedures. Results: While the viscosity of the food formulations significantly (p<0.05) decreased during storage, pH, Thiobarbituric acid (TBA) number, Peroxide value (PV), and Total volatile bases (TVB) increased, especially in unfermented products. Moisture content increased significantly (p<0.05) from 8.81 – 10.29%. Total aerobic counts (TAC), moulds, yeasts and Enterobacteriaceae, followed the same trend as the chemical properties, and growth of Enterobacteriaceae and Staphylococcus was particularly slow in fermented products. Unfermented products gave higher acceptability after three months storage as shown by the mean sensory scores, which ranged from 7.07 – 8.33 for UMS, 7.34 – 8.45for MMS, 7.04 – 7.73 for UFMS and 6.82 – 7.74 for MFMS on a 9 – point hedonic scale. Conclusion: Malting and fermentation significantly (p<0.05) reduced the shelf life of the food products, with values of 24.15 months for UMS and 25.23 months for MMS as compared to 17.90 months for UFMS and 18.52 months for MFMS.

참깨 탈지박을 첨가하여 제조한 청국장의 생리활성 및 리그난 성분 탐색

Dept. of Bio Mechatronics Eng, Sungkyunkwan University, Gyeonggi 440-746, KoreaAbstractThis study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common ingredients and the active antioxidant ingredients were examined and compared and the effects were analyzed. According to microanalysis result, carbohydrate content Chungkukjang the DSFAF 24.97%, control 23.86%, DSFBF Chungkukjang 20.21% as compared to control and Chungkukjang DSFAF relatively low carbohydrate content. The moisture contents in DSFBF (55.98%) or DSFAF (52.83%) were higher than that in control (48.89%). Chungkukjang crude ashes in DSFBF (1.48%) or DSFAF (2.41%) were much lower than in control (6.45%). The proportions of crude lipid in DSFBF (3.30%) or DSFAF (3.93%) were higher than in control (1.77%) by about 2%. As for crude protein, the percentage in DSFAF (15.86%) was lower than that of DSFBF (19.03%) or of control (19.03%). There was no meaningful difference in biological activity measurement as total phenolic contents were 1.26 mg/mL in DSFBF, 1.14 mg/mL in DSFAF and 1.26 mg/mL in control. But electron donating ability was meaningfully more active in DSFBF (21.30%) than in control (20.24%). The superoxide dismutase (SOD)-like activity in DSFBF (68.48%) was twice higher than in control (34.01%), which may imply that DSFBF contain some ingredients that can scavenge superoxide anion radically. In hydroxyl radical scavenging activity, DSFAF scores 96.87%, which is the highest with 96.40% in DSFBF and 95.73% in control. Relative antioxidative effects in DSFBF was 47.92%, which is comparable to 47.06% in control. As a result of extraction and quantitative HPLC analysis of sesamin and sesamolin extracted from the samples, DSFBF contained 3.04±0.21 mg/g of sesamin, which is meaningfully higher than 2.41±0.14 mg/g in DSFAF. Content of sesamolin was higher in ±DSFBF (1.36±0.09 mg/g) than DSFAF (1.12 0.07 mg/g) or in control. We can conclude that biologically active and effective ingredients could be found more in DSFBF than in DSFAF or in control. This study conveys not only the meaning that oil seed by-products can be used as an ingredient for making Chungkukjang functional food, but also the possibility that oil seed by-products themselves could become excellent functional food.Key words: sesame seed, sesamin, sesamolin, lignan, antioxidant, Sesamum indicum L.

Isolation of Phenylpropanoid Glucosides from Sesame Seeds

Sesamum indicum L. (Pedaliaceae) seed has been an important oilseed since the ancient times. It contains protein, oil, and many other bioactive compounds [Jeng and Hou, 2005]. Lignans and lignan glycosides have been most intensively studied due to their antioxidative activities [Shyu and Hwang, 2002]. Analysis of the sesame accessions revealed that HPLC chromatogram patterns differ depending on the type of sesame accessions. Black sesame accessions showed a characteristic peak in the HPLC chromatograms, and the compound corresponding to the peak was isolated, and its structure was determined [Kim and Park, 2008]. White sesame accession had other characteristic peaks in a more polar fraction, thus the compounds corresponding to the three peaks were isolated, and elucidation of the structures revealed them as phenylpropanoid glycosides found in the white sesame seeds. The defatted sesame flour (3 kg) was extracted at room temperature with 80% aqueous MeOH (10 L×3). After filtration and evaporation of the solvent under reduced pressure, the crude extract (200 g) was subjected to C-18 silica gel vacuum liquid chromatography (8×20 cm) using 0 to 100% MeOH/H2O gradient to yield five fractions (I to V). The first fraction was subjected to the same chromatography with elution at 0 to 100% MeOH/ H2O gradient (including 1% formic acid) to yield five fractions. Compound 1 (100 mg) was isolated from fraction I-2 by C-18 silica gel MPLC (2.5×50 cm) eluting with 10% aqueous MeOH (including 1% formic acid). Compounds 2 (150 mg) and 3 (20 mg) were isolated from fraction I-3 by C-18 silica gel MPLC eluting with 20% aqueous MeOH (including 1% formic acid). Compound 1: ESIMS m/z 349 [M+Na]+; 1H NMR (400 MHz, DMSO-d6) δ 7.64 (2H, d, J=8.8 Hz, H-2, 6), 7.55 (1H, d, J=16.0 Hz, H-γ), 7.05 (2H, d, J=8.8 Hz, H-3, 5), 6.40 (1H, d, J=16.0 Hz, H-β), 4.94 (1H, d, J=7.4 Hz, H-1'), 3.15-3.70 (7H, m, H-2', 3', 4', 5', 6'); 13C NMR (100 MHz, DMSO-d6) (Table 1). Compound 2: ESIMS m/z 379 [M+Na]+; 1H NMR (400 MHz, DMSO-d6) δ 7.53 (1H, d, J=16.0 Hz, H-γ), 7.34 (1H, d, J=1.9 Hz, H-2), 7.19 (1H, dd, J=1.9, 8.6 Hz, H-6), 7.09 (1H, d, J=8.6 Hz, H-5), 6.47 (1H, d, J=16.0 Hz, H-β), 4.98 (1H, d, J=7.5 Hz, H-1'), 3.82 (3H, s, HOMe), 3.15-3.70 (7H, m, H-2', 3', 4', 5', 6'); 13C NMR (100 MHz, DMSO-d6) (Table 1). Compound 3: ESIMS m/z 379 [M+Na]+; 1H NMR (400MHz, DMSO-d6) δ 7.59 (1H, d, J=1.9 Hz, H-2), 7.21 (1H, dd, J=1.9, 8.6 Hz, H-6), 7.07 (1H, d, J=8.6 Hz,

Lignan contents in sesame seeds and products

AbstractSesame seed (Sesamum indicum L.) is a rich source of furofuran lignans with a wide range of potential biological activities. The major lignans in sesame seeds are the oil‐soluble sesamin and sesamolin, as well as glucosides of sesaminol and sesamolinol that reside in the defatted sesame flour. Upon refining of sesame oil, acid‐catalyzed transformation of sesamin to episesamin and of sesamolin to epimeric sesaminols takes place, making the profile of refined sesame oils different from that of virgin oils. In this study, the total lignan content of 14 sesame seeds ranged between 405 and 1178 mg/100 g and the total lignan content in 14 different products, including tahini, ranged between 11 and 763 mg/100 g. The content of sesamin and sesamolin in ten commercial virgin and roasted sesame oils was in the range of 444–1601 mg/100 g oil. In five refined sesame oils, sesamin ranged between 118 and 401 mg/100 g seed, episesamin between 12 and 206 mg/100 g seed, and the total contents of sesaminol epimers between 5 and 35 mg/100 g seed, and no sesamolin was found. Thus, there is a great variation in the types and amounts of lignans in sesame seeds, seed products and oils. This knowledge is important for nutritionists working on resolving the connection between diet and health. Since the consumption of sesame seed products is increasing steadily in Europe and USA, it is important to include sesame seed lignans in databases and studies pertinent to the nutritional significance of antioxidants and phytoestrogens. It is also important to differentiate between virgin, roasted and refined sesame oils.

HPLC Analysis of Sesaminol Glucosides in Sesame Seeds

An HPLC method was developed and validated for the quantification of sesaminol triglucoside and a sesaminol diglucoside in sesame seeds. These two lignans were isolated, and their structures were characterized by mass and nuclear magnetic resonance spectroscopy. Defatted sesame flour was extracted first with 85% ethanol for 5 h followed by 70% ethanol for 10 h at room temperature using naringenin as internal standard. Analysis of 65 different samples of sesame seeds indicated that the content of sesaminol triglucoside ranged from 36 to 1560 mg/100 g of seed (mean 637 +/- 312) and that of sesaminol diglucoside ranged from 0 to 493 mg/100 g of seed (mean 75 +/- 95). No significant difference was found between sesaminol glucoside contents in black and white seeds.