Sesame Products Research Articles

Towards sustainable production of sesame products: Comparison of traditional and modern production systems via a life cycle assessment approach

Burgeoning ecological crises of food production sector has made the environmental impact evaluation of various food products a sustainability imperative. Specifically, in pursuit of identifying a sustainable production model of high-demand food items, implementing a comparative life cycle assessment of various production approaches is of paramount importance. The energy consumption and environmental impacts of manufacturing two popular sesame products, Tahini (milled sesame paste) and Halva (sweetened sesame paste) in Iran was realized by using life cycle assessment methodology. In this regard, two production systems of traditional and modern, based on sesame cultivation and processing seeds were modeled. Moreover, production of milling stone, as the main instrument in Tahini and Halva production, was evaluated within the boundary of each product system. The highest energy used pattern and carbon footprint were attributed to the traditionally produced Tahini with 89.3 MJ/kg and 12.4 kg CO2eq/kg respectively; while, the lowest results were associated with modern-based Halva production with 47.8 MJ/kg and 5.4 kg CO2eq/kg. Compared to the traditional method, modern production of tahini was found to increase acidification potential and ozone layer depletion potential the most, with 73.1 g SO2eq and 0.735 mg R11eq respectively. Production of milling stone was the predominant hotspot for all products in traditional and modern systems, with average of 56% and 45% contribution to the total energy used, and 75% and 71% contribution to the carbon footprint of products in the former and latter systems respectively. Moreover, implementation of agrivoltaics system and circular economy-based milling stone as the alternative scenarios were evaluated from LCA perspective, which demonstrated that adoption of alternative milling stone could reduce the impact results significantly. It is believed that the novel evaluation framework of this study could serve as an example for future LCA studies to expand the common routine of evaluation and include production of instrument within the product's system boundary.

Comprehensive Diagnosis, Management, and Treatment of Sesame Allergy

Sesame allergy prevalence varies regionally and by age, in the range of 0.1% to 0.9%. Reactions can be severe and potentially fatal. Resolution rates are in the range of 20% to 50%. The diagnosis requires a careful history and the use of tests, such as skin prick tests and serum sesame-specific IgE. The availability of serum IgE testing for the sesame protein Ses i 1 has improved diagnostic accuracy. The emerging potential for sesame basophil activation tests and additional new tests will likely improve diagnosis in coming years, further reducing the need for diagnostic oral food challenges. Although sesame proteins share homology with those in many foods, clinically relevant cross-reactivity appears uncommon. Nevertheless, sesame is a prominent allergen for those with multiple food allergies. Management may include strict avoidance, but sesame products vary dramatically in protein content. Many people with sesame allergy tolerate forms that are low in protein, such as scattered seeds, rather than sesame paste that is protein-dense. Thus, options in the approach to avoidance are possible. Studies suggest that sesame oral immunotherapy may be safe and effective, and this and additional treatment options are emerging. Here, we review the current comprehensive diagnosis, management, and treatment for sesame allergy.

Assessment of the effect of glycation on the allergenicity of sesame proteins

Sesame allergy is a growing concern worldwide. In this study, sesame proteins was glycated with glucose, galactose, lactose and sucrose respectively, and the allergenicity of different glycated sesame proteins were assessed by a comprehensive strategy, including simulated gastrointestinal digestion in vitro, a BALB/c mice model, a rat basophilic leukemia (RBL)–2H3 cell degranulation model and a serological experiment. Firstly, simulated gastrointestinal digestion in vitro showed that glycated sesame proteins were more easily to digest than raw sesame. Subsequently, the allergenicity of sesame proteins was assessed in vivo by detecting the allergic indexes of mice, and results showed that the levels of total immunoglobulin E (IgE) and histamine were reduced in glycated sesame proteins treated mice. Meanwhile, the Th2 cytokines (IL-4, IL-5, and IL-13) were downregulated significantly, demonstrating that sesame allergy was relieved in glycated sesame treated mice. Thirdly, the RBL-2H3 cell degranulation model results showed that the release of β-hexosaminidase and histamine were decreased to different degrees in glycated sesame proteins treated groups. Notably, the monosaccharide glycated sesame proteins exhibited lower allergenicity both in vivo and in vitro. Furthermore, the study also analyzed the structure alteration of sesame proteins, and the results showed that the secondary structure of glycated sesame proteins were changed (the content of α-helix and β-sheet were reduced), and the tertiary structure of sesame proteins after glycation modification was also changed (microenvironment around aromatic amino acids was altered). Besides, the surface hydrophobicity of glycated sesame proteins was also reduced except sucrose glycated sesame proteins. In conclusion, this study demonstrated that glycation reduced the allergenicity of sesame proteins effectively, especially glycation with monosaccharides, and the allergenicity reduction might be related to structural changes. The results will provide a new reference for developing hypoallergenic sesame products.

Popular Products of Sesame (Sesamum indicum L.) Consumed in India and their Quality Concern

Sesame is the most consumed oilseed available in different varieties in India. It is eaten as a whole seed, ground, roasted, powdered, oil, or defatted meal in preparation for traditional and popular ready-to-eat sweet and savory food items. It is used in household recipes, bakery items like biscuits, buns, bagel bread, weaning foods etc. Sesame seeds and its products are rich sources of energy, protein, iron, calcium, magnesium, zinc, antioxidants and essential fatty acids. The food products of sesame are available easily in rural and urban markets with a range of variety and forms. They are easily accessible and affordable for every income group. Consumers should be aware of the quality concerns of these products, which are generally sold in open packaging, causing health problems. They are sometimes not prepared hygienically, leading to microbial contamination of food products and causing ill effects. So this review is about the nutritional value of different ready-to-eat homestead and commercial sesame products available in the market and the quality concern, i.e., nutritional and microbiological, regarding these products. Besides the quality attributes, their manufacturing under safe, hygienic conditions, packaging, and storage should be ensured to avoid health hazards. The products in which sesame is present in large quantities or one of the main ingredients are energy dense and rich in protein, fats, fiber, calcium, iron, zinc, magnesium, and manganese. Many sesame-based sweet products produced in unorganized sectors by small manufacturers were found to need improvement regarding microbial quality compared to the products with good preparation and packaging methods.

Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry.

The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (p ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from -5.89 °C to -4.99 °C, peak half width (T1/2), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (p ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (p > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity.

Structural characterization of lignin and lignin-carbohydrate complex (LCC) of sesame hull

In the present study, lignin and lignin-carbohydrate complex (LCC) constituting the cell wall structure of sesame hulls were investigated to explore novel techniques of dehulling. Milled wood lignin (MWL), Björkman LCC, and acid-soluble LCC (LCC-AcOH) were extracted from sesame hulls and characterized by carbohydrate composition analysis, molecular weight analysis, UV–vis spectroscopy, FT-IR, thermal analysis, Py-GC/MS, 2D HSQC NMR, and 31P NMR. The results showed that rhamnose accounted for the largest proportion of the lignin and LCC fractions, followed by glucose. Björkman LCC had the largest molecular weight, MWL had the smallest molecular weight, and LCC-AcOH had the largest polydispersity index. The lignin of sesame hulls consisted of syringyl (S), guaiacyl (G), p-hydroxyphenyl (H), and caffeyl alcohol (C) units. The most abundant monomer was guaiacyl (G), followed by caffeyl alcohol (C). C-type lignin is a new type of lignin that is different from the three traditional lignin monomers. The major lignin-linked bonds in the MWL and LCC-AcOH were β-O-4′ and β-β′, and β-5′ bonds were present in the Björkman LCC. The major LCC chemical bonds in the three fractions were PhGly. These findings will provide the factual basis for exploring different dehulling methods to enhance the quality of sesame products.

Consumption of sesame seeds and sesame products has favorable effects on blood glucose levels but not on insulin resistance: A systematic review and meta-analysis of controlled clinical trials.

Sesame, with an oily seed containing oil, lignans, and proteins, is a popular plant that has demonstrated health benefits such as antioxidative, antiobesity, and antiinflammatory effects. In this systematic review and meta-analysis, we aimed to summarize the effect of sesame seeds and their consumption compared to a control group on blood glucose and insulin resistance in human adults. PubMed/MEDLINE, SCOPUS, Web of Science, Google Scholar, and EMBASE were searched to identify eligible controlled clinical trials up to February 2021. Finally, eight clinical trials were included in this study. Sesame products used in these trials were sesame oil, sesamin, and tahini, and the duration of the intervention varied from 45 days to 9 weeks. Our results showed the significant positive effects of sesame and its products on fasting blood glucose FBG (weighted mean difference, WMD: -21.31 mg/dl, 95% CI: -41.23, -1.39, p= .036) and HbA1c (WMD: -0.75, 95% CI: -1.16, -0.34, p< .001) levels but results about fasting serum insulin (WMD: 5.51 μU/ml, 95% CI: -2.31, 13.33, p= .167) and HOMA-IR (WMD: -0.07, 95% CI: -0.33, 0.20, p= .617) were not meaningful. Sesame may be considered a beneficial agent for human glucose metabolism and can be a part of glucose-lowering diets.

Assessment of the Power Relations among Strategic Actors in the Sesame Value Chain in Tanzania

This study assessed power relations among actors in the sesame value chain in Tanzania. The study employed cross-sectional research design, whereas a sample 58 Agricultural Marketing Cooperative Societies (AMCOS) was randomly drawn through probability sampling techniques. Data were collected using survey questionnaire, focus group discussions and key informants interviews and analysed using descriptive analysis. The study found that AMCOS positively influence power relations among actors in the sesame value chain. Further, the study revealed that capacity of sesame AMCOS in Lindi and Mtwara is low and policy framework guiding the sesame sub-sector is weak, hence paving way to middlemen (chomachoma) dominancy, poor operation of Warehouse Receipt System (WHRS) and low productivity. It was further eminent that demographic factors; age, education, sex, income and non-farm activities are important factors on the performance of actors in the chain. The sub-sector map shows sesame products currently flowing via several alternative supply paths; from farm to various end market consumers in Tanzania and abroad. The data unveiled six primary channels or supply paths operating within the regions. The study concluded that dominance of uncoordinated and unregulated middlemen in the sesame value chain as well as heavy involvement of UNIONS and government in the marketing of sesame is the direct effect of weak support services provided by AMCOS resulting from lack of policy framework to guide the sub-sector. The Study recommends strengthening institutional and technical capacity of the sesame AMCOS and improving policy environment to allow the sub-sector to thrive and benefit its stakeholders, majority of who are resource poor smallholder farmers.

Contribution of Sesame Production to the Livelihood of Farmers in Dutsin-Ma Local Government Area, Katsina State, Nigeria

Sesame production is an important enterprise that could boost incomes of its producers, thereby improving their livelihoods. It has been one of the cash crops produced in Nigeria, mostly by small scale farmers in order to acquire income for taking care of their families. In Katsina State, sesame is considered as one of the commercial crops for local and international markets. Thus, assessment of sesame contribution to the livelihood improvement of the farmers is vital. This could help to pay more attention to its production and utlisation. Data collected from 100 farmers were used to assess contribution of sesame production to the livelihood of farmers in Dutsin-Ma Local Government Area. Descriptive Statistics and Farm Budgeting Techniques were used to analyze the data. The net farm income (₦124,665.92/ha) obtained from the enterprise helped to improve farmers’ livelihood assets; sesame contributed 36.80% to each livelihood asset acquired by the farmers. Education, Housing, transportation, communication and livestock were among the assets that had greatly improved. It was noticed that the farmers were not gaining the optimum benefits associated with the enterprise; they were not processing sesame for oil extraction and soap making, which deprived them from accessing numerous other benefits. Farmers should organize themselves into strong cooperative societies to enable them access government and non-governmental loans and assistance packages. Governments and Non-Governmental Organizations should help to enlightened and trained the farmers on how to further process and market sesame products.

UJI TAKARAN PUPUK KANDANG SAPI TERHADAP TIGA VARIETAS WIJEN (Sesamum indicum L.)

Sesame (Sesamum indicum L.) is one of the plantation crop commodities which has high economic value (Rusmin, 2007). Sesame (Sesamum indicum L.) is classified as a high quality food and edible oil because of its high mineral and protein content and low saturated fatty acid content, so it does not have a negative impact on health (Winarno, 1993). With an intercropping cropping pattern, the yield of sesame plants in Indonesia is still low, namely an average of 350 kg / ha of dry seeds (Rukmana, 1998). The shortage of domestic sesame products is met with imports of sesame from Thailand, Vietnam and other countries (Hanura, 2004). This proves that the opportunity to develop sesame is still very open. The main obstacle in sesame development is the low yield. One way to increase productivity is by means of fertilization. The purpose of this study was to determine the effect of cow manure and its interaction on the growth and yield of sesame. The research was conducted in Pijiharjo Hamlet, Karang Lor Village, Manyaran District, Wonogiri Regency, Central Java (57662), from 19 April to 16 July 2020.This research is a factorial experiment consisting of two factors based on a completely randomized block design (RAKL) consisting of 3 replications. The treatment is as follows: the first factor is the provision of cow manure at a rate of 150 gr (P2), 100 gr (P1) and without fertilizer (P0) as a control. The second factor is three kinds of sesame varieties consisting of SBR 1 (V1), SBR 4 (V2) and WINAS 1 (V3). Based on the results of research and discussion, it can be concluded that: The three varieties of sesame are not responsive to the three treatments of the dose of cow manure so that there is still a need to add a more precise dose according to the needs of the sesame plant.

Sesame as a potential cash crop: an alternative source of foreign exchange earnings for Nigeria

Despite the high demand for sesame for both local and industrial consumption both at home and abroad, this potential money-spinning cash crop commodity is almost an orphan crop in a country (Nigeria) that is facing economic crises owing to dwindling price of the mono-economy which it solely depends on for economic survival. The yarning of the present government for an alternative source of foreign earnings viz. cash crops motivated this research with the aim of advising policymakers to take the advantage of this money-spinning cash crop and unearth its’ potential in order to bridge its’ wide-gap foreign exchange earning deficit. Dated data sourced from FAO database for a spanned period of 56 years (1961-2017) covering production, area, yield and producer prices were used. The collected data were analyzed using both descriptive and inferential statistics with the aim of coming-up with valid inferences. The inferential statistics used were Growth model, Instability index, Instantaneous decomposition model, Hazell’s decomposition model, Koyck’s distributed lag model and ARIMA model. The empirical evidence showed that the performance of the sesame economy has not been impressive throughout the policy regime periods witnessed by the economy which owed to poor institutional supports by the policymakers which invariably affected the viability of this cash crop sub-sector, thus causing the country colossal revenue loss from foreign exchange earnings which run into millions of dollars as their exist potential readily available market for sesame products. Furthermore, the performance of the country’s sesame production even in the next decade ahead will not be impressive if the internal sesame supply chain will be largely determined by the market forces as the current sesame market is been strangled by market imperfection owing to sharp market practices perpetuated by the middlemen in the supply chain. Therefore, the study recommends the need for provision of adequate institutional incentive supports by the major stakeholders in order to make the sesame sub-sector a potential foreign exchange earning which will serve as one of the viable potential alternatives to fossil fuel earning which is dwindle due to gradual paradigm shift from fossil fuel energy to green energy and the use of black gold (crude oil) as an instrument for political tango among the superpower blocks in the world.

Farklı Susam (Sesamum indicum L.) Genotiplerine Ait Toplam Fenolik Madde Miktarları ve Antioksidan Aktivitelerinin Belirlenmesi

Beslenme ve sağlık üzerindeki olumlu etkilerinin daha iyi anlaşılmasından dolayı susam tohumlarına ve ürünlerine tüketici taleplerinde son yıllarda sürekli bir artış olmuştur. Çalışmanın amacı, farklı tohum renklerine sahip 17 susam genotiplerinin toplam fenolik madde ile DPPH ve ABTS yöntemleri ile antioksidan içeriğinin belirlenmesidir. Toplam fenolik madde miktarı 1,99 ile 6,81 mg GA/g arasında değişim göstermiş olup, en yüksek fenolik madde miktarı değeri Libya genotipinden elde edil en düşük değer Gaziantep-Oğuzeli genotipinden elde edilmiştir. DPPH yöntemine göre elde edilen antioksidan aktivitesi değerleri 8,23 ile 17,50 mg Trolox/g arasında değişirken, ABTS yöntemine göre elde edilen antioksidan aktivitesi değerleri 3,62 ile 4,18 (mmol Trolox)/g arasında değişmiştir. Yapılan korelasyon analizine göre toplam fenolik madde, DPPH ve ABTS yöntemlerine göre antioksidan kapasiteleri arasında istatistiki olarak önemli ve olumlu bir ilişki olduğu tespit edilmiştir. Ancak, tohum rengi ile bu özellikler arasında bir ilişki tespit edilememiştir.

Salmonellosis outbreak with novel Salmonella enterica subspecies enterica serotype (11:z41:e,n,z15) attributable to sesame products in five European countries, 2016 to 2017.

In spring 2016, Greece reported an outbreak caused by a previously undescribed Salmonella enterica subsp. enterica serotype (antigenic formula 11:z41:e,n,z15) via the Epidemic Intelligence Information System for Food- and Waterborne Diseases and Zoonoses (EPIS-FWD), with epidemiological evidence for sesame products as presumptive vehicle. Subsequently, Germany, Czech Republic, Luxembourg and the United Kingdom (UK) reported infections with this novel serotype via EPIS-FWD. Concerned countries in collaboration with the European Centre for Disease Prevention and Control (ECDC) and European Food Safety Authority (EFSA) adopted a common outbreak case definition. An outbreak case was defined as a laboratory-confirmed notification of the novel Salmonella serotype. Between March 2016 and April 2017, 47 outbreak cases were notified (Greece: n = 22; Germany: n = 13; Czech Republic: n = 5; Luxembourg: n = 4; UK: n = 3). Whole genome sequencing revealed the very close genetic relatedness of isolates from all affected countries. Interviews focusing on sesame product consumption, suspicious food item testing and trace-back analysis following Salmonella spp. detection in food products identified a company in Greece where sesame seeds from different countries were processed. Through European collaboration, it was possible to identify and recall sesame spread as one contaminated food item serving as vehicle of infection and trace it back to its origin.

Assessment of Value Chain Management of Sesame in Pwint Phyu Township, Magway Region, Myanmar

Sesame is economically important for producing edible oil and export crops in Myanmar. Empirical research on the sesame value chain is becoming necessary. This study investigated the market performance of 100 sesame stakeholders along the value chain in Myanmar. Interviews with 100 sesame stakeholders along the chain were performed. The results indicated that most of the farmers grew the black sesame (Sahmon Nat) variety because of the higher price and the higher market demand from stakeholders, which increase the marketing margin. Most sesame products flowed to wholesalers and Chinese commission agents in Mandalay, who traded them directly to cross-border exporters to China. Exporters in Yangon traded raw products to Japan and Taiwan and roasted sesame powder to Korea via the Yangon port as normal trade. However, the sesame value chain was very weak in Myanmar because of the unequal marking margin among actors, which was caused by the farmers’ lack of negotiation power with other actors along the chain. Among the discovered constraints, the low quality of product and the lack of advanced facilities and technologies were ranked as the major constraints. Therefore, public and private investments should be raised in this sector not only to overcome the major constraints but also to produce international standard-quality seed. Keywords: key words, Value Chain, sesame, cost, profit and margin, constraints DOI : 10.7176/JESD/10-12-13 Publication date :June 30 th 2019

Utilization of defatted sesame cake in enhancing the nutritional and functional characteristics of biscuits

In the present study, we aimed to improve the quality of wheat flour biscuits by amending defatted sesame cake. Fifty per cent incorporation of defatted white sesame and black sesame into biscuits improved protein, fat, crude fiber, mineral, and reduced the carbohydrate level. The textural attributes and color characteristics of the white sesame‐amended biscuits (WSB) were similar to that of the control biscuits. WSB scored highest upon subjecting to sensory evaluation over black sesame‐amended biscuits (BSB) and panelists scored them equal to the control biscuits. The likability of WSB was also revealed in consumer preference survey. Both WSB and BSB fortification improves the storability of biscuits by reducing the microbial contamination. Also the aqueous and methanolic extracts of 90‐day stored biscuits were non‐toxic to cell line (L929). Hence, it is proposed that defatted sesame cake incorporation enhances the nutritional and functional characteristics of biscuits and is also safe to consume. PRACTICAL APPLICATIONS: Sesame cake is oil industry waste which contains considerable amount of valuable compounds such as proteins, minerals, dietary fiber, and vitamins. Nowadays, utilization of food industry waste into valuable dietary products is becoming challenging. Several traditional sesame products are available in the local markets which are made up of sesame whole seeds or sesame oil. Utilization of defatted sesame cake in preparing healthy bakery products is less explored. This study demonstrates the feasibility of using sesame cake (black/white) in development of biscuits as a promising healthy bakery product item for all age group. Also, the current approach also enhances the economy of sesame‐based industries by providing value to defatted sesame cake.

Aflatoxin B1 in sesame seeds and sesame products from the Greek market

ABSTRACTAflatoxin B1 (AFB1) is considered as the most potent liver carcinogen for humans. A method for determination in sesame seeds was developed. AFB1 was extracted by methanol-water, cleaned by immunoaffinity columns and determined by high-performance liquid chromatography with fluorescence detection. The recovery factor and the limit of detection (LOD) of AFB1 in sesame seeds were 111.5% and 0.02 ng g−1, respectively. Thirty samples of sesame products were examined for the presence of AFB1. After analysis, 77.6% of samples were found to be contaminated. Eight samples exceeded the European Union (EU) limit (2 µg AFB1 kg−1). In 15 samples, AFB1 was below the EU limit. Seven samples remained below the LOD. The most contaminated (14.49 ng AFB1 g−1) sample was unpeeled packaged sesame seeds. In all samples, aflatoxigenic Aspergilli fungi as well as the risk for AFB1 presence in sesame seed was investigated.

Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye

Consumption of lignan rich food is presumed to have positive effects on human health. As numerous foods are consumed mainly in processed form it is important to investigate the changes of the lignan content during processing. To this end, unheated and heated sesame seeds, sesame products, rye grains, rye flour, rye bread and flax seeds were extracted by sonication with ethanol/water (70:30, v:v) or sodium methoxide. The extracts were additionally hydrolysed enzymatically (β-glucuronidase/arylsulphatase, cellulase), the compounds separated on a reversed phase column by gradient elution and detected by UV/ESI-MS in the negative ionisation multiple reaction monitoring mode (MRM). Secoisolariciresinol, lariciresinol, pinoresinol, 7-hydroxymatairesinol, syringaresinol, isolariciresinol, secoisolariciresinol diglycoside, lariciresinol monoglycoside, pinoresinol mono-, di- and triglycoside, sesaminol, sesaminol triglycoside, sesamolinol and sesamolinol diglycoside were identified.Moderate heating at 100°C did not degrade the lignan aglycones and glycosides in dry foods. In contrast, heating was responsible for the better extractability of the lignans. If samples with high moisture content were heated, the degradation of the lignans in sesame seeds and rye was observed already at 100°C. Higher roasting temperatures caused degradation of aglycones and glycosides. Especially at 250°C, lignans were degraded rapidly in sesame seeds and rye but not in flax seeds.

Consumer Understanding and Real Value of the Sesame Content in Sesame Products

Consumer Understanding and Real Value of the Sesame Content in Sesame Products

Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand

Abstract Sesame ( Sesamum indicum L.) seed and oil contain abundant lignans, including sesamin, sesamolin and lignan glycosides. The aim of the present study was to determine sesamin, sesamolin and tocopherol contents in sesame seed and oil available in Thailand. The results showed that there was a large variation of sesamin and sesamolin contents in products. The distribution plot of sesamin and sesamolin contents in seeds showed that the mean values of sesamin and sesamolin were 1.55 mg/g (SD = 1.63; range n.d.–7.23 mg/g) and 0.62 mg/g (SD = 0.48; range n.d.–2.25 mg/g), respectively. The range of total tocopherols of these sesame lines was 50.9–211 μg/g seed. In commercial sesame oils, the ranges of sesamin and sesamolin were 0.93–2.89 mg/g oil and 0.30–0.74 mg/g oil, respectively, and tocopherol contents were 304–647 μg/g oil. The study reveals the extensive variability in sesamin, sesamolin and tocopherol contents among sesame products.

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

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.