White Sesame Seeds Research Articles

Exploring the allergenic potential of sesame oleosins: Isolation and bioinformatics analysis

This study examined two oleosins of 17 kDa and 15 kDa isolated from Yuzhi white sesame seeds through oil body extraction. The allergens were identified as oleosin H1 (Ses i 4) and oleosin L (Ses i 5) using SDS-PAGE, dot blot analysis, and LC-MS/MS. PCR analysis revealed high sequence homology for the oleosin proteins in the sesame seeds. Utilizing AlphaFold2, bioinformatics tools, and protein-protein docking, the structure and function of these oleosins were analyzed. Ten potential B cell epitope peptides were predicted and mapped onto the α-helix and random coil-dominated oleosome membrane conformation. IgE binding simulations identified key epitopes, B3 (FLTSGAFGL) and B4 (KRGVQEGTLY) for oleosin H1, and B8 (GGFGVAALSV) and B9 (DQLESAKTKL) for oleosin L. Mutational analysis highlighted Glu135, Phe102, Tyr128, Tyr139, Gly136, and Gly132 in oleosin H1, and Leu120, Lys119, and Leu113 in oleosin L as critical residues for binding stability, providing insights into the sensitization mechanism of these epitopes. The integration of bioinformatics and immunoinformatics in this study has contributed to a deeper understanding of the allergy properties of sesame oleosins.

Sesame-enriched delights: A comparative exploration of physicochemical and sensory attributes in fine and whole wheat flour cookies.

Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC-2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45-50.47 mm), thickness (8.47-9.77 mm), and spreading factor (5.16-5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47-52.31 mm), thickness (9.22-10.73 mm), and spreading factor (4.87-5.25 mm). Chemical analysis revealed moisture (5.78%-7.66%), fat (10.89%-16.16%), fiber (6.10%-8.46%), ash (4.82%-7.40%), protein (0.74%-1.40%), non-fiber carbohydrates (63.67%-67.55%) for fine wheat flour cookies, and moisture (5.67%-7.39%), fat (10.89%-16.16%), fiber (11.47%-15.98%), ash (0.54%-0.83%), protein (5.65%-8.13%), non-fiber carbohydrates (57.86%-66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC-2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC-2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels.

Potential use of Partially Defatted Sesame (Sesamum indicum L.) to Combat Malnutrition

Background: Sesame (Sesamum indicum L.) is one of the oldest oilseed crops grown worldwide. It is rich in protein and micronutrients. It is cultivated and used in different culinary preparations globally in various forms. Methods: In the present study, defatting of mechanically dehulled white sesame seeds using an oil press machine at 200°C was done (local cultivar). This procedure could extract 50-60% oil from sesame seeds, therefore, it has been referred as partially defatted sesame seeds flakes or powder. The by-product, i.e., defatted sesame flakes, was evaluated for nutritional and anti-nutritional qualities. Mechanically dehulled sesame seeds of the same variety were used as a control. The defatted sesame flakes of seeds obtained were prepared in powdered form and assessed for biochemical parameters using standard methods. Result: The defatting could reduce the fat content by 52.48 percent and increased the protein up to 40.35 per cent. Magnesium and zinc increased significantly. As defatting is done using an oil press machine, the nutrient retention was better in terms of bioavailability. The partially defatted sesame seed flakes had a good amount of protein, iron, zinc and magnesium with available other micronutrients and possess a good sensory quality having nutty flavor. The seed flakes can be a great source of food to cater to the nutritional needs of the population at large and to reduce malnutrition, especially in children. This can be used for value addition of various food products.

Temperature influence variation on extracted oil yield from exported white sesame seed Characterization

This study was conducted to find out the effects of various temperatures on the physiochemical and extraction characteristics for oil extracted from white sesame seeds, specifically looking at the yield of extraction, physical analysis, and chemical aspects of the sesame oil that was produced. Using petroleum ether as a solvent, the oil output from sesame seeds was evaluated throughout a temperature range of 100-250°C. Extracted sesame oil had a little aroma, was clear, and had a golden hue; at room temperature, its oil content ranged from 57.49% to 40.79 %. Sesame oil's physical properties were assessed by measuring its density, specific gravity, moisture content, and refractive index. At 250°C, the refractive index reached its maximum, which was in the range of 1.468 to 1.473. At 250°C, the specific gravity was the greatest, however it ranged from 0.9 to 0.98. At 250°C, the moisture content was the lowest, yet it varied from 0.0014% to 0.35%. At 250°C, the density dropped from 0.950 to 0.690 g/cm3, a decline that was temperature dependent. Sesame oil's chemical evaluation included measures for acidity, free fatty acid concentration, iodine, peroxide, and saponification. A possible indicator of oil deterioration or contaminants is the fact that acid value and free fatty acid content rise with increasing sample levels. Differences in unsaturation levels were suggested by the varying iodine values. The peroxide value rose as the sample concentration rose, suggesting that the oxidation potential rose as well. Variations in triglyceride content or source were reflected in the saponification levels, which likewise showed some fluctuation.

Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting.

Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. Roasting black and white sesame seeds at increasing temperatures (180 and 250 °C) significantly affected lignan and UFAs concentrations. Higher temperatures resulted in elevated levels of detrimental t-oleic and t-linoleic acids. Furthermore, sesamolin content notably decreased at 180 °C and became undetectable at 250 °C. The temperature also caused a marked increase in sesamol, regardless of seed color. PCA analysis highlighted clusters between white and black varieties according to roasting temperature, displaying the potential application of chemometrics to assess processing effects and ensure sesame quality and safety. This research provides valuable insights for exploiting sesame within agrosystems in Mediterranean climates.

Effects of sesame dehulling on physicochemical and sensorial properties of its oil.

At present, sesame oil is extracted from un-hulled white sesame seeds by using cold press lubrication machines in local stores in Iran. This study aimed to evaluate the physicochemical properties and safety parameters of the hulled and un-hulled white sesame oils. The fatty acid composition, antioxidant activity, oxalates content, total phenolic content, carotenoid content, acid value, peroxide value, p-anisidine value, value total oxidation value (TOTOX), aflatoxins and pesticides residue, smoke point, color, relative density, and refractive index of oil sample were examined immediately after extracting the oil. The peroxide, p-anisidine, and TOTOX value of the hulled and un-hulled sesame oil samples were also examined periodically. After 7 months, the quality parameters were high and the oil samples were not consumable. Linoleic and oleic acids were the predominant fatty acids in the hulled and un-hulled sesame oils. The results of this study showed that the oil extracted from raw un-hulled sesame had a lower initial quality than hulled sesame oil and was oxidized more rapidly than it during the storage period. Virgin oils contained impurities acting like prooxidants and reduced their stability and shelf life. In addition, the un-hulled sesame oil contained higher amounts of antinutrient compounds (e.g., oxalate and pesticide residues) than the hulled sesame oil. Aflatoxin was not detected in our oil samples.

Optimal Hydrothermal Treatment of Sesame Seeds to Retain Most of the Nutrients.

Sesame oil is an important source of nutrients. Thus, there is a need to develop new technologies, which preserve the integrity of these substances in processed oil. The aim of the study was to outline the optimal hydrothermal treatment of sesame seeds, which would enable preserving its therapeutic properties. White sesame seeds were used as raw materials. They were treated with infrared radiation (900 watts per 1 m2), followed by hydrothermal treatment. Infrared treatment decreased the seed moisture content of 10-16% by 1.5-2.0 times. A range of important compounds was preserved after treatment, such as fatty acids (ranging from 5 to 45%, depending on the type of compound). The following fatty acids were found in the oil composition: linoleic (40-43%), palmitic (7%), stearic (5%), and oleic (43-45%). In addition, vitamin E was found (130mg per 100g). The oil can be stored for long periods as it contains trace amounts of water and dissolved oxygen.

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications.

Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T > 250 °C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), γ-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 °C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.

Discrimination of Black and White Sesame Seeds Based on Targeted and Non-Targeted Platforms with Chemometrics: From Profiling towards Identification of Chemical Markers.

The present study was conducted to clarify the differences in the multi-element, volatile organic compound, fatty acid, and metabolite fingerprints between black and white sesame seeds. A total of 53 chemical elements, 32 volatile flavor compounds, 40 fatty acids, and 283 metabolites were identified and evaluated in the two groups of sesame seeds. Univariate and multivariate statistics indicated a distinct separation between the two groups of sesame seeds. A panel of 16 chemical elements, 3 volatile compounds, 8 individual fatty acids, and 54 metabolites with p value < 0.05 and variable importance in projection score > 1 were selected as the most important discriminants for the two types of sesame seeds. Overall, these data reveal the influence of genotype on the chemical composition of sesame seeds. Our findings also demonstrate that the hybrid model of instrumental analysis and chemometrics is feasible for the discrimination of black and white sesame seeds.

Transcriptomic analysis of high oil-yielding cultivated white sesame and low oil-yielding wild black sesame seeds reveal differentially expressed genes for oil and seed coat colour

Transcriptomic analysis of high oil-yielding cultivated white sesame and low oil-yielding wild black sesame seeds reveal differentially expressed genes for oil and seed coat colour

Bioaccessibility of phenolic compounds from sesame seeds ( Sesamum indicum L.) during in vitro gastrointestinal digestion and colonic fermentation

Sesame (Sesamum indicum L.) is an oilseed crop and rich in various bioactive compounds including phenolics, phytosterols, and vitamins. In this study, phenolic compounds were extracted from three varieties of sesame seeds (black, brown, and white) to determine the antioxidant activities and bioaccessibility of selected phenolic compounds during in vitro digestion and colonic fermentation. The SCFAs production was also estimated. Black sesame seeds performed the highest total phenolic content (TPC) (2.69 mg GAE/g) and antioxidant capacities during gastrointestinal digestion. During colonic fermentation, black and brown sesame seeds exhibited relatively higher TPC (4.13 mg GAE/g) and antioxidant activities (DPPH: 8.6 mg TE/g; FRAP: 4.1 mg TE/g). Kaempferol was the lowest bioaccessible phenolic compound presented in all three sesame seeds, which relied more on the action of gut microbiota. White sesame seeds displayed higher production of individual and total SCFAs followed by black sesame seeds, which could be beneficial to gut health. Novelty impact statement Black and brown sesame seeds showed relatively higher content of phenolic compounds and remarkable antioxidant potential during in vitro gastrointestinal digestion and colonic fermentation. The bioaccessibility of phenolic compounds present in brown and white sesame seeds was relatively higher than in black sesame seeds. Most of the detected phenolic compounds in selected sesame seeds were fully bioaccessible after 24 h of colonic fermentation, except kaempferol. White and black sesame seeds showed higher production of SCFAs, which would be more beneficial to gut health.

The Dark Pigment in the Sesame (Sesamum indicum L.) Seed Coat: Isolation, Characterization, and Its Potential Precursors.

Sesame is a worldwide oilseed crop used in the food pharmacy. Its seed phenotypes determine the seed quality values. However, a thorough assessment of seed coat metabolites is lacking, and the dark pigment in the seed coat is not well-characterized. Herein, we report the isolation of melanin by the alkali method from the black and brown sesame seeds. Physicochemical methods, including scanning electron microscopy (SEM), solubility, precipitation, UV-Vis spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, and thermogravimetric-differential scanning calorimetry (TG-DSC), were used to characterize the sesame melanins. The results clearly showed that the isolated pigments were similar to melanin from other sources. Both melanins were heat-stable and exhibited numerous characteristic absorption peaks. Through a comprehensible LC-MS/MS-based metabolome profiles analysis of NaOH and methanol extracts of black and white sesame seeds, caffeic, protocatechuic, indole-carboxylic, homogentisic, ferulic, vanillic, and benzoic acids were identified as the potential precursors of the sesame melanin. Our findings widen our understanding of dark seeds pigmentation in sesame. Furthermore, they show that black sesame seeds are promising sources of edible melanin for food and biotechnological applications.

An Overview on Nutritional Composition and Therapeutic Benefits of Sesame Seeds (Sesamum indicum)

Abstract: Sesame seeds commonly known as gingelly seeds or til is one of the oldest oilseed cultivated all over the world with India and China being the largest producers. Both black and white sesame seeds are abundant in not only macro or micronutrients but also contain plethora of bioactive components such as lignans and phytosterols contributing to it being a good source of antioxidants. Presence of sesamin, sesaminol, myristic acid and lecithin in sesame seeds attributes to its antiinflammatory, anti-hypertensive, anti-hyperglycemic, anti-hyperlipidemic and anti-cancer properties. Sesame oil is also known for its anti-microbial activity. Sesame is also an important crop mentioned in Ayurveda and is used in shirodhara, a body relaxing technique. Its oil is also used as skin softener and is utilized in the treatment of cracked heels. Seasame oil can also be substituted with regular oil and its seeds are used as garnishes in breads, biscuits and crackers. Til chikki and laddo’s are also prepared in Indian households. Though it is widely used, consumption of even two sesame seeds might trigger allergic reactions in few people. In this review article topics like nutritional composition, therapeutic benefits, uses, products developed and safety and dosage of sesame is discussed. Keywords: sesame, sesamin, sesaminol, lignans, phytosterols

ИСПОЛЬЗОВАНИЕ РАСТИТЕЛЬНОГО И ЖИВОТНОГО СЫРЬЯ ДЛЯ ОБОГАЩЕНИЯ КАЛЬЦИЕМ ПОЛУФАБРИКАТОВ ИЗ МЯСА ПТИЦЫ

The production of calcium-enriched semi-finished products is possible by including sources of this mineral in the formulations. Semi-finished products from poultry meat enriched with a mineral concentra-tor from egg shells have been developed; semi-finished products with the addition of a vegetable source of calcium — white sesame seeds, black sesame seeds. The content of calcium in semi-finished products was determined depending on the input raw materials, the organoleptic parameters of the samples were studied.

Widely targeted metabolome profiling of different colored sesame (Sesamum indicum L.) seeds provides new insight into their antioxidant activities

Sesame seeds are considered worldwide as a functional food due to their nutritional and therapeutical values. Several physiological functions are being associated with sesame seeds and their derived products. However, the phytochemicals responsible for these various proprieties are not well understood. Thus, to acknowledge the diversity and variability of metabolites in sesame seeds of different colors and reveal key metabolites and pathways contributing to differences in antioxidant activities, black, brown, yellow, and white sesame seeds from 12 varieties were subjected to LC-MS/MS-based widely targeted metabolomics analysis. Totally, 671 metabolites were identified and chemically classified. The metabolic compounds varied significantly with the seed coat color and genotype. Many flavonoids, amino acids, and terpenoids were up-regulated in dark seeds. Sixty key differential metabolites were filtered out. Phenylpropanoid biosynthesis, amino acids biosynthesis, and tyrosine metabolism were the main differently regulated pathways. The DPPH, ABTS, and FRAP assays showed that the antioxidant activities of the seeds increased with the seed coat darkness. Therefore, the pharmacological proprieties of black seeds might be related to their high content of flavonoids and essential amino acids mostly. These findings expand phytochemicals composition information of different colored sesame seeds and provide resources for their comprehensive use and quality improvement.

Fatty acid composition, total phenolic contents and antioxidant activity of white and black sesame seed varieties from different localities of Ethiopia

BackgroundAuthentication of food and agricultural products is important to trace out the right product and ensure the customer’s preference and their health. Sesame (Sesamum indicum L.) is one of the most important crops used for food and medicine in Ethiopia and different varieties and cultivars are produced in different regions of the country. This study was undertaken to determine the total flavonoid content, total phenolic content, antioxidant activity, and fatty acids profile of black and white sesame seed varieties. Samples were obtained from three major sesame seed-producing districts of Ethiopia.ResultsThe total phenolic content (TPC), total flavonoid content (TFC), and the half-maximal inhibitory concentration (IC50) were ranged from 2.95 to 6.95 mgGAE/g, 2.13–4.99 mgCE/g and 8.3–16.8 AAE/g of the sample, respectively. In general, white sesame seed samples showed the highest TPC, TFC, and antioxidant activity than the black variety. Location wise, samples collected from the Metema district were found to contain a relatively higher concentration of the phytochemicals. The white seed variety was characterized by significantly higher content of oil (53.2–58.2% by mass of the sample) than the back variety (47.6–51.4%).The oil content of the seeds was found to contain nine identifiable fatty acids (FAs). The total unsaturated fatty acids constituted more than 82% of the total FAs, while the saturated FAs were lower than 18% of the total FAs. Among the unsaturated FAs, linoleic acid (C18:2, omega-6 FAs) was the dominant FA (42.5–44.3%) followed by oleic acids (37.2–38.9%). On the other hand, palmitic acids (9.35–11.2%) and stearic acid (5.78–6.52%) were the dominant FAs among the saturated FAs.ConclusionsThe studied samples had higher concentration of linoleic acid (omega-6 FA) than oleic acid, as opposed to other reported accessions of sesame seeds. Furthermore, white sesame seeds were richer in oil content than the black variety. The high concentration of unsaturated FAs, omega-6 FA, and phenolic compounds make sesame seeds nutritionally and medicinally important for the human diet. Unlike the fatty acids profiles, the level of phenolic compounds in sesame seeds was highly dependent on the geographical region and varietal type of the seeds.

ВМІСТ БІОХІМІЧНОЇ СКЛАДОВОЇ В НАСІННІ КУНЖУТА ЗАЛЕЖНО ВІД ЙОГО ЗАБАРВЛЕННЯ

On a global scale, work is constantly be carried out to create functional products, which have a wider spectrum of action, as well as a narrow focus on a specific organ, disease or category of the population. One of the possible ways to improve the nutritional structure of the population of our country is the use of non-traditional raw materials, food additives, and complex bakery improvers in the production of bakery products. These raw materials must contain a significant amount of easily digestible protein, vitamins, unsaturated fatty acids, minerals and nutrients. The purpose of the study was to study the feasibility of using non-traditional raw materials for baking - sesame seed flour, assessing its chemical composition, for further use in the baking industry in developing technology for bakery products with altered chemical composition and preventive properties. The definition of fats allowed to establish the following pattern: in black their content was 38.2 g, white 37.1 g, in dark and light brown — 35.4 and 36.4 g, gold — 36.8 g. Carbohydrate content varied from 26.87 g for black, up to 26.50 g for gold. In the studied samples, the water content did not vary significantly and was in the range of 0.7 and 0.8 g. Ash compounds ranged from 4.0 g to 4.5 g. It was found that the highest content of basic nutrients in the studied samples was the highest in black and white sesame seeds. The content of vitamins B2 and B5, depending on the color in sesame had the following indicators: black — 0.298 and 3.090 mg, white — 0.285 and 2.925, dark and light brown — 0.267 and 2.725 and 0.245 and 2.565 mg, and gold — 0.275 and 2, 815 mg. The results of research in the determination of Cu in sesame flour indicate that its content was as follows: black — 1611 mcg, w

Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils

Sesame seeds have economic interest owing to their oil content (45%–60%, dry basis). A multilevel factorial design was created in order to analyze the effects of air temperature (120, 150, and 180°C) and roasting time (20, 25, and 30 min) in a laboratory-scale fluidized-bed dryer. All treatments showed oil recovery values higher than 70%, except for roasting at 180°C for 25 and 30 min. The roasting treatment at 180°C for 20 min yielded oils with the best sensory properties and with acceptable values for chemical quality parameters: acid value (1.82 mg KOH/g oil), peroxides (not detected), oxidative stability index (11.58 hr), and antioxidants' content (total tocopherols: 410 ppm; total lignans: 9.54 g/kg oil). The combination of the seeds' roasting by fluidized-bed drying and oil extraction by screw-pressing, allowed obtaining high oil recoveries and products with high oxidative stability and sensory acceptability. Practical applications Sesame oil is popular among healthy-food consumers given its bioactive components, mainly tocopherols and lignans, which confer a relatively high oxidative stability. Sesame seeds are roasted to change their microstructure for oil accumulation, to intensify flavor, and to increase the levels of antioxidants in the oil. Regarding the production of high-quality roasted oil, the roasting of sesame seeds in fluidized-bed dryers and the subsequent oil extraction in screw-presses have never been reported together. High oil recoveries and roasted sesame oils with a healthy physico-chemical composition, great oxidative stability, and sensory acceptability would be achieved by the oilseed industry through the use of two widely known technologies. First, fluidized-bed drying offers a high degree of mixing, and uniform heat and mass transfer over conventional direct heating methods for seed roasting. Second, screw-pressing of roasted seeds represents a green alternative to solvent extraction, mainly for specialty oils, because only mechanical power input is necessary to expel the oil.

Exposure Assessment of Multiple Mycotoxins in Black and White Sesame Seeds Consumed in Thailand

This study was conducted to determine the occurrence of 16 well-recognized and emerging mycotoxins in black and white sesame seed samples sold in Thailand and to evaluate possible health risks to consumers. Samples were extracted and cleaned with a modified QuEChERS procedure. Multiple mycotoxins in sesame seed samples were analyzed with a validated liquid chromatography-tandem mass spectrometry method. The risk of mycotoxin exposure via dietary intake of sesame seeds was evaluated based on the hazard quotient, margin of exposure (MOE), and quantitative liver cancer risk established by European Food Safety Authority, the Food and Agriculture Organization of the United Nations, and the World Health Organization. Of the 200 samples, 21.5% were contaminated with mycotoxins, 19.5% were contaminated with a single mycotoxin, and 2% were contaminated with multiple mycotoxins. Although 9% of total samples were contaminated with aflatoxins (AFs), only one black sesame seed sample and one white sesame seed sample were above the regulatory limits for the European Union (2 μg/kg). The MOE values derived from consumption of black and white sesame seeds were generally <10,000, especially in the group consuming the most. The number of liver cancer cases over a lifetime associated with AFB1 exposure based on the upper bound values for the group consuming high level of black and white sesame seeds (97.5 percentile) was estimated at more than 1 case per one million persons. Therefore, a potential risk to consumer health exists through the consumption of black and white sesame seeds and subsequent exposure to AFB1. However, further evaluation with larger sample sizes is necessary for more accurate calculations. Continuous monitoring of mycotoxin contamination in sesame seeds with risk assessments is recommended.

Simultaneous HPLC Quantification of Four Lignan Glycosides in Sesame Seeds with the Single Reference Standard Method

Seven lignans including four lignan glycosides and three lignans were isolated from 70% methanolic extract of defatted sesame seeds. The chemical structures of the isolated compounds were identified by UV, 1H and 13C NMR, and HR-MS spectra. To overcome the difficulty and high cost for the preparation of lignans, the single reference standard method for the simultaneous determination of multi-components (SSDMC) with high-performance liquid chromatography (HPLC) was developed for simultaneous quantification of four lignin glycosides in sesame seeds. All four lignin glycosides had good linear concentration-measurement relationships (r2 ≥ 0.9992). The relative deviation of the method was less than 4.9% for intra- and inter-day assays and the average recovery varied from 93.3 to 101.2%. The method was also successfully applied to determine four lignan glycosides in eighteen white sesame seeds and ten black sesame seeds. The results demonstrated that the single reference standard method could be used for quality control of sesame seeds and related products since the reference standards are not commercially available.