White Sesame Research Articles

Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)

Abstract The consumption of white sesame has become a healthy option for those who are concerned about health and wish to reduce oxidative stress. The germination has been used an effective method to increase the nutrients availability and thus provide a better nutritional quality of these seeds. Due to the lack of researches about sesame germination the objective of this study was to evaluate the different times of germination on the chemical composition (moisture, fat, protein and ashes), the antioxidant capacity and the phenolic compounds of white sesame. The germination occurred inside a greenhouse with controlled temperature at 30 °C and the variables were analyzed in the times 0, 24, 36 and 48 hours of germination. The process increased the levels of moisture and reduced the levels of fat, protein and ashes. On the other hand, it also increased the antioxidant capacity by two methods and raised the quantity of total phenolic compounds. Based in the present study and in others similar works, it is possible to affirm that the germination process increase the white sesames’ antioxidant capacity, however further studies are needed to evaluate a better environmental condition of germination and others factors that may affect the composition.

Evaluation of molecular spectroscopy for predicting oxidative degradation of biodiesel and vegetable oil: Correlation analysis between acid value and UV–Vis absorbance and fluorescence

The present study evaluated the applicability of UV–Vis absorption and fluorescence spectroscopy for monitoring oxidation level of oil extracted from white sesame seeds (Sesamum indicum L.) and its respective biodiesel degraded at 110 °C for various times. Correlations between spectroscopic data and acid value of the samples demonstrated that both optical techniques could be used to monitor the oxidative degradation. Additionally, a quantitative model to predict the acid value of oil and biodiesel using the UV–Vis absorption data was proposed. The prediction model was tested using a cross-validation (leave-one-out) analysis and demonstrated, for the first time, that the acid value of both biodiesel and vegetable oil can be predicted by applying the same protocol for UV–Vis spectra analysis. An average error of about 3 and 8% was achieved for the predicted acid value of the oil and biodiesel samples with respect to the measured acid values, respectively. Therefore, UV–Vis absorption technique could be applied to quantitatively monitor the oxidative degradation of vegetable oil and biodiesel in a rapid and practical way.

White Sesame Seed Oil Mitigates Blood Glucose Level, Reduces Oxidative Stress, and Improves Biomarkers of Hepatic and Renal Function in Participants with Type 2 Diabetes Mellitus

Objectives: The study was designed to investigate the impact of white sesame seed oil (WSSO) consumption on fasting blood glucose (GLU), insulin (INS), glycosylated hemoglobin (HbA1c), and hepatic antioxidant enzymes. A secondary aim was to check the influence on serum biochemistry, hepatic, cardiac, and renal functions.Methods: Forty-six participants with type 2 diabetes were recruited and randomly divided into two equal groups: diabetic control (DCON) and diabetic sesame oil (DSO). At baseline and 30, 60, and 90 days, blood samples were drawn and analyzed. Two-way repeated-measures analysis of variance was used to evaluate the difference between groups and across time.Results: In both groups, GLU, INS, and HbA1c were not significantly different at baseline (mean 187.07 ± 5.63 mg/dl, mean 12.12 ± 1.03 μU/ml, and mean 7.55 ± 0.37%, respectively). At 90 days, GLU was significantly (p < 0.05) decreased in DSO (137.83 ± 3.16 mg/dl) when compared with DCON (218.13 ± 5.92 mg/dl), while INS was significantly increased in DSO (23.13 ± 1.15 μU/ml) as compared to DCON (7.93 ± 0.38 μU/ml). At 90 days, HbA1c was significantly lower (p < 0.05) in DSO as compared to DCON. Thiobarbituric acid reactive substances were significantly lower (p < 0.05) in DSO (1.08 ± 0.05 [MDA] nmol/ml) as compared to DCON (2.26 ± 0.07 [MDA] nmol/ml). In DSO, activities of hepatic antioxidant enzymes (superoxide dismutase, catalase, and glutathione peroxidase) increased while in DCON these activities decreased significantly (p < 0.05) across the time period. Biomarkers of liver, cardiac, and renal functions improved significantly in DSO as compared to DCON.Conclusion: WSSO as a functional food may play an important role in GLU regulation and against deleterious effects of diabetes in humans with type 2 diabetes.

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.

Identification of Nutritional Components in Black Sesame Determined by Widely Targeted Metabolomics and Traditional Chinese Medicines.

Chemical composition of secondary metabolites is of great importance for quality control of agricultural products. Black sesame seeds are significantly more expensive than white sesame seeds, because it is thought that black sesame seeds are more beneficial to human health than white sesame seeds. However, the differences in nutrient composition between black sesame seeds and white sesame seeds are still unknown. The current study examined the levels of different metabolites in black and white sesame seeds via the use of a novel metabolomics strategy. Using widely targeted metabolomics data, we obtained the structure and content of 557 metabolites, out of which 217 metabolites were identified, and discovered 30 metabolic pathways activated by the secondary metabolites in both black and white sesame seeds. Our results demonstrated that the main pathways that were differentially activated included: phenylpropanoid biosynthesis, tyrosine metabolism, and riboflavin metabolism. More importantly, the biomarkers that were significantly different between black seeds and white sesame seeds are highly related to the functions recorded in traditional Chinese medicine. The results of this study may serve as a new theoretical reference for breeding experts to promote the genetic improvement of sesame seeds, and therefore the cultivation of higher quality sesame varieties.

Antioxidant potential of two varieties of Sesamum indicum L. collected from Indonesia.

ObjectivesIn this study, we aimed to determine the antioxidant activities of two varieties of sesame (Sesamum indicum L.) seeds using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) method, and to investigate the correlation between total phenolic as well as flavonoid contents and antioxidant activities of the extracts.MethodsThe antioxidant activities were determined using DPPH, ABTS, and FRAP assays, and the total phenolic content (TPC) and total flavonoid content (TFC) were measured by ultraviolet (UV)-Vis spectrophotometry. The correlation between total phenolic and flavonoid contents and DPPH IC50, ABTS IC50, and FRAP EC50 values was analyzed by Pearson's method.ResultsThe IC50 DPPH values of all sesame seed extracts were in the range of 8.88–44.21 μg/mL and IC50 ABTS values were in the range of 24.91–141.19 μg/mL. EC50 FRAP value ranged from 222.40 to 872.57 μg/mL. The highest TPC of 1.57 g gallic acid equivalent (GAE)/100 g was observed in ethanolic extract of black sesame seed, while the highest TFC of 4.29 g quercetin equivalent (QE)/100 g was observed in ethyl acetate extract of white sesame seeds. The TPC in black sesame seed extract was significantly negative correlated with IC50 ABTS value (r = −0.828, p < 0.01) and EC50 FRAP value (r = −0.976, p < 0.01).ConclusionsAll sesame seed extracts were categorized as very strong antioxidants by DPPH assay. Phenolic compounds in black sesame seeds were found to be the major contributors to antioxidant activities by using ABTS and FRAP methods. White and black sesame seeds have the potential to be developed as sources of natural antioxidants.

Antihypertensive Effect of Peptides from Sesame, Almond, and Pumpkin Seeds: In-silico and In-vivo Evaluation

Plant proteins are important functional ingredients in many processed food products. In particular, globular proteins from various sources play an important role in many food products. In the current study, 11S globulin protein from white sesame seeds, amandin protein from almond seeds, and cucurbitin protein from pumpkin seeds were extracted by means of ammonium sulfate precipitation and purified by anion-exchange chromatography on a DEAE-Sephadex column (20 × 30 cm). Amandin protein of almond and cucurbitin protein of pumpkin seeds both belong to the 11S globulin family. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of protein samples treated with reducing agents revealed that the isolated 11S globulin from white sesame seeds was composed of an acidic (30－33 kDa) and basic (20－24 kDa) polypeptide, amandin from almond seeds was composed of an acidic (40－42 kDa) and basic (15－20 kDa) polypeptide, and cucurbitin from pumpkin seeds was composed of an acidic (35－42 kDa) and basic (20－25 kDa) polypeptide. The alpha amylase-inhibiting activities of the three proteins was determined. Cucurbitin of pumpkin seeds had a greater alpha amylase inhibitory effect (－86%) than 11S globulin of sesame (82.6%) and amandin protein of almond seeds (76%). The antihypertensive effect of the three proteins was evaluated by a chrioallantoin membrane assay in chick embryos, which revealed that cucurbitin protein showed higher vasodilatation activity than the other two proteins.

Biochemical and Antioxidative Properties of Unprocessed and Sterilized White and Black Sesame By-product from Northern Thailand

The objectives of this research were to determine the effects of sterilization on storage stability of white and black sesame by-products. Results showed that sterilization at 120 ºC for 10 min had no effect on proximate compositions and mineral contents of both sesame seed cakes, but the significant reductions of thiamine, riboflavin, sesamin, sesamolin, total phenolic compounds and antioxidant capacity (DPPH and FRAP assays) were observed. During the storage at 37 ºC, all bioactive components and antioxidant properties apparently tended to decrease when the storage time rose. At the end of storage, PV (peroxide value) and TBARS (thiobarbituric acid-reactive substances) values of stored black sesame seed cakes were shown to be significantly lower than that in white sesame seed cakes. This study may suggest the application of black and white sesame seeds cakes as functional food ingredients in the future production.

EQUILIBRIUM MOISTURE CONTENT OF KABULI CHICKPEA, BLACK SESAME, AND WHITE SESAME SEEDS

Sesame and chickpea are important crops in Ethiopia because both are major export crops that generate much revenue for both small farmers and the country as a whole. However, there is a lack of information about the fundamental equilibrium moisture content (EMC) relationships among these crops, which would help facilitate better monitoring and storage. Therefore, EMC adsorption and desorption prediction models based on temperature (T) and relative humidity (RH) were developed for the modified Chung-Pfost and modified Henderson models for Kabuli chickpea (KC), black sesame (BS), and white sesame (WS) seeds. The samples for conducting the adsorption and desorption tests were conditioned to various moisture content (MC) levels for the EMC test models. The samples (~500 g) were placed in multiple sealed enclosures equipped with T and RH sensors, which were placed in an environmental chamber where they were exposed to three temperatures (15°C, 25°C, and 35°C). The MCdb ranges used for model development for adsorption and desorption were, respectively, 11.6% to 19.5% and 8.9% to 16.9% for KC samples, 5.0% to 8.7% and 4.3% to 6.9% for BS, and 4.2% to 8.7% and 3.5% to 7.6% for WS. Nonlinear regression was used to determine the model coefficients for the modified Henderson and modified Chung-Pfost equations. The prediction statistics for the adsorption and desorption models yielded an SEE of, respectively, 0.53% and 0.68% MCdb for KC, 0.23% and 0.13% for BS, and 0.28% and 0.25% for WS. The model coefficients obtained in this study will be used in a moisture meter based on EMC measurement, which is currently being used as part of a USAID postharvest project in various African and Asian countries. These EMC models may also be important for other grain operations, which include harvesting, drying, storage, conditioning, and processing.

EFFECT OF HYDROGENATED FAT REPLACEMENT WITH WHITE SESAME SEED OIL ON PHYSICAL,CHEMICAL AND NUTRITIONAL PROPERTIES OF COOKIES

Sesame seed oil has known antioxidant properties that may improve both nutritional importance and shelf-life of the product. Three aims of the study were to: a) examine nutritional value and physicochemical properties of white sesame seed oil (WSSO) and hydrogenated vegetable fat (HVF) cookies, b) compare the antioxidant potential of the cookies and c) determine the effects of storage and treatment conditions on palatability of the cookies. Results showed that energy and fat% were significantly higher (P < 0.05) in WSSO than HVF cookies. At 60th day, mean moisture, peroxide value, and acidity were higher (P < 0.05) in HVF cookies. Over time, protein and fiber% decreased significantly (p< 0.05) in both cookies but remained higher (P < 0.05) in WSSO at 60 days. WSSO cookies had longer shelf life, greater palatability, improved physical properties and greater antioxidant potential.

The Contents of Lignans in Sesame Seeds and Commercial Sesame Oils of China

AbstractIn this study, the concentrations of three lignans in 100 sesame seeds and 56 sesame oils were determined using a newly developed method based on high‐performance liquid chromatography coupled with a UV/Vis detector. Total lignan contents in sesame seed and oil samples ranged from 2.52 to 12.76 and 3.38 to 11.53 mg/g, respectively. Black sesame seeds showed higher sesamin content (range 1.98–9.41 mg/g, mean 4.34 mg/g) and sesamolin content (range 1.06–3.35 mg/g, mean 1.92 mg/g) than the other three varieties of sesame seeds. Black sesame oils had higher contents of lignans than the white sesame oils, although remarkable differences were not observed. Hot pressed and small mill sesame oils expressed higher contents of sesamol, sesamin, and total lignans than the cold pressed and refined sesame oils. The results revealed that there is extensive variability in lignan concentration in sesame oils and seeds.

English

A germplasm collection of Tamil Nadu comprising of nine varieties and six landraces were analyzed for their &omega;3 fatty acid content, lignans such as sesamin and sesamol. The percentage of ALA ranges from 0.1 to 0.55%. A wide variation was observed in sesamol content. The highest sesamol content of 0.547 mg/g was found in a variety SVPR1. The sesamin content ranged between 2.03 and 6.45 mg/g. A negative relationship was observed between total oil content and ALA. White sesame seeds had higher sesamol content whereas black varieties revealed higher sesamin content. Key words: &omega;3 fatty acid, sesame, sesamin, sesamol, Tamil Nadu germplasm.

Evaluation of White Sesame Seed Oil on Glucose Control and Biomarkers of Hepatic, Cardiac, and Renal Functions in Male Sprague-Dawley Rats with Chemically Induced Diabetes.

White sesame seed oil (WSSO) has been used in cooking and food preparations for centuries. It has many purported health benefits and may be a promising nutraceutical. The primary purpose of this study was to examine the effects of WSSO on fasting blood glucose (GLU) and insulin (INS) in male Sprague-Dawley rats with chemically induced diabetes. A secondary aim was to explore other hematological biomarkers of hepatic, cardiac, and renal function. Sixty-three male Sprague-Dawley rats were randomized into standard diet groups, normal control (NCON) (n = 21) and diabetic control (DCON) (n = 21), and a diabetic sesame oil (DSO) (n = 21) group, which were fed a diet containing 12% WSSO. Blood samples were analyzed at 0, 30, and 60 days. Differences between groups and across days were assessed with two-way repeated measures analysis of variance. At baseline, GLU and INS were similar in both diabetic groups, mean 248.4 ± 2.8 mg/dL and mean 23.4 ± 0.4 μU/mL, respectively. At 60 days, GLU was significantly (P < .05) higher in DCON (298.0 ± 2.3 mg/dL) compared with DSO (202.1 ± 1.0 mg/dL). INS showed similar favorable trends after WSSO supplementation. Consumption of WSSO significantly improved glucose control and other biomarkers of hepatic stress, as well as cardiac and renal health. WSSO may be a viable functional food to help reduce the detrimental effects of diabetes.

Role of Antihypertensive Peptides from Plant (sesame, almond and pumpkin) Seed Storage Protein

Proteins are a potential source of health-promoting biomolecules with medical, nutraceutical, and/or food applications. In particular, plant proteins, including globular proteins, represent important functional ingredients in many processed food products. Thus, the current study investigated and compared the antihypertensive properties of globulin, amandin, and cucurbitin proteins isolated from white sesame, almond, and pumpkin seeds, respectively. Extracted globulin, amandin, and cucurbitin proteins were shown to each comprise acidic and basic polypeptides of varying sizes (globulin polypeptides, 30－33 and 20－24 kDa, respectively; amandin polypeptides, 40－42 and 15－20 kDa, respectively; cucurbitin polypeptides, 35－42 and 20－25 kDa, respectively). The alpha amylase-inhibiting activity and resulting antihypertensive effects exhibited by the isolated 11S globulin, amandin, and cucurbitin polypeptides were characterized. Finally, the current study also reviewed current literature with regard to the properties of various peptides released by plant proteases, and their mitigating effects on disorders such as hypertension, diabetes, obesity, and cancer.

QTL Mapping for Oil, Protein and Sesamin Contents in Seeds of White Sesame

QTL Mapping for Oil, Protein and Sesamin Contents in Seeds of White Sesame

Phenolic content, antioxidant and antiproliferative activities of six varieties of white sesame seeds (Sesamum indicum L.)

This article investigates the total phenolics, antioxidant and antiproliferative activities of six varieties of white sesame seed.

Phytochemical Contents and Antioxidant and Antiproliferative Activities of Selected Black and White Sesame Seeds.

Sesame (Sesamum indicum L.) seeds are popular nutritional food but with limited knowledge about their antioxidant and antiproliferative activities of various varieties. Phytochemical profiles and antioxidant and antiproliferative activities of six varieties of sesame (Sesamum indicum L.) seeds were studied. Fenheizhi3 (black) cultivar exhibited the maximum contents of total phenolics and lignans and values of total oxygen radical absorbance capacity (ORAC) and antiproliferative activity (EC50) against HepG2 cells. Bound ORAC values showed strong associations with bound phenolics contents (r = 0.976, p < 0.01); in bound phenolic extracts, EC50 values showed strong negative associations with phenolic contents (r = −0.869, p < 0.05) and ORAC values (r = −0.918, p < 0.01). Moreover, the contents of free phenolics were higher than that of the bound phenolics, and the three black sesame seeds generally depicted higher total phenolics compared to the three white varieties. The antioxidant (ORAC values) and antiproliferation activities of six sesame seeds were both associated with contents of bound phenolics (r > 0.8, p < 0.05). Interestingly, nonlignan components in bound phenolics contributed to the antioxidant and antiproliferative activities. This study suggested that Fenheizhi3 variety is superior to the other five varieties as antioxidant supplements.

Development of Novel Confectionary Bars by Utilizing Date “Tagyat Variety”

In present study, we aimed at producing novel date-based bars (DBs) by using “Tagyat variety”. The materials used were date “Tagyat”, Dried mill, peeled white sesame seeds, peeled peanut, grated coconut, cacao powder and corn starch. The raw materials and produced DBs were chemically analyzed. The energy values for DBs were calculated. Minerals and amino acids were determined for all produced DBs. The DBs were organoleptically evaluated. Tagyat date had the higher moisture, total, reducing and non-reducing sugars contents (22.23%, 66.81%, 53.55% and 12.60%, respectively). Dried milk, peanut and peeled white sesame had the higher crude protein content being 31.94%, 28.59% and 23.99%, respectively. Peeled white sesame seeds, peeled peanuts and grated coconuts had the highest amount of crude fat being 54.35%, 52.21% and 49.93%, respectively. Dried milk and cacao powder had higher total ash content which contained 5.25% and 5.23%, respectively. The moisture content of BDs was in range of 16.16% to 17.49%. The crude protein content of the six BDs varied from 9.16% to 12.35%. Crude fat of BDs ranged from 10.13% to 11.75%. Ash content of BDs ranged from 2.39% to 2.78%. The reducing and non-reducing sugar content of BDs varied from 46.32% to 48.07% and 41.14% to 43.08%. The energy values of BDs ranged from 372.28 to 382.87 K cal&middot100 g-1. Novel DBs contain appreciable amounts of K (ranged from 621.94 to 719.85 mg&middot100 g-1), P (ranged from 92.53 to 113.83 mg&middot100 g-1), Ca (ranged from 59.77 to 69.48 mg&middot100 g-1), Mg (ranged from 37.69 to 43.81 mg&middot100 g-1), Na (ranged from 28.41 to 35.48 mg&middot100 g-1), Fe (ranged from 3.29 to 5.14 mg&middot100 g-1) , Zn (ranged from 3.10 to 3.60 mg&middot100 g-1), Cu (ranged from 1.21 to 1.40 mg&middot100 g-1) and Mn (ranged from 0.95 to 1.10 mg&middot100 g-1). The SDB and SDKB DBs had the highest amounts of EAA, Ratios of E:N, E:T, E:P and EAAI (%), which contained 46.654 and 44.853 g/16 g N, 0.983% and 0.890%, 0.496% and 0.471%, 0.467% and 0.449% and 86.86% and 83.51%, respectively. The amino acid methionine was the most deficient amino acid in all formulated DBs. The SDKB was the highest sensory characteristics, and it was followed by SDB to be 90.77% and 88.98%, respectively for instance.

흰깨 추출물과 β-Sitosterol이 H1299 폐암세포의 성장, 이동, 부착에 미치는 효과

The current study aimed to investigate effects of ethanol extract of white sesame seed (WSE) as well as a major constituent of white sesame seed, β-sitosterol, on the growth, migration, and adhesion of H1299 human lung cancer cells. Treatment with WSE at concentrations of 150, 300, and 600 μg/mL dose-dependently inhibited cell growth (to 51.5∼82.6% of control). Treatment with β-sitosterol at concentrations of 3.125, 6.25, 12.5, and 25 μM inhibited cell growth to a greater extent (to 27.5∼49.0% of control) than that with WSE (P<0.05). Treatment with WSE (at concentration of 600 μg/mL) or β-sitosterol (at concentration of 25 μM) resulted in increased sub-G1 cell population, indicating their apoptosis-inducing activities. β-Sitosterol was effective in inhibiting both cell migration (to 80.8∼86.2% of control at a concentration range of 3.125∼25 μM) and adhesion (to 21.5∼37.4% of control at a concentration range of 6.25∼25 μM), whereas WSE at a concentration range of 150∼600 μg/mL was ineffective. These results indicate that β-sitosterol is more active than WSE in inhibiting growth, migration, and adhesion of H1299 human lung cancer cells. Further studies are needed to determine if similar effects are reproduced in vivo.

Mix of Allegedly Functional Components Improves Metabolic Syndrome Risk Factors

Background: Food is one of the main factors that diminish the risk of development of chronic diseases in humans. In view of this fact, increasing attention has focused on the production and consumption of foods that help reduce this risk. Besides, metabolic syndrome risk factors are increasing in almost all populations of the world. Therefore, the objective of this work was to evaluate the effects of a mixture of ingredients containing textured soy protein, wheat bran, oats, black sesame seeds, white sesame seeds, brown linseed, granola and brown sugar on the biochemical profile, body weight and intestinal motility of Wistar rats. Methods: The experiment involved male rats, which were divided into two groups: one that ingested the mix and the other a control group. Results: After 40 days of treatment, it was found that body weight, total cholesterol, triglycerides, and glucose levels were reduced and HDL-c increased. Intestinal transit time was also improved. Conclusion: It was concluded that the use of this mix had beneficial effects on the metabolic profile contributing to the prevention of metabolic syndrome risk factors and improved intestinal transit of Wistar rats. J Endocrinol Metab. 2015;5(4):238-244 doi: http://dx.doi.org/10.14740/jem292w