An updated method for isolation, purification and characterization of clinically important antioxidant lignans – Sesamin and sesamolin, from sesame oil

Dar, Aejaz Ahmad; Verma, Nitish Kumar; Arumugam, N.

doi:10.1016/j.indcrop.2014.10.026

Cited by 41 publications

(36 citation statements)

References 26 publications

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“…Its high strength against the oxidative rancidity as well as its health beneficial properties are mostly ascribed to its high‐added value phytonutrients having antioxidant activities (Aued‐Pimentel, Takemoto, Antoniassi, & Gastaldo Badolato, ; Moazzami, Andersson, & Kamal‐Eldin, ; Schwertner & Rios, ; Wu et al, ; Zeb et al, ). Even though there are studies on the characterization of the oil regarding its lipophilic and hydrophilic compounds (Dar, Verma, & Arumugam, ; Konsoula & Liakopoulou‐Kyriakides, ; Reshma et al, ; Schwertner & Rios, ; Wang et al, ; Wu et al, ; Zeb et al, ), oxidative stability of it has not been focused comprehensively. Abou‐Gharbia et al studied the stability of sesame oil according to the processing regarding peroxide and para‐anisidine values (Abou‐Gharbia, Shehata, & Shahidi, ).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions

Elhussein

Bilgin

Şahın

2018

J Food Process Engineering

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A comparative study was carried out to identify the oxidative stability of sesame oils originated from three countries: Sudan, Turkey, and Yemen. Sesame oils were oxidized under Rancimat test conditions. Reaction rate constant (k), activation energy (Ea), activation enthalpy (ΔH ++), activation entropy (ΔS ++), and Gibbs free energy of activation (ΔG ++) were calculated according to both Arrhenius model and Eyring equation of activated complex approach. Quality parameters of the sesame oils were evaluated with respect to phenolic (TP) and flavonoid (TF) contents, free radical‐scavenging activity (FRSA), and peroxide value (PV). Fourier transformed infrared‐attenuated total reflectance (FTIR‐ATR) was also used to assess the functional groups of the oils. Depending on the fundamental thermodynamic parameters (ΔH ++ > 0, ΔG ++ > 0, and ΔS ++ < 0), the nature of the oxidation reaction in the oils proves that it is an endothermic, nonspontaneous, and endergonic process. The predicted shelf‐life of the oils ranged from 38 to 132 days at ambient conditions. Practical applications Lipid oxidation is one of the major concerns influencing the product quality in oil industry. If the kinetic and thermodynamic properties of lipid oxidation are understood properly, the formulation of food products might be adjusted to favor the quality of the fat present in a food system and reduce the appearance of undesirable degradation products.

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Section: Introductionmentioning

confidence: 99%

Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions

Elhussein

Bilgin

Şahın

2018

J Food Process Engineering

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“…Beneficial fatty acids such as oleic and linoleic acids are predominant in sesame oil with individual percentages of about 40% . Moreover, sesame oil contains multifold phytochemicals including tocopherol, phytosterol, lignan, and polyphenol with recognized biological functions due to their antioxidative and physiological activities . Thanks to its composition and related properties, consumer's demand for sesame oil is steadily increasing and it has emerged as a healthy product with positive effect and potential merits in medical and therapeutic applications.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics

Shi

Zheng

Liu

et al. 2017

Euro J Lipid Sci & Tech

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In this study, profiles of chemical characterization, oxidative stability, and in vitro antioxidant capacity of sesame oils obtained from supercritical and subcritical techniques and conventional methods are studied and compared. The results shows that a large proportion of fatty acid and triacylglycerol are not significantly influenced by the processing technologies (except for LLLn, SOA, C18:3n‐6, and C22:0). However, significant differences of minor component, oxidation stability, and free radical scavenging activity among the test oil samples are observed. Supercritical sesame oils are more excellent than the subcritical sesame oils and oils obtained from the traditional methods, especially in terms of γ‐tocopherol, lignan and polyphenol contents, and antioxidant capacity, thus indicating that CO2 fluid technology is a desirable alternative to extract sesame oils with rich nutrition and superb physiological activity. Further, oils obtained from roasted sesame seeds exhibited higher oxidative stability and antioxidant capacity, thus declaring that high temperature roasting was a critical issue that influenced the quality of the final sesame oil product. Practical Applications: This study used two burgeoning technologies, namely supercritical and subcritical techniques for the practical applications of the extraction process of sesame oils from sesame (Sesamum indicum, L.) seeds. Supercritical fluid was an excellent technology to selectively extract bioactive compounds from sesame by using CO2 as a carrier solvent. The use of CO2 supercritical fluid in the present study was associated with high efficiency and antioxidant activities of the obtained sesame oils. These results indicate that this technology was an efficient and rapid method for extracting phytochemicals when compared with the conventional methods (hot pressing, cold pressing, solvent extraction, and aqueous extraction), thus indicating that it had the potential to work as a satisfactory approach to produce specific sesame oil products for health care and cosmetic use. This method can be easily implemented on an industrial scale. In this study, profiles of chemical characterization, oxidative stability, and in vitro antioxidant capacity of sesame oils obtained from supercritical and subcritical techniques and conventional methods are studied and compared. PCA and HCA show apparent distinctions between the supercritical sesame oils and the other kinds, as well as between the roasted and unroasted sesame oils. Models deduced by MLR are all significant, which are recognized as satisfactory and acceptable for predicting the in vitro antioxidant abilities of the sesame oils.

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“…It is a source of high-quality edible oil that contains, in addition, medicinally important antioxidant lignans, namely, sesamin, sesamolin, and sesamol (Anilakumar et al 2010; Dar et al 2014). Lignans impart resistance to rancidity of the oil and enhance tumor inhibiting properties of certain drugs (Sacco et al 2007; Dar and Arumugam 2013; Dar et al 2015). India, Sudan, and China are the major sesame producing countries.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of genetic diversity in Sesamum indicum L. using RAPD and SSR markers

et al. 2017

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Sesame (Sesamum indicum L.) is an ancient oilseed crop known for its nutty seeds and high-quality edible oil. It is an unexplored crop with a great economic potential. The present study deals with assessment of genetic diversity in the crop. Twenty two RAPD and 18 SSR primers were used for analysis of the 47 different sesame accessions grown in different agroclimatic zones of India. A total of 256 bands were obtained with RAPD primers, of which 191 were polymorphic. SSR primers gave 64 DNA bands, of which all of were polymorphic. The Jaccardʼs similarity coefficient of RAPD, SSR, and pooled RAPD and SSR data ranged from 0.510 to 0.885, 0.167 to 0.867, and 0.505 to 0.853, respectively. Maximum polymorphic information content was reported with SSRs (0.194) compared to RAPDs (0.186). Higher marker index was observed with RAPDs (1.426) than with SSRs (0.621). Similarly, maximum resolving power was found with RAPD (4.012) primers than with SSRs (0.884). The RAPD primer RPI-B11 and SSR primer S16 were the most informative in terms of describing genetic variability among the varieties under study. At a molecular level, the seed coat colour was distinguishable by the presence and absence of a group of marker amplicon/s. White and brown seeded varieties clustered close to each other, while black seeded varieties remained distanced from the cluster. In the present study, we found higher variability in Sesamum indicum L. using RAPD and SSR markers and these could assist in DNA finger printing, conservation of germplasm, and crop improvement.Electronic supplementary materialThe online version of this article (doi:10.1007/s13205-016-0578-4) contains supplementary material, which is available to authorized users.

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An updated method for isolation, purification and characterization of clinically important antioxidant lignans – Sesamin and sesamolin, from sesame oil

Cited by 41 publications

References 26 publications

Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions

Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions

Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics

Comparative assessment of genetic diversity in Sesamum indicum L. using RAPD and SSR markers

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