Characterization of sesame (Sesamum indicum L.) seed oil from Pakistan for phenolic composition, quality characteristics and potential beneficial properties

Zeb, Alam; Muhammad, Bakhtiar; Ullah, Fareed

doi:10.1007/s11694-017-9514-5

Cited by 43 publications

(24 citation statements)

References 26 publications

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“…Antioxidants are therefore added to prevent oxidation of foods. Natural antioxidants either alone or as a combination or in the form of the extract can be used to prevent oxidation of foods and consequent negative side effects (Mancini, Paci, & Preziuso, 2017;Singh, Singh, & Gandhi, 2018;Zeb, 2018;Zeb & Haq, 2016;Zeb, Muhammad, & Ullah, 2017). PCs have been used to minimize the effects of oxidized lipids in foods and its adverse effects (Zeb, 2019;Zeb & Akbar, 2018;Zeb & Hussain, 2014).…”

Section: Antioxidant Food Additivesmentioning

confidence: 99%

Concept, mechanism, and applications of phenolic antioxidants in foods

2020

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In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. Practical applications Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.

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Section: Antioxidant Food Additivesmentioning

confidence: 99%

Concept, mechanism, and applications of phenolic antioxidants in foods

2020

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“…Sesame ( Sesamum indicum L.) seeds from the botanical family of Pedaliaceae is one of the oldest crops, dating back to 1600 BC (Prasad et al, ; Wang et al, ; Zeb, Muhammad, & Ullah, ). Its oil is known to be the queen of the oils owing to its strong resistance to oxidation and long shelf‐life (Şahin & Elhussein, ).…”

Section: Introductionmentioning

confidence: 99%

“…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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“…Basically, sesame oil is considered a functional oil [ 12 , 13 ]. Since SG32 cake showed antioxidant activities, the common phenolic compounds between SG32 cake and oil could contribute to the biological potential of the oil.…”

Section: Resultsmentioning

confidence: 99%

“…As a matter of fact, sesame seeds have a myriad of biological activities, for instance, cardioprotective, hypolipidemic, hypocholesterolemic, anticancer, antioxidant, antidiabetic, and antihypertensive, among others [ 5 , 8 , 9 , 10 , 11 ]. Similarly, sesame seed oil has been recently regarded as functional oil with antioxidant properties [ 12 , 13 ]. In this line, Kim et al [ 8 ] unraveled the auditory-protective effect of sesame oil in zebrafish and mice through the regulation of the hearing-related gene, Tecta.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Profiling of the Oil of Sesame of the Egyptian Cultivar ‘Giza 32’ Employing LC-MS and Tandem MS-Based Untargeted Method

Mekky

Abdel‐Sattar

Segura‐Carretero

et al. 2021

Foods

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Sesame (Sesamum indicum L.) is a global oil crop. Sesame oil has been regarded as functional oil with antioxidant properties in several in vivo studies but little is known about its minor fraction. In this line, this study figures out the profile of the polar fraction of Egyptian cultivar Giza 32 sesame oil (SG32 oil) employing reversed-phase high-performance liquid chromatography coupled with diode array detection and electrospray ionization-quadrupole-time-of-flight-mass spectrometry and tandem MS. The characterization of the sesame oil metabolites depended on the observation of their retention time values, accurate MS, and MS/MS data, with UV spectra, and compared with relevant literature and available standards. Remarkably, 86 metabolites were characterized and sub-grouped into phenolic acids, lignans, flavonoids, nitrogenous compounds, and organic acids. From the characterized metabolites, 72 compounds were previously characterized in SG32 cake, which presented antioxidant properties, and hence it could contribute to SG32 oil antioxidant properties. Further studies are required to state the presence of such phenolics in commercial sesame oils and what of these compounds resist oil refining.

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Characterization of sesame (Sesamum indicum L.) seed oil from Pakistan for phenolic composition, quality characteristics and potential beneficial properties

Cited by 43 publications

References 26 publications

Concept, mechanism, and applications of phenolic antioxidants in foods

Concept, mechanism, and applications of phenolic antioxidants in foods

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

Metabolic Profiling of the Oil of Sesame of the Egyptian Cultivar ‘Giza 32’ Employing LC-MS and Tandem MS-Based Untargeted Method

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