Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years

Kim, Jin Hyo; Seo, Woo Duck; Lee, Seong-Kyu; Lee, Yong-Bok; Park, Choon Hwa; Ryu, Hyung Won; Lee, Jin Hwan

doi:10.1016/j.jff.2014.01.006

Cited by 51 publications

(61 citation statements)

References 32 publications

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“…The scavenging ability of BS was significantly greater than that of WS p 0.05 . This result was in accordance with various studies of the antioxidant activity of sesame seed extract related to the hydrogen donating ability of its compounds 6,8,27 . Furthermore, in a biological system, the potent reactive species are the hydroxyl radical OH and hydrogen peroxide H 2 O 2 , which react with polyunsaturated fatty acid moieties of the cell membranes and cause cell damage 25,28 .…”

Section: Determination Of Antioxidant Activitysupporting

confidence: 92%

“…Various studies have suggested that the antioxidant properties of sesame are related to lignan compounds, such as sesamin, sesamolin, sesamol and sesaminol glucoside, that occur in their seeds. However, some studies have suggested that the antioxidant effects of sesame seeds may not correlate only with lignan contents but also with the pigment in their hulls 4,8,9,27 . According to the HPLC results, the major components found in BS were sesaminol triglucoside, sesaminol diglucoside and sesamin, which are potent antioxidant compounds of both the lignans and glycosylated lignans.…”

Section: Hplc Analyses Of Bs and Wsmentioning

confidence: 99%

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Free Radical Scavenging Capability of Various Defatted Sesame Seed Cakes and Hulls Using EPR Compared with <i>In Vitro</i> Testing and HPLC Analysis

et al. 2019

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tential biological activities. The two main groups of lignans in sesame seed are oil-soluble lignans and water-soluble lignans. Oil-soluble lignans, including sesamin, sesamolin, sesaminol and sesamolinol, are the main lignan in sesame oil, while water-soluble glycosylated lignans have been found in defatted sesame seed cake 1 . Lignan glycosides isolated from defatted sesame seed cake include sesaminol glucosides, pinoresinol glycosides, and sesamolinol glycosides 1 3, 5, 6 . Defatted sesame seed cake, a by-product of the sesame oil industry, is uninteresting and is commonly Abstract: The free radical scavenging activities of black and white sesame seed hulls and the powder of black and white sesame seed cakes were investigated using noninvasive continuous wave electron paramagnetic resonance (EPR) and antioxidant assays. With black sesame seed hulls and the powder of black sesame seed cakes, EPR detected the very strong single-line signal intensities that correspond to the stable organic radicals, while the spectrum of the white sesame seed hulls and the white sesame seed cakes showed no signal. The in vitro antioxidant activities of black and white sesame seed cake extract were evaluated by DPPH free radical scavenging activity, hydrogen peroxide scavenging activity, and ferric reducing antioxidant power (FRAP) assay. The results indicated that the extract from black sesame seed cake possessed a greater DPPH radical inhibitory activity and hydrogen peroxide inhibitory activity than white sesame seed cake extract, with IC 50 values of 0.847 ± 0.011 mg/mL and 0.338 ± 0.007 mg/mL, respectively. Black sesame seed cake extract also showed a strong reducing power with a FRAP value of 1.307 ± 0.037 mM Fe (II)/g of extract weight and an EC 1 value of 0.683 ± 0.002 mg/mL. The main compounds from the black and white sesame seed cake extracts were analysed using high-performance liquid chromatography (HPLC). The results revealed that the main compounds in black and white sesame seed cake extracts were in a group of water-soluble lignans, mainly sesaminol triglucoside and sesaminol diglucoside. However, sesaminol diglucoside was found in large amounts in the black sesame seed cake extract, while it was found in a very small amount in the white sesame seed cake extract. Therefore, these results demonstrated considerable antioxidant capacity of the sesame seed, especially in the black strain.

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Section: Determination Of Antioxidant Activitysupporting

confidence: 92%

Section: Hplc Analyses Of Bs and Wsmentioning

confidence: 99%

Free Radical Scavenging Capability of Various Defatted Sesame Seed Cakes and Hulls Using EPR Compared with <i>In Vitro</i> Testing and HPLC Analysis

et al. 2019

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“…Of its lipid content, 80% belongs to polyunsaturated fats mainly linoleic acid and less alphalinolenic (omega 6 and 3), these essential fatty acids make possible the regulation of cholesterol levels in the blood, consumption of sesame oil can reduce the risk of coronary vascular, diabetes and hypertension disease (Lin et al, 2014). Sesame seeds are known to exhibit various health beneficial properties, including hypocholesterolaemic, hepatoprotective, and antimutagenic effects (Kim et al, 2014). Antiproliferative activity of sesame seeds may be explained by the combina-tion of the fat-soluble lignans (sesamol, sesamin, and sesamolin) and water soluble lignan (sesaminol triglucoside), which functioned additively or synergistically for the total antiproliferative activity of sesame seeds (Lin et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

Loza

Quispe²,

Villanueva

et al. 2017

Sci.agropec

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Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1.01%, 1.54% and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased.

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“…Published results also proved that sesame lignans possess cholesterollowering, neuroprotective, anticarcinogenic, and coronary protective effects [2,5,7,[12][13][14]. Further, they have the ability to slow down or even prevent chronic disease, atherosclerosis, inflammation, and cancer [1,15,16].…”

mentioning

confidence: 99%

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

Shi

Liu

Jin

et al. 2017

J Americ Oil Chem Soc

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In 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.

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Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years

Cited by 51 publications

References 32 publications

Free Radical Scavenging Capability of Various Defatted Sesame Seed Cakes and Hulls Using EPR Compared with <i>In Vitro</i> Testing and HPLC Analysis

Free Radical Scavenging Capability of Various Defatted Sesame Seed Cakes and Hulls Using EPR Compared with <i>In Vitro</i> Testing and HPLC Analysis

Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

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

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