Determination of Sesamol, Sesamolin, and Sesamin in Sesamin in Sesamin Concentrates and Oils

Suarez, C Carolos; O’Connor, Robert T.; Field, Elsie T.; Bickford, W. G.

doi:10.1021/ac60064a016

Cited by 23 publications

(8 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They also established an analytical method for sesamin based on UV absorption of oil after removal of sesamol by treatment with alkali [ 50 ]. Suarez et al [ 62 ] combined their method with the Villavecchia reaction for the determination of the content of sesamol, sesamolin and sesamin in oil. A new method for rapid estimation of total lignans in sesame oil relying merely on the light absorption at 288 nm was developed as recently as in 2015 [ 180 ].…”

Section: Chemistry Of Sesame Lignansmentioning

confidence: 99%

Lignans of Sesame (Sesamum indicum L.): A Comprehensive Review

et al. 2021

View full text Add to dashboard Cite

Major lignans of sesame sesamin and sesamolin are benzodioxol--substituted furofurans. Sesamol, sesaminol, its epimers, and episesamin are transformation products found in processed products. Synthetic routes to all lignans are known but only sesamol is synthesized industrially. Biosynthesis of furofuran lignans begins with the dimerization of coniferyl alcohol, followed by the formation of dioxoles, oxidation, and glycosylation. Most genes of the lignan pathway in sesame have been identified but the inheritance of lignan content is poorly understood. Health-promoting properties make lignans attractive components of functional food. Lignans enhance the efficiency of insecticides and possess antifeedant activity, but their biological function in plants remains hypothetical. In this work, extensive literature including historical texts is reviewed, controversial issues are critically examined, and errors perpetuated in literature are corrected. The following aspects are covered: chemical properties and transformations of lignans; analysis, purification, and total synthesis; occurrence in Seseamum indicum and related plants; biosynthesis and genetics; biological activities; health-promoting properties; and biological functions. Finally, the improvement of lignan content in sesame seeds by breeding and biotechnology and the potential of hairy roots for manufacturing lignans in vitro are outlined.

show abstract

Section: Chemistry Of Sesame Lignansmentioning

confidence: 99%

Lignans of Sesame (Sesamum indicum L.): A Comprehensive Review

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Eleven varieties of sesame seeds from different areas including India, Pakistan, Sri Lanka, Myanmar, Nigeria and Ethiopia collected by Flavor Full Foods Inc. (Taipei, Taiwan) were used in this study to prepare authentic sesame oils by means of extraction with 20-fold ethyl acetate (v/w), and then the solvent was removed under reduced pressure to obtain the oils (designated sample [1][2][3][4][5][6][7][8][9][10][11]. Sesame seeds were roasted with an automatic roasting machine at three different temperatures (180, 230, and 280°C) for 5 min to explore the change of lignans in the oils.…”

Section: Methodsmentioning

confidence: 99%

“…Though the context of AOCS Cb 2-40 does not describe the reaction intermediates in sesame oil, sesamol has been thought to be responsible for the characteristic Villavecchia test [4]. Previous reports indicated that the absorbance at 518 nm of the reddish complex produced by furfural-sulfuric acid with sesamol or bound sesamol could be used to determine the concentration of free sesamol and bound sesamol [5][6][7]. However, sesamol represents a minor lignan in sesame oil and the content may vary from different varieties of seeds and change during the production processes of sesame oil.…”

Section: Introductionmentioning

confidence: 99%

Examination of the Modified Villavecchia Test for Detecting Sesame Oil

Lee

et al. 2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

The official methods of the American Oil Chemists' Society recommend the modified Villavecchia test Cb 2-40 for detecting sesame oil in animal and vegetable fats and oils. The test is based on the reactivity of sesamol and sesamolin to furfural under acidic conditions. Although the contribution of sesamol and sesamolin to the reaction has been reported, little information is available on how the test performed with oils prepared from different sesame varieties or for effects of roasting conditions of seeds. The objective of this study was to clarify the contribution of various lignans to the Villavecchia test results. Chromogenic products of the Villavecchia test with sesame oil prepared from different varieties of sesame seeds gave different absorbance intensities at 520 nm, and the absorbance intensities were positively correlated with the content of sesamolin in sesame oil. Roasting conditions affected the content and concentration of lignans in sesame oil, and consequently the corresponding chromogenicity of the Villavecchia test. Roasting seeds at 230°C for 5 min caused a significant loss of sesamolin in oil, the level of sesamol increased, and the absorbance intensity at 520 nm of the corresponding Villavecchia testing product also increased. Roasting seeds at 280°C for 5 min caused loss of sesamin and the disappearance of sesamolin from the resultant oil, whereas the level of sesamol increased. These results provide guidance for determining the utility of the Villavecchia test for detecting sesame oil in mixtures of other foods.

show abstract

“…The Korean Food code [5] requires a standard declaration and specification of sesame oil in the categories of acid value, iodine values, and linolenic acid values. Methods involving colorimetric tests [6,7], gas chromatography [8], and high pressure liquid chromatography (HPLC) to analyze target components of sesamin, sesamol, sesamolin, and sterols, the fatty acid composition [9][10][11][12][13][14][15][16][17][18][19][20], flavor profiling using an electronic nose [21][22][23], and absorption spectra using UV spectrophotometer [24] already have been investigated to determine the adulteration of sesame oil. However, these methods are time-consuming and costly for routine use in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Real-time near-infrared spectroscopic inspection system for adulterated sesame oil

et al. 2010

View full text Add to dashboard Cite

Sesame seed oil is popular and expensive in Korea and has been often mixed with other less expensive vegetable oils. The objective of this research is to develop an economical and rapid adulteration determination system for sesame seed oil mixed with other vegetable oils. A recently developed inspection system consists of a light source, a measuring unit, a spectrophotometer, fiber optics, and a data acquisition module. A near-infrared transmittance spectroscopic method was used to develop the prediction model using Partial Least Square (PLS). Sesame seed oil mixed with a range of concentrations of corn, or perilla, or soybean oil was measured in 8 mm diameter glass tubes. For the model development, a correlation coefficient value of 0.98 was observed for corn, perilla, and soybean oil mixtures with standard errors of correlation of 6.32%, 6.16%, and 5.67%, respectively. From the prediction model, the correlation coefficients of corn oil, perilla oil, and soybean oil were 0.98, 0.97 and 0.98, respectively. The Standard Error of Prediction (SEP) for corn oil, perilla oil, and soybean oil were 6.52%, 6.89% and 5.88%, respectively. The results indicated that this system can potentially be used as a rapid non-destructive adulteration analysis tool for sesame seed oil mixed with other vegetable oils.

show abstract

Determination of Sesamol, Sesamolin, and Sesamin in Sesamin in Sesamin Concentrates and Oils

Cited by 23 publications

References 6 publications

Lignans of Sesame (Sesamum indicum L.): A Comprehensive Review

Lignans of Sesame (Sesamum indicum L.): A Comprehensive Review

Examination of the Modified Villavecchia Test for Detecting Sesame Oil

Real-time near-infrared spectroscopic inspection system for adulterated sesame oil

Contact Info

Product

Resources

About