Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro

Othman, Sana Ben; Katsuno, Nakako; Kanamaru, Yoshihiro; Yabe, Tomio

doi:10.1016/j.foodchem.2014.11.155

Cited by 38 publications

(14 citation statements)

References 22 publications

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“…These values correspond to 26.30 and 33.04 μ mol TE g −1 of sesame seed, which was comparable to the free fractions of B1 and B3 but was nearly one-fourth to one-third of the corresponding values of varieties B2, W1, W2, and W3. Othman et al [28] recently reported that the average ORAC values of polar-soluble crude extracts for white and gold sesame seed were 347.20 and 217.00 μ mol TE g −1 , respectively. These reported data were nearly 2.6- and 1.6-fold higher than total ORAC value in B2 (the highest in this study), which verified the significant antioxidant activity of polar-soluble extracts.…”

Section: Resultsmentioning

confidence: 99%

“…Moazzami et al [31] quantified lignan glucosides in 65 different sesame seed cultivars, but no significant difference between black and white seeds was observed. Othman et al [28] reported that extracts from white sesame seed had relatively higher antioxidant capacity compared to extracts from gold sesame seeds and ascribed the possible reason to the differences in the contents of antioxidants. Ide et al [32] compared the physiological activities of sesame seeds with different concentration of lignans in rats and found that sesame seeds rich in lignans, irrespective of composition of lignans, greatly affect hepatic fatty acid oxidation and serum triacylglycerol levels.…”

Section: Resultsmentioning

confidence: 99%

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

Zhou

Lin

Abbasi

et al. 2016

BioMed Research International

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

Zhou

Lin

Abbasi

et al. 2016

BioMed Research International

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“…The antioxidant components in sesame seed oil are similar to those in SSOUM and are thought to be associated with two types of naturally occurring lignans (sesamin and sesamolin) and lignans primarily formed during the oil production process (e.g., sesamol) in Fig. 1 [1][2][3][4]. Therefore, the antioxidant activity of sesame seed oil is attributed to the major lignans such as sesamin, sesamolin, and sesamol.…”

Section: Introductionmentioning

confidence: 83%

Determination and purification of sesamin and sesamolin in sesame seed oil unsaponified matter using reversed-phase liquid chromatography coupled with photodiode array and tandem mass spectrometry and high-speed countercurrent chromatography

et al. 2016

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In Asian countries, sesame seed oil unsaponified matter is used as a natural food additive due to its associated antioxidant effects. We determined and purified the primary lignans sesamin and sesamolin in sesame seed oil unsaponified matter using reversed-phase liquid chromatography coupled with photodiode array and tandem mass spectrometry and high-speed countercurrent chromatography. Calibration curves showed good correlation coefficients (r > 0.999, range 0.08 and/or 0.15 to 5 μg/mL) with a limit of detection (at 290 nm) of 0.02 μg/mL for sesamin and 0.04 μg/mL for sesamolin. Sesame seed oil unsaponified matter contained 2.82% sesamin and 2.54% sesamolin, respectively. Direct qualitative analysis of sesamin and sesamolin was achieved using quadrupole mass spectrometry with positive-mode electrospray ionization. Pure (>99%) sesamin and sesamolin standards were obtained using high-speed countercurrent chromatographic purification (hexane/ethyl acetate/methanol/water; 7:3:7:3). An effective method for determining and purifying sesamin and sesamolin from sesame seed oil unsaponified matter was developed by combining these separation techniques for standardized food additives.

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“…The literature states that organic solvents mixed with water favor the formation of a moderate polar medium with a wide release of compounds; however, the present study demonstrated that the phenolic compounds in raw and cooked breadfruit were better or similarly extracted with pure water. Water was also the best extractor of antioxidant compounds of sesame seeds and black tea, and higher TPC water extracts have been described by Tatiya et al ., Grujic et al ., and Shalaby and Shanab . Water is a highly polar solvent with a dielectric constant of nearly 80 at room temperature, able to dissolve compounds with a similar ionic strength or polar interaction .…”

Section: Discussionmentioning

confidence: 99%

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

et al. 2020

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BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content and antioxidant capacity analyses. The most efficient solvent was applied to extract the metabolites, which were evaluated by ultra‐performance liquid chromatography coupled with high‐resolution quadrupole time‐of‐flight mass spectrometry in MSE mode. RESULTS Cooked and raw breadfruit presented total phenolic content and antioxidant capacities in almost all extracts, and pure water proved to be the best extractor. Globally, 146 bioactive compounds have been identified for both raw and cooked fruits’ aqueous extracts. Most of these compounds were stable to the heat treatment applied (121 °C/10 min). However, results revealed that 22 metabolites contributed to significantly distinguishing the raw from the cooked samples. Among those, 15 compounds, such as pyrogallol, 1‐acetoxypinoresinol, and scopolin, evidenced higher relative abundance in the cooked extracts. On the other hand, only seven metabolites, such as 4‐hydroxyhippuric acid, epicatechin, and leptodactylone, decreased post‐heating. CONCLUSIONS Cooking promoted little alteration in the bioactive compounds profile of immature breadfruit and thus appears to be an exploitation alternative for this perishable fruit, which seems to be a source of a large range of bioactive compounds. © 2019 Society of Chemical Industry

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Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro

Cited by 38 publications

References 22 publications

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

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

Determination and purification of sesamin and sesamolin in sesame seed oil unsaponified matter using reversed-phase liquid chromatography coupled with photodiode array and tandem mass spectrometry and high-speed countercurrent chromatography

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E

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Water-soluble extracts from defatted sesame seed flour show antioxidant activity in vitro

Cited by 38 publications

References 22 publications

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

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

Determination and purification of sesamin and sesamolin in sesame seed oil unsaponified matter using reversed-phase liquid chromatography coupled with photodiode array and tandem mass spectrometry and high-speed countercurrent chromatography

Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MSE

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Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC–MS^E