Abstract

The variation in the contents of sesamin and sesamolin was studied in oils extracted from 65 samples of sesame seeds (Sesamum indicum L.) from plants with shattering (n = 29), semishattering (n = 7), and nondehiscent (n = 29) capsules. The oil content ranged from 32.5 to 50.6% and was greater in white than black seeds (P < 0.001). The sesamin and sesamolin contents in seeds ranged from 7 to 712 mg/100 g (mean +/- SD, 163 +/- 141 mg/100 g) and from 21 to 297 mg/100 g (101 +/- 58 mg/100 g), respectively, with no difference between black and white seeds. Thus, there was a wide variation in the contents of sesamin and sesamolin, which were positively correlated (R-2 = 0.66, P < 0.001). There were negative correlations between the contents of sesamin and the contents of sesaminol (R-2 = 0.37) and sesamolinol (R-2 = 0.36) and between the content of sesamolin and those of sesaminol (R-2 = 0.35) and sesamolinol (R-2 = 0.46) (P < 0.001). Sesame seeds had an average of 0.63% lignans, making them a rich source of dietary lignans

Published in

Journal of the American Oil Chemists' Society
2006, Volume: 83, number: 8, pages: 719-723
Publisher: AMER OIL CHEMISTS SOC A O C S PRESS

SLU Authors

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Moazzami, Ali

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1007/s11746-006-5029-7

Permanent link to this page (URI)

https://res.slu.se/id/publ/10614