Characterization and analysis of sesamolinol diglucoside in sesame seeds

Moazzami AA, Andersson RE, Kamal-Eldin A

doi:10.1271/bbb.60013

Research article - Peer-reviewed, 2006

Characterization and analysis of sesamolinol diglucoside in sesame seeds

Moazzami AA, Andersson RE, Kamal-Eldin A

Abstract

A new lignan glucoside was isolated from defatted sesame seed flour and its structure was established as sesamolinol diglucoside [2-(3-methoxy-4-(O-beta-D-glucopyranosyl (1 -> 6)-O-beta-D-glucopyranoside)phenoxyl)-6-(3,4-methylenedioxyphenyl)-cis-3,7-dioxabicyclo-(3.3.0)-octane] by mass and nuclear magnetic resonance spectroscopy. A quantitative analysis of 65 sesame seed samples showed that this sesamolinol diglucoside ranged from < 5 to M mg/100 g of seeds (98 +/- 57 mg/100 g) with no difference between white and black sesame seeds

Published in

Bioscience, Biotechnology and Biochemistry
2006, volume: 70, number: 6, pages: 1478-1481
Publisher: JAPAN SOC BIOSCI BIOTECHN AGROCHEM

Authors' information

Andersson, Rolf

Swedish University of Agricultural Sciences, Department of Chemistry

Kamal-Eldin, Afaf

Swedish University of Agricultural Sciences, Department of Food Science

Moazzami, Ali A.

Publication Identifiers

DOI: https://doi.org/10.1271/bbb.60013

URI (permanent link to this page)

https://res.slu.se/id/publ/9966