Abstract

An HPLC method was developed and validated for the quantification of sesaminol triglucoside and a sesaminol diglucoside in sesame seeds. These two lignans were isolated, and their structures were characterized by mass and nuclear magnetic resonance spectroscopy. Defatted sesame flour was extracted first with 85% ethanol for 5 h followed by 70% ethanol for 10 h at room temperature using naringenin as internal standard. Analysis of 65 different samples of sesame seeds indicated that the content of sesaminol triglucoside ranged from 36 to 1560 mg/100 g of seed (mean 637 +/- 312) and that of sesaminol diglucoside ranged from 0 to 493 mg/100 g of seed (mean 75 +/- 95). No significant difference was found between sesaminol glucoside contents in black and white seeds

Published in

Journal of Agricultural and Food Chemistry
2006, Volume: 54, number: 3, pages: 633-638
Publisher: AMER CHEMICAL SOC

SLU Authors

• Andersson, Rolf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Kamal-Eldin, Afaf

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Publication Identifiers

DOI: https://doi.org/10.1021/jf051541g

Permanent link to this page (URI)

https://res.slu.se/id/publ/9972