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Oil and minor components of sesame ( Sesamum indicum L.) strains
Author(s) -
Tashiro T.,
Fukuda Y.,
Osawa T.,
Namiki M.
Publication year - 1990
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540757
Subject(s) - sesamin , sesamum , food science , significant difference , chemistry , horticulture , botany , biology , mathematics , statistics
Oil and mior components of sesamin and sesamolin were studied in 42 strains of Sesamum indicum L. The oil contents of the seed ranged from 43.4 to 58.8% and varied inversely with the percentage of hull (r=−0.804, significant at the 1% level). The hull percentage was used as a criterion to predict oil content. The percentage of sesamin in the oil ranged from 0.07 to 0.61% and that of sesamolin from 0.02 to 0.48%. There was a significant positive correlation between the oil content of the seed and the sesamin content of the oil (r=0.608, significant at the 1% level); no correlation was found between the oil and sesamolin contents. The average oil content found for the white‐seeded strains was 55.0% and for the black‐seeded strains 47.8%, the difference of 7.2% being significant at the 1% level. The white‐ and black‐seed strains also differed significantly in sesamin content, but not in sesamolin content.