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Sesame seed is a rich source of dietary lignans
Author(s) -
Moazzami Ali A.,
KamalEldin Afaf
Publication year - 2006
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/s11746-006-5029-7
Subject(s) - sesamin , sesamum , sesame seed , food science , chemistry , lignan , sesame oil , horticulture , botany , biology , stereochemistry , organic chemistry , raw material
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.