Sesame seed is a rich source of dietary lignans

Ali A. Moazzami, Afaf Kamal-Eldin

Research output: Contribution to journalArticlepeer-review

82 Citations (Scopus)

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 (R2 = 0.66, P < 0.001). There were negative correlations between the contents of sesamin and the contents of sesaminol (R2 = 0.37) and sesamolinol (R2 = 0.36) and between the content of sesamolin and those of sesaminol (R2 = 0.35) and sesamolinol (R2 = 0.46) (P < 0.001). Sesame seeds had an average of 0.63% lignans, making them a rich source of dietary lignans.

Original languageEnglish
Pages (from-to)719-723
Number of pages5
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume83
Issue number8
DOIs
Publication statusPublished - Aug 2006
Externally publishedYes

Keywords

  • HPLC analysis
  • Lignan glucosides
  • Oil-soluble lignans
  • Sesame seeds
  • Sesamin
  • Sesamolin

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

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