Is sesamaol present in sesame oil?
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Abstract:
Sesame oil has been reported to contain sesamolin, sesamin and sesamol as contact allergens. A female patient had chelitis due to sesame oil in a lipstick. She reacted to sesamolin and sesamin, but not to sesamol. We earned mil analysis of the sesame oil by high performance liquid chromatography. We detected sesamolin and sesamin but not sesamol in sesame oil.Keywords:
Sesamol
Sesamin
Sesame oil
Sesame seed
Sesame (Sesamum indicum L.) is a plant that belongs to the Pedaliaceae family which was first classified as a food source around 4000 years ago. Lignans (sesamin, sesamolin, sesamol, and sesaminol) present in sesame are the primary functional compounds that impart important health benefits. However, very little information is available on the lignan intake from sesame seeds and sesame oil products. Sesame oil is frequently and highly consumed in Korea and therefore is one of the important lignan intake sources due to the food eating habits of Koreans. Herein, we studied the distribution of lignans in sesame seeds (n = 21) and oil (n = 34) to estimate the daily lignan intake by the Korean population. High-performance liquid chromatography, in conjunction with statistical analysis, was used to determine the lignan content of seeds and oil. The estimated daily intake of total lignans from sesame seeds and oil, as estimated from the available domestic consumption data (Korea Nutrition and Health Examination Survey), is 18.39 mg/person/day for males and 13.26 mg/person/day for females. The contributions of lignan intake from sesame seeds and oil are 23.0% and 77.0%, respectively. This study provides preliminary information on lignan intake from sesame seeds and oil in the Korean population.
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Sesame oil has been reported to contain sesamolin, sesamin and sesamol as contact allergens. A female patient had chelitis due to sesame oil in a lipstick. She reacted to sesamolin and sesamin, but not to sesamol. We earned mil analysis of the sesame oil by high performance liquid chromatography. We detected sesamolin and sesamin but not sesamol in sesame oil.
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Abstract In this study, the concentrations of three lignans in 100 sesame seeds and 56 sesame oils were determined using a newly developed method based on high‐performance liquid chromatography coupled with a UV/Vis detector. Total lignan contents in sesame seed and oil samples ranged from 2.52 to 12.76 and 3.38 to 11.53 mg/g, respectively. Black sesame seeds showed higher sesamin content (range 1.98–9.41 mg/g, mean 4.34 mg/g) and sesamolin content (range 1.06–3.35 mg/g, mean 1.92 mg/g) than the other three varieties of sesame seeds. Black sesame oils had higher contents of lignans than the white sesame oils, although remarkable differences were not observed. Hot pressed and small mill sesame oils expressed higher contents of sesamol, sesamin, and total lignans than the cold pressed and refined sesame oils. The results revealed that there is extensive variability in lignan concentration in sesame oils and seeds.
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Although sesame seed oil contains high levels of unsaturated fatty acids and even a small amount of free fatty acids in its unrefined flavored form, it shows markedly greater stability than other dietary vegetable oils. The good stability of sesame seed oil against autoxidation has been ascribed not only to its inherent lignans and tocopherols but also to browning reaction products generated when sesame seeds are roasted. Also, there is a strong synergistic effect among these components. The lignans in sesame seed oil can be categorized into two types, i.e. inherent lignans (sesamin, sesamolin) and lignans mainly formed during the oil production process (sesamol, sesamolinol, etc.). The most abundant tocopherol in sesame seed oil is γ-tocopherol. This article reviews the antioxidant activities of lignans and tocopherols as well as the browning reaction and its products in sesame seed and/or its oil. It is concluded that the composition and structure of browning reaction products and their impacts on sesame ingredients need to be further studied to better explain the remaining mysteries of sesame oil.
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Sesame seed and oil have long been used as a representative health food, and recently, various important physiological activities of sesame lignans have been elucidated. Most sesame foods are produced by roasting at about 150 °C to develop characteristic flavor and taste. The sesame oil from seeds roasted at 180-200 °C have a characteristic flavor and brown-red color, and are very stable against oxidative deterioration. Sesame salad oil from unroasted seeds is commonly purified, and is also stable against oxidation. Among lignans, sesamin was stable in roasting and almost no change occurred even at 200°C, while sesamolin decomposed mostly to give sesamol, especially in deep frying. The marked antioxidative activity of deep-roasted oil was shown to be caused by the multi-synergistic effects of Maillard-type roasted products, γ-tocopherol, sesamol, and sesamin. A very interesting fact is that sesamolin was changed effectively to sesaminol, a newly discovered antioxidative lignan, during the decolorization process of unroasted sesame oil. The deep-roasted sesame flavor concentrates containing various alkylpyrazines showed marked antithrombosis activity. Sesame lignans, antioxidative factors, and also characteristic flavor components could be extracted specifically by supercritical CO2 extraction from sesame seed or oil.
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Abstract Some historical facts on and botanical descriptions of sesame are given. Some flavor studies of raw and roasted sesame seeds and oils are described. Composition and some usages are also briefly reported. Sesame has long been regarded in the Orient as a health food which increases energy and prevents aging. Sesame oil has been known empirically as a cooking oil which is highly resistant to oxidative deterioration in comparison with other edible oils. Until recently there were no scientific studies to elucidate these interesting aspects of sesame seed and oil, but the author and members of his group initiated studies on the chemical elucidation of antioxidative principles of sesame seed and oil, and extensively investigated the antiaging effect of sesame. Presence of various new antioxidative lignan phenol compounds in sesame seed and oil is described. Sesaminol has been identified as a new antioxidative principle in raw sesame salad oil. The mechanism of the superior antioxidative activity of roasted sesame oil is being elucidated and is consistent with the synergistic effect of the browning products with tocopherol, sesamol, and sesamin. Noticeable results concerning the antiaging effect of sesame have been shown in a series of animal experiments. The suppressive effect on senescence in mice by long‐term feeding of sesame was demonstrated. Sesame lignans had a synergistic effect on vitamin E activities when added to tocopherols. The addition of sesame lignans, especially that of antioxidative lignan sesaminol in the diets of rats, markedly enhanced vitamin E activity of γ‐tocopherol to the same level of α‐tocopherol, and also significantly enhanced the vitamin E activity of α‐tocopherol. These effects were accompanied by a marked increase in the concentrations of these tocopherols in blood and liver. The enhancement of vitamin E activity by lignans is very important from the viewpoint of evaluating vitamin E activity as well as the antiaging effect of various foods. Various interesting physiological activities of sesame lignans in animal and human tests were shown, such as hypocholesterolemic activity, suppressive activity of chemically induced cancer, and enhancing effect on various liver activities involving detoxification of carbon tetrachloride and ethanol. These recent developments in chemical and physiological studies on sesame seed and oil seem to partially unveil the mystery surrounding sesame though there remain many interesting physiological activities in various aspects of advanced nutritional and phsyiological sciences which need to be clarified. These recent studies demonstrate that sesame, though a minor constituent of daily diets, plays an important role in developing the potential powers of other food constituents as well as markedly raising food quality, not just in the aroma and taste, but also in nutritional and physiological aspects. Because much attention has been focused on the effect of the daily diet on health, especially on circulatory disorders, carcinogenesis, and senility, it seems that sesame seed and oil should be considered as one of the more valuable foods for good health and for good quality of life in general.
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In 13 patients with contact allergy to sesame oil, studies were undertaken to elucidate the nature of the allergens. Sesamol, sesamin and sesamolin were identified in crude and purified (pharmaceutical) sesame oil. Patch tests showed 8 of the 13 patients to be positive to sesamol and 12 to sesamolin and sesamin. Patch tests with the pure substances on thin-layer sheets were inconclusive as to any difference between these substances. Group allergy to several substances related to sesamol could not be clearly demonstrated.
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The lignans in sesame seed such as sesamin,sesamolin,sesamol and sesamolinol etc,was reviewed.In addition,their structures,content in sesame seed or sesame oil,and physiological function were introduced including antioxidation,anticancer activity,protecting liver,decreasing the concentration of cholesterol and regulating metabolism of lipids.
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Pinoresinol
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