COMPARATIVE STUDY OF FATTY ACID COMPOSITION OF WHITE AND BLACK SESAME OILS AND DEVELOPMENT OF A RELATIVELY EFFICIENT METHOD FOR ISOLATING THE NATURAL ANTIOXIDANT SESAMOL
Ani S. DadayanArtavazd S. PoghosyanSamvel G. GhazaryanEla V. MinasyanAnahit M. HovhannisyanSlavik A. Dadayan
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Abstract:
The work is devoted to a comparative study of the fatty acid composition of white and black sesame oils, as well as the development of a relatively effective method for isolating the natural antioxidant sesamol. The purpose of this work was to determine the comparative indicators of the content of fatty and free organic acids in the studied oils by gas and high-performance liquid chromatography, confirm their suitability and further use. The optimal conditions for obtaining high-quality unrefined oil from sesame seeds for the food and pharmaceutical industries were determined by the method of cold pressing (pressing chamber temperature was 100℃, oil outlet temperature was ≤ 40℃). Under these conditions, the oil yield was 30% and 27%, respectively. It was shown that finished sesame seed oils contain a highly effective natural antioxidant sesamol (oxyhydroquinone methyl ester) – 0.140 mg/kg, due to which they can be stored at room conditions for more than 3 years. The extracts of squeezes of sesame oils contain valuable free organic acids: oxalic – 0.017 mg/mL, malic – 0.02 mg/mL, fumaric – 0.001 mg/mL. Based on the research, the fatty acid composition of oils was determined and a relatively effective method for the complex processing of sesame raw materials was developed to obtain a highly effective natural antioxidant sesamol.Keywords:
Sesamol
Sesame oil
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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Sesame oil
Sesame seed
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Using white sesame seeds as raw material,the effects of infrared roasting on the content of lignans in sesame oil prepared by aqueous extraction method were studied.The results showed that the content of sesamin was between 0.66% and 0.70%;there was no obvious difference in the content of sesamin at 170 ℃ and 180 ℃ and neither was at 190,200,210 ℃;with the increase of roasting time and temperature,the content of sesamolin gradually decreased,while the content of sesamol increased but decreased with excessive roasting.The α-tocopherol was not detected in sesame oil.The content of total tocopherol declined with the increase of roasting degree.The oxidation stability increased with the increase of roasting temperature,which may be due to the increase of sesamol content and the mallard reaction products.
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Sesamin
Sesamol
Sesame oil
Sesame seed
Aqueous extract
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Sesamin
Sesamol
Sesame oil
Absorbance
Hexane
Sesame seed
Relative standard deviation
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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
Sesame oil
Autoxidation
Browning
Vegetable 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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Sesamol
Sesame oil
Roasting
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Flavour
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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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Summary A new method for the determination of sesamin in sesame oils is described. It is based on the measurement of the ultraviolet absorption of sesame oil following the removal of sesamol by treatment with alkali and correction for the absorption resulting from the presence of sesamolin. The advantages of the new method over the previously described colorimetric method are discussed. The accuracy of the method is attested by a comparison of the determined values with those for known added amounts of sesamin in cottonseed and sesame oils. When applied to four crude oils, the content of sesamin was found to range from 0.50 to 0.96%. Ultraviolet absorption spectra curves are reported for sesamin, sesamolin, sesamol, and sesame oil.
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Cottonseed oil
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Sesamol
Sesame oil
Sesame seed
Flavour
Pinoresinol
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Oxidative stabilities of sesame oil prepared from black sesame flour and white sesame flour, and commercial sesame oil prepared from whole white sesame were compared by measuring oxidation induction periods, peroxide values and electron donating abilities of each oil. Oxidation induction period (12.25 hr) of sesame oil prepared from black sesame flour was longer than those (4.37 and 9.1 hr, respectively) of sesame oil from white sesame flour and commercial sesame oil. Peroxide values of sesame oil prepared from black sesame flour, sesame oil prepared from white sesame flour and commercial sesame oil were 1.3, 18.2 and 1.7 meq/kg oil, respectively. We ascertained that the oxidative stability of sesame oil prepared from black sesame flour was superior than sesame oil from white sesame flour as well as commercial sesame oil. This was based on the fact that electron donating ability of sesame oil prepared from black sesame flour was 9% higher than that of sesame oil prepared from white sesame flour at the same concentration. The superior oxidative stability of sesame oil prepared from black sesame flour was expected, not only because only it had lignans such as sesamol and sesamolin, but also because of its brownish coloring compounds such as tannin which were not contained in white sesame flour.
Sesame oil
Sesamol
Sesame seed
Peroxide value
Sesamin
Tannin
Black tea
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A high performance liquid chromatographic (HPLC) method was established for the quantitative determination of sesamolin, sesamin and sesamol in sesame oil.Sesamolin, sesamin and sesamol were eluted at approximately 8min, 13min and 35min by using a 4.6mm∅×250mm Lichrosorb-Si 60 column with n-hexane·chloroform (80:20). The ultraviolet absorption detector was set at 280nm. Sesame oil was diluted with the eluting solvent and a sample was directly injected into the HPLC machine.The results were as follows:1. The extracted sesame oil were found to contain 0.42% sesamolin and 0.54% sesamin.2. No sesamol was detected in a survey of sesame oil by this procedure (detection limit 0.0005%).3. The average recoveries of sesamolin, sesamin and sesamol from sesame oil were 99.3%, 97.3%, 99.0%, respectively.
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Sesame seed
Hexane
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