Sesame: Current knowledge of composition and use

Abstract: Oxygen is indispensable for aerobic organisms including, of course, human beings, but it is believed that oxygen also may be responsible for undesired phenomena. In particular, oxygen species such as hydrogen peroxide, superoxide radical anion, and singlet oxygen are proposed as agents attacking polyunsaturated fatty acids in cell membranes, giving rise to lipid peroxidation. Several reports have suggested that lipid peroxidation may result in destabilization and disintegration of cell membranes, leading to liver injury and other diseases, and finally, to aging and susceptibility to cancer (4).

Abstract: Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods Ajowan Aniseed Asafoetida Allspice Capers and caperberries Caraway Celery Chervil Fennel and fennel seed Galangal Kaffir lime leaf Lavender Lemongrass Lovage Nigella Oregano Poppy Sesame Star anise Tarragon Tamarind Other significant herbs and spices.

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 roas...

Abstract: The antioxidant activity of ethanolic extracts of sesame coat (EESC) was investigated. The antioxidant activity (91.4%) of 1.0 mg EESC was equal to 1.0 mg tocopherol (90.5%) but was weaker than 1.0 mg butylated hydroxyanisole (98.6%) on peroxidation of linoleic acid. EESC showed an inhibitory effect against the formation of thiobarbituric acid reactive substances (TBARS) in a liposome model system. EESC at 10.0 mg exhibited a 94.9% scavenging effect on α,α-diphenyl-β-picrylhydrazyl radicals and marked reducing power, indicating that EESC acts as a primary antioxidant. The extracts, at a dose of 1.0 mg, showed a 50.0% scavenging effect on the hydroxyl radical. EESC also exhibited a metal-binding ability. Sesamin and sesamolin, the lignan substances, were found in EESC, by HPLC analysis. In addition, chromatographic analysis demonstrated that phenolic compounds and tetranortriterpenoids, which had positive reactions with β-carotene, indicating antioxidant activity, are present in EESC. According to these results, termination of free radical reaction, metal-binding ability and quenching of reactive oxygen are suggested to be, in part, responsible for the antioxidant activity of EESC.

Abstract: Triterpene alcohols and sterols were separated by thin-layer chromatography and gas-liquid chromatography from the unsaponifiable fractions of the following 18 vegetable oils: linseed, peanut, olive, rice bran, palm kernel, corn, sesame, oiticica, palm, coconut, rapeseed, grape seed, sunflower, poppy seed, castor, tea seed, cocoa butter and soybean. Two triterpene alcohols, cycloartenol and 24-methylene cycloartanol, were found in all of the oils except soybean oil, which contained only cycloartenol. Triterpene alcohols such as α- and β-amyrin, euphorbol, butyrospermol and cyclolaudenol also were encountered occasionally. Three sterols, β-sitosterol, stigmasterol and campesterol were present in all of the oils. In addition a fourth sterol, not yet idenfified, was found in oils of palm, palm kernel and sunflower in varying amounts. This unknown sterol and brassicasterol were found in rapeseed oil in addition to the three sterols that were common to all of the oils studied.

Abstract: This review covers the literature on sesamin, sesamolin and related compounds published since 1951. The topics reviewed include structural con-siderations, natural occurrence, influence of oil processing, analytical methods, isolation proce-dures and commercial preparations, various bio-logical effects and stability questions. Recent developments in pyrethrum synergists are discussed at length, since they owe so much to the discovery of the synergistic activities of sesamin and sesamolin.