scispace - formally typeset
Search or ask a question
Journal ArticleDOI

Sesame: Current knowledge of composition and use

01 Apr 1972-Journal of the American Oil Chemists' Society (Springer-Verlag)-Vol. 49, Iss: 4, pp 245-249
TL;DR: Sesame meal is a valuable supplement for food and feeds because of the high methionine content of its protein relative to other oilseed proteins as discussed by the authors, and the production of sesame seed in the U.S. has been small but is expected to increase with success in the development of nonshattering varieties.
Abstract: Because of its good taste and outstanding stability, sesame oil has long been one of the most desirable edible vegetable oils. Sesame meal is a valuable supplement for food and feeds because of the high methionine content of its protein relative to other oilseed proteins. Production of sesame seed in the U.S. has been small but is expected to increase with success in the development of nonshattering varieties. Current information on the composition, properties, processing and use of sesame is discussed.
Citations
More filters
01 Jan 2012
TL;DR: In this paper, the physical characteristics, chemical and mineral composition in sesame seeds subjected to three dehulling methods: manual, mechanical and physical, in comparison to the shelled seeds (control).
Abstract: The present work was conducted at the Chemistry Laboratory of Embrapa Algodão Campina Grande, PB, in order to determine the physical characteristics, chemical and mineral composition in sesame seeds subjected to three dehulling methods: manual, mechanical and physical, in comparison to the shelled seeds (control). For this purpose, we use white seeds of BRS Seda produced at the Experimental Station of Embrapa Algodão Patos, PB harvested in 2011. It was used a completely randomized design with four replications. Laboratory tests were: physical analysis (percentage removal of film and mass of thousand seeds), chemical composition (water content, oil content, protein content and ash content) and mineral (P, K, Ca and S). Based on these results, the following conclusions were established: 1) There were highly significant differences among the three methods of dehulling, probably influenced by the seeds of BRS Seda with low removability of his films, 2) Compared to that, the intact seeds were a Protocolo 1 Pesquisadores da Embrapa Algodão, Rua Osvaldo Cruz, no 1143, CEP 58.428-095 Campina Grande, PB. E-mail: queiroga@cnpa.embrapa.br, rosa@cnpa.embrapa.br, firmino@cnpa.embrapa.br 2 Analistas da Embrapa Algodão, Rua Osvaldo Cruz, no 1143, CEP 58.428-095 Campina Grande, PB. daise@cnpa.embrapa.br, ajice@cnpa.embrapa.br 3 Estagiários da Embrapa Algodão de Campina Grande, PB. willamsteles@yahoo.com.br, queiroga.nobrega@globomail.com 308 Avaliação da qualidade das sementes de gergelim submetidas aos processos de despeliculação manual..... Queiroga et al. Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.14, n.4, p.307-315, 2012 positive correlation between the percentage of films removed from seeds by different methods studied and their calcium content, and 3) seeds subjected to different processes of dehulling showed emphasis on the superiority of mineral elements phosphorus and potassium and the chemical composition of the oit content in the seed shell (control).

4 citations


Additional excerpts

  • ...; Lyon, 1972; Inyang & Nwadimkpa, 1992)....

    [...]

01 Jan 2015
TL;DR: In this article, the authors investigated the biopreservative efficiencies of different levels of sesame seed oil on mashed potatoes and found that sesame oil was more efficient in preserving stored potatoes paste than sodium benzoate.
Abstract: Sesame (Sesamum indicum L.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. Some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. The purpose of this study was to investigate the biopreservative efficiencies of different levels of sesame seed oil on mashed potatoes .Different levels sesame seed oil were added individually or in combinations to mashed potatoes, which was acidified to pH 4.5, before storage at 25°C. Addition of 100ppm, 200 ppm, and 400ppm sesame oils, we discovered that 400ppm sesame seed oil increased the shelf life of mashed potatoes to 49 days, while it was 15 days for the control mashed potatoes without preservatives incubated at room temperature and observed for over two weeks. The results showed that sesame seed oil was more efficient in preserving stored potatoes paste than sodium benzoate .The sesame oil was of good preservatives as microbial growths were observed after 7 weeks of incubative preservation. The result of this study showed that sesame seed oil was clearly superior within the trial duration. Organisms found associated with the spoilage of the stored potatoes paste included fungi such as Aspergillums flavus, A. fumigates, A. Niger and Fusariumspp and bacteria such as Bacillus coagulant.

4 citations


Cites background from "Sesame: Current knowledge of compos..."

  • ...Introduction For many centuries, ancient communities throughout Europe and Asia used the oil of ground sesame seeds for therapeutic purposes [1] Recently published research studies support the promising health benefits of sesame oil which include; antioxidants to neutralize cell damaging free radicals as well as vitamin E to promote healthy skin [2]....

    [...]

Journal ArticleDOI
TL;DR: L Laboratory studies were conducted to determine the efficacy of non-registered low-dose food grade diatomaceous earths enhanced with natural grain protectants against Prostephanus truncatus and Sitophilus zeamais adult insects on maize.

4 citations

Journal Article
TL;DR: In this paper, a comparison of water melon seed cake (W MSC) with groundnut cake (G NC) was conducted on five diets for lamb, including iso-caloric, iso-nitrogenous diet for lamb.
Abstract: The present study was conducted t o eva luate water mel on ( Citrullus lanatus) seed cake as a possible pr otein s upplement for growing I amb i n compar ison to gr oundnut cake. Graded proportion of water melon seed cake (W MSC) ( 0, 25, 50, 75, 100%) w hich replace groundnut cake (G NC) w ere incorporated in five diets iso-caloric, iso-nitrogenous diet for lamb. Diet A c ontained 0% proportion of WMSC, d iet B , C , D and E contained 25%, 5 0%, 7 5% and 100% WMSC proportions re spectively. F orty five ye arling m ale l ambs of Sudan desert sheep ecotype Kabashi with ave rage body weight of 31.5 kg were used. Carcass composition parameters did not differ significantly among the treatment groups. Muscle and fat percentages were s lightly hi gher in t he cont rol group. But bone percentage was higher in gr oup E w hich ha d gi ven higher percentage of WMSC. The slaughter by-products sho wed no significant differences a mong dietary treatments. Chemical co mposition of m eat r evealed that t he protein content i n the muscles of all treatment groups except group E had similar values. Group A had t he highest (P < 0.01) f at an d lowest moisture content, while g roup E had the lowest fat content and highest moisture content. Fat co ntent was decrease w ith increasing level of WMSC inclusion in the d iet, while m oisture content increases with i t increasing l evel. There i s a s ignificant effect (P < 0.01 and P < 0.05) among treatment groups for sacroplasmic pr oteins and non-protein ni trogen respectively, but there was no significant effect was observed for myofibrillar proteins. The values of these proteins were decreased with increasing di etary l evel of WMSC. Meat quality at tributes showed s ignificant effect for water holding capacity ( P <0. 001), cooking l oss (P < 0.01) and shear force (P < 0.001) indicated t hat meat of group A was of superior water holding ca pacity and lower cooking l osses, so i t was more t ender than the ot her groups. T he m eat colour r evealed significant (P < 0.05), (P < 0.01) an d (P <0.001) eff ect among dietary treatments for lightness, redness and yellowness respectively, indicated that group C, D and E were darker in col our than group A and B. Dietary t reatments showed no significant effect among the t ested gr oups for taste pa nel scores of tenderness, juiciness, flavour, colour and overall acceptability. However, meat from animals in gr oup A was desired mor e t han the meat from other groups. There i s a s ignificant effect (P < 0.01 and P < 0.05) among treatment groups f or sacroplasmic pr oteins and non-protein ni trogen respectively, but there was no significant effect was observed for myofibrillar proteins. The values of these proteins were de creased with incr easing di etary l evel of WMSC. It could be concluded that WMSC when incorporated i n l amb di ets produces carcasses which w ere s ignificantly not different from that produced by G NC diet. Meat muscle composition and quality was also had a tendency to be similar to that of the GNC diet.

3 citations

References
More filters
Journal ArticleDOI

452 citations


"Sesame: Current knowledge of compos..." refers background in this paper

  • ...Sesame, which has been under cultivation in India for as long as rice has, has been called the "queen of the oilseed crops" because of the high yield of oil obtained and the good qualities of the seed, oil and meal ( 1 )....

    [...]

Book
01 Jan 1958

141 citations

Journal ArticleDOI
TL;DR: 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 as discussed by the authors.
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.

89 citations

Journal ArticleDOI
TL;DR: 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.
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.

78 citations