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
TL;DR: The research achievements concerning sustainable sesame (Sesamum indicum L.) production and outlook on the production constraints and future perspectives for Myanmar sesame are reviewed in this paper.
Abstract: This paper aims to review the research achievements concerning sustainable sesame (Sesamum indicum L.) production and outlook on the production constraints and future perspectives for Myanmar sesame. Sesame is an economically and nutritionally important crop, and it is prized for oil. The global sesame market demand is rising with increasing health awareness. Meanwhile, there is high competition in the market among producing countries for an international trade. Smallholder farmers in developing countries cultivate sesame as a cash crop on marginal soils. The edible oilseed sectors currently face several challenges, including ones affecting sesame crops. For sustainable production of sesame, an integrated approach is needed to overcome these challenges and the critical limiting factors should be identified. In recent years, sesame genomic resources, including molecular markers, genetic maps, genome sequences, and online functional databases, are available for sesame genetic improvement programs. Since ancient times, sesame has been cultivated in Myanmar, but productivity is still lower than that of other sesame producing countries. Myanmar sesame production is limited by many factors, including production technology, research and development, etc. With integration of these genomic resources, crop production and protection techniques, postharvest practices, crop improvement programs, and capacity building will play a crucial role for improving sesame production in Myanmar.
57 citations
Additional excerpts
..., sesamin, sesamolin, and sesamol [4,5]....
[...]
TL;DR: An overview of the occurrence, chemical nature, and activity of the antioxidative compounds of oilseeds and their oils is provided in this paper, where an overview of their properties and properties are discussed.
Abstract: Oilseeds contain several types of antioxidative compounds to protect their associated lipids against oxidative damage by reactive oxygen species. These compounds belong to several chemical groups and exert their antioxidative effects via different modes of action. Oilseeds and their oils are important food ingredients that contain natural antioxidants and constitute a large part of our diet as cereals, pulses, nuts, and their derived products. An overview of the occurrence, chemical nature, and activity of the antioxidative compounds of oilseeds and their oils is provided.
56 citations
TL;DR: Protein content, amino acid and oil composition of two cultivars of Sesamum indicum L. were studied in this paper, and the cultivars (dark and white) showed ash content in the range of 6.54-7.71%.
Abstract: Protein content, amino acid and oil composition of two cultivars of Sesamum indicum L. were studied. The cultivars (dark and white) showed ash content in the range of 6.54–7.71%, nitrogen 3.70–4.03...
53 citations
TL;DR: It is found that sesaminols are potent inhibitors of the oxidation of low-density lipoprotein induced by 2,2′-azobis(2,4-dimethylvaleronitrile) and chemical structures suggest that they reacted with the alkylperoxyl radicals to form four major reaction products that are stereoisomers of each other, although the stereochemistry of each isomer has not yet been confirmed.
Abstract: We found that sesaminols, a mixture of sesaminol and its stereoisomers, are potent inhibitors of the oxidation of low-density lipoprotein induced by 2,2'-azobis(2,4-dimethylvaleronitrile). Although sesaminols strongly inhibit lipid peroxidation related to their ability to scavenge free radicals, their antioxidant effects have not been investigated. To confirm the involvement of the phenolic moiety in the sesaminol structure in antioxidant activity, sesaminols were reacted with 2,2'-azobis(2,4-dimethylvaleronitrile). The reaction products were isolated by high-performance liquid chromatography and found to have a 1-cyano-1,3-dimethyl-butyl-peroxyl group in their structures. These chemical structures suggest that the sesaminols reacted with the alkylperoxyl radicals to form four major reaction products that are stereoisomers of each other, although the stereochemistry of each isomer has not yet been confirmed. Further instrumental analyses of the reaction products may increase our understanding of the antioxidant activity of sesaminols.
44 citations
TL;DR: Infrared (IR) heating offers several advantages over conventional heating in terms of heat transfer efficiency, compactness of equipment, and quality of the products, which can be used industrially to obtain roasted oil with greater oxidative stability.
Abstract: Infrared (IR) heating offers several advantages over conventional heating in terms of heat transfer efficiency, compactness of equipment, and quality of the products. Roasting of sesame seeds degrades the lignan sesamolin to sesamol, which increases the oxidative stability of sesame oil synergistically with tocopherols. IR (near infrared, 1.1 to 1.3 microm, 6 kW power) roasting conditions were optimized for the conversion of sesamolin to sesamol. The resultant oil was evaluated for sesamol and tocopherol content as well as oxidative stability. The defatted flours were evaluated for their nutritional content and functionality. IR roasting of sesame seeds at 200 degrees C for 30 min increased the efficiency of conversion of sesamolin to sesamol (51% to 82%) compared to conventional heating. The gamma-tocopherol content decreased by 17% and 25% in oils treated at 200 and 220 degrees C for 30 min, respectively. There were no significant differences in the tocopherol content and oxidative stability of the oil. Methionine and cysteine content of the flours remained unchanged due to roasting. The functional properties of defatted flours obtained from either IR roasted or conventionally roasted sesame seeds remained the same. Practical Applications: Sesame oil is stable to oxidation compared to other vegetable oils. This stability can be attributed to the presence of tocopherols and the formation of sesamol, the thermal degradation product of sesamolin-a lignan present in sesame. Roasting of sesame seeds before oil extraction increases sesamol content which is a more potent antioxidant than the parent molecule. The conversion efficiency of sesamolin to sesamol is increased by 31% by infrared roasting of seeds compared to electric drum roasting. This can be used industrially to obtain roasted oil with greater oxidative stability.
40 citations
References
More filters
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 )....
[...]
124 citations
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
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