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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
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Journal ArticleDOI
TL;DR: The review focused mainly on the traditional African methods of extraction and the utilization of the seed oil in soap making and production of skin moisturizers.
Abstract: The relative abundance of sesame seed oil coupled with the little knowledge of its cosmetic usage prompted the need for this review. The aim is to discuss the various extraction methods of the sesame seed oil and its industrial applications particularly its application in cosmetic production. The review focused mainly on the traditional African methods of extraction and the utilization of the seed oil in soap making and production of skin moisturizers. Key words : Sesame seed, oil extraction, export, soap, skin moisturizers.

27 citations

Journal ArticleDOI
TL;DR: A polyphenolic mixture derived from sesame-seed perisperm strongly reduced the mutagenicity of hydrogen peroxide, sodium azide, and benzo[a]pyrene in strains TA100 and/or TA98 of Salmonella typhimurium.
Abstract: A polyphenolic mixture derived from sesame-seed perisperm (SSP) strongly reduced the mutagenicity of hydrogen peroxide (H(2)O(2)), sodium azide (NaN(3)), and benzo[a]pyrene (BaP) in strains TA100 and/or TA98 of Salmonella typhimurium. It exhibited desmutagenic activity against H(2)O(2), BaP in TA98 and/or TA100 and biomutagenic activity (apparently by affecting the DNA-repair system) against NaN(3) in strain TA100. According to in vitro experiments the polyphenolic mixture inhibited the activity of the CYP1A1 (EROD) enzyme responsible for the activation of BaP in the Ames' test, as well as that of the cytosolic enzyme GST. A cytosolic fraction from liver of male Wistar rats treated with either 20% SSP in the food, or 3mg or 6 mg of polyphenolic mixture/20 g food/day for a time period of 8 weeks reduced the mutagenic potential of BaP in strains TA100 and TA98, with the cytosolic fraction from rats treated with SSP causing the strongest reduction. Furthermore, a microsomal fraction from the 20% SSP-treated rats inhibited the mutagenicity of BaP in strains TA100 (26.3%) and TA98 (23%). In contrast, a microsomal fraction from rats treated with 3mg of polyphenolic mixture stimulated the mutagenicity of BaP in TA100 but reduced it in TA98, while for the microsomal fraction from rats treated with 6 mg of polyphenolic mixture, these effects on TA100 and TA98 were reversed.

25 citations

Journal ArticleDOI
01 Apr 2017-Foods
TL;DR: There is a significant variation among the varieties within each crop species as well as among the different oilseeds in terms of their mineral and anti-nutritional contents.
Abstract: Oilseeds are rich sources of micronutrients and contribute to combating malnutrition caused by micronutrient deficiency. The objective of this study was to investigate the mineral and anti-nutritional contents of different varieties of niger seed, linseed and sesame. Five niger seed, eight linseed and ten sesame varieties were used. Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES) was used for mineral analysis and the standard method was adopted to estimate tannin and phytate. Twelve mineral elements; Ca, K, Mg, Na, P, B, Cu, Fe, Mn, S, Se and Zn were analyzed for each oilseed variety. In niger seed, phosphorous was the most abundant mineral element ranging from 661 to 867 mg/100 g and selenium was the least, ranging from 0.1 to 0.33 mg/100 g. Potassium was recorded in the range of 502 to 732 mg/100 g for linseed varieties. Calcium was the most common mineral element in sesame (1112 to 1787 mg/100 g). The average phytate contents of niger seed, linseed and sesame varieties were353 mg/100 g, 104 mg/100 g and 285 mg/100 g, respectively. Tannin ranged from 91 to 201 mg/100 g, 96 to 695 mg/100 g and 85 to 660 mg/100 g in niger seed, linseed and sesame, respectively. In conclusion, there is a significant variation among the varieties within each crop species as well as among the different oilseeds in terms of their mineral and anti-nutritional contents.

24 citations


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

  • ...Also, Lyon [26] reported that the phytic acid contents of the sesame varieties were affected by genotypes....

    [...]

Journal ArticleDOI
TL;DR: The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting and the optimum temperature and time roasting to obtain the most γ-tocopherol and total phenolic content was 200 °C for 10 and 20 min, respectively.
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 relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roasted in a domestic electric oven. Eight cultivars of sesame seeds in this study were Darab, Dezful, Karaj, Moghan, NazBranching, Naz-NonBranching, Siah and Varamin. Each cultivar was divided into ten group based on the roasting time (10, 15 and 20 min) and temperatures (180, 200 and 220 °C)andunroasted one. The high-performance liquid chromatography (HPLC) and spectrophotometeric methods were used for γ-tocopherol (n = 80) and TPC (n = 80) analysis, respectively. The γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil and 169±6 to 577±1 mg/kg in sesame seed respectively. γ-tocopherol content of six cultivars increased significantly (p < 0.05) as the roasting temperature and time; until 200 °C for 10 min, but they were decreased by roasting at 220 °C in longer time. Also TPC increased significantly as the roasting temperature. The amount of TPC varied in different sesame cultivars from 20.109 ± 3.967 µM to 129.300±3.493 in Varamin and NazBranching sesame seed cultivars, respectively, also TPC increased from 70.953 ± 5.863 µM in unroasted Naz-Branching sesame seed to 129.300 ± 3.493 µM after roasting in 200 °C for 20 min. The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting. The optimum temperature and time roasting to obtain the most γ-tocopherol and total phenolic content was 200 °C for 10 and 20 min, respectively.

24 citations

References
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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 )....

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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