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: 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.
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).
910 citations
Book•
05 Oct 2012
TL;DR: Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods is studied.
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.
682 citations
TL;DR: Sesame has been known empirically as a cooking oil which is highly resistant to oxidative deterioration in comparison with other edible oils as discussed by the authors, but 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 raw and roasted sesame seeds and oils.
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...
336 citations
TL;DR: In this paper, the antioxidant activity of EESC was investigated and it was shown that EESc acts as a primary antioxidant, with a 50.0% scavenging effect on the hydroxyl radical.
314 citations
References
More filters
Journal Article•
11 citations
TL;DR: SESAME meal used as the only protein source in the diet of the growing chick is adequate in all amino acids for this species except lysine, and the addition of 0.5% dl -lysine to a grain-sesame diet improved growth.
9 citations
TL;DR: Emphasis in sunflower programs will be on developing higher yielding lines and on exploiting the possibility of developing hybrids, and major problems of disease susceptibility and high fiber content also demand attention.
Abstract: Breeding for improved oilseeds has traditionally emphasized improvement in yield, oil content and disease resistance. Improved protein has been sought by some breeders in recent years. The soybean varieties Provar and Protana were released in 1969 because they contain higher protein percentages than other varieties. Glandless cotton varieties are being bred by public and private breeders. Two glandless varieties have been released by commercial breeder-seedsmen, but one has been withdrawn because of low yield. It probably will be several years before glandless varieties are of commercial significance. Safflower germplasm has been screened and a source of improved lysine has been identified. This lead may be pursued, but major problems of disease susceptibility and high fiber content also demand attention. Emphasis in sunflower programs will be on developing higher yielding lines and on exploiting the possibility of developing hybrids. Sunflower research personnel is so limited that there is not likely to be any major effort on quality factors for some time. Sesame research is very limited, major emphasis being on control of shattering.
9 citations
TL;DR: In this article, the authors show that the following five categories: 1.5-5-メチル-2-ホルミルピロール, 2-4-MIMU-3-MEMU-4,
Abstract: ごま油を水蒸気蒸溜し,香気濃縮物を得,主として弱酸性部,カルボニル部のうち,高沸点部を精査した.新たに同定された物質は,グアヤコール,フェノール,フルフリルアルコール,2-アセチルピロール,2-ホルミルピロール,2-アセチル-3-メチルフラン,アセチルピラジンで,このうち,アセチルピラジンはごま油のこうばしい香りの主成分と考えられる.また,そのほか5-メチル-2-ホルミルピロール,ジメチル-アセチルピラジンが推定された.
7 citations
TL;DR: In this paper, the glyceride structure of groundnut, cottonseed, sesame, sunflower seed and soya-bean oils are compared, with special reference to their respective dilinoleo- and monolinoleo glycerides.
Abstract: The component acids and glycerides in sesame oil (iodine value 114.1) extracted from seed grown in Eastern India have been investigated. The acids included palmitic 9.4, stearic 5.7, arachidic 1.2, oleic 35.0 and linoleic 48.4% (wt.). The glycerides follow the usual seed-fat distribution: the chief members present are oleodilinoleins (40%), saturated-oleo-linoleins (37%) and dioleolinoleins (15%). 43% of the glycerides contain two linoleic groups and 53% contain one linoleic group per triglyceride molecule.
The glyceride structure of groundnut, cottonseed, sesame, sunflower seed and soya-bean oils are compared, with special reference to their respective dilinoleo- and monolinoleo-glycerides.
7 citations