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1
Johnson, Wilbur, Wilma F. Bergfeld, Donald V. Belsito, et al. "Amended Safety Assessment of Sesamum Indicum (Sesame) Seed Oil, Hydrogenated Sesame Seed Oil, Sesamum Indicum (Sesame) Oil Unsaponifiables, and Sodium Sesameseedate." International Journal of Toxicology 30, no. 3_suppl (2011): 40S—53S. http://dx.doi.org/10.1177/1091581811406987.
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Sesamum indicum (sesame) seed oil and related cosmetic ingredients are derived from Sesamum indicum. Sesamum indicum (sesame) seed oil, sesamum indicum (sesame) oil unsaponifiables, and hydrogenated sesame seed oil function as conditioning agents. Sodium sesameseedate functions as a cleansing agent, emulsifying agent, and a nonaqueous viscosity increasing agent. These ingredients are neither skin irritants, sensitizers, teratogens, nor carcinogens at exposures that would result from cosmetic use. Both animal and human data relevant to the cosmetic use of these ingredients were reviewed. The CIR Expert Panel concluded that these ingredients are safe in the present practices of use and concentration as described in this safety assessment.
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Wan, Yuan, Qiaoyun Zhou, Mengge Zhao, and Tao Hou. "Byproducts of Sesame Oil Extraction: Composition, Function, and Comprehensive Utilization." Foods 12, no. 12 (2023): 2383. http://dx.doi.org/10.3390/foods12122383.
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Sesame is principally used to generate oil, which is produced by chemical refining or pressing. Sesame meal, as a main byproduct of sesame oil extraction, is usually discarded, causing resource waste and economic loss. Sesame meal is rich in sesame protein and three types of sesame lignans (sesamin, sesamolin, and sesamol). Sesame protein extracted via a physical method and an enzymic method has balanced amino acid composition and is an important protein source, and thus it is often added to animal feed and used as a human dietary supplement. Extracted sesame lignan exhibits multiple biological activities such as antihypertensive, anticancer, and cholesterol-lowering activities, and therefore it is used to improve the oxidative stability of oils. This review summarizes the extraction methods, functional activities, and comprehensive utilization of four active substances (sesame protein, sesamin, sesamolin, and sesamol) in sesame meal with the aim to provide theoretical guidance for the maximum utilization of sesame meal.
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Stevens, WJ, DG Ebo, CH Bridts, and LS De Clerck. "Anaphylaxis to sesame (Sesamum indicum) seed and sesame oil." Journal of Allergy and Clinical Immunology 109, no. 1 (2002): S217. http://dx.doi.org/10.1016/s0091-6749(02)81787-0.
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Alshahrani, Saeed, Aseel Abid Al Sreaya, Mohammad Yahya Mashyakhi, et al. "Chemical characterization and antibacterial efficacy of Saudi sesame oil against human pathogenic bacteria." Environment Conservation Journal 21, no. 1&2 (2020): 19–29. http://dx.doi.org/10.36953/ecj.2020.211203.
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Bacterial infection and its resistance is a major health issue that affects millions of people throughout the world. There is always a need to search forth new and safest drug from natural resources to fight these challenges. Sesame seed essential oil is a rich source of protein with high medicinal value since the ancient time peoples are using for several remedies in Saudi Arabia.Therefore, the current study is aimed to discover the potential activity of the locally available sesame oil for antibacterial action based on ethnobotanical knowledge and traditional utilization as a therapeutic agent to treat several kinds of health problem in Saudi culture. Gas chromatography / mass spectrometry (GC/MS) analysis of sesame essential oil extracted from locally available sesame seeds represented 39 different chemical compounds. Sesamin and sesamol were the principal components alongwith fatty acids and triglycerides. Results indicated that the locally available sesame oil was found rich in sesamin contents (24.45%). The spectrum of antibacterial effect of sesame seed essential oil was exhibited significantly against Escherichia coli followed by Staphylococcus aureus, Streptococcus pyogenes, Klebsiella pneumoniae and Pseudomonas aeruginosa respectively. The results indicate that sesame oil was found most effective against three bacteria i.e. E. coli, S. aureus and S. pyogenes.
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Salamah, Nina. "Identify the Purity of Sesame Oil from Sesame Seeds (Sesamum indicum L.) and Analysis Using the ATR-FTIR Method." Indonesian Journal of Pharmaceutical Science and Technology 11, no. 3 (2024): 382–92. http://dx.doi.org/10.24198/ijpst.v11i3.50102.
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Sesame seeds (Sesamum indicum L.) are a plant that produces the most important and oldest oil known to man. Apart from being rich in nutrients, sesame consists of important functional components such as sesamin, sesamolin, sesamol, sesaminol, sesamolin phenol, and other lignan-like active ingredients and can trigger the motive to produce sesame oil by adulteration in order to achieve market desires. The aim of this research is to identify the purity of sesame oil and analyze it using the ATR-FTIR method to detect and prevent counterfeiting. Testing the characteristics of sesame oil can be adjusted to the quality requirements that have been set, one of which is the Indonesian National Standard (SNI) so that the quality of sesame oil circulating on the market is guaranteed. This research is non-experimental research. Sesame seed oil resulting from pressing is based on the test requirements of SNI 01-4468-1998 including the physico-chemical properties test. The results of the sesame seed oil profile are that the sesame seed oil extraction yield is 29.265%, the sesame oil is bright yellow in color, has a distinctive smell, specific gravity (20oC) 0.9237± 0.0057, refractive index 1.4702 ± 0.0005, peroxide value 2 ± 0.0577 meqO2/Kg, iodine value 107.1 ± 0.5773, and acid number 0.224 ± 0.0577. Based on the research results, it can be concluded that the pressed sesame seed oil has met the requirements of the SNI 01-4468-1998 test, and from the functional groups that appear in the ATR-FTIR it can be concluded that the pressed sesame oil contains methyl ester group compounds.
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Kim, A.-Young, Choong-In Yun, Joon-Goo Lee, and Young-Jun Kim. "Determination and Daily Intake Estimation of Lignans in Sesame Seeds and Sesame Oil Products in Korea." Foods 9, no. 4 (2020): 394. http://dx.doi.org/10.3390/foods9040394.
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Sesame (Sesamum indicum L.) is a plant that belongs to the Pedaliaceae family which was first classified as a food source around 4000 years ago. Lignans (sesamin, sesamolin, sesamol, and sesaminol) present in sesame are the primary functional compounds that impart important health benefits. However, very little information is available on the lignan intake from sesame seeds and sesame oil products. Sesame oil is frequently and highly consumed in Korea and therefore is one of the important lignan intake sources due to the food eating habits of Koreans. Herein, we studied the distribution of lignans in sesame seeds (n = 21) and oil (n = 34) to estimate the daily lignan intake by the Korean population. High-performance liquid chromatography, in conjunction with statistical analysis, was used to determine the lignan content of seeds and oil. The estimated daily intake of total lignans from sesame seeds and oil, as estimated from the available domestic consumption data (Korea Nutrition and Health Examination Survey), is 18.39 mg/person/day for males and 13.26 mg/person/day for females. The contributions of lignan intake from sesame seeds and oil are 23.0% and 77.0%, respectively. This study provides preliminary information on lignan intake from sesame seeds and oil in the Korean population.
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Mohammed, Shifa. "An Overview on Nutritional Composition and Therapeutic Benefits of Sesame Seeds (Sesamum indicum)." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (2022): 1119–27. http://dx.doi.org/10.22214/ijraset.2022.40002.
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Abstract: Sesame seeds commonly known as gingelly seeds or til is one of the oldest oilseed cultivated all over the world with India and China being the largest producers. Both black and white sesame seeds are abundant in not only macro or micronutrients but also contain plethora of bioactive components such as lignans and phytosterols contributing to it being a good source of antioxidants. Presence of sesamin, sesaminol, myristic acid and lecithin in sesame seeds attributes to its antiinflammatory, anti-hypertensive, anti-hyperglycemic, anti-hyperlipidemic and anti-cancer properties. Sesame oil is also known for its anti-microbial activity. Sesame is also an important crop mentioned in Ayurveda and is used in shirodhara, a body relaxing technique. Its oil is also used as skin softener and is utilized in the treatment of cracked heels. Seasame oil can also be substituted with regular oil and its seeds are used as garnishes in breads, biscuits and crackers. Til chikki and laddo’s are also prepared in Indian households. Though it is widely used, consumption of even two sesame seeds might trigger allergic reactions in few people. In this review article topics like nutritional composition, therapeutic benefits, uses, products developed and safety and dosage of sesame is discussed. Keywords: sesame, sesamin, sesaminol, lignans, phytosterols
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Bożek, Małgorzata, Julia Trybała, Agata Lebiedowska, Anna Stolecka-Warzecha, Paula Babczyńska, and Sławomir Wilczyński. "Assessment of the Sunscreen Properties of Sesame Oil Using the Hemispherical Directional Reflectance Method." Applied Sciences 14, no. 15 (2024): 6545. http://dx.doi.org/10.3390/app14156545.
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Sesame oil has been widely used for centuries. It is not only used as a kitchen ingredient, but it is also used to apply to the skin. Sesame oil contains natural compounds such as sesamol, sesamolin and sesamide, which have the ability to reflect or absorb certain UV rays. These substances can act as UV filters, helping to minimize the effects of harmful UV radiation on the skin. The aim of the study was to investigate the radioprotective/sun protection properties of sesame oil. The influence of sesame oils from different manufacturers on the directional reflectance of the skin was analyzed at various time intervals. To assess the sunscreen properties of the oil, a new technique was used: the 410-Solar hemispherical directional reflectometer. Sesame oil can be used in sunscreen preparations, but only when combined with other, more powerful ingredients. The oil itself is not sufficient protection against solar radiation. The study revealed no significant disparities in performance between the tested sesame oils from diverse manufacturers.
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Moigrădean, Diana, Daniela-Florina Socaci, Liana-Maria Alda, Despina-Maria Bordean, Daniela Stoin, and Mariana-Aten Poiana. "Improving the antioxidant properties of sesame oil through the addition of natural bioactive compounds." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 433–37. https://doi.org/10.59463/japt.2024.2.44.
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Sesame (Sesamum indicum L.) is a valuable oilseed crop that contains several nutritious bioactive compounds. Sesame seeds have a high oil content (50-60%). They are rich in high quality unsaturated fatty acids. Sesame seeds contain phenolic compounds such as sesamin and sesamolin, which have been reported to be valuable compounds for human health. Sesame oil is obtained by cold pressing. Sesame oil has never been used as an edible oil; it has been and continues to be used as a condiment in traditional dishes in Asian countries. The purpose of this research was to determine the quality of the flavoured sesame oil obtained by the addition of vegetable spices to sesame oil (basil - Ocimum basilicum, garlic - Allium sativum, cumin - Cuminum cyminum and cinnamon - Cinnamomum zeylanicum). The addition of garlic, cumin, cinnamon or basil to sesame oil can provide additional benefits. Garlic is well known for its anti-microbial and antioxidant properties. Cumin can help with digestion and may also have anti-inflammatory properties. Cinnamon may have antimicrobial and antioxidant properties and may help control blood sugar levels. Basil is known to have anti-inflammatory, antioxidant and antimicrobial properties. The highest amount of total polyphenols was found in the oil samples flavoured with cinnamon. The highest antioxidant capacity was found in sesame oil samples flavoured with garlic. All these spices improve the quality of the oil through the addition of natural bioactive compounds.
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Muangrat, Rattana, Yongyut Chalermchart, Supachet Pannasai, and Sukhuntha Osiriphun. "Effect of Roasting and Vacuum Microwave Treatments on Physicochemical and Antioxidant Properties of Oil Extracted from Black Sesame Seeds." Current Research in Nutrition and Food Science Journal 8, no. 3 (2020): 798–814. http://dx.doi.org/10.12944/crnfsj.8.3.12.
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Unroasted, roasted (at roasting temperatures of 100, 150 and 200 C and roasting times of 10, 20 and 30 min) and vacuum microwaved (at microwave watt powers of 800, 1440, 2400 and 3600 watts/kg black sesame seeds, for heating times of 10, 20 and 30 min) black sesame seeds were processed to extract oil using a single screw press at a constant pressing temperature of 50 C. The results revealed that different heat pre-treatments significantly affected yield and physiochemical and antioxidant properties of extracted oils. The extracted oil samples exhibited significantly different levels of total phenolic compounds, sesamin, sesamolin, and DPPH• and ABTS•+ scavenging activity. Additionally, it was found that these values of roasted and vacuum microwaved black sesame seed oils were significantly higher than those of unroasted oil. Sesamin, sesamolin, total content of phenolic compounds, and DPPH• and ABTS•+ scavenging activity of extracted black sesame oils increased when the roasting temperature and watt power increased. Black sesame oil obtained from unroasted, roasted and vacuum microwaved dried black sesame seeds contained linoleic and oleic acids as major fatty acids. Black sesame oil extracted from roasting and vacuum microwave treatments for 10 min at higher roasting temperature and microwave watt power had higher total phenolic content leading to a reduction of peroxide value and elevated stability of soybean oil when it was added during storage time at temperature of 65 °C.
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Stanciu, Ioana. "Rheological Models for Behavior of Sesame (Sesamum indicum) oil." Oriental Journal Of Chemistry 40, no. 1 (2024): 165–68. http://dx.doi.org/10.13005/ojc/400120.
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Sesame (Sesamum indicum) oil is the fatty matter obtained from sesame seeds, by cold pressing or hot pressing, followed by refining. The seeds must have a maximum moisture content of 7% and must be free of foreign bodies. After pressing, the oil is decanted and then filtered, through a natural cotton filter, thus ensuring the superior quality of the obtained oil. Sesame oil is the most resistant oil to oxidation and is stable at room temperature. The burning point is 177 degrees for cold pressed sesame oil.
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Hemalatha, S., M. Raghunath, and Ghafoorunissa. "Dietary sesame (Sesamum indicum cultivar Linn) oil inhibits iron-induced oxidative stress in rats." British Journal of Nutrition 92, no. 4 (2004): 581–87. http://dx.doi.org/10.1079/bjn20041239.
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The high stability of sesame oil against oxidative deterioration is attributed to lignans in its non-glycerol fraction. The present study evaluates the effects of feeding sesame lignans (sesamin and sesamolin) on Fe2+-induced oxidative stress in rats. Three groups, each of sixteen male weanling WNIN rats, were fed diets containing 200 g casein/kg and 100 g oil/kg (group 1, groundnut oil; group 2, sesame oil; group 3, sesame oil+sesamin (0·4 g/kg). After 45 d of feeding, eight rats from each group were injected with saline (9 g Na Cl/l, controls) intraperitoneally while the remaining eight rats were injected with 30 mg Fe2+/kg body weight as ferrous sulfate in normal saline. The animals were killed after 90 min to evaluate hepatic function and antioxidant status. Compared with those fed groundnut oil (group 1), sesame oil-fed rats (groups 2 and 3) had lower levels of hepatic thiobarbituric acid-reactive substances, serum glutamate:oxaloacetate transaminase activities and serum glutamate pyruvate transaminase activities, indicating protection against Fe-induced oxidative stress. Despite similar tocopherol levels in the three diets, hepatic α-tocopherol levels were higher in rats fed the sesame-oil diets (groups 2 and 3) compared with controls (group 1). However, activities of hepatic antioxidant enzymes (superoxide dismutase and glutathione peroxidase) were significantly (P<0·05) increased only in rats fed higher levels of lignans (group 3). These observations suggest that sesame lignans may have sparing effects on tocopherols. The increased bioavailability of tocopherols in the presence of dietary lignans might be due to the regeneration of oxidized tocopherols. The synergistic effects of lignans with tocols has nutritional and therapeutic implications.
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Ogawa, Toshiko, Junko Nishio, and Shinobu Okada. "Effect of Edible Sesame Oil on Growth of Clinical Isolates of Candida albicans." Biological Research For Nursing 16, no. 3 (2013): 335–43. http://dx.doi.org/10.1177/1099800413501539.
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Elderly individuals are at increased risk of oral thrush (oral candidiasis) due to decreased saliva secretion. Due to their antimicrobial properties, edible oils can be effective natural agents for oral care. The objective of the present study was to compare the effects of sesame oil, which is widely used for cooking in Asian countries, and two other edible oils on the growth of both mycelial and yeast forms of five clinical isolates of Candida albicans, a causative microorganism of oral thrush. We assessed the effect of each oil in concentrations of 0.078%, 0.156%, and 0.313% on growth of the mycelial forms of the clinical isolates over 24 hr using the crystal violet method. We also evaluated the effect of each oil on growth of the yeast forms by counting the number of viable yeast cells after culturing in the oils for 24 hr. Sesame oil inhibited the growth of both mycelial and yeast forms. Safflower and olive oil also inhibited the growth of both forms of C. albicans but to a lesser extent than sesame oil. The ability to inhibit the growth of the mycelial form correlated with sesame oil concentration. Roasting influenced growth inhibition ability and high-roasted sesame oil most effectively inhibited the yeast form. The growth inhibitory effect differed among the five isolates. We hypothesize that the sesamin and fatty acid components of sesame oil are involved in its antifungal activity.
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Nikita, Pawar Akanksha Shendkar Arundhati Kore Jagruti Shelar. "A Review on Sesame (Sesamum indicum L.)." International Journal of Pharmaceutical Sciences 3, no. 6 (2025): 536–42. https://doi.org/10.5281/zenodo.15589800.
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Sesame is a plant.The diploid is dicotyledonous.It is the oldest oil seed crop.It has areas for its oil.vitamins and minerals. Sesame is valuable.Dry seeds, feed, and cover crop are grown for food.There are leaves and young branches beside the other.Like flowers, parts of the plant are useful.There are treatments for cancer, alopecia and constipation.The leaves are having antifungal activity.It was used in many diseases.There are infections for the urinary system. There is a lot of large land for farming. There is a wide demand–supply gap for sesame.There are various biotics that constrained production.Less productivity is caused by abiotic stresses.Attempts are made for the terms of seed yield.spreading awareness about sesame oil.There are other uses. Sesame oil has anti-aging properties.There are a number of drugs known as sesamol.The vegetable oils have a long shelf.life. The sesame seed oil is rich in Omega 6.Omega 3 is missing. There is a need.Omega 3 and alpha are Omega 3 acids.There are linolenic acids with the help of desaturase.There are pathways for improvement of quality.
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Yu, Qiong, Xue-De Wang, Hua-Min Liu, and Yu-Xiang Ma. "Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil." Foods 11, no. 9 (2022): 1225. http://dx.doi.org/10.3390/foods11091225.
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Asarinin, an isomer of sesamin, has attracted attention because it has stronger biological properties than sesamin. The research on the conversion of sesamin into asarinin is limited. In this study, solid acid catalysts were screened and applied to promote the conversion of sesamin into asarinin in sesame oil. The results showed that citric acid loaded on zeolite beta (CTAH) was the optimal catalyst for asarinin production among the prepared catalysts. Characterization showed that CTAH had the greatest pore volume, largest surface area and strongest acid content. Response surface methodology (RSM) was applied to optimize the reaction conditions for asarinin yield using CTAH. The optimal reaction conditions were as follows: temperature, 85 °C; time, 2.7 h; catalyst amount, 1.6%. The predicted and experimental values of asarinin yield were 50.79 and 51.80 mg/100 g, respectively. The peroxide value and color in sesame oil samples treated with CTAH were clearly improved. In short, CTAH is a solid acid catalyst with potential application in the industrial conversion of sesamin into asarinin and in the improvement of sesame oil.
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Yun, Eun Young, and Suyeon Kim. "Organic Residues Analysis of Oil Bottle of Goryeo Dynasty Excavated from the Soejeoul Site, Geumneung-dong, Chungju." Journal of Conservation Science 37, no. 6 (2021): 638–47. http://dx.doi.org/10.12654/jcs.2021.37.6.03.
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Organic residues are substances derived from diverse natural sources. Recent scientific analysis of organic residues has yielded important information in restoring the lifestyles of ancient peoples. In this study, the organic material contained within the celadon oil bottle of the Goryeo dynasty, excavated from the Soejoul site in Geumneung-dong, Chungju, was analyzed using Fourier-transform infrared spectroscopy (FT-IR) and gas chromatograph-mass spectrometer (GC-MS). The results showed that the organic materials in the bottle were plant-derived oils. In particular, polyunsaturated fatty acids and phytosterols were detected using GC-MS analysis. Sesamin components were also identified. Sesamin, which is a characteristic component of sesame seeds, is a lignan and an antioxidant. As the organic residues in the oil bottle were derived from sesame seeds, it is presumed that sesame oil was stored in the bottle.
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V., V. Ujjainkar, R. Vaidya E., M. Shinde S., and G. Kale G. "Characterization of Sesame (Sesamum indicum L.) Germplasm." International Journal of Innovative Science and Research Technology 7, no. 7 (2022): 414–17. https://doi.org/10.5281/zenodo.6945002.
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Characterization is the description of plant germplasm, which determines the expression of highly heritable characters ranging from morphological or agronomical features upto biochemical traits. The morphological characterization i.e. plant phenotyping is still under rapid development at the moment distinguishing proof and genetic improvement evaluation is most extreme significant input for field functionaries, seed certification agencies and crop breeders. Sesame is a member of the family Pedaliaceae and is considered as one of the most ancient oil seed crops, having the great diversity across the India. The present investigation was planned to evaluate the major eleven morphological characteristics viz., days to 50 per cent flowering, days to maturity, plant height, number of branches per plant, number of capsules per plant, number of seeds per capsule, length of capsule, 1000 seed weight, seed yield per plant, harvesting index and oil content in fifty-one sesame genotypes collected from all over the sesame growing regions of India. Genotypes IC-402056, EC-370343, IC204049, AKT-101 and IC-203920 exhibited the high potential for seed yield, whereas, AKT-101, IC-204037, IC-203920 and EC-370402 recorded potential for high oil content. These genotypes identified as high yielding and potential sources for oil content, may be included in future sesame breeding programs.
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Yuenyong, Jitkunya, Suchintana Limkoey, Chonlathit Phuksuk, et al. "Enhancing Functional Compounds in Sesame Oil through Acid-Soaking and Microwave-Heating of Sesame Seeds." Foods 13, no. 18 (2024): 2891. http://dx.doi.org/10.3390/foods13182891.
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This study investigated whether pre-treating sesame (Sesamum indicum L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds such as lignans, tocopherol, phytosterol, and squalene. The study revealed that soaking the sesame seeds in a solution of HCl and citric acid, along with microwave-heating, significantly increased the content of these compounds. The detected ranges were sesamin (1365–6927 µg g−1), sesamolin (605–3493 µg g−1), tocopherol (69.31–282.76 µg g−1), asarinin (ND–383.52 µg g−1), sesamol (ND–49.59 µg g−1), phytosterol (3690–6201 µg g−1), and squalene (532−1628 µg g−1). Additionally, the study found that the pre-treatment of sesame seeds had a minimal effect on the fatty acid composition, antioxidant activity (92.94–95.08% DPPH scavenging activity), and oxidative stability (2.13–2.90 mg MDA kg−1 oil). This is the first study to demonstrate that using acid-soaking and microwave-heating to prepare sesame seeds can produce sesame oil enriched with functional compounds, potentially benefiting cosmetic, pharmaceutical, and health applications.
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Son, Hee-Jin, Eun-Jeung Hong, Sanghoon Ko, Jin Young Choi, and Bong-Soo Noh. "Identification of Vegetable Oil-added Sesame Oil by a Mass Spectrometer-based Electronic Nose." Food Engineering Progress 13, no. 4 (2009): 275–81. http://dx.doi.org/10.13050/foodengprog.2009.13.4.275.
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Sesame oils are partially mixed with other vegetable oils due to high price in a Korean market. To find out authentic sesame oil, a mass spectrometer-based electronic nose (MS-based E-nose) was used. Sesame oil (Se) was blended with soybean oil (So) or corn oil (Co) at the ratio (Se:So, Se:Co) of 97:3, 94:6, 91:9, 88:12 and 85:15, respectively. Intensities of each fragment from sesame oil by MS-based E-nose were completely different from those of soybean oil or corn oil. The obtained results were used for discriminant function analysis (DFA). Volatile organic components (VOC) of soybean oil or corn oil were similar to those of fresh air and DFA plot indicated a significant separation of pure sesame oil and pure other oil. The group of the mixed oil was seperated with that of sesame oil in DFA plot and the added amount of soybean oil to sesame oil was correlated with discriminant function first score (DF1). MS based E-nose system could be used as an efficient method to investigate the purity of sesame oil.
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Tzen, Jason T. C., Fu-Chou Cheng, Tzyy-Rong Jinn, and Rolis C. W. Hou. "Neuroprotective Effects of Sesamin and Sesamolin on Gerbil Brain in Cerebral Ischemia." International Journal of Biomedical Science 2, no. 3 (2006): 284–88. http://dx.doi.org/10.59566/ijbs.2006.2284.
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Sesamin and sesamolin, abundant lignans found in sesame oil, have been demonstrated to possess several bioactivities beneficial for human health. Excess generation of nitric oxide in lipopolysaccharide-stimulated rat primary microglia cells was significantly attenuated when they were pretreated with sesamin or sesamolin. The neuroprotective effect of sesamin and sesamolin was also observed in vivo using gerbils subjected to a focal cerebral ischemia induced by occlusion of the right common carotid artery and the right middle cerebral artery. Repeated treatment of sesamin or a crude sesame oil extract containing both sesamin and sesamolin significantly reduced the infarct size, visualized via 2,3,5-triphenyltetrazolium chloride staining, by approximately 50% when compared with the control group. These results suggest that sesamin and sesamolin exert effective neuroprotection against cerbral ischemia.
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Une, S., Sutardi, P. Hastuti, and H. Susanto. "Effect of micelle concentration on degumming of sesame oil (Sesamum indicum L) with ultrafiltration membrane." IOP Conference Series: Earth and Environmental Science 1379, no. 1 (2024): 012032. http://dx.doi.org/10.1088/1755-1315/1379/1/012032.
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Abstract Sesame oil (Sesamum indicum L.) is obtained from roasted and pressed sesame seeds. The existence of phospholipids and contaminants in sesame oil is unfavorable, as it induces a darkening of the oil’s hue, thereby diminishing its oxidative stability. Failure to eliminate phospholipids compounds from sesame oil through the degumming process leads to a deterioration in quality thus influencing consumer acceptability. This research aimed to investigate the impact of micelle concentrations in hexanes-sesame oil mixture on the degumming process employing ultrafiltration membranes. This investigation involved the preparation of sesame oil through a procedure that entailed roasting at 180°C for 30 minutes, followed by pressing at a pressure of 140 kN for 5 minutes. Micelles of sesame oil roasted with hexane were prepared at concentrations of 20%, 25% and 30%. Moreover, the degumming of sesame oil micelles was accomplished by utilizing PES (Polyether sulfone) and PVDF (Polyvinylidene diflouride) ultrafiltration membranes and then by analyzing the resulting sesame oil’s properties. The results indicated that using a PVDF membrane for sesame oil degumming resulted in a higher permeate flux than a PES membrane. Furthermore, treatment with a 30% micelle concentration resulted in a yield of 70.63%, with phospholipid levels of 13.96 ppm and membrane rejection value of 92.9%.
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Tong, Woei Yenn, Nurul Fatin Farzana Mohd Hashim, Lee Saa Lim, Chean Ring Leong, and Wen-Nee Tan. "Antibacterial and Antioxidant Activities of Ghee Hiang Sesame Oil Extract." ICMST 19, s9 (2023): 75–81. http://dx.doi.org/10.47836/mjmhs.19.s9.11.
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Introduction: Sesame (Sesamum indicum) is an oil-producing plant, with seeds that contain 50 to 60% oil and 25% protein. Sesame oil is widely used as a seasoning in Asian cuisine due to its flavour and aroma. It contains a high concentration of bioactive compounds, particularly lignans, vitamin E, and phytosterols. Thus, this study was aimed to evaluate antibacterial and antioxidant activities of Ghee Hiang sesame oil extract. Methods: The sesame oil was provided by Ghee Hiang Manufacturing Co., Penang, Malaysia. The sesame oil was then extracted with methanol using liquid partitioning method. The antibacterial activity of the sesame oil extract was determined on disc diffusion and broth microdilution assays. Then, the antioxidant activity of the extract was determined using diphenylpicryl-hydrazyl (DPPH) radicals. Results: Out of 8 test microorganisms, 4 Gram positive bacteria and 2 Gram negative bacteria were susceptible to the extract. The antibacterial activity was broad spectrum. Minimal inhibitory concentrations (MIC) of the sesame oil extract ranged from 3.1 to 12.5 mg/mL, where the minimal bactericidal concentrations (MBC) ranged from 6.3 to 25.0 mg/mL. The MBCs were significantly higher than MIC. DPPH scavenging activity of sesame oil extract was concentration dependent. The sesame oil extract at 1000 µg/mL showed the highest antioxidant activity, and an IC50 of 120.9 µg/mL was recorded. Conclusion: Ghee Hiang sesame oil extract showed significant antibacterial and antioxidant activities. Further investigations should be done to determine the bioactive entities present in the extract.
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Guzmán, Romel, Juieta Gómez, and Samuel Chocrón. "Potential use of Sesame (Sesamum indicum L.) oil and sesame oil cake in the development of spreadable cocoa cream." American Journal of Food Sciences and Nutrition 2, no. 1 (2021): 1–11. http://dx.doi.org/10.47672/ajfsn.506.
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Global trends in food in recent years indicate a marked interest of consumers towards certain foods, which, in addition to the nutritional value, provide benefits to the physiological functions of the human body. Sesame seeds (variety DV-9) was used for the formulation of cocoa-based spread products with partial addition of sesame oil and sesame oil cake. Physical characterization and chemical composition of raw materials and formulation were performed. The formulations presented rheological behaved like non-Newtonian fluids. F4 as thixotropic fluid and F2; F3; F5 as Bingham plastics. All formulations also presented superior nutritional properties compared to similar commercial products. The use of sesame seeds is beneficial and achievable
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Fatima, Sanusi, Abdulazeez Nafisa, Idris Yusuf, et al. "Physicochemical Properties, Nutritional Assessment, and Bioactive Composition of Sesamum indicum (Sesame Seed) Oil: A Comprehensive Analysis." Bulletins of Natural and Applied Sciences 1, no. 3 (2025): 101–9. https://doi.org/10.5281/zenodo.14744729.
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<strong>Abstract</strong> Sesame (<em>Sesamum indicum</em> L.) is a prized oil seed crop due to its versatility and exceptional nutritional value and are used traditionally for treatments of various health conditions, such as respiratory ailments, diarrhea, and dysentery. Despite the seeds are rich in nutrients, antioxidants and secondary metabolites with significant health benefits, but it industrial and pharmacological applications remains limited due to the limited scientific evaluations of the oil’s physicochemical, bioactive and nutritional composition. This study investigates the physicochemical properties, nutritional composition, and bioactive components of sesame oil to evaluate its suitability for various industrial or therapeutic applications. The result revealed moisture content of 20%, contributing to a high yield of pure oil. The oil exhibited a specific gravity of 0.73 with proteins and carbohydrates having 22.4% and 22% respectively. Chemical analysis revealed an acid value of 176.6 mg KOH/g, indicating a higher susceptibility to spoilage compared to other seed oils, and a saponification value of 303.9 mg KOH/g, suggesting a higher proportion of short-chain fatty acids. The iodine value of 91.21 g/100g, indicative of the oil’s unsaturation, positions it as non-drying oil which might be more suited for food applications. Fatty acid analysis showed a predominance of saturated fatty acids (29.65%). Furthermore, bioactive compounds such as sesamin (1.09%) were detected. FTIR spectroscopy identified key functional groups such as ester carbonyl and alkane groups at different peaks (1742.5 and 1455.5 respectively). Generally, sesame oil exhibits a promising bioactive and nutritional profile for various industrial applications. However, further research is recommended to determine its shelf life and preservation methods. <strong>Keywords: </strong>GC-MS, FTIR, Sesame oil, Sesamin.
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Ayouaz, Siham, Djazia Bensadia, Fatiha Hamitri-Guerfi, et al. "Impact of incorporating sesame oil (Sesamum indicum L.) in an Algerian frying oil and margarine formulation." North African Journal of Food and Nutrition Research 6, no. 14 (2022): 165–77. http://dx.doi.org/10.51745/najfnr.6.14.165-177.
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Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture of three oils (sunflower, soybean, and non-roasted sesame). The margarine was enriched with 2 % of roasted sesame and then, the quality of the products was assessed. Gas chromatography (GC-FID) profile indicated that sesame oil is an oleic-linoleic rich oil with saturated fatty acid (SFA) / unsaturated fatty acid (USFA) ratio from of 0.11. Results: The organoleptic tests and physicochemical analyses, including the oil, showed that the resulting recipe is a combined oil rich in n-6 and n-9, offering an interesting ratio of MUFA /PUFA and with a SFA content of 11.49 % for an appropriate utilization in frying and cooking. Enriched margarine showed compliance with the standards set by the Codex Alimentarius and has a characteristic taste, smell and appearance, color and spread ability to the product with a sesame note. Conclusion: The results of the current study support the sesame oil supplementation to conventional frying oil and to commercial margarine. Sesame oil may therefore be an alternative source of fatty acids that could contribute to the diversification of combined oils.
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Hassan, A. B., I. A. Mohamed Ahmed, K. A. Sir Elkhatim та ін. "Controlling fungal growth in sesame (Sesamum indicum L.) seeds with γ-irradiation: impacts on some properties of sesame oil". Grasas y Aceites 70, № 2 (2019): 308. http://dx.doi.org/10.3989/gya.0933182.
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This study investigated the free fatty acids, fatty acid profile, total phenolics, and antioxidant activity of sesame seed oil extracted from γ-irradiated seeds and the decontamination effects of the treatment on fungal incidence in the seeds. Gamma irradiation reduced (P ≤ 0.05) fungal growth and colony forming units of sesame seeds in a dose-dependent manner. The free fatty acid content of sesame oil decreased (P ≤ 0.05) in irradiated samples compared to non-radiated controls, but there was no difference (P ≥ 0.05) between samples treated at doses ≥ 1.0 kGy. A concomitant (P ≤ 0.05) increase in total phenolic and scavenging activity was observed in the oil extracted from γ-irradiated sesame seeds in comparison with non-radiated samples, while free fatty acid (FFA) content decreased. The results obtained in the present study demonstrate that γ-irradiation at low doses can be used as an effective post-harvest preservation method for sesame seeds without a major effect on the quality of sesame oil.
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Liu, Tianyi, Hai-Ming Shi, Untzizu Elejalde, and Xiaodong Chen. "Classification of Sesame Oil Based on Processing-Originated Differences in the Volatile Organic Compound Profile by a Colorimetric Sensor." Foods 13, no. 20 (2024): 3230. http://dx.doi.org/10.3390/foods13203230.
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Fragrant edible sesame oil is popular for its unique aroma. The aroma of sesame oil is determined by its volatile organic compound (VOC) profile. Sesame oils produced by different techniques could have different VOC profiles. In addition, blending fragrant sesame oil with refined oil could also alter the VOC profile of the final product. Current practices in aroma analysis, such as sensory evaluation and gas chromatography (GC), still face many restraints. Hence, there is a need for alternatives. We present a novel 14-unit multiplexed paper-based colorimetric sensor for fragrant sesame oil VOC analysis. The sensor was designed to visualize the VOC profile as a color “fingerprint”. The sensor was validated with 55 branded sesame oil samples produced by two different techniques, i.e., hot pressing and small milling; the experimental results suggested a processing dependency in color VOC fingerprints. The sensor also demonstrated the potential to detect the change in sesame oil VOC profile due to blending with refined oil, with an estimated limit of detection down to 20% v/v of the refined oil. The colorimetric sensor might be used as a simple, rapid, and cost-effective analytical tool in the production and quality control of fragrant sesame oil.
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Hadeel, S. Y., S. A. Khalida, and Marie Walsh. "Antioxidant activity of sesame seed lignans in sunflower and flaxseed oils." Food Research 4, no. 3 (2019): 612–22. http://dx.doi.org/10.26656/fr.2017.4(3).331.
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This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. In general, LRSO showed higher antioxidant activity than LUSO and the antioxidant activity was similar to the antioxidant activity of butylated hydroxytoluene (0.02% BHT) in both oils when used at concentrations of 0.02 and 0.03%. Sesamol showed the highest antioxidant activity of each of the purified lignans followed by sesamin and sesamolin respectively. Crude and purified sesame lignans may have potential applications as natural antioxidants in food systems
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Hsu, Dur-Zong, Chuan-Teng Liu, Pei-Yi Chu, Ya-Hui Li, Srinivasan Periasamy, and Ming-Yie Liu. "Sesame Oil Attenuates Ovalbumin-Induced Pulmonary Edema and Bronchial Neutrophilic Inflammation in Mice." BioMed Research International 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/905670.
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Background. Allergic asthma is one of the most common chronic inflammatory diseases of airways. Severe asthma may lead to hospitalization and death. Sesame oil is a natural product with anti-inflammatory property. However, the effect of sesame oil on allergic asthma has never been studied.Objective. We investigate the effect of sesame oil on pulmonary inflammation in allergic asthma model.Methods. Allergic airway inflammation was induced by sensitizing with two doses of 10 mg ovalbumin (OVA) and then challenged with 1% OVA nebulizer exposure (1 h/day) for 3 days. Sesame oil (0.25, 0.5, or 1 mL/kg/day) was given orally 30 min before each challenge. Samples were collected 24 h after the last challenge.Results. Data showed that sesame oil inhibited pulmonary edema and decreased interleukin (IL)-1βand IL-6 levels in bronchoalveolar lavage fluid in OVA-treated mice. Sesame oil also decreased pulmonary nitrite level, inducible nitric oxide synthase expression, and neutrophil infiltration induced by OVA. Further, sesame oil decreased serum IgE level in OVA-treated mice.Conclusion. Sesame oil may attenuate pulmonary edema and bronchial neutrophilic inflammation by inhibiting systemic IgE level in allergic asthma.
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A. Al-Awar, Mohammed Sadeg, Amani Hamood A. Serag, Marzoq Ali Odhah, and Nabil Ahmed Albaser. "Synergistic Effect of Yemeni Sesame Oil and Squalene on Hyperlipidemia-induced Reproductive Damage in Male Rats." Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences 59, no. 4 (2022): 43–51. http://dx.doi.org/10.53560/ppasb(59-4)752.
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This study was purposed to explore the synergistic amelioration effect and optimal feeding time of sesame oil and squalene on hyperlipemia-induced sexual dysfunction rats. We established the hyperlipidemia-induced reproductive damage model, the three groups of test substances (sesame oil, a mixture of sesame oil and squalene, and sildenafil) were orally administrated to those hyperlipidemic rats on day 30 and day 60. The results showed that compared with the pure sesame oil, the mixture of sesame oil and squalene can synergistically decrease concentration levels of TG, TC, and LDL-C, significantly increasing the serum testosterone level and sperm count of the epididymal tail, which the 30 days’ effect was better than the day 60. Compared with the model control (MC) group, the Organ Coefficient of penile increased significantly in the sesame oil (SO), sesame oil+ Squalene (SOS), and Sildenafil (SN) group, and no pathological changes were found in the penile and testis in above three groups at the day 30 and the day 60. In conclusion, the present results demonstrated that sesame oil and squalene have a synergistic amelioration effect on lowering blood lipid and promoting the recovery of erectile and sexual function on hyperlipemia-induced reproductive damage rats at day 30. However, further studies should be carried out to deeply elucidate the molecular mechanisms of Sesame oil and squalene in lowering blood lipids and improving sexual function in vivo.
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Shi, Lili, Ziyu Cui та Wei Liu. "Effect of Chemical Refining on the Reduction of β-Carboline Content in Sesame Seed Oil". Molecules 28, № 11 (2023): 4503. http://dx.doi.org/10.3390/molecules28114503.
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β-carbolines (harman and norharman) are potentially mutagenic and have been reported in some vegetable oils. Sesame seed oil is obtained from roasted sesame seeds. During sesame oil processing, roasting is the key procedure to aroma enhancement, in which β-carbolines are produced. Pressed sesame seed oils cover most market share, while leaching solvents are used to extract oils from the pressed sesame cake to improve the utilization of the raw materials. β-carbolines are nonpolar heterocyclic aromatic amines with good solubility in leaching solvents (n-hexane); therefore, the β-carbolines in sesame cake migrated to the leaching sesame seed oil. The refining procedures are indispensable for leaching sesame seed oil, in which some small molecules can be reduced. Thus, the critical aim is to evaluate the changes in β-carboline content during the refining of leaching sesame seed oil and the key process steps for the removal of β-carbolines. In this work, the levels of β-carbolines (harman and norharman) in sesame seed oil during chemical refining processes (degumming, deacidification, bleaching and deodorization) have been determined using solid phase extraction and high performance liquid chromatography-mass spectrometry (LC-MS). The results indicated that in the entire refining process, the levels of total β-carbolines greatly decreased, and the adsorption decolorization was the most effective process in reducing β-carbolines, which might be related to the adsorbent used in the decolorization process. In addition, the effects of adsorbent type, adsorbent dosage and blended adsorbent on β-carbolines in sesame seed oil during the decolorization process were investigated. It was concluded that oil refining can not only improve the quality of sesame seed oil, but also reduce most of the harmful β-carbolines.
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CHO, CHUNG Y., KATHERINE O. IVENS, WILLIAM L. NOWATZKE, et al. "Extension of xMAP Food Allergen Detection Assay to Include Sesame." Journal of Food Protection 83, no. 1 (2019): 129–35. http://dx.doi.org/10.4315/0362-028x.jfp-19-304.
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ABSTRACT An estimated 0.1 to 0.2% of the North American population is allergic to sesame, and deaths due to anaphylactic shock have been reported. Detecting and quantifying sesame in various food samples is critical to safeguard the allergic population by ensuring accurate ingredient labeling. Because of the modular nature of the xMAP Food Allergen Detection Assay (FADA), it was possible through method extension to add sesame as a validated additional analyte. Because raw and toasted sesame are both commonly used and the two display significantly different antigenicity, three antibodies, one monoclonal and two polyclonal, were conjugated to bead sets to ensure reliable detection. The modified xMAP FADA successfully detected sesame incurred or spiked in baked muffins, spice mix, canola oil, and in both raw and toasted sesame oils with limit of quantitation values ≤ 1.3 ppm of sesame. Canola oil, sesame oil, toasted sesame oil, and olive oil inhibited sesame detection, as did the detection of sesame incurred in foods containing oil (e.g., hummus). Despite this inhibition, the xMAP FADA was still able to reliably detect sesame at levels throughout the dynamic range of the assay (22 to 750 ng of protein per mL) in all the foods examined. Further, the high signal-to-noise ratio of the lowest calibration standard and preliminary studies conjugating the antibodies at higher concentrations indicate an ability to increase the sensitivity of the assay should the need arise. HIGHLIGHTS
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Albaqami, Jawaher J. "Phytochemical Composition, In Vitro Antioxidant, and Anticancer Activities of Cold Pressed Oil from Sesame (Sesamum indicum L.) from the Kingdom of Saudi Arabia." Journal of Biobased Materials and Bioenergy 18, no. 3 (2024): 515–22. http://dx.doi.org/10.1166/jbmb.2024.2398.
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Sesame seed oil (SSO) has long been used in many complementary and alternative medicine systems to treat a variety of maladies and ailments. SSO was obtained by cold pressing Sesamum indicum L. (sesame) seeds. Sesamum indicum L. (sesame) oil’s chemical constituents identified with GC-MS. Using the DDPH and MTT assays, respectively, the antioxidant and anticancer activities were investigated. phytosterols, (β-sitosterol, Campesterol, and Stigmasterol), lignans such as sesamin, fatty acids such as Oleic Acid, Esters of fatty acid, such as Hexadecanoic acid, methyl ester, Linoleic acid ethyl ester, flavonoids such as 3′,4′,7Trimethylquercetin, 6,8-di-c-a-glucosylluteolin, the carboxylic ester glycidyl oleate, alcoholic compounds, 1-heptatriacotanol, were the active chemical compounds detected in Sesamum indicum L. (sesame) oil. SSO has a high tocopherol profile. SSO showed antioxidant properties with DDPH radical scavenging of 63.1% relative to standard beta hydroxyl butyrate (BHT). The anticancer effects of SSO against Ovarian carcinoma (A-2780) cell line with IC50 = 1.68 ± 0.3 μg/mL. Sesamum indicum L. (sesame) oil’s chemical constituents identified with GC-MS showed antioxidant and anticancer properties.
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Bagnall, Roger S. "Vegetable Seed Oil is Sesame Oil." Chronique d'Egypte 75, no. 149 (2000): 133–35. http://dx.doi.org/10.1484/j.cde.2.309134.
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Azanaw, Asfaw, Chemeda Fininsa, Samuel O. Sahile, and Geremew Terefe. "Assessment of Sesame Bacterial Blight (Xanthomonas Campestris Pv. Sesami) on Sesame (Sesamum indicum L.) in North Gondar, Ethiopia." ABC Journal of Advanced Research 7, no. 2 (2018): 81–94. http://dx.doi.org/10.18034/abcjar.v7i2.81.
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Sesame is one of the important oil crops in Ethiopia for the international market while its production has challenged by lack of appropriate agronomic practices, weather uncertainties, weeds, insects and diseases outbreaks. Bacterial leaf blight caused by Xanthomonas campestris PV. sesami is the most common and inflicts heavy qualitative and quantitative losses. The objectives of the present study were to assess bacterial blight incidence, severity and its association with agronomic practices in north Gondar Ethiopia. A Field survey was conducted in Metema and Mirab Armachiho in 2014 cropping season at flowering and fruiting growth stages. A total of 80 fields were assessed for the disease assessment from both large and small-scale farmers. Data on prevalence, incidence, severity and, management practices have been recorded. All surveyed fields were infected both at flowering and fruiting stage of the crop. Mean incidence over the two districts varied from 78% at Metema to 96.5% at Mirab Armachiho. The minimum mean severity (6.1%) has been recorded in Metema district and, the highest mean severity (76.9%) has been recorded at Mirab Armachiho. The association of independent variables with bacterial blight incidence and severity were varied. The district, variety, growth stage, altitude, slope, crop density, previous crop, soil type, and weed density variables have significantly associated with bacterial blight incidence. Variables producer and sowing date were non-significant as a single predictor in the logistic regression model. Similarly, all the variables were significantly associated with bacterial blight severity. 
 
 
 
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Guimarães, Rita de Cássia Avellaneda, Maria Lígia Rodrigues Macedo, Cláudia Leite Munhoz, et al. "Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats." Food Science and Technology 33, no. 1 (2013): 209–17. http://dx.doi.org/10.1590/s0101-20612013005000029.
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This study evaluated the nutritional value of sesame and flaxseed oils and their effects on the lipid and glucose profile of rats fed diets containing different fat combinations. Fatty acid composition, refractive index, and iodine and saponification values were analyzed to characterize the oils. In the biological assay, Wistar rats were fed different diets, whose fat composition consisted of varying combinations of flaxseed oil, sesame oil, and animal fat. The primary constituents of the sesame oil were oleic (28.6%), linoleic (28.4%), and lauric acid (14.6%); for the flaxseed oil they were alpha-linolenic (39.90%), oleic (17.97%) and linoleic acid (12.25%). The iodine and saponification values of the oils were within the reference range. Rats fed flaxseed oil-based diets had the lowest serum cholesterol values, whereas rats fed diets with flaxseed oil + sesame oil + animal fat had the highest glucose levels. HDL levels decreased significantly with flaxseed oil. Sesame and flaxseed oils are sources of polyunsaturated fatty acids (PUFA), and the flaxseed oil-based diet had a hypocholesterolemic effect, whereas sesame oil showed oxidative stability since it contains high levels of monounsaturated and saturated fatty acids.
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Chiu, John T., and Irene B. Haydik. "Sesame seed oil anaphylaxis." Journal of Allergy and Clinical Immunology 88, no. 3 (1991): 414–15. http://dx.doi.org/10.1016/0091-6749(91)90106-x.
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Alemu, Zemedkun, and Workishet Taye. "Manejo de plagas de sésamo en Etiopía: una revisión." Peruvian Journal of Agronomy 6, no. 3 (2022): 210–21. http://dx.doi.org/10.21704/pja.v6i3.1973.
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Sesame is Ethiopia’s most significant oil crop, especially Tigray, Amhara, and some lowland Oromia, Somalia, and the Gambella region. Consequently, the crop is exposed to a wide range of insect pests feeding on leaves, flowers, pods, and seeds affecting sesame yields. This article review provides information on the biology, nature of the damage, and management methods of economically important sesame pests. Sesame webworm, Antigastra catalaunalis (Duponchel) is the most common and frequently encountered pre-harvest pest of sesame. Sesame seed bugs, Elasmolmus sordidus (Fabricus) is also the most serious under field and storage conditions. Gall fly, Asphondylia sesami (Felt) could become a severe insect issue because of sesame gall formation, and Indian meal moth, Plodia interpunctella (Hubner) is a critical stored pest and a significant challenging of crop sesame in Ethiopia. Reports on minor pests are also listed. This paper summarizes current knowledge on pest management strategies, including cultural, biological, and botanical methods, and pesticide applications. The information gathered here indicates that the bioecology, host range, host plant resistance, the occurrence of insecticide resistance, and the development of integrated pest management methods for economical insect pests need to be addressed.
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Ahmed, Abdalla. "A rapid and simple method for the determination of oil content in oil seeds- A comparative study." International Journal of Biosciences (IJB) 24, no. 4 (2024): 109–14. https://doi.org/10.12692/ijb/24.4.109-114.
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Seeds of the three varieties of oil seeds crops including Groundnut (variety Medani), Sunflower (variety Bohoth1) and Sesame (variety Gadareff) were kindly provided by Agricultural Research Center-Wad Medani,Gezira State, Sudan. According to the results of oil content, the percentage oil content using petroleum ether as a solvent, revealed a mean (%41.6) in non-toasted Groundnut, (%41.3) in toasted Groundnut, (%42) in Sunflower and (% 42.6) in Sesame seeds, using hexane a mean (%38.6) in non-toasted Groundnut, (%41.4) in toasted Groundnut, (%40.6) in Sunflower and (%39.6) in Sesame seeds, also using chloroform the mean was(%36) in non-toasted Groundnut,(%35.3) in toasted Groundnut, (%36.6) in Sunflower and (%33.6) in Sesame seed. It was clear that petroleum ether solvent was the best solvent to extract oils from Groundnut (toasted, non-toasted), Sunflower and Sesame seeds samples, followed by hexane solvent from Groundnut (toasted, non-toasted), Sunflower and Sesame seeds samples, and lastly chloroform solvent. Centrifuge machine showed efficiency of oil content in the used seeds during all the samples. In conclusion, the study revealed that using petroleum ether solvent to extract Groundnut (toasted, non-toasted), Sunflower and Sesame oils from their seeds by using centrifuge machine. published by the <strong> International Journal of Biosciences (IJB)</strong>
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GANI, M., and B. A. TUNWARI. "SESAME (SESAMUM INDICUM L.) BASELINE SURVEY IN TARABA STATE, NIGERIA." Greener Journal of Agricultural Sciences 13, no. 2 (2023): 113–18. https://doi.org/10.15580/gjas.2023.2.080323074.
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Sesame (Sesamum indicum L.) is one of the most important oil seed crop in Nigeria. It is one of the highest in oil content (50-52%), protein (17-19%), and carbohydrates (16-18%). Because of the high unsaturated fat and methionine contents, sesame seed and oil are in high demand in Nigeria as export materials. Since the bulk of domestic Sesame production has potential for foreign markets especially in Europe, the need for increased research in respect of the crop is urgent. There had not been preliminary information on status of sesame production in Taraba State. Questionnaires were administered among farmers in a participatory manner. Data were collected on cropping systems, cultural practices, yield levels, constraints to production and utilization. Responses obtained from farmers were analysed using non-parametric or descriptive statistics. The data was summarised into averages, percentages or ranges. The surveyed showed that most of the farmers cultivated between 1-3 ha of sesame more than ten years ago. The cropping system has been intercrop mostly with sorghum, groundnut and maize. 5 – 14 % of the farmers cultivated sesame as a sole crop. Also more than 40 and 38 % of the farmers interviewed identified cercospora leafspot and webworm respectively to be the most important pests in sesame. In conclusion, more research effort to finding solution to the challenges of pests, diseases, weeds and poor soil fertility problems in sesame is strongly advocated for in this part of the country. This will encourage the farmers to cultivate more hectarages of sesame considering many years of experience they have in producing the crop. The findings provide important guides to formulate good farmer – consumer oriented researches that will help to address these constraints and to improve the livelihoods of farmers in their rural communities.
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Marudova, Maria, Asya Viraneva, Ginka Antova, Krastena Nikolova, Zhana Petkova, and Olga Teneva. "Physico-Chemical Characterization of Sesame/Rapeseed Oil Mixtures." Applied Sciences 15, no. 2 (2025): 704. https://doi.org/10.3390/app15020704.
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The production of edible plant seed oil used in the food industry is increasing globally. More than 75% of lipids in the human diet come from edible vegetable oils. Among them, sesame oil has the highest resistance to oxidation, valuable physiological properties, and a unique flavor and aroma. However, sesame oil is more expensive than rapeseed oil, and often both oils are mixed to reduce costs. In this study, we performed a physical and physico-chemical analysis of sesame oil and sesame/rapeseed oil mixtures (5/95, 10/90, 30/70, 50/50, 70/30 and 90/10 w/w). The investigated oils were characterized based on their fatty acid composition, peroxide value, iodine value, phase transitions, refractive indices, color and UV–Vis adsorption. The fatty acid composition of mixtures made from sesame and rapeseed oils depended on the ratio of the two oils. Increasing the content of sesame oil in the mixtures resulted in a decrease in the levels of oleic and linolenic acids, while the levels of linoleic acid increased. A very good linear correlation was observed between the temperatures and enthalpies of crystallization of the mixtures, which could be used to establish the composition of a mixture between sesame and rapeseed oil. Information about these parameters could increase the possibilities for the commercial use of the investigated oils.
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Cebova, Martina, Radoslava Rehakova, Michaela Kosutova, and Olga Pechanova. "Simvastatin Does Not Affect Nitric Oxide Generation Increased by Sesame Oil in Obese Zucker Rats." Oxidative Medicine and Cellular Longevity 2018 (August 30, 2018): 1–7. http://dx.doi.org/10.1155/2018/5413423.
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Current treatments for cardiovascular and obesity-associated diseases, such as statin therapy, may be associated with several side effects. Products from food sources with polyphenolic compounds may represent promising agents in the treatment of cardiovascular and metabolic diseases with minimal side effects. Thus, we aimed to study the effect of sesame oil and simvastatin treatment on plasma lipid profile, nitric oxide generation, and oxidative load in obese Zucker rats. 12-week-old male Zucker rats were divided into the control and sesame oil- (1.25 ml/kg/day) treated Zucker lean groups, the control and sesame oil (1.25 ml/kg/day), or simvastatin (15 mg/kg/day) together with sesame oil-treated Zucker fa/fa groups, n=6 in each group. The treatment lasted for 6 weeks. Sesame oil composition and plasma lipid profile were analyzed. Nitric oxide synthase (NOS) activity, endothelial NOS (eNOS), phosphorylated eNOS, and inducible NOS (iNOS) protein expressions were determined in the left ventricle and aorta. Oxidative load, measured as conjugated diene (CD) and thiobarbituric acid reactive substance (TBARS) concentrations, was detected in the liver. Neither sesame oil nor cotreatment with simvastatin affected plasma lipid profile in Zucker fa/fa rats. Sesame oil and similarly cotreatment with simvastatin markedly increased NOS activity and phosphorylated eNOS protein expressions in the left ventricle and aorta of Zucker fa/fa rats. There were no changes in eNOS and iNOS protein expressions within the groups and tissues investigated. Hepatic CD concentration was higher in Zucker fa/fa comparing Zucker lean rats, and sesame oil treatment decreased it significantly. Interestingly, this decrease was not seen after cotreatment with simvastatin. In conclusion, phosphorylation of eNOS and decreased oxidative load may significantly contribute to increase in total NOS activity with potential beneficial properties. Interestingly, simvastatin did not affect NO generation already increased by sesame oil in obese Zucker rats.
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El-Refai, A. A., M. M. Rabie, Rania E. El-Gammal, and W. A. Al-Saban. "Nanoemulsion of Sesame Seeds Oil: Preparation, Evaluation and Stability." Asian Journal of Chemistry 31, no. 12 (2019): 3004–8. http://dx.doi.org/10.14233/ajchem.2019.22230.
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This work aims to study the effect of using nanoemulsion particles on the stability of sesame seed oil emulsion. During the roasting process of sesame seeds (Sohage-1), some physico-chemical properties of sesame seeds and its oil were determined. The moisture, protein and fiber contents were decreased whereas oil, ash and arbohydrates contents were increased. Sesame oil was extracted from roasted sesame seeds using mechanical pressing; some physico-chemical properties for extracted oil were determined. Results indicated that colour, acid value, free fatty acids (%), peroxide and hydrolysis values were increased, while saponification value was decreased in sesame oil. Also traditional and nanoemulsions form of sesame oil were prepared. Characterization of these emulsions particles was conducted using zeta potential and transmission electron microscope (TEM). The results also indicated that small droplet size of nanoemulsion particles being 26.28 nm in emulsion which prepared by using nano-technique as compared with those of 638.8 nm in traditional emulsion type and low polydispersity index (PDI) was nanoemulsion particles 0.266. This lead to more uniformity in droplet size thus could improve the stability of emulsion system. The TEM results of nanoemulsion particles of sesame oil showed that spherical droplets and nearly similarity in shape in nanoemulsion in compared with semi-spherical and varied particles size in traditional one. Creaming index, centrifugation test, conductivity and freeze-thaw cycles were used to evaluate all type of prepared emulsion stability. The nanoemulsion particles of sesame oil were found to be more stable than those of traditional one. These results indicated that the nanoemulsion process could increase the stability of prepared emulsion. Thus, using of nanoemulsion technique could be used as commercial way to enhance the stability of prepared emulsion.
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Jamarkattel-Pandit, Nirmala. "Comparative Study of White and Black Sesame by Using Oxygen Glucose Deprivation on PC12 Cells." Journal of Health and Allied Sciences 5, no. 1 (2019): 9–13. http://dx.doi.org/10.37107/jhas.26.
Full textAbstract:
Sesame (Sesamum indicum L.) is one of the most important oilseed crops in the world. It is not only a source of edible oil, but also widely used in baked goods and confectionery products. Sesame seed varies considerably in color, size, and texture of the seed coat. The most commonly used are of white and black sesame, having almost same pharmacological activity and contain almost same components. However, it is reported that the components, such as Se, Zn, Fe, Mg, sesamin, and vitamin E, are different between the white and the black coat sesame. Active components of sesame seeds has been reported as protective effects against neuronal damage induced by chemical hypoxia or hydrogen peroxide but there was no sufficient biological study of white sesame and black sesame. In present study, oxygen and glucose deprivation followed by reoxygenation (OGD-R) model, an in vitro model of cerebral ischemia/reperfusion was used to investigate the effects and comparative study of white sesame and black sesame on different cell lines. This result clearly demonstrated that crude extract of white sesame is superior than crude extract of black sesame and fractions of white sesame and black sesame protected PC12 cells from hypoxia-induced stress.
 Keywords: Oxygen glucose deprivation, PC12 Cells, Ischemia model, Sesamum indicum L.
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J.M.N. Marikkar. "Fortification of coconut oil with sesame oil through micro expeller extraction process." CORD 22, no. 2 (2006): 8. http://dx.doi.org/10.37833/cord.v22i2.171.
Full textAbstract:
Value addition to coconut oil is highly desirable in order to increase the range of coconut products. A study was conducted to formulate palatable coconut oil (CNO) blends enriched with essential fatty acid (EFA) using sesame seed as the supplementary source of EFA. For this purpose, micro-expelling process was employed to extract oil blends out of the dried coconut grating mixed with varying proportion of sesame seed (w/w; 0, 1, 2, 3, 4, 5, 7 and 10%). A sensory evaluation by a 30-member semi-trained panel was conducted using a seven-point hedonic scale in order to determine the critical limit of CNO fortification with sesame. Similarly, changes in fatty acid composition were determined using Gas Liquid Chromatography (GLC). Statistical analysis of the sensory data showed that a mild odor of sesame started to appear in the oil blends at 4% level of sesame mixed with dried coconut gratings. According to fatty acid methyl ester (FAME) analysis, the relative increase in linoleic acid was only marginal although there was a substantial increase in unsaturated fatty acid component. At 5% level of fortification, the increment in linoleic acid was 9.2%.
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Liu, Wei, Zhaoyu Yang, Lili Shi та Yun Li. "Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China". Molecules 27, № 2 (2022): 402. http://dx.doi.org/10.3390/molecules27020402.
Full textAbstract:
The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.
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Wickramapala, A. D., D. G. Edirisinghe, P. K. I. L. Jayarathna, A. M. W. K. Senevirathna, and C. G. Bandara. "Evaluation of suitability of sesame oil as an alternative for aromatic processing oil in natural rubber composites." Journal of the Rubber Research Institute of Sri Lanka 102, no. 1 (2022): 30–42. http://dx.doi.org/10.4038/jrrisl.v102i1.1912.
Full textAbstract:
Polycyclic aromatic oils, high in aromatic content are used in tyre compounds as processing aids and these have been found to be carcinogenic. Therefore, it is necessary to find processing aids consisting of a low content of aromatics which would help to overcome the problem associated with the use of petroleum-based aromatic oils. The main aim of this research was to develop carbon black filled natural rubber (NR) composites using environmentally friendly sesame oil as the processing aid. Initially sesame oil was characterized using Fourier Transform Infra-Red analysis. Thereafter, a series of NR based tyre tread compounds was prepared by varying the sesame oil loading from 3-9 phr at 2 phr intervals. Cure characteristics, physico-mechanical and swelling properties of these composites were evaluated and compared with those of the composite prepared with the aromatic processing oil, Dutrex-R (control). Dispersibility of carbon black in all the NR composites was assessed. Viscosity, processing safety and cure rate of the composite produced with 5 phr sesame oil were higher compared to the control and indicated that the oil behaves as a co-activator in rubber compounds. Hardness, modulus at 100% elongation and abrasion volume loss of the vulcanizates prepared with more than 5 phr sesame oil were lower, whereas tensile strength, elongation at break and resilience were higher than those of the control. Tear strength and compression set of the vulcanizates prepared with 5 phr sesame oil were comparable to those of the control. Further, the former vulcanizate showed a higher and lower swelling indices in toluene and water, respectively compared to the control. Furthermore, the vulcanizates prepared with sesame oil showed better ageing resistance in comparison to the control. Hence, sesame oil could be a suitable alternative for Dutrex-R in tyre tread compounds at 5 phr level.
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Aweidah, Noyal, Hani Naseef, Ramzi Muqdi, and Mohammad A. Farraj. "Ultrasonic-Assisted Thymol and Carvacrol Extraction from Za’atar Leaves Using Cold-Pressed Sesame Oil." Journal of Food Quality 2021 (October 27, 2021): 1–7. http://dx.doi.org/10.1155/2021/3761865.
Full textAbstract:
Thymol and carvacrol found in Origanum syriacum “Za’atar” plant leaves have triggered interest among researchers for their natural antimicrobial and antifungal properties. However, their applications in modern pharmaceutical and cosmetic industries as natural preservatives remain challenging. In this research, extraction of thymol and carvacrol from Za’atar leaves has been investigated using the ultrasonic-assisted method and the use of sesame oil as the primary extraction solvent compared with other vegetable oils including sunflower and olive oils. In addition, a high-performance liquid chromatography (HPLC) analytical method was developed by using a C8 column and 0.05% trifluoroacetic acid as a buffering agent. The method was validated for specificity, linearity, repeatability, accuracy, and robustness for the analysis of the content of the two terpenes thymol and carvacrol in different Za’atar extracts. Using the validated analytical method, thymol and carvacrol content results revealed the best vegetable oil for extraction. Results showed that sesame oil had the highest content of thymol and carvacrol, followed by sunflower oil, and the least amount obtained by using olive oil. A consistent extraction result opens an opportunity for application in the pharmaceutical and cosmetic industries. For this reason, the essential extraction key parameters that influence the final content of thymol and carvacrol were evaluated. The highest impact originated from the quality and volume of sesame oil. Cold-pressed sesame oil resulted in a 23% higher content of thymol and decreased amount of carvacrol. It was found that wetting the Za’atar leaves powder with sesame oil was enough for extraction; any additional sesame oil volume dilutes the extracted sample. The second impact was the Za’atar cultivation conditions; less than 10% difference of thymol and carvacrol content was observed within Za’atar of Hebron origin. Finally, the origin of sesame seeds used for sesame oil production had the least impact.
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Mekky, Reham Hassan, Essam Abdel-Sattar, Antonio Segura-Carretero, and María del Mar Contreras. "Metabolic Profiling of the Oil of Sesame of the Egyptian Cultivar ‘Giza 32’ Employing LC-MS and Tandem MS-Based Untargeted Method." Foods 10, no. 2 (2021): 298. http://dx.doi.org/10.3390/foods10020298.
Full textAbstract:
Sesame (Sesamum indicum L.) is a global oil crop. Sesame oil has been regarded as functional oil with antioxidant properties in several in vivo studies but little is known about its minor fraction. In this line, this study figures out the profile of the polar fraction of Egyptian cultivar Giza 32 sesame oil (SG32 oil) employing reversed-phase high-performance liquid chromatography coupled with diode array detection and electrospray ionization-quadrupole-time-of-flight-mass spectrometry and tandem MS. The characterization of the sesame oil metabolites depended on the observation of their retention time values, accurate MS, and MS/MS data, with UV spectra, and compared with relevant literature and available standards. Remarkably, 86 metabolites were characterized and sub-grouped into phenolic acids, lignans, flavonoids, nitrogenous compounds, and organic acids. From the characterized metabolites, 72 compounds were previously characterized in SG32 cake, which presented antioxidant properties, and hence it could contribute to SG32 oil antioxidant properties. Further studies are required to state the presence of such phenolics in commercial sesame oils and what of these compounds resist oil refining.
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Garg, Meenakshi, Surabhi Wason, Prem Lata Meena, Rajni Chopra, Susmita Dey Sadhu, and Akriti Dhyani. "Effect of frying on physicochemical properties of sesame and soybean oil blend." Journal of Applied and Natural Science 13, no. 3 (2021): 820–29. http://dx.doi.org/10.31018/jans.v13i3.2744.
Full textAbstract:
Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.