Sesame seed is a rich source of dietary lignans

Journal of the American Oil Chemists' Society volume 83, Article number: 719 (2006) Cite this article

Abstract

The variation in the contents of sesamin and sesamolin was studied in oils extracted from 65 samples of sesame seeds (Sesamum indicum L.) from plants with shattering (n=29), semishattering (n=7), and nondehiscent (n=29) capsules. The oil content ranged from 32.5 to 50.6% and was greater in white than black seeds (P<0.001). The sesamin and sesamolin contents in seeds ranged from 7 to 712 mg/100 g (mean±SD, 163±141 mg/100 g) and from 21 to 297 mg/100 g (101±58 mg/100 g), respectively, with no difference between black and white seeds. Thus, there was a wide variation in the contents of sesamin and sesamolin, which were positively correlated (R 2=0.66, P<0.001). There were negative correlations between the contents of sesamin and the contents of sesaminol (R 2=0.37) and sesamolinol (R 2=0.36) and between the content of sesamolin and those of sesaminol (R 2=0.35) and sesamolinol (R 2=0.46) (P<0.001). Sesame seeds had an average of 0.63% lignans, making them a rich source of dietary lignans.

This is a preview of subscription content, log in to check access.

References

  1. 1.

    Budowski, P., and K.S. Markley, The Chemical and Physiological Properties of Sesame Oil, Chem. Rev.. 48:125–151 (1951).

    Article  CAS  Google Scholar 

  2. 2.

    Hirose, N., T. Inoue, K. Nishihara, M. Sugano, K. Akimoto, S. Shimizu, and H. Yamada. Inhibition of Cholesterol Absorption and Synthesis in Rats by Sesamin, J. Lipid Res.. 32:629–638 (1991).

    CAS  Google Scholar 

  3. 3.

    Chen, P.R., K.L. Chien, T.C. Su, C.J. Chang, T. Liu, H. Cheng, and C. Tsai, Dietary Sesame Reduces Serum Cholesterol and Enhances Antioxidant Capacity in Hypercholesterolemia, Nutr. Res. 25:559–567 (2005).

    Article  CAS  Google Scholar 

  4. 4.

    Lemcke-Norojärvi, M., A. Kamal-Eldin, L.Å Appelqvist, L.H. Dimberg, M. Öhrvall, and B. Vessby, Corn and Sesame Oils Increase Serum γ-Tocopherol Concentrations in Healthy Swedish Women, J. Nutr. 131:1195–1201 (2001).

    Google Scholar 

  5. 5.

    Moazzami, A., R.E. Andersson, and A. Kamal-Eldin, HPLC Analysis of Sesaminol Glucosides in Sesame Seeds, J. Agric. Food Chem. 54:633–638 (2006).

    Article  CAS  Google Scholar 

  6. 6.

    Moazzami, A., R.E. Andersson, and A. Kamal-Eldin, Characterization and Analysis of Sesamolinol Diglucoside in Sesame Seeds, Biosci. Biotechnol. Biochem. 70:1478–1481 (2006).

    Article  CAS  Google Scholar 

  7. 7.

    Katsuzaki, H., M. Kawasumi, S. Kawakishi, and T. Osawa, Structure of Novel Antioxidative Lignan Glucosides Isolated from Sesame Seed, —Ibid. 56:2087–2088 (1992).

    CAS  Article  Google Scholar 

  8. 8.

    Kang, M., Y. Kawai, M. Naito, and T. Osawa, Dietary Defatted Sesame Flour Decreases Susceptibility to Oxidative Stress in Hypercholesterolemic Rabbits, J. Nutr. 129:1885–1890 (1999).

    CAS  Google Scholar 

  9. 9.

    Kamal-Eldin, A., and L.-Å. Appelqvist, Variation in the Composition of Sterols, Tocopherols and Lignans in Seed Oils from Four Sesamum Species, J. Am. Oil Chem. Soc. 71:149–156 (1994).

    Article  CAS  Google Scholar 

  10. 10.

    Tashiro, T., Y. Fukuda, T. Osawa, and M. Namiki, Oil and Minor Components of Sesame (Sesamum indicum L.) Strains, —Ibid. 67:508–511 (1990).

    Article  CAS  Google Scholar 

  11. 11.

    Hemalatha, S., and Ghafoorunissa, Lignans and Tocopherols in Indian Sesame Cultivars, —Ibid. 81:467–470 (2004).

    Article  CAS  Google Scholar 

  12. 12.

    Yermanos, D.M., S. Hemstreet, W. Salleb, and C.K. Huszar, Oil Content and Composition of the Seed in the World Collection of Sesame Introductions, —Ibid. 49:20–23 (1972).

    Article  CAS  Google Scholar 

  13. 13.

    Fukuda, Y., T. Osawa, S. Kawagishi, and M. Namiki, Comparison of Contents of Sesamolin and Lignan Antioxidants in Sesame Seeds Cultivated in Japan, J. Jpn. Soc. Food Sci. Technol. [Nihon-Shokuhin-Kogyo-Gakkaishi] 35:483–486 (1988).

    CAS  Google Scholar 

  14. 14.

    Beroza, M., and M.L. Kinman, Sesamin, Sesamolin and Sesamol Content of the Oil of Sesame as Affected by Strain, Location Grown, Ageing and Frost Damage, J. Am. Oil Chem. Soc. 32:348–350 (1955).

    CAS  Google Scholar 

  15. 15.

    Crosby, G., Lignans in Food and Nutrition, Food Technol. 59:32–36 (2005).

    CAS  Google Scholar 

  16. 16.

    Eliasson, C., A. Kamal-Eldin, R. Andersson, and P. Åman, High-Performance Liquid Chromatographic Analysis of Secoisolariciresinol Diglucoside and Hydroxycinnamic Acid Glucoside in Flaxseed by Alkaline Extraction, J. Chromatogr. A 1012:151–159 (2003).

    Article  CAS  Google Scholar 

  17. 17.

    Johansson, P., A. Kamal-Eldin, L.N. Lundgren, and P. Åman, HPLC Method for Analysis of Secoisolariciresinol Diglucoside in Flaxseeds, J. Agric. Food Chem. 48:5216–5219.

  18. 18.

    Appelqvist, L-Å., Further Studies on a Multisequential Method for Determination of Oil Content in Oil Seeds, J. Am. Oil Chem. Soc. 44:209–214 (1967).

    Article  CAS  Google Scholar 

  19. 19.

    Maechand, P.A., J. Zajicek, and N.G. Lewis, Oxygen Insertion in Sesamum indicum Furanofuran Lignans, Diastereoselective Synthesis of Enzyme Substrate Analogues, Can. J. Chem. 75:840–849 (1997).

    Article  Google Scholar 

  20. 20.

    Coulman, K.D., Z. Liu, W.Q. Hum, J. Michaelides, and L.U. Thompson, Whole Sesame Seed Is as Rich a Source of Mammalian Lignan Precursors as Whole Flaxseed, Nutr. Cancer 52:156–165 (2005).

    Article  CAS  Google Scholar 

  21. 21.

    Penalvo, J., S. Heinonen, A. Aura, and H. Adlercreutz, Dietary Sesamin Is Converted to Enterolactone in Human, J. Nutr. 135:1056–1062 (2005).

    CAS  Google Scholar 

  22. 22.

    Frank, J., C. Eliasson, D. Leroy-Nivard, A. Budek, T. Lundh, B. Vessby, P. Åman, and A. Kamal-Eldin, Dietary Secoisolariciresinol Diglucoside and Its Oligomers with 3-Hydroxy-3-methyl-glutaric Acid Decrease Vitamin E Levels in Rats, Br. J. Nutr. 92:1–9 (2004).

    Article  CAS  Google Scholar 

  23. 23.

    Kamal-Eldin, A., D. Pettersson, and L. Appelqvist, Sesamin (a compound from sesame oil) Increases Tocopherol Levels in Rats Fed ad libitum, Lipids 30:499–505 (1995).

    Article  CAS  Google Scholar 

  24. 24.

    Yim, T.K., and K.M. Ko, Methylenedioxy Group and Cyclooctadiene Ring as Structural Determinates of Schisandrin in Protecting Against Myocardial Ischemia-Reperfusion Injury, Biochem. Pharmacol. 57:77–81 (1999).

    Article  CAS  Google Scholar 

Download references

Author information

Affiliations

  1. Department of Food Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden

    Ali A. Moazzami & Afaf Kamal-Eldin

Authors
  1. Ali A. Moazzami
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Afaf Kamal-Eldin
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ali A. Moazzami.

About this article

Cite this article

Moazzami, A.A., Kamal-Eldin, A. Sesame seed is a rich source of dietary lignans. J Amer Oil Chem Soc 83, 719 (2006). https://doi.org/10.1007/s11746-006-5029-7

Download citation

Key Words

  • HPLC analysis
  • lignan glucosides
  • oil-soluble lignans
  • sesame seeds
  • sesamin
  • sesamolin