RESUMEN
This work demonstrates that sesame (Sesamum indicum L.) hull, an unexploited food industrial waste, can be used as an efficient source for the extraction of hemicellulose and/or pectin polysaccharides to further obtain functional oligosaccharides. Different polysaccharides extraction methods were surveyed including alkaline and several enzymatic treatments. Based on the enzymatic release of xylose, arabinose, glucose, and galacturonic acid from sesame hull by using different enzymes, Celluclast®1.5 L, Pectinex®Ultra SP-L, and a combination of them were selected for the enzymatic extraction of polysaccharides at 50 °C, pH 5 up to 24 h. Once the polysaccharides were extracted, Ultraflo®L was selected to produce arabinoxylo-oligosaccharides (AXOS) at 40 °C up to 24 h. Apart from oligosaccharides production from extracted polysaccharides, alternative approaches for obtaining oligosaccharides were also explored. These were based on the analysis of the supernatants resulting from the polysaccharide extraction, alongside a sequential hydrolysis performed with Celluclast®1.5 L and Ultraflo®L of the starting raw sesame hull. The different fractions obtained were comprehensively characterized by determining low molecular weight carbohydrates and monomeric compositions, average Mw and dispersity, and oligosaccharide structure by MALDI-TOF-MS. The results indicated that sesame hull can be a useful source for polysaccharides extraction (pectin and hemicellulose) and derived oligosaccharides, especially AXOS.
Asunto(s)
Oligosacáridos , Sesamum , Sesamum/química , Oligosacáridos/química , Hidrólisis , Polisacáridos/química , Xilanos/química , Xilanos/aislamiento & purificación , Pectinas/química , Pectinas/aislamiento & purificación , Residuos Industriales , Arabinosa/química , Xilosa/químicaRESUMEN
This study investigated the interactions between 2-furylmethanethiol, benzenemethanethiol, and 18 skeletal aroma-active compounds as well as four aroma notes in sesame-flavor baijiu based on the Feller Additive Model, the Odor Activity Value (OAV) Approach, and the Sigma-Tau (σ-τ) plots. In addition, a predictive model for the interactions between 2-furylmethanethiol and esters was developed, and the determinants of the interaction results in complex systems were explored. The results reveal that both thioalcohols interacted with the skeletal aroma-active compounds in a similar trend, where 2-furylmethanethiol tends to enhance the release of fruit and acid aroma. Moreover, the intensity of the thiols and their intensity ratio to the notes were the determinants of the interaction results in the multivariate blended system, with the lower the concentration of the thiols, the closer the ratio was to 1, and the more likely that additive interactions would take place. Predictive modeling showed that 2-furylmethanethiols were more likely to have additive or synergistic effects with esters when the olfactory thresholds of the esters were between 75.86 and 199.53 µg/L. Conversely, masking effects were more likely.
Asunto(s)
Odorantes , Sesamum , Compuestos de Sulfhidrilo , Odorantes/análisis , Compuestos de Sulfhidrilo/análisis , Sesamum/química , Aromatizantes/análisis , Ésteres/análisis , Humanos , Compuestos Orgánicos Volátiles/análisis , Olfato , Furanos/análisisRESUMEN
Sesame leaves contain rich phenolic acids and flavonoids. However, their potential in nanozyme synthesis has not been investigated yet. Herein, we report the preparation of flavonoid-rich sesame leaf extract (SLE), composition identification, and its use in the construction of iron (Fe)-based nanozymes (Fe-SLE CPNs). SLE was obtained with an extraction yield of â¼14.5% with a total flavonoid content (TFC) of â¼850.85 mg RE/g. There were 83 flavonoid compounds in SLE, primarily including scutellarin, apigenin-7-glucuronid, narcissin, and hyperoside. Fe-SLE CPNs exhibited nanodot morphology with a hydrodynamic size of 79.34 nm and good stability in various physiological solutions, pH levels, and temperatures. The Fe-SLE CPNs were more efficient in the scavenging ability of reactive oxygen species (ROS) than SLE alone. Furthermore, a stronger anti-inflammatory effect of the Fe-SLE CPNs was shown by modulating the MyD88-NF-κB-MAPK signaling pathways. These findings imply that SLE-based nanozymes hold great potential for diverse applications.
Asunto(s)
Flavonoides , Extractos Vegetales , Hojas de la Planta , Sesamum , Extractos Vegetales/química , Extractos Vegetales/aislamiento & purificación , Hojas de la Planta/química , Flavonoides/química , Flavonoides/aislamiento & purificación , Flavonoides/farmacología , Sesamum/química , Animales , Ratones , Especies Reactivas de Oxígeno/metabolismo , Especies Reactivas de Oxígeno/química , Antiinflamatorios/química , Antiinflamatorios/farmacología , Antiinflamatorios/aislamiento & purificación , Células RAW 264.7 , FN-kappa B/metabolismo , Nanoestructuras/químicaRESUMEN
The unknown effect of sesame lignans on aroma formation in sesame oil via the Maillard reaction (MR) and lipid oxidation was investigated. Sesamin, sesamolin, or sesamol was added to 3 models: lysine+glucose (MR), cold-pressed sesame oil (SO), and MR + SO, and were heated at 120 °C for 60 min. All three lignans suppressed SO oxidation while increasing DPPH scavenging ability (p < 0.05). Lignans increased depletions of lysine and glucose and MR browning (p < 0.05). Lignans reduced most aroma-active pyrazines, aldehydes, ketones, alcohols, and esters (p < 0.05). Sesamol and sesamolin increased perceptions of the preferable aromas of nutty, roasted sesame, and popcorn while reducing the undesirable green and rancid aromas (p < 0.05). Sesamol demonstrated a stronger effect on lipid oxidation, MR browning, aroma formation, and sensory perception than sesamin and sesamolin. This study suggests that sesame lignans can modulate aroma formation and sensory perception of sesame oil by interacting with the MR and lipid oxidation pathways.
Asunto(s)
Lignanos , Reacción de Maillard , Odorantes , Oxidación-Reducción , Aceite de Sésamo , Sesamum , Lignanos/química , Aceite de Sésamo/química , Sesamum/química , Odorantes/análisis , Humanos , Fenoles/química , Dioxoles/química , Benzodioxoles/químicaRESUMEN
Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame and nutty aromas to fermented and green aromas. Physicochemical analysis showed deepening color, intensified lipid oxidation, decreased levels of bioactive components, increased particle aggregation, and deteriorated flowability over 63 days at 40 °C. Gas chromatography-olfactometry-mass spectrometry identified 37 aroma-active compounds, with pyrazines, aldehydes, and phenols identified as the major constituents. Partial least squares regression analysis revealed 2-ethyl-3-methyl-pyrazine, 2-methoxy-4-vinylphenol, and benzaldehyde as key aroma-active compounds contributing significantly to the distinctive aromas "roasted nut and roasted sesame" found in SP. Conversely, hexanal and dimethyl disulfide emerged as potential markers of undesirable aromas in SP, including "rancid, green, and fermented". These findings provide insights into SP changes during storage, which is vital for preservation and quality enhancement strategies.
Asunto(s)
Almacenamiento de Alimentos , Cromatografía de Gases y Espectrometría de Masas , Odorantes , Sesamum , Gusto , Sesamum/química , Odorantes/análisis , Humanos , Compuestos Orgánicos Volátiles/química , OlfatometríaRESUMEN
Traditional Chinese medicine (TCM) possesses the potential of providing good curative effects with no side effects for the effective management of slow transit constipation (STC), an intestinal disease characterized by colonic dyskinesia. Mulberry leaves (Morus alba L.) and black sesame (Sesamum indicum L.), referred to as SH, are processed and conditioned as per standardized protocols. SH has applications as food and medicine. Accordingly, we investigated the therapeutic potential of SH in alleviating STC. The analysis of SH composition identified a total of 504 compounds. The intervention with SH significantly improved intestinal motility, reduced the time for the first black stool, increased antioxidant activity, and enhanced water content, thereby effectively alleviating colon damage caused by STC. Transcriptome analysis revealed the SH in the treatment of STC related to SOD1, MUC2, and AQP1. The analysis of 16S rRNA gene sequences indicated notable differences in the abundance of 10 bacteria between the SH and model. Metabolomic analysis further revealed that SH supplementation increased the levels of nine metabolites associated with STC. Integrative analysis revealed that SH modulated amino acid metabolism, balanced intestinal flora, and targeted key genes (i.e., SOD1, MUC2, AQP1) to exert its effects. SH also inhibited the AQP1 expression and promoted SOD1 and MUC2 expression.
Asunto(s)
Estreñimiento , Morus , Hojas de la Planta , Sesamum , Morus/química , Estreñimiento/tratamiento farmacológico , Hojas de la Planta/química , Sesamum/química , Animales , Extractos Vegetales/farmacología , Extractos Vegetales/química , Microbioma Gastrointestinal/efectos de los fármacos , Metabolómica/métodos , Masculino , Motilidad Gastrointestinal/efectos de los fármacos , Tránsito Gastrointestinal/efectos de los fármacos , Antioxidantes/farmacología , Antioxidantes/química , Perfilación de la Expresión Génica , Modelos Animales de Enfermedad , MultiómicaRESUMEN
The physicochemical characteristics and general food quality were greatly impacted by milling. In order to investigate the effect of milling technique for physicochemical properties of sesame paste of sesame paste, samples were prepared using ball mill and colloid mill by varying grinding times. The samples prepared by ball milling had the higher moisture contents (0.07% - 0.14%) than colloid milling (p < 0.05), except for colloid milling for one cycle (0.11%). The particle size curves showed the multimodal distributions. Compared to colloid milled samples, ball milled samples have smaller particle sizes and more uniform particle distribution. The L* values of samples prepared by ball milling were higher than colloid milling. The ball mill produced sesame paste with a wider range of hardness and silkier texture, and the samples made by ball milling for 30 min had the highest hardness. And the hardness of both CMS and BMS showed a decreasing trend with increasing grinding time. During ball milling, high-speed cutting and collision caused breakage of disulfide bonds, and the sesame proteins were decomposed to their subunits. In conclusions, ball milling may be an alternative and promising process for the preparation of sesame paste.
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Fenómenos Químicos , Coloides , Manipulación de Alimentos , Dureza , Tamaño de la Partícula , Sesamum , Sesamum/química , Manipulación de Alimentos/métodos , Coloides/química , Calidad de los Alimentos , Factores de Tiempo , Agua/química , Proteínas de Plantas/química , Proteínas de Plantas/análisis , Disulfuros/química , Disulfuros/análisisRESUMEN
Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame paste (SP) and dehulled sesame paste (DSP). The AEDA results revealed the presence of 32 and 22 odor-active compounds in SP and DSP, respectively. Furthermore, 13 aroma compounds with FD ≥ 2, OAV ≥ 1, and VIP ≥ 1 were identified as key differential aroma compounds between SP and DSP. Specifically, compounds such as 3-methylbutyraldehyde (OAV = 100.70-442.57; fruity), 2-methylbutyraldehyde (OAV = 106.89-170.31; almond), m-xylene (FD = 16; salty pastry), and 2,5-dimethylpyrazine (FD = 8-16; roasted, salty pastry) played an important role in this differentiation. Additionally, the dehulling process led to increased fermented, sweet, green, and nutty aroma notes in DSP compared to the more pronounced burnt and roasted sesame aroma notes in SP. Our findings offer a theoretical foundation for the regulation of sesame paste aroma profiles.
Asunto(s)
Manipulación de Alimentos , Cromatografía de Gases y Espectrometría de Masas , Odorantes , Sesamum , Sesamum/química , Odorantes/análisis , Manipulación de Alimentos/métodos , Pirazinas/análisis , Xilenos/análisis , Aldehídos/análisis , Gusto , Aromatizantes/análisis , Compuestos Orgánicos Volátiles/análisisRESUMEN
OBJECTIVES: Sesamum indicum L. seeds; rich in zinc and lignans are endowed with antioxidant and immunomodulatory properties which attract research on their anticancer potential. Although many studies have reported the in vitro antitumor potential of S. indicum and its phytoconstituents, much is yet to be known about its in vivo effects. To fill this gap, the effects of dietary supplementation with seeds of S. indicum in 7,12-dimethylbenz(a)anthracene-exposed rats was assessed. METHODS: 42 rats aged 30-35 days were randomized into six groups (n=6) as follows: the normal (NOR) and negative (DMBA) control groups were fed with standard diet; the positive control group (DMBA + Zinc) was fed with standard diet supplemented with commercial zinc (0.01â¯%); the test groups were fed with standard diet supplemented with S. indicum seeds in different proportions (6.25â¯, 12.5 and 25â¯%). Breast cancer was induced by a single administration of DMBA (50â¯mg/kg BW, s.c.) diluted in corn oil. The experiment lasted 20 weeks and afterward, tumor incidence; tumor burden, tumor volume, tumor micro-architecture and some biochemical parameters were evaluated. RESULTS: As salient result, 100â¯% of rats in the DMBA group developed tumors, while rats feed with rat chow supplemented with S. indicum seeds (25â¯%) had a reduced incidence of tumors (33.3â¯%) and tumor volume (2.71â¯cm3 in sesame 25â¯% vs. 4.69â¯cm3 in the DMBA group, pË0.01). The seeds (25â¯%) also slowed DMBA-induced neoplasm expansion in mammary ducts as compared to rats of DMBA group. CONCLUSIONS: In summary, supplementation with S. indicum seeds slowed breast tumorigenesis via its antioxidant capacity.
Asunto(s)
9,10-Dimetil-1,2-benzantraceno , Suplementos Dietéticos , Semillas , Sesamum , Animales , Sesamum/química , Semillas/química , Femenino , Ratas , Extractos Vegetales/farmacología , Neoplasias Mamarias Experimentales/inducido químicamente , Neoplasias Mamarias Experimentales/prevención & control , Carga Tumoral/efectos de los fármacos , Antioxidantes/farmacología , Neoplasias de la Mama/inducido químicamente , Neoplasias de la Mama/prevención & controlRESUMEN
In this study, three activators and two activation methods were employed to activate sesame lignin-based biochar. The biochar samples were comprehensively characterized, their abilities to adsorb benzo[a]pyrene (BaP) from sesame oil were assessed, and the mechanism was analyzed. The results showed that the biochar obtained by one-step activation was more effective in removing BaP from sesame oil than the biochar produced by two-step activation. Among them, the biochar generated by one-step activation with ZnCl2 as the activator had the largest specific surface area (1068.8776 m3/g), and the richest mesoporous structure (0.7891 m3/g); it removed 90.53 % of BaP from sesame oil. BaP was mainly adsorbed by the mesopores of biochar. Mechanistically, pore-filling, π-π conjugations, hydrogen bonding, and n-π interactions were involved. The adsorption was spontaneous and heat-absorbing. In conclusion, the preparation of sesame lignin biochar using one-step activation with ZnCl2 as the activator was found to be the best for removing BaP from sesame oil. This biochar may be an economical adsorbent for the industrial removal of BaP from sesame oil.
Asunto(s)
Benzo(a)pireno , Carbón Orgánico , Lignina , Aceite de Sésamo , Sesamum , Carbón Orgánico/química , Lignina/química , Benzo(a)pireno/química , Adsorción , Aceite de Sésamo/química , Sesamum/química , Compuestos de Zinc/química , Cloruros/químicaRESUMEN
This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples were made of dehulled sesame seeds with moisture contents of 5%, 10%, 15%, 20%, and 25% and denoted as T5, T10, T15, T20, and T25, respectively. The results revealed that adjusting the moisture content had a significant impact on aroma compounds, color intensity, and sensory properties. SP pre-adjusted to a moisture content of 10% exhibited the smallest L* value and the highest browning strength. Using gas chromatography-olfactometry-mass spectrometry analysis, the researchers identified 38 aroma-active compounds in the SP, with pyrazines being the most abundant, contributing to roasted sesame and nutty aromas. Additionally, the presence of pyrrole and furan derivatives led to enhanced caramel and almond aromas, positively influencing the overall sensory properties. T10 demonstrated the highest levels of roasted sesame and nutty odors. Furthermore, the regulation of moisture content also affected the formation of harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons (PAHs). Notably, the sample made of the sesame seeds with 10% and 15% moisture content exhibited the lowest total PAHs content (18.21-28.91 ng/g) and PAH4 content (non-detectable-0.15 ng/g). The carcinogen benzo[a]pyrene was not detected in any of the samples, ensuring a safer product. The pre-adjustment of moisture content in SP appears to be a promising approach to improve both its flavor and safety qualities.
Asunto(s)
Sesamum , Compuestos Orgánicos Volátiles , Odorantes/análisis , Sesamum/química , Compuestos Orgánicos Volátiles/análisis , Cromatografía de Gases y Espectrometría de Masas/métodos , Semillas/químicaRESUMEN
Black sesame (Sesamum indicum) meal is an agricultural waste obtained after oil extraction. It is used as a key protein source in animal feed. Previous investigations have indicated that its health benefits, such as antidiabetic activity, are mainly due to its high lignan content. In the present study, we applied α-glucosidase inhibitory guided isolation to identify the active components responsible for the above claim. Twenty-nine compounds, mostly lignans, were isolated and identified, of which five (2-3, 12-13, and 28) were newly isolated. Of the isolated compounds, 20 and 21 were the most potent inhibitors, retarding enzyme function in noncompetitive and uncompetitive manners. Structure-activity relationship analysis suggested that the number of phenolic hydroxyl groups in the structures was significantly related to the inhibitory effect against α-glucosidase. A gastrointestinal digestion study of the major lignan sesaminol triglucoside (STG, 9) suggested that the transformation of dioxymethylene and glucoside moieties gradually began in the late process, thus enhancing the α-glucosidase inhibitory effect.
Asunto(s)
Lignanos , Sesamum , Animales , Lignanos/química , Inhibidores de Glicósido Hidrolasas/farmacología , Sesamum/química , alfa-Glucosidasas/metabolismo , Digestión , Semillas/químicaRESUMEN
Sesame is widely used as a nutritional supplement or condiment because of its nutritious properties and palatable flavor. However, the extensive use of pesticides in sesame fields has paradoxically decreased the nutritional vantage. The current study used QuEChERS with a low-temperature freezing method to develop a multi-residue analytical approach to detect target analytes (pesticides) in sesame seed, sesame oil, sesame paste, and sesame meal. The migration ability of target pesticides during oil processing was investigated using HPLC-MS/MS and GC-MS: 35% of pesticides decreased, with processing factors (PFs) lower than 0.98, whereas 65% migrated from the seed to the oil during processing. The migration success of methoxyfenozide was the highest, while clothianidin and pymetrozine demonstrated a significantly lower rate of transfer. The results provide insight into the types of pesticides that should be used in farming practices of sesame to decrease the impact on human health.
Asunto(s)
Plaguicidas , Sesamum , Humanos , Sesamum/química , Plaguicidas/análisis , Espectrometría de Masas en Tándem , Aceite de Sésamo , Semillas/químicaRESUMEN
BACKGROUND: Sesamum indicum L. (sesame) is one of the most widely used herbs in the world. Sesame oil contains lignans such as sesamin and sesamolin, which are known to possess anti-inflammatory, antioxidant, and anti-apoptotic properties. Parkinson's disease (PD) is recognized as the most common neurodegenerative disease after Alzheimer's disease; however, the exact molecular mechanism of the progression of neural death is not clear yet. In this study, the effect of sesame seed extracts and their main bioactive components (sesamin and sesamolin) on in vitro model of Parkinson's disease has been compared. METHODS: Cell viability, the number of reactive oxygen species (ROS), and apoptosis were determined using resazurin assay, ROS assay, propidium iodide (PI) staining and flow cytometry, and western blot analysis. RESULTS: 6-OHDA caused cellular death and apoptosis but pretreatment with sesame seed extracts, sesamin, and sesamolin significantly increased cell viability (p<0.001) and decreased ROS (p<0.001) and apoptosis. ERK1/2 is activated by 6-OHDA in PC12 cells, and the level of survivin decreased. Pretreatment with sesame significantly reversed the entire cell death induced by 6- OHDA. Sesame seed extracts at 5 and 10 µg/ml, sesamin and sesamolin at 5 and 10 µM increased surviving (p<0.01), and reduced P-ERK1/2/ERK1/2 (p<0.05) levels close to the control values. CONCLUSIONS: Overall, compounds in sesame seed extract and sesamin may assist as adjuvant therapeutics in PD. It seems sesame seeds have more potent protection effects against neural death compared with individual components, which might reflect the synergism among different phytochemicals present in the extract.
Asunto(s)
Lignanos , Enfermedades Neurodegenerativas , Fármacos Neuroprotectores , Enfermedad de Parkinson , Sesamum , Animales , Ratas , Sesamum/química , Fármacos Neuroprotectores/farmacología , Oxidopamina/toxicidad , Enfermedad de Parkinson/tratamiento farmacológico , Células PC12 , Especies Reactivas de Oxígeno , Lignanos/farmacología , Apoptosis , Extractos Vegetales/farmacologíaRESUMEN
Germination is a natural green technology to improve the nutritional and techno-functional quality of plant-based proteins. In this study, the mechanism of improving the functional and antioxidant properties of black and white sesame protein isolates (SPI) through germination process was investigated. Results showed that the surface hydrophobicity and sulfhydryl content increased significantly after germination, which were supported by multispectral analysis suggesting the exposed and unfolded conformational transition of germinated SPI. Moreover, the increased particle size was observed by microscopy analysis and reducing electrophoresis, which indicated that depolymerized protein molecules were rearranged to form protein aggregates during germination. The structural modification induced by germination contributed to the superior solubility (increased to 3.15-fold and 2.36-fold at pH 8 for black and white SPI, respectively), foaming capacity (increased to 3.99-fold and 1.69-fold, respectively), emulsifying ability (increased to 2.84-fold and 2.71-fold, respectively), and diverse chemical antioxidant activities (increased up to 5.60-fold) of SPI in both varieties. This was the first comprehensive study to investigate germination as a promising technology for obtaining high-quality SPI.
Asunto(s)
Antioxidantes , Sesamum , Proteínas de Soja/química , Sesamum/química , Proteínas de Plantas/genética , Interacciones Hidrofóbicas e HidrofílicasRESUMEN
Effects of enzyme treatment on the hypertensive potential and protein structure of black sesame seed (BSS) were investigated. Compared with BSS, Angiotensin-converting enzyme (ACE) inhibition of fermented black sesame seed (FBSS) has significantly improved after acid protease processing and reached 75.39% at 2 U/g in 3 h. Meanwhile, the zinc chelating ability and antioxidant activity of FBSS hydrolysate as well as surface hydrophobicity, free sulfhydryl content, and peptide content of FBSS protein, were significantly increased. The results illustrated that this strategy promoted the protein unfolding and exposure of hydrophobic residues, thus contributing toward enzymatic hydrolysis. Secondary structure results indicated that the α-helix of FBSS protein and ß-sheet of BSS protein decreased after hydrolyzing. The differences in ACE inhibition may also result from the difference in peptide sequence except for peptide content. In conclusion, the combination of fermentation pretreatment and enzyme treatment is an effective method to enhance the antihypertensive potential of BSS.
Asunto(s)
Antihipertensivos , Sesamum , Antihipertensivos/farmacología , Sesamum/química , Fermentación , Antioxidantes/análisis , Péptidos/metabolismo , Semillas/químicaRESUMEN
In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei. It has been speculated that the Maillard reaction occurs during the stacking fermentation, which results in the production of methional. This research showed that methional increased during the stacking process, reaching 0.45 mg/kg in the later stage of stacking fermentation. To simulate the stacking fermentation, a Maillard reaction model was established for the first time with conditions determined based on the measured stacking parameters (pH, temperature, moisture, reducing sugars, etc.). Through the analysis of the reaction products, we found that it is highly possible that the Maillard reaction occurs during the stacking fermentation, and a potential formation route of methional during the process was elucidated. These findings provide insights for the study of relevant volatile compounds in baijiu.
Asunto(s)
Odorantes , Sesamum , Sesamum/química , Reacción de Maillard , FermentaciónRESUMEN
Sesame is a valuable crop recognized for its rich composition and myriad of health benefits. The current study attempts to characterize sesame seeds' metabolome in relation to geographical origins i.e., Egypt, Sudan, Nigeria, in addition to samples from paste production lines along its different steps. UPLC-PDA-ESI-qTOF-MS was employed for untargeted profiling and in correlation to antioxidant capacity using DPPH, FRAP and ß-carotene-lineolate assays. 139 Peaks were identified, including novel phospholipids and catechol lignan in sesame. Furthermore, discriminatory markers belonging to coumarins, lignans, phenolic and organic acids were revealed among raw accessions, whereas roasted and unroasted seeds were distinguished by sugar, peptide/amino acid, and organic acid contents. Negative processing impact was observed in the loss of lignans during dehulling and decreased antioxidant capacity in sesame paste. However, malic acid in roasted seeds and verbascoside in Nigerian sesame could account for their improved antioxidant effects as revealed using chemometrics.
Asunto(s)
Sesamum , Antioxidantes/análisis , Sesamum/química , Lignanos/análisis , Lignanos/química , Fenoles/análisis , Fenoles/química , SemillasRESUMEN
Seven known analogs, along with two previously undescribed lignan derivatives sesamlignans A (1) and B (2), were isolated from a water-soluble extract of the defatted sesame seeds (Sesamum indicum L.) by applying the chromatographic separation method. Structures of compounds 1 and 2 were elucidated based on extensive interpretation of 1D, 2D NMR, and HRFABMS spectroscopic data. The absolute configurations were established by analyzing the optical rotation and circular dichroism (CD) spectrum. Inhibitory effects against the formation of advanced glycation end products (AGEs) and peroxynitrite (ONOO-) scavenging assays were performed to evaluate the anti-glycation effects of all isolated compounds. Among the isolated compounds, (1) and (2) showed potent inhibition towards AGEs formation, with IC50 values of 7.5 ± 0.3 and 9.8 ± 0.5 µM, respectively. Furthermore, the new aryltetralin-type lignan 1 exhibited the most potent activity when tested in the in vitro ONOO- scavenging assay.
Asunto(s)
Lignanos , Sesamum , Lignanos/química , Sesamum/química , Antioxidantes/farmacología , Semillas/química , Productos Finales de Glicación Avanzada/análisisRESUMEN
Roasting is an important operation to produce attractive colors and distinctive flavors during the production of sesame oil. To investigate the contributions of macromolecules to the color and flavor during roasting sesame seeds, water-soluble polysaccharides (WSP) and chelator-soluble polysaccharides (CSP) sequentially extracted from sesame hull were mixed with sesame protein isolate (SPI) at different ratios (1:1, 1:2, and 2:1, w/w), then the mixtures were roasted at 180⯰C for 35â¯min. Results showed that WSP, CSP, and SPI degraded approximately at 150⯰C and SPI had the highest thermal stability. According to monosaccharide/amino acid analysis, glucose and galacturonic acid showed the highest reduction rates, as well as lysine and arginine. CSPâ¯+â¯SPI mixtures showed greater reactivity than WSPâ¯+â¯SPI mixtures, resulting in a darker color and many more Maillard reaction products. The predominant volatiles of roasted WSP/CSPâ¯+â¯SPI mixtures were aldehydes and heterocyclic compounds identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS). This work provides some new information about flavor and color development during roasting sesame seeds.