干旱区生态环境知识资源中心(Arid): Effect of Roasting Process on Sesamin and Sesamol Contents of Sesame (Sesamum indicum L.) from Different Parts of Iran

Arid

DOI	10.22127/rjp.2019.93509
	Effect of Roasting Process on Sesamin and Sesamol Contents of Sesame (Sesamum indicum L.) from Different Parts of Iran
	Mokhber, Marzieh; Keshavarz, Seyed Ali; Shidfar, Farzad; Bokaee, Zahra Nazem; Eftekhari, Zohreh; Hadjiakhoondi, Abbas
通讯作者	Hadjiakhoondi, A
来源期刊	RESEARCH JOURNAL OF PHARMACOGNOSY
ISSN	2345-4458
EISSN	2345-5977
出版年	2019
卷号	6 期号:4 页码:37-43
英文摘要	Background and objectives: Sesame (Sesamum indicum L.) seeds have been a well-known oil crop in the world for many centuries. Lignans are functionally important compartments of sesame. Sesamin and sesamol are the main sesame lignans, which have recently shown various activities with health benefits, like anti-oxidative, anti-proliferative, anti-atherosclerotic, anti-inflammatory and anticancer effects. The aim of this study was determination of sesamin and sesamol concentration in sesame seeds from three different regions of Iran with diverse climatic conditions (Dezful, Ardakan and Neka). In addition, the effect of roasting process on sesamin and sesamol content were investigated. Methods: Analysis of sesamin and sesamol was performed using the mobile phase water: methanol (70: 30) on a reversed phase ACE C-18 with flow rate of 0.6 mL/min and UV detection at 290 nm. Results: HPLC analysis revealed that the highest content of sesamin (1.156 +/- 0.002 mg/g of seeds) and sesamol (2.393 +/- 0.002 mg/g of seeds) were observed in roasted Dezful seeds samples and hulled roasted Dezful sesame seeds, respectively. The amount of sesamin and sesamol in roasted seeds was higher than unroasted samples. Conclusion: The present study showed that the roasting process and hot semi-arid climate increase the content of lignans in sesame seeds. Consuming sesame seeds with such characteristics will improve dietary lignan intake and has nutritive value. Moreover, sesame seed characterized by the highest amount of sesamin and sesamol is more strongly suggested for achieving biological properties of these components.
英文关键词	climate roasting process sesamin sesamol Sesamum indicum L.
类型	Article
语种	英语
开放获取类型	DOAJ Gold
收录类别	ESCI
WOS记录号	WOS:000487283300005
WOS关键词	ANTIOXIDANT ACTIVITY ; OXIDATIVE STRESS ; OIL ; LIGNAN ; STABILITY
WOS类目	Pharmacology & Pharmacy
WOS研究方向	Pharmacology & Pharmacy
Scopus学科分类	Univ Tehran Med Sci, Fac Pharm, Med Plants Res Ctr, Tehran, Iran.
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/333814
作者单位	[Mokhber, Marzieh; Keshavarz, Seyed Ali] Univ Tehran Med Sci, Sch Nutr Sci & Dietet, Dept Clin Nutr, Int Campus, Tehran, Iran; [Shidfar, Farzad] Iran Univ Med Sci, Sch Publ Hlth, Dept Nutr, Tehran, Iran; [Bokaee, Zahra Nazem] Al Zahra Univ, Fac Biol Sci, Dept Plant Sci, Tehran, Iran; [Eftekhari, Zohreh] Pasteur Inst Iran, Res & Prod Complex, Res & Dev Dept, Tehran, Iran; [Hadjiakhoondi, Abbas] Univ Tehran Med Sci, Fac Pharm, Dept Pharmacognosy, Tehran, Iran; [Hadjiakhoondi, Abbas] Univ Tehran Med Sci, Fac Pharm, Med Plants Res Ctr, Tehran, Iran
推荐引用方式 GB/T 7714	Mokhber, Marzieh,Keshavarz, Seyed Ali,Shidfar, Farzad,et al. Effect of Roasting Process on Sesamin and Sesamol Contents of Sesame (Sesamum indicum L.) from Different Parts of Iran[J],2019,6(4):37-43.
APA	Mokhber, Marzieh,Keshavarz, Seyed Ali,Shidfar, Farzad,Bokaee, Zahra Nazem,Eftekhari, Zohreh,&Hadjiakhoondi, Abbas.(2019).Effect of Roasting Process on Sesamin and Sesamol Contents of Sesame (Sesamum indicum L.) from Different Parts of Iran.RESEARCH JOURNAL OF PHARMACOGNOSY,6(4),37-43.
MLA	Mokhber, Marzieh,et al."Effect of Roasting Process on Sesamin and Sesamol Contents of Sesame (Sesamum indicum L.) from Different Parts of Iran".RESEARCH JOURNAL OF PHARMACOGNOSY 6.4(2019):37-43.