Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. Roasting black and white sesame seeds at increasing temperatures (180 and 250 °C) significantly affected lignan and UFAs concentrations. Higher temperatures resulted in elevated levels of detrimental t-oleic and t-linoleic acids. Furthermore, sesamolin content notably decreased at 180 °C and became undetectable at 250 °C. The temperature also caused a marked increase in sesamol, regardless of seed color. PCA analysis highlighted clusters between white and black varieties according to roasting temperature, displaying the potential application of chemometrics to assess processing effects and ensure sesame quality and safety. This research provides valuable insights for exploiting sesame within agrosystems in Mediterranean climates.
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Language: | English |
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American Chemical Society
2023-10-02
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Subjects: | Unsaturated fatty acids, GC-FID, LC-MS/MS, Lignans, Nutrition, Roasting processing, Sesame, Trans fatty acids, |
Online Access: | http://hdl.handle.net/10261/349495 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85174951996 |
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dig-ias-es-10261-3494952024-05-15T20:37:42Z Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting Comini, Eleonora Rubiales, Diego Reveglia, Pierluigi European Commission Reveglia, Pierluigi [0000-0003-0588-2092] Unsaturated fatty acids GC-FID LC-MS/MS Lignans Nutrition Roasting processing Sesame Trans fatty acids Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. Roasting black and white sesame seeds at increasing temperatures (180 and 250 °C) significantly affected lignan and UFAs concentrations. Higher temperatures resulted in elevated levels of detrimental t-oleic and t-linoleic acids. Furthermore, sesamolin content notably decreased at 180 °C and became undetectable at 250 °C. The temperature also caused a marked increase in sesamol, regardless of seed color. PCA analysis highlighted clusters between white and black varieties according to roasting temperature, displaying the potential application of chemometrics to assess processing effects and ensure sesame quality and safety. This research provides valuable insights for exploiting sesame within agrosystems in Mediterranean climates. This research was funded by the European Union project H2020-RADIANT GA No 101000622 “Realising dynamic value chains for underutilised crops”. Peer reviewed 2024-03-06T19:58:37Z 2024-03-06T19:58:37Z 2023-10-02 artículo http://purl.org/coar/resource_type/c_6501 ACS food science & technology 3(10): 1747-1758 (2023) http://hdl.handle.net/10261/349495 10.1021/acsfoodscitech.3c00304 2692-1944 http://dx.doi.org/10.13039/501100000780 37881444 2-s2.0-85174951996 https://api.elsevier.com/content/abstract/scopus_id/85174951996 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/EC/H2020/101000622 Publisher's version The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.1021/acsfoodscitech.3c00304 https://doi.org/10.1021/acsfoodscitech.3c00304 Sí open application/pdf American Chemical Society |
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Unsaturated fatty acids GC-FID LC-MS/MS Lignans Nutrition Roasting processing Sesame Trans fatty acids Unsaturated fatty acids GC-FID LC-MS/MS Lignans Nutrition Roasting processing Sesame Trans fatty acids |
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Unsaturated fatty acids GC-FID LC-MS/MS Lignans Nutrition Roasting processing Sesame Trans fatty acids Unsaturated fatty acids GC-FID LC-MS/MS Lignans Nutrition Roasting processing Sesame Trans fatty acids Comini, Eleonora Rubiales, Diego Reveglia, Pierluigi Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting |
description |
Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. Roasting black and white sesame seeds at increasing temperatures (180 and 250 °C) significantly affected lignan and UFAs concentrations. Higher temperatures resulted in elevated levels of detrimental t-oleic and t-linoleic acids. Furthermore, sesamolin content notably decreased at 180 °C and became undetectable at 250 °C. The temperature also caused a marked increase in sesamol, regardless of seed color. PCA analysis highlighted clusters between white and black varieties according to roasting temperature, displaying the potential application of chemometrics to assess processing effects and ensure sesame quality and safety. This research provides valuable insights for exploiting sesame within agrosystems in Mediterranean climates. |
author2 |
European Commission |
author_facet |
European Commission Comini, Eleonora Rubiales, Diego Reveglia, Pierluigi |
format |
artículo |
topic_facet |
Unsaturated fatty acids GC-FID LC-MS/MS Lignans Nutrition Roasting processing Sesame Trans fatty acids |
author |
Comini, Eleonora Rubiales, Diego Reveglia, Pierluigi |
author_sort |
Comini, Eleonora |
title |
Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting |
title_short |
Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting |
title_full |
Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting |
title_fullStr |
Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting |
title_full_unstemmed |
Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting |
title_sort |
variability of fatty acid composition and lignan content in sesame germplasm, and effect of roasting |
publisher |
American Chemical Society |
publishDate |
2023-10-02 |
url |
http://hdl.handle.net/10261/349495 http://dx.doi.org/10.13039/501100000780 https://api.elsevier.com/content/abstract/scopus_id/85174951996 |
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