Lignans and tocopherols in Indian sesame cultivars

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 5, 2004, Pages 467-470

  Hemalatha, S ^a   Ghafoorunissa, ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

Isolation and crytallization; Sesame lignans; Sesamin; Sesamolin; tocopherol

Indexed keywords

CRYSTALLIZATION; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERS; PURIFICATION; SAPONIFICATION; SEED; ULTRAVIOLET RADIATION;

CULTIVARS; LIGNANS; TOCOLS;

VEGETABLE OILS;

SESAMUM INDICUM;

EID: 3042548141     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0924-5     Document Type: Article

References (24)

1. Shahidi, F., and V.K.S. Shukla, Nontriacylglycerol Constituents of Fats, Oils. INFORM 7:1227-1232 (1996).
2. Kamal-Eldin, A., and L.A. Appelqvist, The Chemistry and Antiox idant Properties of Tocopherols and Tocotrienols, Lipids 11:671-701 (1996).
3. Ikeda, I., A. Kawasaka, K. Samezima, and M. Sugano, Antihyper cholesterolemic Activity of β-Sitostanol in Rabbits, J. Nutr. Sci. Vi taminol. 27:243-251 (1981).
4. Kiribuchi, M., M. Kazue, T. Setsuko, and K. Takasha, Hypocho lesterolemic Effect of Triterpene Alcohols with Soysterol on Plasma Cholesterol in Rats, Ibid. 29:35-43 (1983).
5. Rong, N., L.M. Ausman, and R.J. Nicolosi, Oryzanol Decreases Cholesterol Absorption and Aortic Fatty Streaks in Hamsters, Lipids 32:303-309 (1997).
6. Theriault, A., J.T. Chao, Q. Wang, A. Gapor, and K. Adeli, To cotrienol: A Review of Its Therapeutic Potential, Clin. Biochem. 32:309-319 (1999).
7. Fukuda, Y., T. Osawa, S. Kawakishi, and M. Namiki, Chemistry of Lignan Antioxidants in Sesame Seed and Oil, in Food Phytochemicals for Cancer Prevention, edited by C. Ho, T. Osawa, M. Huang, and R.T. Rosen, American Chemical Society, Washington, DC, 1994, pp. 264-274.
8. 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).
9. Nonaka, M., K. Yamashita, Y. Izuka, and M. Namiki, Effects of Sesaminol and Sesamin on Eicosanoid Production and Im munoglobulin Level in Rats Given Ethanol, Biosci. Biotechnol. Biochem. 61:836-839 (1997).
10. Bhagwan Dash, Massage Therapy in Ayurveda, Microtech Advance Printing Systems, New Delhi, 1992.
11. Kikugawa, K., M. Arai, and T. Kurechi, Participation of Sesamol in Stability of Sesame Oil, J. Am. Oil Chem. Soc. 60: 1528-1533 (1983).
12. Bassie, T., and B. Linda, Separation of Tocopherol and Tocotrienol Isomers Using Normal and Reversed Phase Liquid Chromatography, Anal. Biochem. 180:368-373 (1989).
13. Budowski, P., Sesame Oil. III. Antioxidant Properties of Sesamol, J. Am. Oil. Chem. Soc. 27:264-267 (1950).
14. Beroza, M., L. Murray, and M.L. Kinman, Sesamin, Sesamolin, and Sesamol Content of the Oil of Sesame Seed as Affected by Strain, Location, Growth, Ageing, and Frost Damage, Ibid. 32: 348-358 (1955).
15. Fukuda, Y., T. Osawa, S. Kawagishi, and M. Namiki, Comparison of Contents of Sesamolin and Lignan Antioxidants in Sesame Seeds Cultivated in Japan, Nippon Shokuhin Kogyo Gakkaishi 35:483-486 (1988).
16. Kamal-Eldin, A., and L.A. Appelqvist, Variations in the Composition of Sterols, Tocopherols, and Lignans in Seed Oils from Four Sesamum Species, J. Am. Oil Chem. Soc. 71:149-156 (1994).
17. Tashiro, T., Y. Fukuda, T. Osawa, and M. Namiki, Oil and Minor Components of Sesame (Sesamum indicum) Strains, Ibid. 67:508-511 (1990).
18. Awasthi, S.K., Definition of Standards of Quality, in Prevention of Food Adulteration Act with Rules, 3rd edn., edited by J.P. Bhatna gar, Ashoka Law House, New Delhi, 2000, pp 699-700, 707.
19. Shahidi, F., R. Amarowicz, H.H. Abou-Gharbia, and A.A.Y. Shehata, Endogenous Antioxidants and Stability of Sesame Oil as Af fected by Processing and Storage, J. Am. Oil Chem. Soc. 74:143-148 (1997).
20. Speek, A.J., J. Schrijver, and W.H.P. Schreurs, Vitamin E Compo sition of Some Seed Oils as Determined by High Performance Liq uid Chromatography with Fluorimetric Detection, J. Food Sci. 50:121-124 (1985).
21. Khattab, A.H., A.H. El Tinay, H.A. Khalifa, and S. Mirghani, Sta bility of Peroxidized Oils and Fat to High Temperature Heating, J. Sci. Food Agric. 25:689-696 (1974).
22. Haslam, E., and R.D. Haworth, The Constituents of Natural Pheno lic Resins. The Constitution of Sesamolin, J. Chem. Soc. 1:827-837 (1955).
23. Budowski, P., R.T.O. Connor, and E.T. Field, Sesame Oil. VI. De termination of Sesamin, J. Am. Oil Chem. Soc. 28:51-54 (1951).
24. Kurechi, T., K. Kikugawa, and S. Aoshima, Studies on the Antiox idants. XIV. Reaction of Sesamol with Hydrogen Peroxide-Peroxi dase, Chem. Pharm. Bull. 29:2351-2358 (1981).