Biochemical analysis of black and white sesame seeds from China

American Journal of Biochemistry and Molecular Biology

Volumn 1, Issue 2, 2011, Pages 145-157

  Kanu, Philip John ^a,b  

^a NJALA UNIVERSITY   (Sierra Leone)

^b Department Research and Development   (Sierra Leone)

Author keywords

Amino acid; Biochemical; Fatty acid; Functional groups; Infrared; Sesame

Indexed keywords

ALPHA TOCOPHEROL; AMINO ACID; ARSENIC; CADMIUM; CALCIUM; COPPER; DECANOIC ACID; FATTY ACID; FRUCTOSE; GLUCOSE; IRON; LAURIC ACID; LEAD; MALTOSE; MANGANESE; OLEIC ACID; PALMITIC ACID; PHOSPHORUS; POTASSIUM; RETINOL; SELENIUM; SESAME SEED OIL; STEARIC ACID; SUCROSE; UNSATURATED FATTY ACID; VITAMIN B GROUP; VITAMIN D; VITAMIN K GROUP; ZINC;

AMINO ACID ANALYSIS; ARTICLE; ASH; BLACK SESAME SEED; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHINA; CONTROLLED STUDY; FATTY ACID ANALYSIS; INFRARED SPECTROSCOPY; MASS FRAGMENTOGRAPHY; MOISTURE; NONHUMAN; PLANT SEED; PROTEIN CONTENT; SESAME; WHITE SESAME SEED;

SESAMUM INDICUM;

EID: 79952022278     PISSN: 21504210     EISSN: 21504253     Source Type: Journal    
DOI: 10.3923/ajbmb.2011.145.157     Document Type: Article

References (38)

1. Abou-Gharbia, H.A., A.A.Y. Shehataa and F. Shahidi, 2000. Effect of processing on oxidative stability and lipid classes of sesame oil. Food Res. Int., 33: 331-340.
2. Abu-Jdayil, B., K. Al-Malah and H. Asoud, 2002. Rheological characterization of milled sesame (tehineh). Food Hydrocolloids, 16: 55-61.
3. AOAC, 1995. Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC, USA.
4. Bahkali, A.H, M.A. Hussain and A.Y. Basahy, 1998. Protein and oil composition of Sesame seeds (Sesamum indicum, L.) grown in the Gizan area of Saudi Arabia. Int. J. Food Sci. Nutr, 49: 409-414.
5. Baydar, H, I. Turgut and K. Turgut, 1999. Variation of certain characters and line selection for yield, oleic and linoleic acid in the Turkish sesame (Sesamum indicum L.) populations. J. Agric. Forestry, 23: 431-441.
6. Bryant, CM. and D.J. McClements, 2000. Influence of sucrose on Na Cl induced gelation of heat denatured whey protein solutions. Food Res. Int., 33: 649-653.
7. Dashak, D.A. and C.N. Fali, 1993. Chemical composition of four varieties of Nigerian benniseed (Sesamum indicum L.). Food Chem, 47: 253-255.
8. Demirdoven, N, CM. Cheatum, H.S. Chung, M. Khaki, J. Knoester and A. Tokmakoff, 2004. Two-dimensional infrared spectroscopy of antiparallel beta-sheet secondary structure. J. Am. Chem. Soc, 126: 7981-7990.
9. Elleuch, M, S. Besbes, O. Roiseux, C. Blecker and H. Attia, 2007. Quality characteristics of sesame seeds and by-products. Food Chem, 103: 641-650.
10. FAO/WHO, 1990. Protein Quality Evaluation: Report of a Joint FAO/WHO Expert Consultation. Agriculture Organization of the United Nations, Rome, pp: 23.
11. James, CS, 1995. Analytical Chemistry of Foods. 1st Edn, Chapman and Hall, New York.
12. Johnson, L.A, T.M. Suleiman and E.W. Lusas, 1979. Sesame protein: A review and prospectus. J. Am. Oil Chem. Soc, 56: 463-468.
13. Kahyaoglu, T. and S. Kaya, 2006. Modelling of moisture, color and texture changes in sesame seeds during the conventional roasting. J. Food Eng., 75: 167-177.
14. Kang, M.H, Y. Kawai, M. Naito and T. Osawa, 1999. Dietary defatted sesame flour decreases susceptibility to oxidative stress in hpercholesterolemic rabbits. J. Nutr, 129: 1885-1890.
15. Kanu, P.J, K. Jestina Baby and Z. Huiming, 2007a. Studies on physicochemical composition ofBennimix: A traditional weaning food. Am. J. Food Technol, 2: 652-661.
16. Kanu, P.J, Z. Huiming, K.J. Baby, Z. Ke-Xue, Z. Ke-Rui and Q. Haifeng, 2007b. The use of response surface methodology in predicting sesame (Sesamum indicum L.) protein extract ability with water and the analysis of the protein extracted for it amino acid profile. Biotechnology,6: 447-455.
17. Kanu, P.J, K. Zhu, M.Z. Hm, H. Qian, K.J. Baby and K. Zhu, 2007c. Sesame protein 11: Functional properties of sesame (Sesamum indicum L.) protein isolate as influenced by ph, temperature, time and ratio of flour to water during its production. Asian J. Biochem, 2: 289-301.
18. Kanu, P.J, J.B. Kanu, E.H. Sandy, J.B.A. Kandeh, P.M.P. Mornya and Z. Huiming, 2009. Optimization of enzymatic hydrolysis of defatted sesame flour by different proteases and their effect on the functional properties of the resulting protein hydrolysate. Am. J. Food Technol, 4: 226-240.
19. Kanu, P.J, J.Z. Bahsoon, J.B. Kanu and J.B.A. Kandeh, 2010. Nutraceutical importance of sesame seed and oil: A review of the contribution of their lignans. Sierra Leone J. Biomed. Res, 2: 4-16.
20. Khalida, E.K, E.E. Babikerb and A.H. El-Tinay, 2003. Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration. Food Chem, 82: 361-366.
21. Kinsella, G.E. and R.R. Mohite, 1985. The Physical Characteristics and Functional Properties of Sesame Proteins. In: New Protein Foods, Seed Storage Proteins, Wilck, H.L. and A.M. Altschul (Eds.). Vol 5. Academic Press, London, UK, ISBN: 10:0120548054, pp: 435-456.
22. Larrauri, J.A, P. Ruperez, B. Borroto and F. Saura-Calixto, 1996. Mango peels as a new tropical fibre: Preparation and characterisation. Lebensmittel-Wissenschaft und Technologie, 29: 729-733.
23. Lau, W.S, 1999. Infrared Characterization for Microelectronics. World Scientific, UK.
24. Mathiasson, L, C. Turner, H. Berg, L. Dahlberg and A. Theobald et al., 2002. Development of methods for the determination of vitamins A, E and beta-carotene in processed foods based on supercritical fluid extraction: A collaborative study. Food Addit. Contain, 19: 632-646.
25. Mohamed, H.M.A. and I.I. Awatif, 1998. The use of sesame oil unsaponifiable matter as a natural antioxidant. Food Chem, 62: 269-276.
26. Mukamel, S, 2000. Multidimensional fentosecond correlation spectroscopies of electronic and vibrational excitations. Ann. Rev. Phys. Chem, 51: 691-729.
27. Namiki, M, 1995. The chemistry and physiological functions of sesame. Food Rev. Int., 11: 281-329.
28. Newaz, M.A. and N.N. Nawal, 1998. Effect of a-tocopherol on lipid peroxidation and total antioxidant status in spontaneously hypertensive rats. Am. J. Hypertens, 11: 1480-1485.
29. Ozcan, M. and A. Akgul, 1995. Some compositional characteristics of sesame seed and Oil. J. Agric. Forest, 19: 59-65.
30. Pinters-Szakacs, M. and I. Molnar-Peri, 1990. Determination of tryptophan in unhydrolysed food and feed stuff by the acid ninhydrin method. J. Agric. Food Chem, 38: 720-726.
31. Radha, C, P.R. Kumar and V. Prakash, 2008. Preparation and characterization of a protein hydrolysates from an oilseed flour mixture. Food Chem, 106: 1166-1174. Robyt, J, 1998.
32. Essentials of Carbohydrate Chemistry. Springer-Verlag, New York.
33. Shahidi, F, CM. Liyana-Pathirana and D.S. Wall, 2006. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chem, 99: 478-483.
34. Sharma, A, S. Kharb, S.N. Chugh, R. Kakkar and G.P. Singh, 2000. Evaluation of oxidative stress before and after control of glycemia and after vitamin E supplementation in diabetic patients. Metabolism, 49: 160-162.
35. Tashiro, T, Y. Fakuda, T. Osawa and M. Namiki, 1990. Oil and minor components of sesame Sesamum indicum. J. Am. Oil. Chem. Soc, 67: 508-511.
36. Unal, M.K. and H. Yalcsn, 2008. Proximate composition of Turkish sesame seeds and characterization of their oils. Grasas Aceites, 59: 23-26.
37. Yoshida, H, 1994. Composition and quality haracteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven. J. Sci. Food Agric, 65: 331-336.
38. Yoshida, H, Y. Hirakawa and S. Takagi, 2000. Roasting influences on molecular species of triacylglycerols in sesame seeds (Sesamum indicum). J. Sci. Food Agric, 80: 1495-1502.