Sesame seed composition

YOSHIDA H, shigezaki J, TAKAGi s and KAJIMOTO G (1995) Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven , J Sci Food Agric, 68 (4) 407-16. 

Oezcan, M., and A. Akguel. Some compositional characteristics of S1062 sesame seeds and oil. Turk J Agr For... 

The most common sterols are A5-unsaturated desmethylsterols, but 4a-methylsterols and4,4-dimethylsterols occur at lower concentrations in vegetable oils. For example, sesame seed oil sterols are 85-89% des-, 9-11% mono- and 2-4% dimethylsterols (Kamal-Eldin and Appelqvist, 1994). The composition of monomethylsterol and dimethylsterol fractions of some oils is given in Table 6.2. 

Sesame seed contains high levels of fat and protein. The chemical composition of sesame seed varies with the variety, origin, color, and size of the seed. The fat content of sesame seed is around 50% whereas the protein content is around 25%. Table 2 lists the proximate composition of sesame seeds from different sources. Sesame seed contains about 5% of ash, whereas the fiber and carbohydrate contents show large variation. Crude fiber from one variety of Nigerian black sesame was reported to have 19.6% of crude fiber (15), whereas one variety of Taiwanese... 

Effect of Roasting on Different Ciasses of Lipids Roasting of sesame seed not only affects the antioxidative activity and the hgnans of sesame oil, the lipid composition will also be affected. The lipids in sesame seeds consist of neutral lipids, phosphohpids, and glycolipids. The major lipid fraction is neutral lipids, which constitute about 91 96% of the total lipids. Phospholipids and glycolipids represent around 3% and 0.3 6% of the total lipids, respectively (69, 70, 75-78). 

Table 11.2 Typical fatty acid composition and Codex ranges of some parameters of sesame seed oil...

Brar, G.S. (1977) Variability in the fatty acid composition of sesame seed (Sesamum indicum, L.) due to the capsule position on the plant and the seed position in the capsule. Crop Improvement, 4, 1-10. 

Yoshida, H. (1994) Composition and quality characteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven. J. Sc. Food Agric., 65, 331-336. 

The mean fatty acid composition of 721 different samples of sesame seed obtained on a world wide basis was palmitic (9.5%), stearic (4.4%), oleic (39.6%) and linoleic (46.0%) with a range of 32.7-53.9% for oleic acid and 39.3-59.0 for linoleic (Yermanos et al., 1972). There is a significant negative correlation between oleic and linoleic acid content. A more limited range has been observed by others (El Tinay et al, 1976). Wide variations in compositions are observed within countries (Budowski and Markley, 1951). 

Commercial grains are commonly analysed by using NIR spectroscopy [12, 15]. The major constitnents of grains are water, protein, oil, fibre, minerals and carbohydrates and it is commercially important to quantitate the composition. The NIR spectra of snch materials are, thus, dominated by the overtones and combination bands of C-H, N-H, O-H and C=0 bonds. Figure 8.16 illustrates the NIR spectra (in reflection mode) of a number of common grains, i.e. sesame seeds, sunflower seeds, wheat, barley, grass and oats. 

The fatty acid composition of major lipid classes showed a small, but significant (P<0.05), difference between total lipids, triacylglycerols and phospholipids of sesame oil after microwave heating (Yoshida et al, 1995). Yoshida et al (1995) have determined the optimum exposure time as 16 min for heat processing of sesame seeds by microwaving. 

NUTRITIONAL VALUE OF SESAME. Sesame seed averages about 50% oil, which is highly resistant to oxidation, and 25% protein, which has a unique balance of amino acids. Dehulled, defatted meal contains 50 to 60% protein and is bland. Food Composition Table F-21 gives the nutrient composition of sesame seeds and sesame oil. 

Bahkali, H, Hussain, M and Basahy, A (1998) Protein and oil composition of sesame seeds (Sesamum indicum, L.) grown in the Gizan area of Saudi Arabia. Int. J. Food Sci. Nutr.,... 

Yoshida, H (1994) Composition and quality characteristics of sesame seed (Sesamum... 

Yen, G.C. (1990) Influence of seed roasting process on changes in composition and quality of sesame Sesamum indicum) oil. J. Sci. Food Agric., 50, 563-570. 

Estimation of true vitamin E in foods requires quantitative determination of all its components since they vary in their biological potency. This vitamin consists of four tocopherols (a, jS, y, and 6) and four tocotrienols (a, jS, y, and d), but the three major constituents responsible for vitamin E activity are the a-, jS-, and y-tocopherols. While these compounds are fluorescent, their esters must be reduced to free alcohols for total tocopherol assays. Total vitamin E can be directly obtained through fluorimetry, but the determination of individual components is carried out using LC with fluorimetric detection. This procedure has been used to determine the composition of vitamin E in seed oils from maize, olives, soya beans, sesame, safflower, and sunflower by measuring the content of all the four tocopherols plus a-tocotrienol. The simultaneous determination of tocopherols, carotenes, and retinol in cheese has been carried out using LC with two programmable detectors coimected in series, a spectrophotometer and a fluorimeter. Carotenes have been determined photometrically, and fluorimetric measurements have been obtained for tocopherol and retinol. 

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