CHARACTERIZATION OF WHITE SESAME SEED OIL AND ITS BIOACTIVE COMPONENTS
The purpose of this study was to evaluate the physicochemical properties of white sesame seed oil (WSSO) (PB-Till 90) along with their bioactive components. Among physicochemical properties; free fatty acids (0.95 ± 0.05 %), peroxide value (0.88 ± 0.03 meq/kg), thiobarbituric acid value (0.045 ± 0.0...
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| Veröffentlicht in: | Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2021-06, Vol.10 (6), p.e4641 |
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| creator | Aslam, Farhan Iqbal, Sanaullah Imran, Muhammad Anjum, Aftab Ahmad Gilani, Syed Amir Farooq, Zubair Tariq, Hafiza Bushra Terentev, Sergei Terekhova, Anna Shariati, Mohammad Ali |
| description | The purpose of this study was to evaluate the physicochemical properties of white sesame seed oil (WSSO) (PB-Till 90) along with their bioactive components. Among physicochemical properties; free fatty acids (0.95 ± 0.05 %), peroxide value (0.88 ± 0.03 meq/kg), thiobarbituric acid value (0.045 ± 0.0 mg malonaldehyde/kg-oil), free radical scavenging activity (DPPH) (85.07 ± 0.01 %), and iodine value (113.4 ± 1.46 g/100gm) were observed. Fatty acid (%) profile, determined by gas chromatography, mostly comprised of unsaturated fatty acids. Bioactive components were determined using HPLC and include tocopherol mg/kg (α 8.12 ± 0.0, δ 23.98 ± 0.02, γ 3.125 ± 0.01), polyphenol mg/kg (Gallic acid 0.985 ± 0.001, protocatechuic acid 0.018 ± 0.001, syringic acid 0.024 ± 0.002, ferulic acid 0.134 ± 0.001), stigmasterol 6689.34 ± 0.02 and lignans mg/kg (sesamin 18340 ± 8.5, sesamolin 28340 ± 13.7 and sesamol 224 ± 2.0) were quantified. The results show that WSSO from variety PB-Till 90 has good physicochemical properties and contain appreciable quantities of bioactive components to make its usage as a functional food ingredient. |
| doi_str_mv | 10.15414/jmbfs.4641 |
| format | Article |
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Among physicochemical properties; free fatty acids (0.95 ± 0.05 %), peroxide value (0.88 ± 0.03 meq/kg), thiobarbituric acid value (0.045 ± 0.0 mg malonaldehyde/kg-oil), free radical scavenging activity (DPPH) (85.07 ± 0.01 %), and iodine value (113.4 ± 1.46 g/100gm) were observed. Fatty acid (%) profile, determined by gas chromatography, mostly comprised of unsaturated fatty acids. Bioactive components were determined using HPLC and include tocopherol mg/kg (α 8.12 ± 0.0, δ 23.98 ± 0.02, γ 3.125 ± 0.01), polyphenol mg/kg (Gallic acid 0.985 ± 0.001, protocatechuic acid 0.018 ± 0.001, syringic acid 0.024 ± 0.002, ferulic acid 0.134 ± 0.001), stigmasterol 6689.34 ± 0.02 and lignans mg/kg (sesamin 18340 ± 8.5, sesamolin 28340 ± 13.7 and sesamol 224 ± 2.0) were quantified. The results show that WSSO from variety PB-Till 90 has good physicochemical properties and contain appreciable quantities of bioactive components to make its usage as a functional food ingredient.</description><identifier>ISSN: 1338-5178</identifier><identifier>EISSN: 1338-5178</identifier><identifier>DOI: 10.15414/jmbfs.4641</identifier><language>eng</language><publisher>Nitra: Faculty of Biotechnology and Food Sciences</publisher><subject>Biological activity ; Fatty acids ; Ferulic acid ; Free radicals ; Functional foods & nutraceuticals ; Gallic acid ; Gas chromatography ; High performance liquid chromatography ; Iodine ; Lignans ; Liquid chromatography ; Malondialdehyde ; Oils & fats ; Oilseeds ; Physicochemical properties ; Protocatechuic acid ; Scavenging ; Sesame oil ; Thiobarbituric acid ; Tocopherol</subject><ispartof>Journal of microbiology, biotechnology and food sciences, 2021-06, Vol.10 (6), p.e4641</ispartof><rights>2021. This work is published under https://creativecommons.org/licenses/by-nd/4.0/ (the “License”). 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Among physicochemical properties; free fatty acids (0.95 ± 0.05 %), peroxide value (0.88 ± 0.03 meq/kg), thiobarbituric acid value (0.045 ± 0.0 mg malonaldehyde/kg-oil), free radical scavenging activity (DPPH) (85.07 ± 0.01 %), and iodine value (113.4 ± 1.46 g/100gm) were observed. Fatty acid (%) profile, determined by gas chromatography, mostly comprised of unsaturated fatty acids. Bioactive components were determined using HPLC and include tocopherol mg/kg (α 8.12 ± 0.0, δ 23.98 ± 0.02, γ 3.125 ± 0.01), polyphenol mg/kg (Gallic acid 0.985 ± 0.001, protocatechuic acid 0.018 ± 0.001, syringic acid 0.024 ± 0.002, ferulic acid 0.134 ± 0.001), stigmasterol 6689.34 ± 0.02 and lignans mg/kg (sesamin 18340 ± 8.5, sesamolin 28340 ± 13.7 and sesamol 224 ± 2.0) were quantified. The results show that WSSO from variety PB-Till 90 has good physicochemical properties and contain appreciable quantities of bioactive components to make its usage as a functional food ingredient.</description><subject>Biological activity</subject><subject>Fatty acids</subject><subject>Ferulic acid</subject><subject>Free radicals</subject><subject>Functional foods & nutraceuticals</subject><subject>Gallic acid</subject><subject>Gas chromatography</subject><subject>High performance liquid chromatography</subject><subject>Iodine</subject><subject>Lignans</subject><subject>Liquid chromatography</subject><subject>Malondialdehyde</subject><subject>Oils & fats</subject><subject>Oilseeds</subject><subject>Physicochemical properties</subject><subject>Protocatechuic acid</subject><subject>Scavenging</subject><subject>Sesame oil</subject><subject>Thiobarbituric acid</subject><subject>Tocopherol</subject><issn>1338-5178</issn><issn>1338-5178</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpNkE1LwzAYx4MoOOZOfoGAR-nMe9Jj7TIX2BpZq4KX0HYpWJydzXbw29ttHnwu_-fwf4EfALcYTTFnmD2026oJUyYYvgAjTKmKOJbq8t9_DSYhtGg4EUvC-QjM00WyTtJCr817UhibQTuHbwtTaJjrPFkdRc-gNUuYZDNoihw-GjsEzKuGqV0920xnRX4DrpryM_jJn47By1wX6SJa2ieTJsuoJgLvI7KpKlL6uhESe8I2hEnFfVzFWMpKINZwyiXlijIiFENE1qxWBHlWoliqktMxuDv37vru--DD3rXdof8aJh3hkisecyIG1_3ZVfddCL1v3K7_2Jb9j8PInVi5Eyt3ZEV_AS_zVC8</recordid><startdate>20210601</startdate><enddate>20210601</enddate><creator>Aslam, Farhan</creator><creator>Iqbal, Sanaullah</creator><creator>Imran, Muhammad</creator><creator>Anjum, Aftab Ahmad</creator><creator>Gilani, Syed Amir</creator><creator>Farooq, Zubair</creator><creator>Tariq, Hafiza Bushra</creator><creator>Terentev, Sergei</creator><creator>Terekhova, Anna</creator><creator>Shariati, Mohammad Ali</creator><general>Faculty of Biotechnology and Food Sciences</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M7P</scope><scope>M7S</scope><scope>P5Z</scope><scope>P62</scope><scope>PHGZM</scope><scope>PHGZT</scope><scope>PIMPY</scope><scope>PKEHL</scope><scope>PQEST</scope><scope>PQGLB</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20210601</creationdate><title>CHARACTERIZATION OF WHITE SESAME SEED OIL AND ITS BIOACTIVE COMPONENTS</title><author>Aslam, Farhan ; Iqbal, Sanaullah ; Imran, Muhammad ; Anjum, Aftab Ahmad ; Gilani, Syed Amir ; Farooq, Zubair ; Tariq, Hafiza Bushra ; Terentev, Sergei ; Terekhova, Anna ; Shariati, Mohammad Ali</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c261t-2dbb2aecf671e24d24785e9b9177b604f5357358342684027c4c820e4a0978a53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Biological activity</topic><topic>Fatty acids</topic><topic>Ferulic acid</topic><topic>Free radicals</topic><topic>Functional foods & nutraceuticals</topic><topic>Gallic acid</topic><topic>Gas chromatography</topic><topic>High performance liquid chromatography</topic><topic>Iodine</topic><topic>Lignans</topic><topic>Liquid chromatography</topic><topic>Malondialdehyde</topic><topic>Oils & fats</topic><topic>Oilseeds</topic><topic>Physicochemical properties</topic><topic>Protocatechuic acid</topic><topic>Scavenging</topic><topic>Sesame oil</topic><topic>Thiobarbituric acid</topic><topic>Tocopherol</topic><toplevel>online_resources</toplevel><creatorcontrib>Aslam, Farhan</creatorcontrib><creatorcontrib>Iqbal, Sanaullah</creatorcontrib><creatorcontrib>Imran, Muhammad</creatorcontrib><creatorcontrib>Anjum, Aftab Ahmad</creatorcontrib><creatorcontrib>Gilani, Syed Amir</creatorcontrib><creatorcontrib>Farooq, Zubair</creatorcontrib><creatorcontrib>Tariq, Hafiza Bushra</creatorcontrib><creatorcontrib>Terentev, Sergei</creatorcontrib><creatorcontrib>Terekhova, Anna</creatorcontrib><creatorcontrib>Shariati, Mohammad Ali</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>East Europe, Central Europe Database</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Biological Science Database</collection><collection>Engineering Database</collection><collection>Advanced Technologies & Aerospace Database</collection><collection>ProQuest Advanced Technologies & Aerospace Collection</collection><collection>ProQuest Central (New)</collection><collection>ProQuest One Academic (New)</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Middle East (New)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Applied & Life Sciences</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of microbiology, biotechnology and food sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aslam, Farhan</au><au>Iqbal, Sanaullah</au><au>Imran, Muhammad</au><au>Anjum, Aftab Ahmad</au><au>Gilani, Syed Amir</au><au>Farooq, Zubair</au><au>Tariq, Hafiza Bushra</au><au>Terentev, Sergei</au><au>Terekhova, Anna</au><au>Shariati, Mohammad Ali</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>CHARACTERIZATION OF WHITE SESAME SEED OIL AND ITS BIOACTIVE COMPONENTS</atitle><jtitle>Journal of microbiology, biotechnology and food sciences</jtitle><date>2021-06-01</date><risdate>2021</risdate><volume>10</volume><issue>6</issue><spage>e4641</spage><pages>e4641-</pages><issn>1338-5178</issn><eissn>1338-5178</eissn><abstract>The purpose of this study was to evaluate the physicochemical properties of white sesame seed oil (WSSO) (PB-Till 90) along with their bioactive components. Among physicochemical properties; free fatty acids (0.95 ± 0.05 %), peroxide value (0.88 ± 0.03 meq/kg), thiobarbituric acid value (0.045 ± 0.0 mg malonaldehyde/kg-oil), free radical scavenging activity (DPPH) (85.07 ± 0.01 %), and iodine value (113.4 ± 1.46 g/100gm) were observed. Fatty acid (%) profile, determined by gas chromatography, mostly comprised of unsaturated fatty acids. Bioactive components were determined using HPLC and include tocopherol mg/kg (α 8.12 ± 0.0, δ 23.98 ± 0.02, γ 3.125 ± 0.01), polyphenol mg/kg (Gallic acid 0.985 ± 0.001, protocatechuic acid 0.018 ± 0.001, syringic acid 0.024 ± 0.002, ferulic acid 0.134 ± 0.001), stigmasterol 6689.34 ± 0.02 and lignans mg/kg (sesamin 18340 ± 8.5, sesamolin 28340 ± 13.7 and sesamol 224 ± 2.0) were quantified. The results show that WSSO from variety PB-Till 90 has good physicochemical properties and contain appreciable quantities of bioactive components to make its usage as a functional food ingredient.</abstract><cop>Nitra</cop><pub>Faculty of Biotechnology and Food Sciences</pub><doi>10.15414/jmbfs.4641</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Biological activity Fatty acids Ferulic acid Free radicals Functional foods & nutraceuticals Gallic acid Gas chromatography High performance liquid chromatography Iodine Lignans Liquid chromatography Malondialdehyde Oils & fats Oilseeds Physicochemical properties Protocatechuic acid Scavenging Sesame oil Thiobarbituric acid Tocopherol |
| title | CHARACTERIZATION OF WHITE SESAME SEED OIL AND ITS BIOACTIVE COMPONENTS |
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