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  1. Journal of the American Oil Chemists' Society
  2. Journal of the American Oil Chemists' Society : Volume 83
  3. Journal of the American Oil Chemists' Society : Volume 83, Issue 8, August 2006
  4. Sesame seed is a rich source of dietary lignans
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Journal of the American Oil Chemists' Society : Volume 94
Journal of the American Oil Chemists' Society : Volume 93
Journal of the American Oil Chemists' Society : Volume 92
Journal of the American Oil Chemists' Society : Volume 91
Journal of the American Oil Chemists' Society : Volume 90
Journal of the American Oil Chemists' Society : Volume 89
Journal of the American Oil Chemists' Society : Volume 88
Journal of the American Oil Chemists' Society : Volume 87
Journal of the American Oil Chemists' Society : Volume 86
Journal of the American Oil Chemists' Society : Volume 85
Journal of the American Oil Chemists' Society : Volume 84
Journal of the American Oil Chemists' Society : Volume 83
Journal of the American Oil Chemists' Society : Volume 83, Issue 12, December 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 11, November 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 10, October 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 9, September 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 8, August 2006
Extraction and purification of oryzanol from rice bran oil and rice bran oil soapstock
Biocatalytic production of 10-hydroxystearic acid, 10-ketostearic acid, and their primary fatty amides
Monooxygenase system of Bacillus megaterium ALA2: Studies on linoleic acid epoxidation products
Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils
Effect of rosa mosqueta (Rosa rubiginosa) extract on the performance of chilean hazelnut oil (Gevuina avellana Mol.) at high temperature
Modification of maillard browning in a microwaved glucose/glycine model system by water-soluble natural antioxidants and foods containing them
Determination of essential fatty acids in captured and farmed tambaqui (Colossoma macropomum) from the Brazilian Amazonian area
Effects of cooking and screw-pressing on functional properties of Cuphea PSR23 seed proteins
Sesame seed is a rich source of dietary lignans
Methoxylation of methyl oleate in the presence of dealuminated Y faujasites in their protonic form
Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties
DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification
Journal of the American Oil Chemists' Society : Volume 83, Issue 7, July 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 6, June 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 5, May 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 4, April 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 3, March 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 2, February 2006
Journal of the American Oil Chemists' Society : Volume 83, Issue 1, January 2006
Journal of the American Oil Chemists' Society : Volume 82
Journal of the American Oil Chemists' Society : Volume 81
Journal of the American Oil Chemists' Society : Volume 80
Journal of the American Oil Chemists' Society : Volume 79
Journal of the American Oil Chemists' Society : Volume 78
Journal of the American Oil Chemists' Society : Volume 77
Journal of the American Oil Chemists' Society : Volume 76
Journal of the American Oil Chemists' Society : Volume 75
Journal of the American Oil Chemists' Society : Volume 74

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Sesame seed is a rich source of dietary lignans

Content Provider SpringerLink
Author Moazzami, Ali A. Kamal Eldin, Afaf
Copyright Year 2006
Abstract The variation in the contents of sesamin and sesamolin was studied in oils extracted from 65 samples of sesame seeds (Sesamum indicum L.) from plants with shattering (n=29), semishattering (n=7), and nondehiscent (n=29) capsules. The oil content ranged from 32.5 to 50.6% and was greater in white than black seeds (P<0.001). The sesamin and sesamolin contents in seeds ranged from 7 to 712 mg/100 g (mean±SD, 163±141 mg/100 g) and from 21 to 297 mg/100 g (101±58 mg/100 g), respectively, with no difference between black and white seeds. Thus, there was a wide variation in the contents of sesamin and sesamolin, which were positively correlated (R $^{2}$=0.66, P<0.001). There were negative correlations between the contents of sesamin and the contents of sesaminol (R $^{2}$=0.37) and sesamolinol (R $^{2}$=0.36) and between the content of sesamolin and those of sesaminol (R $^{2}$=0.35) and sesamolinol (R $^{2}$=0.46) (P<0.001). Sesame seeds had an average of 0.63% lignans, making them a rich source of dietary lignans.
Starting Page 719
Ending Page 723
Page Count 5
File Format PDF
ISSN 0003021X
Journal Journal of the American Oil Chemists' Society
Volume Number 83
Issue Number 8
e-ISSN 15589331
Language English
Publisher Springer-Verlag
Publisher Date 2006-01-01
Publisher Place Berlin, Heidelberg
Access Restriction One Nation One Subscription (ONOS)
Subject Keyword HPLC analysis lignan glucosides oil-soluble lignans sesame seeds sesamin sesamolin Chemistry/Food Science Analytical Chemistry Biotechnology Industrial Chemistry/Chemical Engineering Biomaterials Agriculture
Content Type Text
Resource Type Article
Subject Organic Chemistry Chemical Engineering
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