Antioxidants protect the body from various disease conditions through their ability to neutralize the effects of free radicals. Synthetic antioxidants are extensively used in processed foods for prevention of oxidation and retention of sensory quality. Consumer awareness and preference has led to a vigorous interest in the search for natural antioxidants. Sesamin and sesamolin, the major lignans present in sesame oil, are known for their antioxidative properties. Roasted sesame oil has a higher concentration of sesamol, the thermally degraded product of sesamolin, which is considered a more potent antioxidant compared to its parent molecule. The isolated lignans and sesamol were tested for their antioxidant, free radical scavenging and antibacterial properties. Sesamol is the best antioxidant and free radical scavenger amongst the molecules studied with IC 50 value of 5.44 μg / mL (DPPH radical scavenging activity). Antibacterial assays against food borne pathogens revealed sesamol to be an antimicrobial agent with minimal inhibitory concentration (MIC) of 2 mg /mL in the culture. Its activity was synergistic with γ-tocopherol, also present in sesame seeds. Inhibition of browning (60-65 %) in fruit pulps (apple, banana and potato) was observed in presence of 20 μM sesamol.

No abstract

Nucleopolyhedroviruses (NPVs), family Baculoviridae, are insect-specific viruses with the potential to control insect pests in agriculture and forestry. NPVs are occluded in polyhedral occlusion bodies. Polyhedra protect virions from inactivation in the environment as well as assisting virions in horizontal transmission in the insect population. The process of virion occlusion in the polyhedra is undefined and the genes that regulate the virion occlusion process have not been well investigated yet. An Autographa californica multiple nucleopolyhedrovirus (AcMNPV) mutant (AcDef) that has a 2136 bp DNA deletion, including p26, p10 and p74 genes, has been isolated. No virions were detected in the polyhedra of AcDef. Restoration of all the missing sequences into AcDef led to proper virion occlusion. Individual gene deletion of either p10 or p26 could not abolish virion occlusion in the polyhedra of AcMNPV, but p10 deletion reduced virion occlusion efficiency more than threefold compared with the wild-type AcMNPV. Previous studies by other research groups on deletion of AcMNPV gene p74 suggested that p74 is a per os infectivity factor, and deletion of the p74 gene did not eliminate virion occlusion. Collectively, the three genes (p26, p10 and p74) may act in concert to regulate the virion occlusion process. Therefore, p26, p10 and p74 are all required for proper virion occlusion in the polyhedra of AcMNPV.

Infrared (IR) heating offers several advantages over conventional heating in terms of heat transfer efficiency, compactness of equipment, and quality of the products. Roasting of sesame seeds degrades the lignan sesamolin to sesamol, which increases the oxidative stability of sesame oil synergistically with tocopherols. IR (near infrared, 1.1 to 1.3 microm, 6 kW power) roasting conditions were optimized for the conversion of sesamolin to sesamol. The resultant oil was evaluated for sesamol and tocopherol content as well as oxidative stability. The defatted flours were evaluated for their nutritional content and functionality. IR roasting of sesame seeds at 200 degrees C for 30 min increased the efficiency of conversion of sesamolin to sesamol (51% to 82%) compared to conventional heating. The gamma-tocopherol content decreased by 17% and 25% in oils treated at 200 and 220 degrees C for 30 min, respectively. There were no significant differences in the tocopherol content and oxidative stability of the oil. Methionine and cysteine content of the flours remained unchanged due to roasting. The functional properties of defatted flours obtained from either IR roasted or conventionally roasted sesame seeds remained the same. Practical Applications: Sesame oil is stable to oxidation compared to other vegetable oils. This stability can be attributed to the presence of tocopherols and the formation of sesamol, the thermal degradation product of sesamolin-a lignan present in sesame. Roasting of sesame seeds before oil extraction increases sesamol content which is a more potent antioxidant than the parent molecule. The conversion efficiency of sesamolin to sesamol is increased by 31% by infrared roasting of seeds compared to electric drum roasting. This can be used industrially to obtain roasted oil with greater oxidative stability.