Antioxidant and Hepatoprotective Effects of Different Varieties of Sesame (Sesamum indicum L.) with Variation in Lignan Content

Abstract

This study was performed to investigate the distribution of the functional compounds in different varieties of sesame (cv. Daheuk, cv. Goenbaek, cv. Milyang 74) during processing, as well as their antioxidant and hepatoprotective effects. The total polyphenol and flavonoid content ranged from 0.37∼2.79 mg gallic acid equivalent/g and 0.03∼1.13 mg catechin equivalent/g in different varieties of sesame, roasted sesame, sesame oil, and sesame meal. The major lignans were identified as sesamin, sesamolin, sesaminol, sesaminol diglucoside, and sesaminol triglucoside. The highest total lignan content (10.87∼19.44 mg/g) and ABTS radical scavenging activity (1.76∼5.14 mg Trolox equivalent/g) were observed in the Milyang 74 cultivar regardless of processing. Furthermore, extracts of Milyang 74 effectively improved cell viability and inhibited reactive oxygen species generation in oxidative stress-induced HepG2 cells. These results suggest that the Milyang 74 cultivar could effectively mediate physiological activity.The study provides valuable information for the use of sesame as a functional food material.

Resequencing of 410 Sesame Accessions Identifies SINST1 as the Major Underlying Gene for Lignans Variation

“…Sesame lignans have become compounds of considerable scientific research interest due to their biological properties and huge importance [ 54 , 55 , 56 , 57 ]. Accordingly, the main current objective in sesame breeding is to create elite varieties containing high oil and lignans.…”