Comparison of the chemical composition of non-shattering and shattering sesame varieties grown in the Huang-Huai region of China

Chang, Yun-Long; Qin, Zhi; Jia, Han-Jun; Wang, Rui; Liu, Hua-Min; Mei, Hong-Xian; Duan, Ying-Hui; Zhang, Shao-Ze

doi:10.1016/j.jfca.2024.106194

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Journal of Food Composition and Analysis

2024

DOI: 10.1016/j.jfca.2024.106194

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Comparison of the chemical composition of non-shattering and shattering sesame varieties grown in the Huang-Huai region of China

Yun-Long Chang,

Zhi Qin,

Han-Jun Jia

et al.

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2024

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Cited by 2 publications

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A novel strategy for preparing lignan-rich sesame oil from cold-pressed sesame seed cake by combining enzyme-assisted treatment and subcritical fluid extraction

Qin,

Chang,

Chen

et al. 2024

Industrial Crops and Products

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A novel strategy for preparing lignan-rich sesame oil from cold-pressed sesame seed cake by combining enzyme-assisted treatment and subcritical fluid extraction

Qin,

Chang,

Chen

et al. 2024

Industrial Crops and Products

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Composition of sesame hull oil and its effects on flavour and quality of sesame oil

Wang,

Guo,

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, sesame hull oil (SHO) was extracted to characterise its composition. SHO was heated to determine the volatiles and their effect on the quality of cold‐pressed dehulled sesame oil (SO). Seventeen fatty acids, four lignans (1088.65 mg/100 g), tocopherols (284.17 mg/100 g) mainly in the γ‐form, and sterol (1722.16 mg/100 g, 4.67 times more than in sesame kernel oil) were detected in SHO. After heating, the volatiles found in SHO were mainly aldehydes and acids, represented by hexanal (fatty, green aroma) and 3‐methyl‐butanoic acid (fatty, rancid aroma), respectively. The acid value, peroxide value, anisidine value, and turbidity of SO increased significantly after adding SHO, and the scavenging ability of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) was enhanced. The oxidation induction times of SO with the addition of SHO ranged from 8.93 to 9.53 h. The present study provides information about SHO and a new direction for the utilisation of sesame hulls.

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Comparison of the chemical composition of non-shattering and shattering sesame varieties grown in the Huang-Huai region of China

Cited by 2 publications

References 54 publications

A novel strategy for preparing lignan-rich sesame oil from cold-pressed sesame seed cake by combining enzyme-assisted treatment and subcritical fluid extraction

A novel strategy for preparing lignan-rich sesame oil from cold-pressed sesame seed cake by combining enzyme-assisted treatment and subcritical fluid extraction

Composition of sesame hull oil and its effects on flavour and quality of sesame oil

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