trans-Fatty Acid Isomers in Two Sesame (Sesamum indicum L.) Seed Byproducts under Processing

Abstract

The present study has been inspired by the growing need for rigorously controlling the nutritional quality and safety of food products. The impact of application in the food industry on fatty acids composition, trans-fatty acids (TFAs), and conjugated linoleic acid (CLA) profiles were investigated in a highly consumed candy byproduct of sesame seed (chamia) in comparison to fresh sesame seed oil (SSO) and heated SSO under simulated frying experiments. The effect of treatment on SSO was studied by determining the TFA and CLA changes. Results showed significant differences between the two byproducts in TFA and CLA amounts. Total TFAs were found to be significantly higher in chamia than fresh SSO (1.31 versus 0.066%, respectively; p < 0.05) and even higher than all heated SSO from 2 to 10 h at 180 °C (1.31 versus 0.33%, respectively; p < 0.05). A significant linear relationship was found between trans-monounsaturated fatty acid (MUFA), trans-polyunsaturated fatty acid (PUFA), and total TFA and the time of processing, with a correlation coefficient (R(2)) greater than 0.9 for TFA and PUFA, with a higher correlation assigned to PUFA (r = 0.988; p < 0.001), followed by TFA (r = 0.959; p < 0.01) and MUFA (r = 0.844; p < 0.05). Principal component analysis of the fatty acid (FA) profiles showed discrimination between chamia and both fresh and heated SSO. A high stability of SSO against isomerization reactions as compared to their chamia sample counterpart has been noted. These findings suggest that the food industry engenders relatively higher changes in fatty acid configurations than the frying process.

Volatile compounds and oxidative stability of Pinus halepensis Mill. seed oil under heating conditions

“…, 2003). As previously observed by Dhibi et al. (2010), the high‐temperature treatment induces positional isomerisation and increases the total amount of CLA in heated sesame seed oil.…”

“…CLA are a specific group of positional and geometric isomers derived from linoleic acid (LA) that formed during heating (Juane´da et al, 2003). As previously observed by Dhibi et al (2010), the high-temperature treatment induces positional isomerisation and increases the total amount of CLA in heated sesame seed oil. A close positive correlation was found between the total trans isomers and the heating period at frying temperature (R 2 = )0.975).…”

Oil Characterization and Lipids Class Composition of Pomegranate Seeds

“…FAMEs were identified by comparing their relative and absolute retention times to those of authentic cis-fatty acid (CFA) and TFA standards. The FA composition was reported as a relative percentage of the total peak area using a HP Chemstation integrator [ 23 ].…”

Sesamol suppresses the inflammatory response by inhibiting NF-κB/MAPK activation and upregulating AMP kinase signaling in RAW 264.7 macrophages

“…Other studies have reported that Sesamun indicum has potential antioxidant, anti-hypertensive, and anti-hyperlipidemic effects [18]. Recent phytochemical studies found that Sesamun indicum contained several lignans, including sesamol, sesamin, sesamolin, and sesaminol [20].…”

“…(Sesame) is an important oil crop [17]. Sesame seed oil contains high levels of unsaturated fatty acids, including linoleic acid and linolenic acid [18]. Sesame seed oil also contains beneficial vitamins and minerals that regulate physiological functions [19].…”