Sesamin and sesamolin contents in various commercial sesame oils

Sesame (Sesamum indicum L.) seed and oil have been categorized as one of the representative health food and widely used for good flavor and taste in China, Japan, and other East Asian countries for a long times. Sesame seed and oil contain abundant lignans [1] such as sesamin, sesamolin, and others. Sesamin and sesamolin are major lignans in sesame seed and oil, and its biological effects have been extensively studied. These components are believed to play an important role in the oxidative stability of sesame oil [2].

It is important to understand the variation in the contents of these physiologically active constituents in sesame oil. This knowledge of their levels and forms in sesame seed, sesame oil, and functional foods contained sesame is beneficial to control the quality of the sesame seed and sesame oil, and to develop the sesame oil manufacturing technique.

The aim of this study was to establish the methods of sample pretreatment and simultaneous determining the sesamin and sesamolin in the sample of sesame oils by RP-HPLC. The methods developed in this work were used to determine the sesamin and sesamolin in ten different brands of sesame oils collected in the Chinese markets. The mean contents of total lignans, sesamin and sesamolin were 8.16, 5.14, and 3.02mg/g respectively. The results shown that can be used to control the quality of sesame oils, and to estimate the dietary intake of sesame lignans. And also it will be beneficial to improve the processing technique in industry.

Acknowledgement: This research work was supported by the Research Council of Zhejiang University and Skyherb Ingredients.

References: [1] Daisuke N et al. (2006)J Pharm Exp Ther 318: 328–335

[2] Nakai M et al (2006) Biosci Biotechnol Biochem 70: 1273–1276.