Sesame seed is a rich source of dietary lignans

Ali A. Moazzami, Afaf Kamal-Eldin

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98 Citations (Scopus)


The variation in the contents of sesamin and sesamolin was studied in oils extracted from 65 samples of sesame seeds (Sesamum indicum L.) from plants with shattering (n = 29), semishattering (n = 7), and nondehiscent (n = 29) capsules. The oil content ranged from 32.5 to 50.6% and was greater in white than black seeds (P < 0.001 ). The sesamin and sesamolin contents in seeds ranged from 7 to 712 mg/100 g (mean ± SD, 163 ± 141 mg/100 g) and from 21 to 297 mg/100 g (101 ± 58 mg/100 g), respectively, with no difference between black and white seeds. Thus, there was a wide variation in the contents of sesamin and sesamolin, which were positively correlated (R2 = 0.66, P < 0.001). There were negative correlations between the contents of sesamin and the contents of sesaminol (R2 = 0.37) and sesamolinol (R2 = 0.36) and between the content of sesamolin and those of sesaminol (R2 = 0.35) and sesamolinol (R2 = 0.46) (P < 0.001). Sesame seeds had an average of 0.63% lignans, making them a rich source of dietary lignans.

Original languageEnglish
Pages (from-to)719-723
Number of pages5
JournalJAOCS, Journal of the American Oil Chemists' Society
Issue number8
Publication statusPublished - Aug 2006
Externally publishedYes


  • HPLC analysis
  • Lignan glucosides
  • Oil-soluble lignans
  • Sesame seeds
  • Sesamin
  • Sesamolin

ASJC Scopus subject areas

  • General Chemical Engineering
  • Organic Chemistry


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