Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting

Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different color...

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Detalles Bibliográficos
Autores: Comini, Eleonora, Rubiales, Diego, Reveglia, Pierluigi
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/349495
Acceso en línea:http://hdl.handle.net/10261/349495
https://api.elsevier.com/content/abstract/scopus_id/85174951996
Access Level:acceso abierto
Palabra clave:Unsaturated fatty acids
GC-FID
LC-MS/MS
Lignans
Nutrition
Roasting processing
Sesame
Trans fatty acids
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spelling Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of RoastingComini, EleonoraRubiales, DiegoReveglia, PierluigiUnsaturated fatty acidsGC-FIDLC-MS/MSLignansNutritionRoasting processingSesameTrans fatty acidsSesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. Roasting black and white sesame seeds at increasing temperatures (180 and 250 °C) significantly affected lignan and UFAs concentrations. Higher temperatures resulted in elevated levels of detrimental t-oleic and t-linoleic acids. Furthermore, sesamolin content notably decreased at 180 °C and became undetectable at 250 °C. The temperature also caused a marked increase in sesamol, regardless of seed color. PCA analysis highlighted clusters between white and black varieties according to roasting temperature, displaying the potential application of chemometrics to assess processing effects and ensure sesame quality and safety. This research provides valuable insights for exploiting sesame within agrosystems in Mediterranean climates.This research was funded by the European Union project H2020-RADIANT GA No 101000622 “Realising dynamic value chains for underutilised crops”.Peer reviewedAmerican Chemical SocietyEuropean CommissionReveglia, Pierluigi [0000-0003-0588-2092]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/349495https://api.elsevier.com/content/abstract/scopus_id/85174951996reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/101000622The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.1021/acsfoodscitech.3c00304https://doi.org/10.1021/acsfoodscitech.3c00304Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3494952026-05-22T06:33:51Z
dc.title.none.fl_str_mv Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
title Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
spellingShingle Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
Comini, Eleonora
Unsaturated fatty acids
GC-FID
LC-MS/MS
Lignans
Nutrition
Roasting processing
Sesame
Trans fatty acids
title_short Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
title_full Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
title_fullStr Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
title_full_unstemmed Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
title_sort Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting
dc.creator.none.fl_str_mv Comini, Eleonora
Rubiales, Diego
Reveglia, Pierluigi
author Comini, Eleonora
author_facet Comini, Eleonora
Rubiales, Diego
Reveglia, Pierluigi
author_role author
author2 Rubiales, Diego
Reveglia, Pierluigi
author2_role author
author
dc.contributor.none.fl_str_mv European Commission
Reveglia, Pierluigi [0000-0003-0588-2092]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Unsaturated fatty acids
GC-FID
LC-MS/MS
Lignans
Nutrition
Roasting processing
Sesame
Trans fatty acids
topic Unsaturated fatty acids
GC-FID
LC-MS/MS
Lignans
Nutrition
Roasting processing
Sesame
Trans fatty acids
description Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. Roasting black and white sesame seeds at increasing temperatures (180 and 250 °C) significantly affected lignan and UFAs concentrations. Higher temperatures resulted in elevated levels of detrimental t-oleic and t-linoleic acids. Furthermore, sesamolin content notably decreased at 180 °C and became undetectable at 250 °C. The temperature also caused a marked increase in sesamol, regardless of seed color. PCA analysis highlighted clusters between white and black varieties according to roasting temperature, displaying the potential application of chemometrics to assess processing effects and ensure sesame quality and safety. This research provides valuable insights for exploiting sesame within agrosystems in Mediterranean climates.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/349495
https://api.elsevier.com/content/abstract/scopus_id/85174951996
url http://hdl.handle.net/10261/349495
https://api.elsevier.com/content/abstract/scopus_id/85174951996
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/101000622
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI https://doi.org/10.1021/acsfoodscitech.3c00304
https://doi.org/10.1021/acsfoodscitech.3c00304
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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