Chemistry Department, School of Sciences and Engineering, The American University in Cairo, New Cairo 11835, Egypt.
Pharmacognosy Department, Faculty of Pharmacy, University of Sadat City, Sadat City 32897, Egypt.
Food Chem. 2023 Sep 15;420:136134. doi: 10.1016/j.foodchem.2023.136134. Epub 2023 Apr 11.
Sesame is a valuable crop recognized for its rich composition and myriad of health benefits. The current study attempts to characterize sesame seeds' metabolome in relation to geographical origins i.e., Egypt, Sudan, Nigeria, in addition to samples from paste production lines along its different steps. UPLC-PDA-ESI-qTOF-MS was employed for untargeted profiling and in correlation to antioxidant capacity using DPPH, FRAP and β-carotene-lineolate assays. 139 Peaks were identified, including novel phospholipids and catechol lignan in sesame. Furthermore, discriminatory markers belonging to coumarins, lignans, phenolic and organic acids were revealed among raw accessions, whereas roasted and unroasted seeds were distinguished by sugar, peptide/amino acid, and organic acid contents. Negative processing impact was observed in the loss of lignans during dehulling and decreased antioxidant capacity in sesame paste. However, malic acid in roasted seeds and verbascoside in Nigerian sesame could account for their improved antioxidant effects as revealed using chemometrics.
芝麻是一种具有丰富成分和多种健康益处的有价值作物。本研究试图从地理起源（即埃及、苏丹、尼日利亚）的角度来描述芝麻种子的代谢组学，此外还从芝麻糊生产线上的不同步骤中提取了样本。采用 UPLC-PDA-ESI-qTOF-MS 进行非靶向分析，并结合 DPPH、FRAP 和 β-胡萝卜素线醇酸测定法对其抗氧化能力进行相关性分析。共鉴定出 139 种峰，包括芝麻中的新型磷脂和儿茶素木脂素。此外，在原料品种中发现了属于香豆素、木脂素、酚类和有机酸的鉴别标志物，而经过烘焙和未烘焙的种子则通过糖、肽/氨基酸和有机酸的含量来区分。在脱皮过程中，木脂素的损失以及芝麻糊抗氧化能力的降低对加工过程产生了负面影响。然而，通过化学计量学分析发现，烘焙后的种子中的苹果酸和尼日利亚芝麻中的毛蕊花糖苷可以解释其抗氧化效果的改善。
