Yuenyong Jitkunya, Limkoey Suchintana, Phuksuk Chonlathit, Winan Thitima, Bennett Chonlada, Jiamyangyuen Sudarat, Mahatheeranont Sugunya, Sookwong Phumon
Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand.
Foods. 2024 Sep 12;13(18):2891. doi: 10.3390/foods13182891.
This study investigated whether pre-treating sesame ( L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds such as lignans, tocopherol, phytosterol, and squalene. The study revealed that soaking the sesame seeds in a solution of HCl and citric acid, along with microwave-heating, significantly increased the content of these compounds. The detected ranges were sesamin (1365-6927 µg g), sesamolin (605-3493 µg g), tocopherol (69.31-282.76 µg g), asarinin (ND-383.52 µg g), sesamol (ND-49.59 µg g), phytosterol (3690-6201 µg g), and squalene (532-1628 µg g). Additionally, the study found that the pre-treatment of sesame seeds had a minimal effect on the fatty acid composition, antioxidant activity (92.94-95.08% DPPH scavenging activity), and oxidative stability (2.13-2.90 mg MDA kg oil). This is the first study to demonstrate that using acid-soaking and microwave-heating to prepare sesame seeds can produce sesame oil enriched with functional compounds, potentially benefiting cosmetic, pharmaceutical, and health applications.
本研究调查了用酸浸和微波加热相结合的方法预处理芝麻（L.）种子是否能显著提高所得芝麻油的品质，特别是通过增加其木脂素、生育酚、植物甾醇和角鲨烯等功能化合物的含量。研究表明，将芝麻种子浸泡在盐酸和柠檬酸溶液中并进行微波加热，可显著提高这些化合物的含量。检测范围为芝麻素（1365 - 6927 µg/g）、芝麻林素（605 - 3493 µg/g）、生育酚（69.31 - 282.76 µg/g）、细辛脂素（未检出 - 383.52 µg/g）、芝麻酚（未检出 - 49.59 µg/g）、植物甾醇（3690 - 6201 µg/g）和角鲨烯（532 - 1628 µg/g）。此外，研究发现芝麻种子的预处理对脂肪酸组成、抗氧化活性（92.94 - 95.08% DPPH清除活性）和氧化稳定性（2.13 - 2.90 mg丙二醛/kg油）的影响极小。这是第一项证明使用酸浸和微波加热制备芝麻种子可生产富含功能化合物的芝麻油的研究，这可能有益于化妆品、制药和健康应用。
