紫外光谱法测定芝麻素与芝麻林素含量

本实验采用紫外分光光度法测定芝麻油中木酚素类物质芝麻素与芝麻林素的含量.根据木酚素类化合物在200～400nm紫外区有特征吸收,利用其吸收的强弱,以芝麻油中含量最高的芝麻素为对照品,通过标准曲线的绘制和假设检验,得到芝麻素的浓度与吸光度之间的显著的线性关系,由回归方程计算芝麻素的最低检测极限为1.95μg/mL,平均加样回收率为99.31%,RSD为1.87%;在提取后的40分钟内进行稳定性试验,RSD（%）为0.3%.重现性试验结果RSD为2.85%,精密度试验结果RSD为0.22%.     

Bio-based benzoxazines based on sesamol: Synthesis and properties

Sesamol was used with furfurylamine, dehydroabietylamine, and stearylamine to prepare three fully-bio-based benzoxazines: S-fa, S-da, and S-sa, respectively. Their structures were confirmed by Fourier transform infrared spectroscopy (FTIR), ¹H-NMR, and ¹³C-NMR. FTIR and differential scanning calorimetry were performed to monitor the curing behaviors of S-fa, S-da, and S-sa. The thermal stability of the corresponding polybenzoxazines was supported by thermogravimetric analysis, and all polymers showed high thermal stability. The limiting oxygen indexes of all three polybenzoxazines were higher than 30, suggestive of good flame retardancy. The use of polybenzoxazine for the corrosion protection of Q235 low-carbon steel was also studied. The results of OCP curves and Tafel plots demonstrate that the polymer coatings provide good corrosion resistance and can be applied to this purpose. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 48255.     

A novel conversion of sesamolin to sesaminol by acidic cation exchange resin

Sesame (Sesamum indicum L.) seed and its oil contain abundant lignans, including sesamin, sesamolin, sesamol, sesaminol, and their glycosides. In the present study, a novel reaction pathway, using an anhydrous solvent system, cation exchange resin catalyst, and HPLC for detection, was employed for the conversion of sesamolin into sesaminol. Under optimal conditions of 5 mL toluene, 90°C, initial sesamolin concentration of 6 mM, and catalyst dosage of 16.66 g/mmol of sesamolin, a 75.0% yield of sesaminol was achieved. The reaction mechanism was inferred to be that of a Friedel–Crafts reaction, with the catalyst showing remarkable catalytic activity and producing only slightly decreased yield after reuse in five subsequent batches. Owing to excellent reusability, low cost, and ready availability, this catalyst provides a very satisfactory option for converting sesamolin to sesaminol. Practical applications: Sesaminol is a potential natural antioxidant for use as a food additive and in medicinal applications, but it is a naturally occurring trace compound, and could be transformed from sesamolin under proper, specific conditions. The cation exchange resin 732 provides a satisfactory option for catalyzing the conversion of sesamolin into sesaminol. This suggests encouraging prospects for practical or industrial applications utilizing its notable catalytic performance, reusability, low cost, and easy availability.     

Evaluation of antioxidant capacity of sesamol and free radical scavengers at different heating temperatures

Sesamol is a natural antioxidant found in sesame oil from roasted sesame seeds. Activation energy and antioxidant capacity of sesamol were determined and compared with other free radical scavengers (FRSs) including tert‐butylated‐hydroxyquinone (TBHQ), butylated‐hydroxyanisol (BHA), or α‐tocopherol in a lard model system treated with different heating temperature. Each FRS was added in lard and heated at 90, 120, 150, and 180°C for 48, 24, 8, or 2 h, respectively and antioxidant capacity was evaluated by conjugated dienoic acid (CDA) value, conjugated diene hydroperoxides, p‐anisidine value (p‐AV), and a modified 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) method. Apparent activation energy of sesamol was determined as 12.98 kcal/mol in a lard model system. Antioxidant capacity of sesamol was as good as that of TBHQ and was higher than those of BHA and α‐tocopherol at 90, 120, and 150°C based on CDA, conjugated diene hydroperoxides, and p‐AV assays. The results of a modified DPPH method showed that each FRS showed different distribution of radical scavenging compounds from oxidized lipids (RSOLs) during oxidation. Sesamol may replace synthetic FRSs like TBHQ and BHA in processed foods treated with high temperature. Practical application: Processed foods are frequently treated with high temperature during oven‐drying, roasting, baking, and deep‐fat frying. This study showed that sesamol, one of natural antioxidants, had stronger antioxidant capacities than other synthetic FRSs at the temperature ranges from 90 to 180°C. The results of this study can be applied in food industries producing deep‐fat fried foods including snacks, chips, and French fries to extend the shelf‐life of final foods with high temperature treatment.     

Antioxidant Activity of Sesamol in Soybean Oil Under Frying Conditions

Antioxidant activity of sesamol was investigated in soybean oil using a miniaturized frying experiment with potato cubes fried at 180 °C. Oxidation of soybean oil was determined by gel permeation chromatography for polymerized triacylglycerols and by ¹H-NMR spectroscopy for reactions at reactive sites of soybean oil molecules including olefinic, bisallylic and allylic protons during frying. Sesamol showed lower antioxidant activity than 0.02 % (w/w) tert-butylhydroquinone (TBHQ) at the same molar concentration. Higher concentrations of sesamol provided better antioxidant effects indicating that no prooxidant activity occurred. Sesamol in this frying test showed better results than 0.02 % TBHQ when the concentration was as high as 0.66 % by weight. An HPLC experiment showed that the concentration of sesamol decreased sharply during frying. Thermogravimetric analysis indicated that sesamol is highly volatile and easily oxidizes when exposed to air. To overcome this problem, two multiple addition methods were evaluated in which sesamol was added portion by portion every hour. The multiple additions of divided portions of 0.66 % (w/w) sesamol maintained the concentration of sesamol at the minimum of 0.04–0.06 % throughout the frying process and showed improved antioxidant activity compared to one single addition of 0.66 % sesamol at the beginning of frying. One of the multiple addition methods showed 28, 18, 59, and 27 % less polymerized triacylglycerols and losses of olefinic, bisallylic and allylic protons, respectively, than 0.02 % TBHQ after 8-h frying. This study shows that sesamol can be used as an alternative for synthetic antioxidants for frying oil.     

Sesamol Treatment Reduces Plasma Cholesterol and Triacylglycerol Levels in Mouse Models of Acute and Chronic Hyperlipidemia

The active constituents of Sesamum indicum, sesamin and sesamolin, have already been explored for hypolipidemic action. In this study we have explored the anti-dyslipidemic activity of another active component and metabolite of sesamolin (sesamol), by using acute models of hyperlipidemia viz., a fat tolerance test, a tyloxapol-induced hyperlipidemia model and a chronic model of hyperlipidemia viz., a high-fat diet-induced hyperlipidemia model in Swiss albino mice. Sesamol (100 and 200 mg/kg) significantly (P < 0.05) decreased triacylglycerol absorption in the fat tolerance test by showing a dose-dependent decrease in triacylglycerol levels. The hypolipidemic effect of sesamol at 200 mg/kg was equivalent to 10 mg/kg of orlistat. In the tyloxapol-induced hyperlipidemia model, Sesamol at 200 mg/kg reversed the elevated levels of cholesterol and triacylglycerol compared with the tyloxapol group at 12 and 24 h, which indicates its probable effect on cholesterol synthesis. Chronic hyperlipidemia in mice was produced by feeding a high-diet, a mixture of cholesterol (2 % w/w), cholic acid (1 % w/w) and coconut oil 30 % (v/w) with standard powdered standard animal chow (up to 100 g). Niacin (100 mg/kg) and sesamol (100 mg/kg) significantly (P < 0.05) reduced the elevated body weight compared with the high fat diet control group. Elevated levels of cholesterol and triacylglycerol were significantly (P < 0.05) reversed by the sesamol (50 and 100 mg/kg), implying that it might reduce the absorption and increase the excretion of cholesterol as well.     

Effect of lutein,sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

The effects of lutein (100 and 200 μg/g muscle), sesamol (250 and 500 μg/g muscle), ellagic acid (300 and 600 μg/g muscle) and olive leaf extract (100 and 200 μg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties (M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O₂:20% CO₂) (MAP) aerobically at 4 °C for up to 8 and 12 days, respectively, were examined. All the nutraceuticals reduced (P < 0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced (P < 0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower (P < 0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced (P < 0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved (P < 0.001) WHC.     

The contents of lignans in commercial sesame oils of Taiwan and their changes during heating

Sesame lignans have multiple functions and were recently reported to have potential as sources of phytoestrogens. Sesame oils used in Taiwan are expelled from roasted sesame seeds with dark colour and strong flavour. This study analyzed lignan contents of 14 brands of sesame oils, and found their mean of total lignans to be 11.5 mg/g; 82% and 15% of the lignans were sesamin, and sesamolin, respectively. Sesamol contents were relatively higher in those with darker colour. In use as a cooking oil, heating at 180 °C for 4 min did not change the content of lignans, but the level of sesamol increased after heating at 180 °C for 20 min. Heating at 200 °C for 20 min caused a significant loss of sesamolin and sesamol. From our calculation, ingestion of 10 g of sesame oil is adequate to provide the level of lignans that might benefit cardiovascular health, as found by other studies. Cooking at temperatures above 200 °C will cause loss of some lignans, but sesamin, a source of phytoestrogen, is relatively heat-stable.