Isolation of Sesaminols as Antioxidative Components from Roasted Sesame Seed Oil

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  • KUMAZAWA Shigenori
    Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
  • KOIKE Miho
    Department of Food Science, Faculty of Education, Shizuoka University
  • USUI Yumiko
    Department of Food Science, Faculty of Education, Shizuoka University
  • NAKAYAMA Tsutomu
    Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
  • FUKUDA Yasuko
    Department of Food Science, Faculty of Education, Shizuoka University Present address: Department of Nutrition, College of Nagoya Women’s University

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Abstract

Two antioxidative compounds were isolated from the oil of sesame seeds roasted at 230°C for 15 min and identified as sesaminols (isomers) by MS and NMR analysis. Although sesaminols are present in refined unroasted sesame seed oil, we have demonstrated their presence also in the oil from the roasted sesame seed without refining for the first time. Furthermore, the amounts of sesaminols in sesame seeds were increased by roasting. Sesamol and melanoidin-like browning compounds have been believed to contribute to the antioxidant activity of roasted sesame seed oil, but the present study revealed that sesaminols also play an important role in the antioxidant activity of roasted sesame seed oil.<br>

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