Sesamol is a significant lignan in sesame oil, which can be converted from sesamolin under acid-catalyzed conditions. The effects of several factors on the conversion of sesamolin to sesamol under acid-catalyzed conditions were investigated. The conversion kinetics were studied and the relevant conversion mechanism was revealed by density functional theory (DFT). The results indicated that catalyst dosage and substrate concentration had significant effects on the yield of sesamol. The conversion of sesamolin conformed to the characteristics of a first-order kinetics reaction within the range of 50-70 °C. The activation energy of the reaction was 35.78 ± 1.21 kJ/mol. The energy barrier to be crossed for the formation of intermediates in generating sesamol was 237.83 kJ/mol; the energy barrier to be overcome for the formation of intermediates in generating sesaminol was 266.95 kJ/mol. This study provides information relevant to increasing the percentage of sesamol in processed sesame oil.
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http://dx.doi.org/10.1016/j.foodchem.2025.142972 | DOI Listing |
Food Chem
January 2025
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China. Electronic address:
Sesamol is a significant lignan in sesame oil, which can be converted from sesamolin under acid-catalyzed conditions. The effects of several factors on the conversion of sesamolin to sesamol under acid-catalyzed conditions were investigated. The conversion kinetics were studied and the relevant conversion mechanism was revealed by density functional theory (DFT).
View Article and Find Full Text PDFFood Chem
March 2023
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China. Electronic address:
This study investigated the impact of multiple thermal treatments (explosion-puffing, microwave, and roasting) on the processing qualities of sesame seeds and cold-pressed oil. The scanning electron microscopy (SEM) showed fissures and cavities of sesame seed surface upon thermal treatments. The microwave treatment promoted the maximum conversion of sesamolin into sesamol in the sesame oil.
View Article and Find Full Text PDFJ Agric Food Chem
June 2020
Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan.
The conversion of sesame lignans is of interest because the derived products may have potential applications. Here, in investigating the transformation of sesamin and sesamolin, main endogenous sesame lignans in sesame seeds, in both acidic aqueous and anhydrous systems, 7,7'-samin was identified as one of the major products of sesamolin in both systems catalyzed with common inorganic acids, but sesaminol was not generated. In investigating the effect of different oxidizing agents on the acid-catalyzed conversion of sesame lignans, 7,7'-samin was still the major product of sesamolin, whereas sesamolin as well as 7,7'-samin stereoselectively rendered 7,7'-samin in the presence of hydrogen peroxide.
View Article and Find Full Text PDFFood Chem
August 2018
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Electronic address:
A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis.
View Article and Find Full Text PDFInt J Biol Macromol
January 2017
Department of Protein Chemistry & Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India. Electronic address:
Reactive oxygen species, the byproducts of oxygenases reaction, when in excess, promote degenerative diseases like cardiovascular, cancer and arthritis. Sesame lignans- sesamin, sesamolin and the phenolic degradation product of sesamolin, sesamol, are empirically known for their health promoting properties like antioxidant, antimutagenic, antiaging and antiinflammatory activities. In the current study, the effect of sesamol on the inflammatory oxygenase - lipoxygenase (LOX) was investigated.
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