Effect of Roasting Process on Sesamin and Sesamol Contents of Sesame (Sesamum indicum L.) from Different Parts of Iran

Document Type : Original paper


1 Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, International Campus, Tehran University of Medical Sciences, Tehran, Iran

2 Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, International Campus, Tehran University of Medical Sciences, Tehran, Iran.

3 Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.

4 Department of Plant Sciences, Faculty of Biological Sciences, Alzahra University, Tehran, Iran.

5 Research & Development Department, Research & Production Complex, Pasteur Institute of Iran, Tehran, Iran.

6 Department of Pharmacognosy and Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.


Background and objectives: Sesame (Sesamum indicum L.) seeds have been a well-known oil crop in the world for many centuries. Lignans are functionally important compartments of sesame. Sesamin and sesamol are the main sesame lignans, which have recently shown various activities with health benefits, like anti-oxidative, anti-proliferative, anti-atherosclerotic, anti-inflammatory and anticancer effects. The aim of this study was determination of sesamin and sesamol concentration in sesame seeds from three different regions of Iran with diverse climatic conditions (Dezful, Ardakan and Neka). In addition, the effect of roasting process on sesamin and sesamol content were investigated.
Methods: Analysis of sesamin and sesamol was performed using the mobile phase water: methanol (70:30) on a reversed phase ACE C18 with flow rate of 0.6 mL/min and UV detection at 290 nm.
Results: HPLC analysis revealed that the highest content of sesamin (1.156±0.002 mg/g of seeds) and sesamol (2.393±0.002 mg/g of seeds) were observed in roasted Dezful seeds samples and hulled roasted Dezful sesame seeds, respectively. The amount of sesamin and sesamol in roasted seeds was higher than unroasted samples. Conclusion: The present study showed that the roasting process and hot semi-arid climate increase the content of lignans in sesame seeds. Consuming sesame seeds with such characteristics will improve dietary lignan intake and has nutritive value. Moreover, sesame seed characterized by the highest amount of sesamin and sesamol is more strongly suggested for achieving biological properties of these components.



Main Subjects

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