Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting.

ABSTRACT: Sesame (Sesamum indicum) seeds are highly valued for their culinary applications and for producing a premium-quality oil. This study investigated the polyphenol content and fatty acid composition of a set of sesame accessions and examined their association with seed colors. Among the different colors, black-seeded accessions exhibited the highest total lignan content, while white-seeded accessions had average lower levels. Brown-seeded accessions showed relatively lower concentrations of sesamol and intermediate levels of sesamolin and sesamin than other colors. The oil derived from these seeds contained unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs), nutritionally crucial for human consumption. Brown varieties exhibited higher concentrations of these fatty acids. R

SUBMITTER: Comini E 

PROVIDER: S-EPMC10594645 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature