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Quantitation of the main constituents of some authentic sesame seed oils of different origin.
J Agric Food Chem. 2006 Aug 23; 54(17):6266-70.JA

Abstract

This paper describes the composition of sesame seed oils obtained from seeds collected from five countries that are major suppliers of traded sesame seed oil. Oils were extracted from the seeds using small-scale industry pressing equipment and analyzed using standard methods for fatty acids, fatty acids in the triglyceride 2-position, tocopherols and tocotrienols, triglycerides, sterols, steradienes, and iodine value. Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results published elsewhere. All of the oils from roasted seeds contained low levels of the sterol degradation products stigmasta-3,5-diene and campesta-3,5-diene, which were probably formed by dehydration of the parent sterols during roasting.

Authors+Show Affiliations

Central Science Laboratory, Sand Hutton, York YO411LZ, United Kingdom. c.crews@csl.gov.ukNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16910718

Citation

Crews, Colin, et al. "Quantitation of the Main Constituents of some Authentic Sesame Seed Oils of Different Origin." Journal of Agricultural and Food Chemistry, vol. 54, no. 17, 2006, pp. 6266-70.
Crews C, Hough P, Brereton P, et al. Quantitation of the main constituents of some authentic sesame seed oils of different origin. J Agric Food Chem. 2006;54(17):6266-70.
Crews, C., Hough, P., Brereton, P., Godward, J., Lees, M., Guiet, S., & Winkelmann, W. (2006). Quantitation of the main constituents of some authentic sesame seed oils of different origin. Journal of Agricultural and Food Chemistry, 54(17), 6266-70.
Crews C, et al. Quantitation of the Main Constituents of some Authentic Sesame Seed Oils of Different Origin. J Agric Food Chem. 2006 Aug 23;54(17):6266-70. PubMed PMID: 16910718.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitation of the main constituents of some authentic sesame seed oils of different origin. AU - Crews,Colin, AU - Hough,Patrick, AU - Brereton,Paul, AU - Godward,John, AU - Lees,Michelle, AU - Guiet,Sebastien, AU - Winkelmann,Wilfried, PY - 2006/8/17/pubmed PY - 2006/10/21/medline PY - 2006/8/17/entrez SP - 6266 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 17 N2 - This paper describes the composition of sesame seed oils obtained from seeds collected from five countries that are major suppliers of traded sesame seed oil. Oils were extracted from the seeds using small-scale industry pressing equipment and analyzed using standard methods for fatty acids, fatty acids in the triglyceride 2-position, tocopherols and tocotrienols, triglycerides, sterols, steradienes, and iodine value. Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results published elsewhere. All of the oils from roasted seeds contained low levels of the sterol degradation products stigmasta-3,5-diene and campesta-3,5-diene, which were probably formed by dehydration of the parent sterols during roasting. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16910718/Quantitation_of_the_main_constituents_of_some_authentic_sesame_seed_oils_of_different_origin_ L2 - https://doi.org/10.1021/jf0603578 DB - PRIME DP - Unbound Medicine ER -