67B-20 |
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J. LEE and E. C. Lee. Department of Food and Nutrition, Inha University, 253 Younghyundong Namgu, Department of Food and Nutrition, Incheon, 402-751, South Korea Roasted sesame seed oil contains lignans such as sesamol, sesamin, and sesamolin. Lignans suppress senescence as well as reduce lipid oxidation. There have been questions whether one principal compound is responsible for this functionality or whether it is the result of combined activity of several compounds. To solve the questions it is necessary that each lignan compound be isolated from sesame oil. Few studies have reported the isolation of lignans in roasted sesame seed oil. The purpose of this study was to extract, isolate, and identify the lignans in sesame oil to help find the components responsible for their functionality. Sesame oil was prepared by pressing of roasted sesame seeds. Crude lignans were extracted by mixing sesame oil with acetone at -40oC, and then fractionated in a silica gel column with 14 combinations of ethyl acetate and n-hexane mixture. Totally 39 fractions obtained were separated in Kieselgel TLC plates with benzene-acetone mixture (97.5 : 2.5, v/v). Separated bands were identified by mass spectrometry and melting point determination. Roasted sesame seed oil contained crude lignans at 16.56±0.52 %. Rf values of sesamol, sesamin, and sesamolin in TLC were 0.19, 0.36, and 0.61, respectively. Contents of sesamin, sesamolin, and sesamol were 70.7, 30.2, 2.5 ppm, respectively. The base peak of sesamol, sesamin, and sesamolin in MS was shown at 116.9, 135.1 and 149.1 m/z, respectively. The mass peak at 138.1, 354.9, and 369.1 m/z was observed for sesamol, sesamin, and sesamolin, respectively. Melting points of sesamol, sesamin and sesamolin were 64, 123.5, and 93.5oC , respectively. Lignans separated from roasted sesame seed oil showed the same chromatogram in HPLC as corresponding standard compound. MS spectra, melting points, and HPLC elution profiles clearly indicated that the method described in this study could extract and isolate each lignan compound in sesame oil.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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