HPLC analysis of sesaminol glucosides in sesame seeds |
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| Authors: | Moazzami Ali A Andersson Rolf E Kamal-Eldin Afaf |
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| Institution: | Department of Food Sciences, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden. Ali.Moazzami@lmv.slu.se |
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| Abstract: | An HPLC method was developed and validated for the quantification of sesaminol triglucoside and a sesaminol diglucoside in sesame seeds. These two lignans were isolated, and their structures were characterized by mass and nuclear magnetic resonance spectroscopy. Defatted sesame flour was extracted first with 85% ethanol for 5 h followed by 70% ethanol for 10 h at room temperature using naringenin as internal standard. Analysis of 65 different samples of sesame seeds indicated that the content of sesaminol triglucoside ranged from 36 to 1560 mg/100 g of seed (mean 637 +/- 312) and that of sesaminol diglucoside ranged from 0 to 493 mg/100 g of seed (mean 75 +/- 95). No significant difference was found between sesaminol glucoside contents in black and white seeds. |
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