• Title/Summary/Keyword: sesame(Sesamum indicum L.)

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Changes of Major Componets During Germination of Sesame (Sesamum indicum L.) Seeds (발아의 경과에 따른 참깨 종실내 주요성분의 변화)

  • 김현경;정대수
    • Journal of Life Science
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    • v.8 no.2
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    • pp.137-144
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    • 1998

  • These studies were undertaken to investigate changes of major components occuring during germination of sesame (Sesamum indicum L.) seeds, Changes of total lipid and protein contents, and fatty acid composition were determined. Also, the correponding values of various components in cotyledons, hypocotyls and roots were measured according to germination stage. The results were summarized as follows; During germination, total lipid and protein contents decreased. In particular, protein contents rapidly decreased to the 3 days after gemination(DAG), and then total lipid contents rapidly decreased. In changes of total lipid and protein of cotyledons, hypocotyles and roots detected at the 10, 15 and 20 DAG, some variations were determined. The contents of lipid and protein in hypocotyls rapidly decreased, but since than no changes were observed. In contract, in roots similar changes patterns were observed, while since 15 DAG a rapidly increase was wxamined. In fatty acid composition of total lipid ,saturatedmfatty acids such as palmitic acid increased during the germination. On the other hand, unsaturated fatty acid such as olic acid and linoleic acid decreased during the same periods. In changes of fatty acid composition of total lipid of cotyledons, hypocotlys and roots, saturated fatty acids such as palmitic acid and stearic acid increased during the germination. However, linoleic acid decreased during the same germination suggesting that this may be due to the rapid degradation. However, linoleic acid decreased during the same periods. According to SDS-PAGE analysis, there was no detectible polypeptide bands on the gel before seed germination suggesting that this may be due to the rapid degradation of the storage peotein in the mature seed by hydrolytic enzymes during the stag. As germination continued polypeptide bands, one with 40KD, two with 32∼34Kd and one with 24KD, were detected on the gel.

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Resistance of Sesame and Perilla Cultivars to Meloidogyne arenaria and M. incognita in Korea (국내 참깨와 들깨품종의 뿌리혹선충 저항성 검정)

  • Ha, Jihye;Kang, Heonil;Eun, Geun;Lee, Jaehyun;Kim, Donggeun;Choi, Insoo
    • Research in Plant Disease
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    • v.22 no.3
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    • pp.184-189
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    • 2016

  • To select resistant oil seed crops against two species of root-knot nematodes, Meloidogyne incognita and M. arenaria, 10 cultivars of sesame (Sesamum indicum L.) and 10 cultivars of perilla (Perilla frutescens var. japonica) were screened in greenhouse pot test. All sesame cultivars tested were resistant to M. incognita but susceptible to M. arenaria. While, perilla was resistant to both Meloidogyne species. Therefore, perilla cultivars could be used as rotation crop in greenhouse infested with both M. incognita and M. arenaria. But, sesame cultivars only can be used as a rotation crop in greenhouse infested with M. incognita but not for M. arenaria.

  • https://doi.org/10.5423/RPD.2016.22.3.184 인용 PDF KSCI

Current Status and Prospects of Quality Evaluation in Sesame (참깨의 품질평가 현황과 전망)

  • 류수노;김관수;이은정
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47
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    • pp.140-149
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    • 2002

  • Sesame (Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. Sesame seed is known for its high nutritional value and for having oil (51%) and protein (20%) content. The fatty acid composition of sesame oil is palmitic acid (7.8%), stearic acid (3.6%), oleic acid (45.3%), and linoleic acid (37.7%). Sesame oil is characterized by a very high oxidative stability compared with other vegetable oils. Two lignan-type compounds, sesamin and sesamolin, are the major constituents of sesame oil unsaponifiables. Sesamol (a sesamolin derivative) can be present in sesame seeds and oils in very small amount. Other lignans and sesamol are also present in sesame seeds and oils in very small amount as aglycones. Lipid oxidation activity was significantly lower in the sesamolin-fed rats, which suggests that sesamolin and its metabolites contribute to the antioxidative properties of sesame seeds and oil and support that sesame lignans reduce susceptibility to oxidative stress. Sesaminols strongly inhibit lipid peroxidation related to their ability to scavenge free radical. The sesame seed lignan act synergistically with vitamin I in rats fed a low $\alpha$-tocopherol diet and cause a marked increase in a u-tocopherol concentration in the blood and tissue of rats fed an $\alpha$-tocopherol containing diet with sesame seed or its lignan. The authors are reviewed and discussed for present status and prospects of quality evaluation and researched in sesame seeds to provide and refers the condensed informations on their quality.

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