• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.21-26
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• 2005

Although the sesame lignans, sesamol, have been shown to possess antioxidative activity, less is known about the metabolism and antioxidative properties of sesamol, a major constituent of sesame oil. To determine the ability of sesamol to act as an antioxidant in vivo, we fed rats a diet containing 0.5% sesamol for 3 wk and studied its metabolism and its effects on oxidative stress. Body weight gain and weight of liver, kidneys were significantly higher in the rats fed sesamol than in rats fed the control diets. GST and GST-Px activities in rat liver microsomes were higher in rats fed sesamol and CAT activities were found to be significantly increased in rats fed sesamol. The formation of TBARS was decreased in the liver of rat fed the 0.5% sesamol diet than in controls. We detected sesamol metabolites in liver and kidneys of rats fed sesamol and its metabolites were present as conjugated glucuronides and sulfates. In contrast, not detected sesamol peak in other organs such as colon, small intestine and pancreas.

• YAKHAK HOEJI
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• v.52 no.2
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• pp.131-136
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• 2008

Sesamol, one of constituents isolated from sesame seed (Sesamum indicum L.) has been known to have natural antioxidant property. Nicotinic acid and clofibric acid have been used for treatment of hyperlipidemia. Sesamol derivatives prepared by conjugation with nicotinic acid (SJ-301) and clofibric acid (SJ-302) were expected to have various biological activity caused by synergistic effect of sesamol. Thus, this study were carried out to investigate the synthesis of sesamol derivatives from seasamol and antihyperlipidemia drugs and their biological activities. As a result, SJ-301 showed a stronger antihyperlipidemia activity in vivo and inhibitory effect on $TNF-{\alpha}$ release in vitro compared to the original agents such as sesamol, nicotinic acid and clofibric acid.

• Journal of environmental and Sanitary engineering
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• v.10 no.3
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• pp.1.2-8
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• 1995

In the present study the sesamin and sesamol contents of the sesame extracts prepared from nine provinces in Korea were determined HPLC method. A comparative test was also carried out using the Villavecchia-suarez test, the red colored reaction for the sesamol and sesamol derivatives. The contents of sesamin and sesamol of the sesame oils from each area by the HPLC method were 0.57~0.78% and 0.010-0.023%, respectively. and the paralled results were obtained by the Villavecchia-suarez test and the HPLC method. The average contents of the sesamin was $0.68{\pm}0.074%$ by the HPLC method and the average absorbance of the Villavecchia-suarez test was $0.56{\pm}0.034$. The contents of sesamol from sesame oil by the HPLC method and the Villavecchia-suarez test were so low that it was not possible to correlate with the sesamin contents. The contents of sesamol from the sesame oil produced in Kyeong-gi and Jeon-nam provinces were $0.010{\pm}0.002%$ and $0.023{\pm}0.004$, respectively.

• Journal of environmental and Sanitary engineering
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• v.11 no.1
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• pp.1-8
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• 1996

In the present study the sesamin and sesamol contents of the sesame extracts prepared from nine provinces in Korea were determined HPLC method. A comparative test was also carried out using the Villavecchia-suarez test, the red colored reaction for the sesamol and sesamol derivatives. The contents of sesamin and sesamol of the sesame oils from each area by the HPLC method were 0.57-0.78% and 0.010-0.023%, respectively, and the paralled results were obtained by the Villavecchia-suarez test and the HPLC method. The average content of the sesamin was $0.68{\pm}0.074%$ by the HPLC method and the average absorbance of the Villavecchia-suarez test was $0.56{\pm}0.034$. The contents of sesamol from sesame oil by the HPLC method and the Villavecchia-suarez test were so low that it was not possible to correlate with the sesamin contents. The contents of sesamol from the sesame oil produced in Kyeong-gi and Jeon-nam provinces were $0.010{\pm}0.002%$ and $0.023{\pm}0.004%$, respectively.

• KSBB Journal
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• v.20 no.3
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• pp.205-209
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• 2005

Studies for the commercial production of sesame oil using th supercriticl carbon dioxide were made. Characteristics of sesame oil containing one of natural antioxidant 'sesamol', which only exist at sesame seed were also studied during the supercritical fluid extraction. Among the various factors influencing the sesamol contents in the sesame oil, the roasting time and temperature were checked, because sesamol can be converted from sesamol in through pyrolysis. We found that the sesamol content was increased rapidly under the condition of roasting temperature over $200^{\circ}C$ with longer roasting time. The sesamol content was increased as the temperature and pressure increased, which was caused by increase of solubility of sesamol against sesamol oil. And the sesamol content was increased also with lower speed of supercritical fluid, which increased the contact time with the raw material. The sesamol content was also increased using water increase up to $1\%$ as the entrainer. When the extraction performance with the supercritical fluid was compared to the conventional compressed extraction, the sesamol content was increased up to 11.5 times with the entrainer.

• Journal of Nutrition and Health
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• v.13 no.4
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• pp.177-186
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• 1980

Experiments were carried out in order to compare the sesamol contents in the methanol extracts and unsaponifiable matters from raw and baked seeds of Korean sesame and perilla by thinchrography. The oil and sesamol contents of sesame seeds were higher than those of perilla seeds. The contents of sesamol in raw and baked sesame seeds were 0.22 and 0.096% respectively in methanol extracts and 0.41 and 0.29% respectively in unsaponifiable matters. The sesame contents in raw and baked perilla seeds were 0.0022 and 0.0043% respectively in methanol extracts and not detected in unsaponifiable matters.

• Food Engineering Progress
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• v.15 no.4
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• pp.420-425
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• 2011

Addition effects of free fatty acids (FFA), glycerol, monoacylglycerol (MAG), sesamol, and aqueous extracts of sesame seed meal (ASM) on the changes of sesamol and sesamolin were determined in thermally oxidized sesame oil (SO) at 180$^{\circ}C$ for 90 min. Sesamol and sesamolin in SO were analyzed by high performance liquid chromatography (HPLC). As the concentration of FFA and MAG in SO increased up to 10% (w/w), the concentration of sesamol increased significantly by 0.94 and 0.70 mM, respectively (p < 0.05) whereas sesamol in control samples increased by 0.09 mM for 90 min oxidation. Sesamolin in 10% MAG and FFA added SO significantly decreased by 15 and 18%, respectively (p < 0.05) compared to control samples. Sesamolin in SO with addition of 1.5 and 2.5 mM sesamol were not significantly different (p > 0.05). Addition effects of ASM on the changes of sesamol and sesamolin in SO were not constant during thermal treatment. Conversion of sesamol from sesamolin in SO during thermal treatment seemed to be influenced by the presence of FFA and MAG.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.589-593
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• 2001

The natural sources extracted from crab shell Korean tagnrine peel, sesame meals were utilized to investigate the effects of extracts on free radical reaction, lipid oxidation and nitrite scavenging ability. The recovery percentage of extracts from waste resources (crab shell, sesame meal, dry korean tangrine peel) were chitosan 11.6%, crude sesamol 2.2% and ascorbic acid 2.8%, respectively. The antioxidants were tended to have a lower TBARS value than those of control. The nitrite scavenging and electron donating ability of crude sesamol were tended to be the most effective extract among all extracts. However, In case of chitosan, the superoxide dismutase (SOD)-like activity was the most highest, compared to other extracts.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.981-987
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• 2007

Effects of lignan compounds (sesamol, sesamin, and sesamolin) extracted from roasted sesame oil on the autoxidation at $60^{\circ}C$ for 7 days and thermal oxidation at $180^{\circ}C$ for 10 hr of sunflower oil were studied by determining conjugated dienoic acid (CDA) contents, p-anisidine values (PAV), and fatty acid composition. Contents of lignan compounds during the oxidations were also monitored. ${\alpha}$-Tocopherol was used as a reference antioxidant. Addition of lignan compounds decreased CDA contents and PAY of the oils during oxidation at $60^{\circ}C$ or heating at $180^{\circ}C$, which indicated that sesame oil lignans lowered the autoxidation and thermal oxidation of sunflower oil. Sesamol was the most effective in decreasing CDA formation and hydroperoxide decomposition in the auto- and thermo-oxidation of oil, and its antioxidant activity was significantly higher than that of ${\alpha}$-tocopherol. Sesamol, sesamin, and sesamolin added to sunflower oil were degraded during the oxidations of oils, with the fastest degradation of sesamol. Degradation of sesamin and sesamolin during the oxidations of the oil were lower than that of ${\alpha}$-tocopherol. The results strongly indicate that the oxidative stability of sunflower oil can be improved by the addition of sesamol, sesamin, or sesamolin extracted from roasted sesame oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1033-1038
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• 1997

Antioxidant effect of several antioxidative components on the high purity $\alpha$-linolenic acid(HALA; ALA, 78.1%) ethyl ester concentrated from perilla oil were investigated by measuring weight-gains and peroxide value(POV) during storage at 5$0^{\circ}C$, 23$^{\circ}C$ and 4$^{\circ}C$. Amounts of antioxidant components were 0.2g/kg HALA ethyl ester for sesamin, sesangolin and butylated hydroxytolune(BHT), and 0.1g/kg for sesamol and 100g/kg for ether extracts from perilla seed. The oxidative stability of HALA ethyl ester was particularly increased by adding sesamol, ether extracts and BHT, but sesamin and sesangolin scarcely showed an antioxidant effect. POV on the HALA ethyl ester added sesamol and ether extract was less than 15.0meq/kg by 9 weeks of storage at 23$^{\circ}C$. However, in the case of low temperature storage at 4$^{\circ}C$, all the samples estimated showed less than 7.0meq/kg in POV by 5 months. Consequently, sesamol and ether extracts were recognized as available antioxidant components on the HALA ethyl ester from perilla oil.