The effects of extraction methods on the active ingredients and antioxidant activities of Sesamum indicum L. oils

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-27 DOI:10.1111/1750-3841.70166

Yuanchao Lu, Wenlan Li, Ningxiang Yu, Xiaohua Nie, Qin Ye, Xianghe Meng

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引用次数: 0

Abstract

As a premium-grade oil, Sesamum indicum L. oil is characterized by polyphenols and lignans. However, the influence of oil extraction methods (OEMs) on sesame oil's active ingredients and antioxidant activities lacks sufficient research. Herein, sesame oils were prepared with five OEMs, and their active ingredients and antioxidant activities were systematically investigated. The results demonstrated that the antioxidant activities of sesame oil extracts varied significantly among OEMs, and the ethanol extract of solvent extraction-ethanol (SEE) sesame oils possessed the highest inhibition rates of DPPH⁻ (2,2′-diphenyl-1-picrylhydrazyl radical; 67.07 ± 0.78%) and ABTS⁺ (2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt; 18.64 ± 1.34%), and the highest antioxidant ability to H₂O₂-induced HepG2 cells. Meanwhile, the highest total phenolic content (TPC) was found in SEE oil (152.96 ± 5.35 mg/kg). UPLC-QTOF-MS/MS illustrated that 52 ingredients were verified in sesame oils, including nine lignans, 33 phenols, and 10 non-phenols. Furthermore, high performance liquid chromatography (HPLC) presented that the content of phenol and lignan profiles varied significantly among OEMs, while the compositions remained unchanged. Besides, the correlation analysis revealed that 14 active ingredients exhibited a positive correlation with antioxidant activities. Among them, ethyl vanillate, (+)-justiciresinol, pinoresinol, kaempferol 3-O-[2-O-(trans-p-coumaroyl)-3-O-α-L-rhamnopyranosyl]-β-D-glucopyranoside (KTCRG), cistanoside F, and sesamolinol showed significant positive correlation with antioxidant activities (p < 0.05). It was believed that KTCRG, a glycosylated kaempferol, was responsible for the high antioxidant activities of sesame oils. Our results provided a viewpoint on OEMs for the quality of sesame oils.

Practical Application

In the subsequent extraction of sesame oil, specific ingredients can be more selectively retained and enriched to improve the acquisition of high-quality sesame oil and promote the quality grading of sesame oil. Meanwhile, the results of this study also have certain research value for the high-quality extraction of other vegetable oils.

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芝麻油作为一种高级油，其特点是含有多酚和木质素。然而，关于榨油方法（OEM）对芝麻油有效成分和抗氧化活性的影响还缺乏足够的研究。本文采用五种榨油方法制备芝麻油，并对其有效成分和抗氧化活性进行了系统研究。结果表明，不同OEM芝麻油提取物的抗氧化活性差异显著，其中溶剂萃取-乙醇（SEE）芝麻油的乙醇提取物对DPPH-（2,2′-二苯基-1-苦基肼自由基）的抑制率最高，为67.07±0.78%）和 ABTS+（2,2′-偶氮二(3-乙基苯并噻唑啉-6-磺酸)二铵盐；18.64±1.34%），对 H2O2 诱导的 HepG2 细胞的抗氧化能力最强。同时，SEE 油中的总酚含量（TPC）最高（152.96 ± 5.35 mg/kg）。UPLC-QTOF-MS/MS 显示，芝麻油中的 52 种成分得到验证，包括 9 种木酚素、33 种酚和 10 种非酚。此外，高效液相色谱法（HPLC）显示，不同原始设备制造商的酚和木质素含量差异显著，而成分则保持不变。此外，相关性分析表明，14 种活性成分与抗氧化活性呈正相关。其中，香草酸乙酯、(+)-justiciresinol、松脂醇、山柰醇 3-O-[2-O-（反式-p-香豆酰基）-3-O-α-L-吡喃鼠李糖基]-β-D-吡喃葡萄糖苷（KTCRG）、肉苁蓉苷 F 和芝麻酚与抗氧化活性呈显著正相关（p <0.05）。据认为，KTCRG（一种糖基化的山奈酚）是芝麻油具有高抗氧化活性的原因。我们的研究结果为芝麻油质量的 OEM 提供了一种观点。实际应用在芝麻油的后续提取过程中，可以更有选择性地保留和富集特定成分，以提高优质芝麻油的获得率，促进芝麻油的质量分级。同时，本研究的结果对其他植物油的高品质提取也有一定的研究价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.