title: HPLC analysis of sesaminol glucosides in sesame seeds.
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.
authors.affiliation: Department of Food Sciences, Swedish University of Agricultural Sciences, S-750 07 Uppsala, Sweden. Ali.Moazzami@lmv.slu.se
authors.forename: Ali A
authors.initials: AA
authors.lastname: Moazzami
authors.forename: Rolf E
authors.initials: RE
authors.lastname: Andersson
authors.forename: Afaf
authors.initials: A
authors.lastname: Kamal-Eldin
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004149:Dioxoles / Q000032:analysis*; D000431:Ethanol; D005663:Furans / Q000032:analysis*; D005960:Glucosides / Q000032:analysis*; D009682:Magnetic Resonance Spectroscopy; D015203:Reproducibility of Results; D012639:Seeds / Q000737:chemistry*; D031685:Sesamum / Q000737:chemistry*
chemical_list: D004149:Dioxoles; D005663:Furans; D005960:Glucosides; D000431:Ethanol; C066016:sesaminol