Claim · model-written summary
Sesame seed γ-tocopherol ranged from 169±6 to 577±1 mg/kg.
- Taxon
- sesame
Sesamum indicume0 - Organ / stage
- sesame seede0
- Outcome
- γ-tocopherole1
- Value
- 169±6 to 577±1 mg/kge0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“169±6 to 577±1 mg/kg in sesame seed respectively”
t0“Sesame”
e1“γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil”
Title
Behrooz Jannat; Mohammad Reza Oveisi; Naficeh Sadeghi; et al. PubMed 2013
Other claims from this paper (11)
- Observation γ-tocopherol content ranged across sesame oils from Naz-Branching to Siah.
- Observation Siah sesame oil had 1114±7 mg/L γ-tocopherol.
- Intervention effect Roasting increased γ-tocopherol in six cultivars up to 200 °C for 10 min.
- Intervention effect Roasting at 220 °C for longer reduced γ-tocopherol content.
- Association TPC rose significantly with roasting temperature.
- Observation Varamin sesame seeds had TPC of 20.109 ± 3.967 μM.
- Observation Naz- Branching sesame seeds had TPC of 129.300±3.493.
- Intervention effect Roasting Naz-Branching seed at 200 °C for 20 min increased TPC from 70.953 ± 5.863 μM to 129.300 ± 3.493 μM.
- Recommendation The authors considered Iranian sesame seed a good natural antioxidant source after roasting.
- Recommendation The reported optimum for γ-tocopherol was 200 °C for 10 min.
- Recommendation The reported optimum for total phenolic content was 200 °C for 20 min.