Abstract
ABSTRACT The effects of microwave heating on antioxidative components and lipid quality of sesame seeds were studied. Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively. During microwave treatments, concentrations of tocopherols, sesamin and sesamolin gradually decreased, and ca. 20% of these dominant components was lost after 30 min heating. However, microwave treatments for 16 to 20 min, which would be optimal to prepare sesame oil with better quality, still retained over 85% of the antioxidative components (with few exceptions) and caused no significant chemical changes in lipids.
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Claims 10
Claim · model-written summary
tocopherols amounted to 576 in sesame oil.
- Taxon
- Sesame ( Sesamum indicum )
Sesamum indicumt0 - Outcome
- tocopherolse0
- Value
- 576e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
tocopherols amounted to 18 in sesame oil.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Outcome
- tocopherolse0
- Value
- 18e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
α‐tocopherols amounted to 8 mg/kg oil in sesame oil.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Outcome
- α‐tocopherolse0
- Value
- 8 mg/kg oile0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
sesamin amounted to 6,824 in sesame oil.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Outcome
- sesamine0
- Value
- 6,824e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
sesamolin amounted to 5,642 in sesame oil.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Outcome
- sesamoline0
- Value
- 5,642e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
sesamol amounted to 54 mg/kg oil in sesame oil.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Outcome
- sesamole0
- Value
- 54 mg/kg oile0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Amounts of antioxidative components were 576, 18, and 8 mg/kg oil for γ‐, δ‐, and α‐tocopherols; 6,824, 5,642, and 54 mg/kg oil for sesamin, sesamolin, and sesamol, respectively.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
Microwave treatment gradually decreased tocopherols, sesamin and sesamolin, with about 20% lost after 30 minutes.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Treatment
- microwave treatmentse0
- Outcome
- concentrations of tocopherols, sesamin and sesamoline0
- Direction
- decreasede0
- Value
- ca. 20%e0
- Qualifier
- after 30 min heatinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During microwave treatments, concentrations of tocopherols, sesamin and sesamolin gradually decreased, and ca. 20% of these dominant components was lost after 30 min heating.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
Microwave heating for 16 to 20 minutes retained over 85% of antioxidative components, with few exceptions.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Treatment
- microwave treatments for 16 to 20 mine0
- Outcome
- antioxidative componentse0
- Direction
- retainede0
- Value
- over 85%e0
- Qualifier
- with few exceptionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“microwave treatments for 16 to 20 min, which would be optimal to prepare sesame oil with better quality, still retained over 85% of the antioxidative components (with few exceptions) and caused no significant chemical changes in lipids.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
Microwave heating for 16 to 20 minutes caused no significant chemical changes in lipids.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Treatment
- microwave treatments for 16 to 20 mine0
- Outcome
- chemical changes in lipidse0
- Direction
- no significante0
- Qualifier
- with few exceptionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“microwave treatments for 16 to 20 min, which would be optimal to prepare sesame oil with better quality, still retained over 85% of the antioxidative components (with few exceptions) and caused no significant chemical changes in lipids.”
t0“Sesame ( Sesamum indicum )”
Claim · model-written summary
The authors considered 16 to 20 minutes of microwave heating optimal for better quality sesame oil.
- Taxon
- Sesame ( Sesamum indicum )Sesamum indicumt0
- Outcome
- optimal to prepare sesame oil with better qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“microwave treatments for 16 to 20 min, which would be optimal to prepare sesame oil with better quality, still retained over 85% of the antioxidative components (with few exceptions) and caused no significant chemical changes in lipids.”
t0“Sesame ( Sesamum indicum )”
The same questions in other papers
processing · molecular: metabolites · Sesamum indicum (sesame)Positive and negative results
2 papers in the same direction as this paper · 4 in the opposite direction
- positive
- positive
- positive
3 papers more in this group
See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.