ArticlePreventive nutrition and food science2024
Lignan Content and Antioxidant Capacity of Eight Sesame Varieties Cultivated in Korea.
Article in Preventive nutrition and food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Evaluation of Sesame (Plants (Basel, Switzerland) · 2026Article
- Molecular Mechanisms of Lignans in Lowering Blood Pressure and Anti-Obesity Effects: A Review.Foods (Basel, Switzerland) · 2026Review
- Comparison of Lignan Contents and Antioxidant Activities in Five Perilla (Preventive nutrition and food science · 2026Article
- Antioxidant and flavor properties of different apple cultivars grown in Korea.Food chemistry: X · 2025Article
- Sesame oil ameliorates aspartame-induced immunotoxicity in mice: a hematological, antioxidative, and histopathological evaluation.Journal of molecular histology · 2025Article
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Authors and funding
5 authors.
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Abstract
The objective of this study was to examine the lignan content and antioxidant activity of eight Korean sesame seed varieties. We analyzed the lignan content using two different techniques: (1) liquid chromatography coupled with tandem mass spectrometry, and (2) high-performance liquid chromatography coupled with ultraviolet detection. We identified that in sesame seeds, the sesamolin lignan occurs at the highest concentration (ranging between 4.427 mg/g and 10.258 mg/g). Further, the lignan content was highest in the sesame variety Haniall (ranging between 5.220 mg/g and 12.684 mg/g). The Ansan sesame variety showed the greatest antioxidant activity in the relevant tests, exhibiting superior scavenging activities toward 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl radicals, along with a higher total polyphenol concentration. In addition, we found that the total polyphenol content of sesame is strongly and positively correlated with its radical scavenging activity, especially against ABTS radicals. These findings highlight that different sesame varieties can be potentially be used as functional foods with antioxidant activities.
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