Page 94 - Natural Antioxidants, Applications in Foods of Animal Origin

Natural Antioxidants: Occurrence and Their Role in Food Preservation 73
VetBooks.ir fruit juice; sterilization/bacteriostatic action in boiling noodles; deodorant

action in mutton meat; growth promotion action of lactic acid bacterium in
fermented foods; acidulant action in soft drinks and pickled plums; struvite
production prevention of canned foods; return prevention of bleaching; and
brightness improvement of bean jam. Recommended dosage (%) for various
food products are: soft drink 0.02~0.1; agriculture and fishery canned foods
0.02~0.2; pickle 0.02~0.1; bean jams 0.02~0.1; and boiling noodle 0.5~0.7.

2.14 SESAME LIGNANS

Crude or virgin sesame oil has these unique bioactive lignans namely
sesamin, sesamolin, sesaminol, and sesamolinol which occur with their
breakdown products like sesamol (from sesamolin) (Bhatnagar et al.,
2015). Sesame oil lignans are reported to have unique bioactive, functional,
physiological, and nutritional properties (Moazzami & Kamal-Eldin, 2006;
Smeds et al., 2007; Namiki, 2007). Sesame seeds contain 0.26–1.16% of
lignans mainly as sesamin, sesamolin, sesaminol, and sesamolinol (Moaz-
zami & Kamal-Eldin, 2006) and sesamol is a minor component of the total
lignans. Sesamin and sesamolin are usually present to an extent of 0.4 and
0.3% in sesame oil, respectively (Namiki, 2007). Sesame seeds and its oil
have unique physiological and nutritional properties, which are attributed
to the presence of oil soluble lignans such as sesamin and sesamolin and
oil insoluble lignans present as lignan glucosides namely sesaminol di- and
triglucosides, sesamolinol diglucoside, pinoresinol mono-, di-, and triglu-
cosides, and other glucosides of lariciresinol, 7-hydroxy matairesinol, and
medioresinol in minor amounts (Figs. 2.9 and 2.10) (Smeds et al., 2007);
(Namiki, 2007); (Milder et al., 2005); (Katsuzaki et al., 1992). Sesame seeds
contain 0.26–1.16% of lignans mainly as sesamin, sesamolin, sesaminol,
and sesamolinol (Moazzami & Kamal-Eldin, 2006). Lignans are a group
of natural compounds which are defined as an oxidative coupling product
of β-hydroxyphenylpropane. Sesamin has a typical lignan structure of β-β′
(8-8′) linked product of two coniferyl alcohol radicals. Sesamolin has a
unique structure involving one acetal oxygen bridge in a sesamin type struc-
ture. Both sesamin and sesamolin are characteristic lignans of sesame seed
(Namiki, 2007). Hydrolysis of sesamolin produces two breakdown prod-
ucts namely sesamol and samin (Fukuda et al., 1986a). Samin and sesamol
further combine to form sesaminol, another major sesame lignan (Nagata et
al., 1987).