The contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltametric analysis

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dc.contributor.authorTokusoglu, Ozlem
dc.contributor.authorKocak, Sueleyman
dc.contributor.authorAycan, Sule
dc.date.accessioned2019-10-27T20:52:44Z
dc.date.available2019-10-27T20:52:44Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractThe contents of antioxidant lignans (Sesamol) in sesame, commercial formulations of tahina and halva, which are processed tahina foods, were determined by Differential Pulse Polarography (DPP) with a capillary hanging mercury drop electrode (HMDE). A platinum wire was used as the counter electrode and Ag/AgCl was the reference electrode. Samples have been analyzed by standard addition procedures and found to be quantitative (p<0.01). Due to the fact that sesamo is an oil-soluble phenolic compound, it was found in the oil levels of sesame, tahina and halvas. Sesame samples contained 51.05-56.46 % in oil whereas tahina samples contained 52.12-53.79 % in oil. The oil percentage of plain halva was found to be 28.79 - 30.13 % (p<0.01). Phenolic lignan sesamol in sesame was 0.26-0.32 mg/100g oil, whereas the sesamol in tahina was 10.98-12.33 mg/100g oil. The sesamol in commercial plain halva samples and the open marketed plain halva samples contained 8.24-9.12 mg/100g oil and 4.97 mg sesamol /100g oil, respectively (R-2=0.9999) (p<0.01). The proposed Differential Pulse Polarographic (DPP) method is a rapid, reproducible procedure for the simultaneous determination of phenolic lignans in sesame and food products with sesame. It provides an adequate, sensitive, quantitative detection of these nutraceuticals in the commercial food industry.en_US
dc.identifier.doi10.3989/gya.084707
dc.identifier.endpage124en_US
dc.identifier.issn0017-3495
dc.identifier.issn0017-3495en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage119en_US
dc.identifier.urihttps://doi.org/10.3989/gya.084707
dc.identifier.urihttps://hdl.handle.net/11454/43263
dc.identifier.volume60en_US
dc.identifier.wosWOS:000266714400002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst Grasa Sus Derivadosen_US
dc.relation.ispartofGrasas Y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHalvaen_US
dc.subjectLignan compoundsen_US
dc.subjectPolarographyen_US
dc.subjectSesameen_US
dc.subjectTahinaen_US
dc.subjectVoltammetryen_US
dc.titleThe contents of sesamol and related lignans in sesame, tahina and halva as determined by a newly developed polarographic and stripping voltametric analysisen_US
dc.typeArticleen_US

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