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American Journal of Biochemistry and Molecular Biology
  Year: 2011 | Volume: 1 | Issue: 2 | Page No.: 145-157
DOI: 10.3923/ajbmb.2011.145.157
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Biochemical Analysis of Black and White Sesame Seeds from China

Philip John Kanu

An analytical comparison of the biochemical composition of Black Sesame (BS) and White Sesame (WS) produced in China was carried out. The aim of the study was to analyze the black and white sesame seeds grown in China and compare their biochemical properties. Various approved methods that have been reported by researchers were used to do the analysis. Gas Chromatography/Mass Spectra (GC/MS) system was used to identify and quantify the fatty acids. Nicolet 360Ft-IR spectrometer was used to determine the Infrared (IR) spectra of WS and BS. Protein for WS was 22.20%; BS 20.82%; fat WS was 52.61% and BS 48.40%; moisture was higher in WS than BS but ash was higher in BS than WS and the amount was significantly different at (p<0.05); carbohydrate was higher in BS than WS. The two colors were good sources of minerals. Vitamins vary in quantity for the two colors, the same was also observed for the sugars. The fatty acids, oleic and linoleic, were the major unsaturated fatty acids while palmitic and stearic were the main saturated fatty acids significantly observed in both samples. Both colors were higher in essential amino acids with the exception of lysine. The IR spectra of WS and BS showed different peak structures and both possess different functional groups at different regions of their spectra. The overall results indicated that WS and BS have different biochemical properties.
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  •    Effect of Thermal Processing on the Biochemical Composition, Anti-nutritional Factors and Functional Properties of Beniseed (Sesamum indicum) Flour
  •    The use of Response Surface Methodology in Predicting Sesame (Sesamum indicum L.) Protein Extractability with Water and the Analysis of the Protein Extracted for it Amino Acid Profile
  •    Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
  •    Studies on Physicochemical Composition of Bennimix: A Traditional Weaning Food
  •    Sesame Protein 11: Functional Properties of Sesame (Sesamum indicum L.) Protein Isolate as Influenced by pH, Temperature, Time and Ratio of Flour to Water During its Production
How to cite this article:

Philip John Kanu , 2011. Biochemical Analysis of Black and White Sesame Seeds from China. American Journal of Biochemistry and Molecular Biology, 1: 145-157.

DOI: 10.3923/ajbmb.2011.145.157






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