{"title":"芝麻的生物活性成分及其加工技术综述","authors":"Xuan Ma, Zhi Wang, Chang Zheng, Changsheng Liu","doi":"10.1016/j.ocsci.2022.05.003","DOIUrl":null,"url":null,"abstract":"<div><p>Sesame seeds are promulgated as traditional high-quality edible oil crops, rich in lipid (40–65%), protein (19–35%), and bioactive compounds. The review starts with bioactive components (fatty acid, tocopherol, phytosterol, sesamin, sesamolin, and sesamol) of sesame seeds. It considers processing techniques for extracting oil (aqueous extraction and pressing) from seeds. Novel technologies, such as enzyme-assisted aqueous, supercritical CO<sub>2</sub>, and microwave-assisted solvent extraction, are also discussed. The methods of utilization of sesame seed cake are also analyzed. In the future, the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.</p></div>","PeriodicalId":34095,"journal":{"name":"Oil Crop Science","volume":"7 2","pages":"Pages 88-94"},"PeriodicalIF":0.0000,"publicationDate":"2022-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2096242822000173/pdfft?md5=00c146ea9cf2dadb0aaf48213fb13b7d&pid=1-s2.0-S2096242822000173-main.pdf","citationCount":"4","resultStr":"{\"title\":\"A comprehensive review of bioactive compounds and processing technology of sesame seed\",\"authors\":\"Xuan Ma, Zhi Wang, Chang Zheng, Changsheng Liu\",\"doi\":\"10.1016/j.ocsci.2022.05.003\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Sesame seeds are promulgated as traditional high-quality edible oil crops, rich in lipid (40–65%), protein (19–35%), and bioactive compounds. The review starts with bioactive components (fatty acid, tocopherol, phytosterol, sesamin, sesamolin, and sesamol) of sesame seeds. It considers processing techniques for extracting oil (aqueous extraction and pressing) from seeds. Novel technologies, such as enzyme-assisted aqueous, supercritical CO<sub>2</sub>, and microwave-assisted solvent extraction, are also discussed. The methods of utilization of sesame seed cake are also analyzed. In the future, the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.</p></div>\",\"PeriodicalId\":34095,\"journal\":{\"name\":\"Oil Crop Science\",\"volume\":\"7 2\",\"pages\":\"Pages 88-94\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2096242822000173/pdfft?md5=00c146ea9cf2dadb0aaf48213fb13b7d&pid=1-s2.0-S2096242822000173-main.pdf\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Oil Crop Science\",\"FirstCategoryId\":\"1091\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2096242822000173\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Oil Crop Science","FirstCategoryId":"1091","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2096242822000173","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
A comprehensive review of bioactive compounds and processing technology of sesame seed
Sesame seeds are promulgated as traditional high-quality edible oil crops, rich in lipid (40–65%), protein (19–35%), and bioactive compounds. The review starts with bioactive components (fatty acid, tocopherol, phytosterol, sesamin, sesamolin, and sesamol) of sesame seeds. It considers processing techniques for extracting oil (aqueous extraction and pressing) from seeds. Novel technologies, such as enzyme-assisted aqueous, supercritical CO2, and microwave-assisted solvent extraction, are also discussed. The methods of utilization of sesame seed cake are also analyzed. In the future, the processing technology of sesame seed will be further developed in the direction of improving comprehensive utilization rate to meet new consumption demand.
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