Sesame, as a valuable oil crop, has been planted in the Yangtze River and Yellow River valleys in China and has been used by people. Its main component is about 50% oil, followed by 20% protein. It also contains various vitamins, carbohydrates, minerals, food fibers and lignans as characteristic components of sesame. The content of lignans in sesame is 0.5%-1.0%. Sesamin accounts for more than 50% of these compounds, followed by sesamin, while the content of other lignans is very low. Over the past decade, great progress has been made in the study of the physiological functions of sesamin, which has been shown to inhibit Delta 5 unsaturated enzymes, reduce cholesterol, anti-hypertension, antimicrobial and antioxidant activities, protect the liver, inhibit breast cancer and immune activation. Because sesamin has many health functions, Japan has developed a variety of health foods and beverages containing high purity sesamin. The physiological function of sesamin is still being further studied.
At present, there are many side effects of synthetic preservatives such as benzoic acid, sorbic acid, their salts and antioxidants BHT, BHA and TBHQ in food, so their use is limited in many countries. With the development of economy and society and the improvement of people's requirement for food quality and safety, the development of multi-functional, safe and reliable natural preservatives and antioxidants has become the current research hotspot.
Antibacterial effect of Sesamin
The tested bacteria are common spoilage bacteria in food and pathogenic bacteria causing food poisoning. Therefore, they are representative of the tested bacteria.
Antioxidant effect of Sesamin in soybean salad oil and peanut oil
The chemical nature of lipid peroxidation is mainly due to the presence of unsaturated fatty acids, especially linolenic acid and linoleic acid. The content of unsaturated fatty acids in soybean oil and peanut oil is higher, so the above two oils are representative as oxidizing substrates. The antioxidant mechanism of sesamin is that sesamin cracks under the action of enzymes and converts to naphthol with two hydroxyl groups (-OH) and strong hydrogen-supplying ability. Its antioxidant mechanism is similar to other phenolic antioxidants, i.e. as excellent hydrogen donors, which provide hydrogen to active free radicals. The free radicals can be stabilized by resonance hybridization and can be combined with other free radicals. To form stable dimers, which cut off the chain reaction and play an antioxidant role.
Grade: top food grade
Brand Name: HUATAIBIO
Appearance: white powder
Test Method: HPLC
Shelf Life: 2 Years
500 Kilogram/Kilograms per Month
Packaging & Delivery
Sesamin Powder Bulk & Private Label Packaging for your options:
3 days after payment