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Biosci Biotechnol Biochem. 2006 Jun;70(6):1478-81.

Characterization and analysis of sesamolinol diglucoside in sesame seeds.

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1
Department of Food Science, Swedish University of Agricultural Sciences. Ali.Moazzami@lmv.slu.se

Abstract

A new lignan glucoside was isolated from defatted sesame seed flour and its structure was established as sesamolinol diglucoside [2-(3-methoxy-4-(O-beta-D-glucopyranosyl (1-->6)-O-beta-D-glucopyranoside)phenoxyl)-6-(3,4-methylenedioxyphenyl)-cis-3,7-dioxabicyclo-(3.3.0)-octane] by mass and nuclear magnetic resonance spectroscopy. A quantitative analysis of 65 sesame seed samples showed that this sesamolinol diglucoside ranged from <5 to 232 mg/100 g of seeds (98+/-57 mg/100 g) with no difference between white and black sesame seeds.

PMID:
16794328
DOI:
10.1271/bbb.60013
[Indexed for MEDLINE]
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