2025, Vol. 6, Issue 1, Part C
Chemical composition variability in sesame seeds: An overview of fatty acids, lignans, and antioxidants
Author(s): Lidia Tesfaye and Samuel Abebe
Abstract: Sesame (Sesamum indicum L.) seeds are globally recognized for their exceptional chemical composition, comprising a unique profile of fatty acids, lignans, and antioxidant compounds that contribute to their nutritional and therapeutic value. The variability in these constituents arises from multiple factors, including genotype, agro-ecological conditions, post-harvest handling, and processing techniques. Fatty acids such as oleic and linoleic acids dominate the lipid fraction, while lignans including sesamin, sesamolin, and sesamol exhibit potent antioxidant and pharmacological activities. These bioactive constituents play essential roles in preventing oxidative stress, modulating cholesterol metabolism, and enhancing overall human health. Despite extensive research, inconsistencies persist regarding the magnitude and direction of compositional variations across cultivars and environments. Additionally, the biochemical mechanisms linked to lignan biosynthesis and antioxidant regulation remain insufficiently characterized, limiting the standardization of sesame-based functional foods and therapeutic formulations. This overview synthesizes existing evidence on the chemical variability of sesame seeds, with emphasis on fatty acid distribution, lignan diversity, and antioxidant potential. By consolidating findings from nutritional chemistry, plant physiology, and food science, this research highlights critical determinants of variability and their implications for value-addition in food and nutraceutical sectors. The review further identifies research gaps, such as the need for refined analytical methodologies and improved understanding of environmental modulation of lignan pathways. Insights generated here offer a scientific basis for cultivar improvement, optimized cultivation practices, and targeted utilization of sesame seeds in functional food development and therapeutic applications.
DOI: 10.22271/reschem.2025.v6.i1c.238
Pages: 240-244 | Views: 105 | Downloads: 40
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How to cite this article:
Lidia Tesfaye, Samuel Abebe. Chemical composition variability in sesame seeds: An overview of fatty acids, lignans, and antioxidants. J Res Chem 2025;6(1):240-244. DOI: 10.22271/reschem.2025.v6.i1c.238
