Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China
The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the pr...
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MDPI AG
2022-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/2/402 |
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| author | Wei Liu Zhaoyu Yang Lili Shi Yun Li |
| author_facet | Wei Liu Zhaoyu Yang Lili Shi Yun Li |
| author_sort | Wei Liu |
| collection | DOAJ |
| description | The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process. |
| first_indexed | 2024-03-10T00:50:39Z |
| format | Article |
| id | doaj.art-1adcb50f6e7e4be1b2d7d20ffe5a27fb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T00:50:39Z |
| publishDate | 2022-01-01 |
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| spelling | doaj.art-1adcb50f6e7e4be1b2d7d20ffe5a27fb2023-11-23T14:51:26ZengMDPI AGMolecules1420-30492022-01-0127240210.3390/molecules27020402Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in ChinaWei Liu0Zhaoyu Yang1Lili Shi2Yun Li3College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, ChinaCollege of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, ChinaKey Laboratory of Agro-Products Safety & Quality of the Ministry of Agriculture, Institute of Quality Standards & Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences, No. 12, Zhongguancun South Street, Beijing 100081, ChinaThe β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.https://www.mdpi.com/1420-3049/27/2/402β-carbolinesharmannorharmansesame seed oilroasting |
| spellingShingle | Wei Liu Zhaoyu Yang Lili Shi Yun Li Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China Molecules β-carbolines harman norharman sesame seed oil roasting |
| title | Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China |
| title_full | Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China |
| title_fullStr | Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China |
| title_full_unstemmed | Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China |
| title_short | Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China |
| title_sort | bioactive β carbolines harman and norharman in sesame seed oils in china |
| topic | β-carbolines harman norharman sesame seed oil roasting |
| url | https://www.mdpi.com/1420-3049/27/2/402 |
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