Comparison of the chemical composition of non-shattering and shattering sesame varieties grown in the Huang-Huai region of China

文献类型： 外文期刊

第一作者： Chang, Yun-Long

作者： Chang, Yun-Long;Qin, Zhi;Wang, Rui;Liu, Hua-Min;Chang, Yun-Long;Qin, Zhi;Wang, Rui;Liu, Hua-Min;Mei, Hong-Xian;Duan, Ying-Hui;Zhang, Shao-Ze

作者机构：

关键词： Sesame seed; Non -shattering sesame varieties; Nutritional value; Chemical composition

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.3； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2024 年 130 卷

页码：

收录情况： SCI

摘要： The nutritional value and chemical composition of two non-shattering sesame varieties, NS610 and ND837, and two shattering varieties, LZ22 and ZZ37, all grown in the Huang-Huai region of China, were comprehensively analyzed and evaluated. Differences in fat, ash, energy and carbohydrate content were significant (p < 0.05) between non-shattering and shattering sesame varieties. Linoleic acid was the most abundant fatty acid, followed by oleic acid. No significant difference in fatty acid and amino acid composition between non-shattering and shattering varieties was found (p > 0.05). Large amounts of Ca, K, Zn, and Mg were detected in all sesame samples, and ND837 contained the highest levels of Ca, K, and Zn. Non-shattering varieties contained more tocopherols, lignans, and oxalic acid compared to shattering varieties. In conclusion, the non-shattering varieties, NS610 and ND837, were close to or higher in nutritional value and chemical composition than the shattering varieties. This is important because non-shattering varieties can be harvested efficiently and cost-effectively by machine while traditional, shattering varieties must be harvested manually.

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