Scholarlink

Sesame, sesamum, or gingelly (Sesamum indicum) is the largest genus of the family Pedaliaceae and is the most ancient oilseed crop known and used by man. Sesame is known as the “queen of oilseeds” because of its high-quality stable polyunsaturated fatty acids, and it inhibits oxidative rancidity. Sesame seed is also an important source of oil (44–63%), protein (18–25%), carbohydrate (13.5%), and ash (5%). The fatty acid makeup of sesame seeds is primarily composed of plentiful unsaturated fatty acids, including oleic (35.9–42.3%) and linoleic (41.5–47.9%) acids, which collectively make up around 80% of the total fatty acids. Saturated fatty acids constitute less than 20%, predominantly palmitic (7.9–12%) and stearic acids (4.8–6.1%). The significant presence of essential fatty acids, like linoleic acid, which the human body cannot produce, underscores the importance of sesame seeds in the human diet. These fatty acids in sesame oil play a crucial role in preventing cardiovascular diseases, cancer, brain and liver damage, as well as hypertension. The largest number of sesame species are found in sub-Saharan Africa and the Indian subcontinent and mainly cultivated in Africa, Asia, America, and Europe. For over a century, the origin of this crop has been a topic of debate, but it is now widely accepted that it originated in the Indian subcontinent before spreading to Mesopotamia. The presence of its wild ancestor, Sesamum indicum subsp. malabaricum (Burm.), in India, as indicated by morphological, cytogenetic, and molecular evidence, along with the presence of lignans sesamin and sesamolin in both the seeds and the wild ancestor, strongly supports the Indian origin of sesame. Domestication has led to notable changes, such as the development of smooth seeds with a higher oil content (45–60%) and a broader range of seed colors, as well as the presence of tetracarpellate capsules and the absence of seed dormancy. However, characteristics like seed shattering, indeterminate growth habits, and late maturity have been retained.

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Origin and History of Sesame and Its Uses

  • 章节

  • 发表日期：

    2025年

查看全文
  • Mahalingam Angamuthu,
  • Senthilraja Govindasamy,
  • Subrahmaniyan Kasirajan,
  • Sapna Langyan,
  • Parimalan Rangan,
  • K. Pradheep

摘要

Sesame, sesamum, or gingelly (Sesamum indicum) is the largest genus of the family Pedaliaceae and is the most ancient oilseed crop known and used by man. Sesame is known as the “queen of oilseeds” because of its high-quality stable polyunsaturated fatty acids, and it inhibits oxidative rancidity. Sesame seed is also an important source of oil (44–63%), protein (18–25%), carbohydrate (13.5%), and ash (5%). The fatty acid makeup of sesame seeds is primarily composed of plentiful unsaturated fatty acids, including oleic (35.9–42.3%) and linoleic (41.5–47.9%) acids, which collectively make up around 80% of the total fatty acids. Saturated fatty acids constitute less than 20%, predominantly palmitic (7.9–12%) and stearic acids (4.8–6.1%). The significant presence of essential fatty acids, like linoleic acid, which the human body cannot produce, underscores the importance of sesame seeds in the human diet. These fatty acids in sesame oil play a crucial role in preventing cardiovascular diseases, cancer, brain and liver damage, as well as hypertension. The largest number of sesame species are found in sub-Saharan Africa and the Indian subcontinent and mainly cultivated in Africa, Asia, America, and Europe. For over a century, the origin of this crop has been a topic of debate, but it is now widely accepted that it originated in the Indian subcontinent before spreading to Mesopotamia. The presence of its wild ancestor, Sesamum indicum subsp. malabaricum (Burm.), in India, as indicated by morphological, cytogenetic, and molecular evidence, along with the presence of lignans sesamin and sesamolin in both the seeds and the wild ancestor, strongly supports the Indian origin of sesame. Domestication has led to notable changes, such as the development of smooth seeds with a higher oil content (45–60%) and a broader range of seed colors, as well as the presence of tetracarpellate capsules and the absence of seed dormancy. However, characteristics like seed shattering, indeterminate growth habits, and late maturity have been retained.