Akademik Veri Yönetim Sistemi
XXIII European Conference on Food Chemistry EUROFOODCHEM XXIII, Bratislava, Slovakya, 11 - 13 Haziran 2025, ss.143, (Özet Bildiri)
Golden sesame is an endemic oil seed that grown in the coastal areas of Türkiye. This oil seed is differentiated from other sesame species by its unique golden color, aroma compounds, smell and as well as chemical components. The purpose of this study was to investigate the changes in metabolomics of sesame oils obtained from golden and regular sesame seeds produced by using different drying techniques throughout storage. For this purpose, a factorial design was created by considering the sesame seed type (golden and regular), drying technique (freeze, vacuum, convectional drying) and storage time (0-3-6-9-12 months) as factors. According to the design table, 30 different sesame oils were obtained and stored at +4 ℃. The metabolomics of sesame oil samples were investigated by Q-TOF-LC MS. The effects of factors and their levels on metabolomics components of sesame oils were statistically analyzed by ANOVA and Principal Components Analysis. Lignans (sesamol, sesamin, sesamolin, and (+)pinoresinol) and phenolic acids (m-coumaric acid, ferulic acid, and syringic acid) were identified as major metabolomics. Sesamolin is the most common lignan (17.55–53.41%). found in regular and golden sesame oils. Sesamol percentages of sesame oils increased with the convection drying process. The pinoresinol percentages of golden and white sesame oils were constant during storage. The only detected flavonoid in sesame oils was apigenin-7-rutinoside (2.08–23.08 %). The findings indicated that sesame oils could be kept at +4℃ up to 9 months.