Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility.
Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits.
This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being.
Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with
various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction.
These compounds have also been substantiated for their efficacy in cholesterol management.
Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compound
1. Introduction
Sesame (Sesamum indicum L.) is a plant classified under the Pedaliaceae family and is often called the “seed of immortality.”
This plant is an erect annual herb that has different names across various cultures,
including ajonjoli (Spanish),
hu ma (Chinese),
gergelim (Portuguese),
goma (Japanese),
sesame (French),
til (Hindi),
and konjed (Persian)
[1,2,3]. This crop is among the earliest to have been domesticated for oil production and also served as one of the first condiments utilized [4,5].
The precise location of sesame’s domestication remains uncertain; however, despite various assertions,
it is widely believed that the crop originated in Africa and subsequently disseminated to West Asia, China, India, and Japan [5,6].
The harvested area (which has expanded from 5.0 million hectares in 1961 to 13.97 million ha in 2022)
and the production of sesame have increased over the last few decades (1.4 million tonnes in 1961 to 7.4 million tonnes in 2022) [7,8].
Despite its widespread cultivation in various regions
of the southern United States, Latin America, Asia, and Africa, the crop commonly known as the “queen of oilseeds”
is considered an orphan crop and is not currently mandated by any International Crop Research Institute for Semi-Arid Tropics [7,9].
According to the Food and Agriculture Organization, most of the world’s sesame crop is cultivated in less developed nations like Uganda, Sudan, Nigeria, India, China, Burma, and Brazil. South Sudan ranks fifth in the world for area harvested for sesame seeds.
The crop is mainly grown by small-holder farmers, while some commercial farmers are in Upper Nile State.
In 2021, the total sesame production in South Sudan was 26,000 MT, and the yield was 0.3 tons/ha.
Local demand for processed sesame seeds and byproducts, most of which are imported from neighboring countries, is growing. In 2021,
South Sudan exported USD 253k in sesame oil or fractions not chemically modified, making it
the 44th largest exporter in the world.
Sesame is the 16th most exported product in South Sudan, the main destination of exports being the United Arab Emirates and France [7,8,10]. Sesame is regarded as one of China’s four most important traditional edible oil crops, along with soybean, peanut, and rape. Approximately 45% of sesame in China is allocated for producing sesame oil, while 22% is utilized for sesame paste, another 22% for sesame peeling, and a mere 5% for baked goods [11,12]. Sesame has long been a favorite among humans as a traditional medicinal plant with rich nutritional value and taste; also, it plays a crucial part in humans’ diet as a nutrient-dense food that is widely used in the food industry as an ingredient in various food products (e.g., bread, biscuits, burgers, cakes, dressings, dishes, snacks, and edible oil) due to its high oil content, pleasant scent, and resilience to oxidation [13]. In addition to their use as a food source, sesame seeds have extensive applications within the pharmaceutical and cosmetic sectors [14]. To produce different food products, animal feed, industrial supplies, lubricants, soaps, medicinal supplies, and co-products from sesame, the primary process of raw material is acquired [15].
Sesame seeds are obtainable in three distinct colors: black, brown, and white.
They contain several essential nutrients in varying
proportions.
The composition of sesame seeds comprises 45–65% oil, a noteworthy source of plant-based protein
with content ranging from 19 to 35% per 100 g of seeds, 14 to 20% carbohydrates, and 15 to 20% hull material.
Although the protein content of sesame seeds is lower than that of meat, it is comparable to or higher than many grains,
such as rice or wheat [16,17]. These tiny seeds also contain measurable amounts of oxalic acid, dietary fiber,
antioxidants, and minerals (iron, magnesium, and zinc).
The fatty acid content in sesame seeds is predominantly unsaturated fatty acids, such as oleic and linoleic acids, with smaller amounts of saturated fatty acids, like palmitic and stearic acids.
Sesame oil consists of unsaponifiable fractions such as sesamin, sesamolin, and sterols. Additionally, sesame seeds are an excellent source of calcium, containing essential amino acids like methionine, valine, and tryptophan.
Sesame seeds also contain bioactive components like phenolics, vitamins, phytosterols, and polyunsaturated fatty acids (PUFAs), which benefit human health [18,19].
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