Genetic variation and effect of cultured and process for antioxidants in sesame

• Main Authors: Shen-Fu Huang, 黃詵富
• Other Authors: 胡澤寬
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/76746176309242967125

博士 === 國立中興大學 === 農藝學系所 === 95 === The main objects in this study were investigate genetic variations relate to antioxidants and changes of antioxidants concentration during capsule development period. The post-harvest processing that may affect the antioxidants content was also studied. Significant differences were found in the compositions of antioxidant among sesame accessions and crop seasons, and caused remarked interaction between accession and crop season. The white seedcoat accessions contained higher sesamin, γ-tocphoerl and sesaminol triglucoside contents. The Southeast Asia, Taiwan, Korea and Japan accessions contained higher seamin, sesamolin, γ-tocphoerl and sesaminol triglucoside contents, respectively. The Middle Asia had lower sesamin, sesamolin and γ-tocphoerl. The results of significant correlations between seed yield and sesamolin content, and between the oil and sesamin content suggested that breeding for variety with high yield and good quality is feasible. According to the principal analysis, accessions with satisfied characteristics can be obtained between crop seasons. Therefore, it is suggested that breeding variety suitable for each crop season is necessary for sesame. The seed oil reached the highest content right before the lower canopy defoliation. Both the seed weight and antioxidants content reached the highest levels when the capsule started split at the bottom suggesting the proper time for harvest. The high temperature and peeling during roasting induced the sesamol synthesis and degradation of sesamin, sesamolin, γ-tocopherol and sesaminol triglucoside. It is suggested that keep the intactness of seedcoat is critical for good quality. There not interaction between genotype and processing in sesamin and γ-tocopherol contents.