Sesamin, sesamolin, and sesamol content of the oil of sesame seed as affected by strain, location grown, ageing, and frost damage

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Abstract
Summary: The effect of strain and location grown on the sesmin, sesamolin, and sesamol content of oils from sesame seed chosen to represent a wide variety of genetic material is reported. Only differences in sesamin content due to strain were significant.Three of four oils exposed as the oil to 100°F. became rancid in two to three months. Rancidity of the oil was accompanied by lesser sesamin and sesamolin contents, and the ultraviolet spectrum of the oil was much altered. Oil from seed exposed as the seed to the same conditions for six months did not become rancid even though most of the seeds were damaged in threshing. The sesamol content of all the oils subjected to the accelerated ageing procedure increased, but the increase was greatest in the rancid oils.Frost damage of sesame seed markedly diminished the sesamin and sesamolin content of the oil.