@article{MAKHILLJFT2003137818,
    title = {High Performance Liquid Chromatographic Determination of Seed D-form (RRR-) Tocopherol Homologues of Sesame (Sesamum indicum L.) Spreads: Process Effects on their Quantities},
    journal = {Journal of Food Technology},
    volume = {1},
    number = {3},
    pages = {97-101},
    year = {2003},
    issn = {1684-8462},
    doi = {jftech.2003.97.101},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2003.97.101},
    author = {I. Durucasu,F. Yemis and},
    keywords = {},
    abstract = {Tocopherol homologues of fourteen species of sesame seed oils were determined by reversed-phase HPLC with UV dedection. Sesame (Sesamum indicum L.) seeds grown in Turkey contained primarily -tocopherol and minor homologues -and -tocopherol, respectively. -tocopherol content of sesame seeds varied from 793.0 to 1330.0 mg kg-1 (p<0.01) whereas seeds contained 1.9-5.1 mg kg-1 of -tocopherol and 0.5-0.6 mg kg-1 of - tocopherol (p<0.01). The total tocopherol content of different samples of sesame seeds varied from 795.8 to 1334.1 mg kg-1. The alterations in tocopherol contents of two varieties of seeds at different roasting temperatures (180,200,220 0C) during 5,10,15,20,25 min in a domestic electric oven was also obtained. The research was rapid for routine analysis of quantitative identification of tocopherols in sesame seed and sesame-based products in food industry.}
    }