Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds

The changes of chemical composition and functional properties of derooted sesame (Sesamum indicum L.) seeds (DSS) before, during, and after germination were investigated. Sesame seeds germinated in dark chambers maintained near 100% relative humidity at 35 °C without presoaking reached >99% germination rate in 4 days with the final moisture content stayed ca. 2% (w/w), characterizing sesame seeds as orthodox seeds that are suitable for long term storage at low temperature and humidity under defined environment. With noticeable reduction in fat content (23%), germinated DSS were found rich in linolenic acid, P, and Na, increasing from 0.38% (w/w), 445 mg/100 g, and 7.6 mg/100 g before germination to 0.81% (w/w), 472 mg/100 g, and 8.4 mg/100 g after germination, respectively. DSS after germination contained considerable amount of Ca (462 mg/100 g), higher than that of soybean. Germinated DSS presents an excellent source of sesamol (475 mg/100 g), a potent natural antioxidant, and α-tocopherol (32 mg/100 g), the most active form of vitamin E.