참깨의 抗酸化性 物質含量과 主要性分 및 種實特性間 相互 關係

Relationships among antioxidative substances, major chemical components and seed characteristics in sesame seed

This study was conducted to obtain basic information for oil quality improvement of sesame varieties. The sesamin content was positively correlated with oil content, unsaturated fatty acids and seed weight, while it showed negative correlation with protein content and hulled ratio. The relation of sesamolin content to oil and protein content was not significant. Significant positive correlation was obtained between seed weight and oil content while correlation between seed weight and hulled ratio was negatively significant. Based on the relationship between, oil content and ratios of sesamolin to sesamin content 40 tested varieties were classified into three groups, Type A : Black-seed varieties, Type B : White and brown-seed varieties, Type C : White-seed varieties(determinated plant types).