Skip to main content
. 2022 Oct 12;11(20):3175. doi: 10.3390/foods11203175

Table 1.

Phytochemical compounds found in extracts of unprocessed and extruded sesame seeds byproduct flour beverage.

# [M-H]- Main Fragment Metabolite Class UB10 1 EB10 1 LOD LOQ Reference
1 337.11 191.05 3-O-p-Coumaroylquinic acid Phenolic acid 12.25 ± 0.29 a
(1.53 ± 0.04 a)		 13.00 ± 1.27 a
(1.62 ± 0.16 a)		 0.0117 0.0355 [33]
2 167.09 108.06 Vanillic acid Phenolic acid ND 72.11 ± 11.93
(0.90 ± 0.15)		 0.0048 0.0144 [33]
3 179.15 135.20 Caffeic acid Phenolic acid 1.81 ± 0.12
(0.23 ± 0.01)		 ND 0.0020 0.0060 [17,33]
4 353.05 191.01 Chlorogenic acid Phenolic acid 25.03 ± 2.22 a
(3.13 ± 0.28 a)		 24.82 ± 2.15 a
(3.10 ± 0.27 a)		 0.0416 0.1259 [33]
5 197.05 123.00 Syringic acid Phenolic acid 12.03 ± 1.12 a
(1.50 ± 0.14 a)		 13.22 ± 0.07 a
(1.65 ± 0.01 a)		 0.0034 0.0103 [16,17]
6 623.18 461.15 Acteoside Phenolic acid ND 1.03 ± 0.09
(0.13 ± 0.01)		 0.0020 0.0060 [33]
7 193.05 175.02 Ferulic Acid Phenolic acid 179.23 ± 4.71 a
(22.40 ± 0.59 a)		 41.76 ± 8.03 b
(5.22 ± 1.01 b)		 0.0090 0.0274 [17,33]
8 299.01 284.03 Diosmetin Flavonoid 39.25 ± 3.53 a
(4.90 ± 0.44 a)		 40.58 ± 3.97 a
(5.07 ± 0.50 a)		 0.0057 0.0173 [33]
9 461.12 315.10 Verbasoside Phenolic acid 0.47 ± 0.05 a
(0.05 ± 0.01 a)		 0.52 ± 0.04 a
(0.06 ± 0.01 a)		 0.0020 0.0060 [33]
10 624.01 317.06 6-Methylquercetin-3-O-Rutinoside Flavonoid 17.75 ± 1.85 a
(2.22 ± 0.23 a)		 17.07 ± 1.08 a
(2.13 ± 0.20 a)		 0.0003 0.0011 [33]
11 621.18 162.00 Crenatoside Phenolic acid 0.67 ± 0.02 a
(0.08 ± 0.01 a)		 0.66 ± 0.07 a
(0.08 ± 0.01 a)		 0.0020 0.0060 [33]
12 463.12 300.05 Quercetin-3-O-glucoside Flavonoid 36.10 ± 0.16 a
(4.51 ± 0.02 a)		 36.94 ± 1.44 a
(4.62 ± 0.18 a)		 0.0020 0.0061 [33]
13 780.24 647.12 Aspartic acid + 4(hexoside) Melanoidin ND NQ - - [36]
14 493.18 385.05 2(3-Deoxyglucosone) + 2(γ-aminobutyric acid) Melanoidin ND NQ - - [37]
15 447.15 285.08 Luteolin-7-O-glucoside Flavonoid 18.42 ± 0.48
(2.30 ± 0.06)		 ND 0.0024 0.0071 [33]
16 477.11 315.18 Isorhamnetin-7-O-glucoside Flavonoid 679.41 ± 27.96 a
(84.93 ± 3.50 a)		 683.71 ± 27.85 a
(85.49 ± 3.48 a)		 0.0779 0.2362 [33]
17 327.09 294.02 Salvigenin Flavonoid 159.40 ± 7.86 a
(19.92 ± 0.98 a)		 169.68 ± 0.62 a
(21.21 ± 1.20 a)		 0.0057 0.0173 [33]
18 435.13 166.65 Phlorizin Flavonoid 88.60 ± 0.75 a
(11.07 ± 0.75 a)		 79.27 ± 5.00 a
(9.90 ± 0.63 a)		 0.0024 0.0071 [33]
19 300.09 179.01 Quercetin Flavonoid ND 867.57 ± 63.89
(108.45 ± 7.99)		 0.0020 0.0061 [17,27]
20 285.04 151.00 Luteolin Flavonoid ND 26.61 ± 1.38
(3.33 ± 0.17)		 0.0024 0.0071 [33]
21 430.95 269.22 Genistein-7-O-galactoside Flavonoid 9.47 ± 0.98 a
(1.18 ± 0.12 a)		 9.11 ± 1.34 a
(1.14 ± 0.17 a)		 0.0058 0.0175 [33]
22 269.22 153.02 Apigenin Flavonoid 15.76 ± 1.05 a
(1.97 ± 0.13 a)		 16.64 ± 1.49 a
(2.08 ± 0.19 a)		 0.0058 0.0175 [16]
23 315.11 300.05 Isorhamnetin Flavonoid 1559.41 ± 35.77
(95.45 ± 2.17)		 ND 0.0779 0.2362 [27]
24 894.38 683.25 Arginine + sucrose derived compound Melanoidin ND NQ - - [36]

LOD = Limit of detection (mg/mL); LOQ = Limit of quantification (mg/mL). ND = Not Detected; NQ = Not quantified. UB10 = Unprocessed sesame seeds byproduct flour beverage−10%; EB10 = Extruded sesame seeds byproduct flour beverage−10%; The number 10 in UB10 and EB10 indicates the concentration of raw/extruded SSBPF used in the preparation of the beverage. 1 The results are expressed in mg/100 g dw and mg/100 mL of beverage (values in parentheses). Different letters in the same line indicate significant differences (p < 0.05) among the means according to the Fisher’s test.