Sesame Lignan Standardization & Grades
Lignans are dimeric phenylpropanoid compounds. In sesame seed the two principal lignans are sesamin and sesamolin, both with a methylenedioxyphenyl unit and a furofuran core, and both lipophilic. They sit in the oil fraction of the seed together with the fatty oil, tocopherols and sesamol precursors. The extract is standardized to the combined complex because it is the stable, measurable lignan fraction, and because the two compounds are routinely quantified together by HPLC.
The botanical entity is Sesamum indicum L., and the part is the seed. White and black sesame belong to the same species and differ in seed coat. Black sesame seed is supplied in extract and milled form, among them Black Sesame Extract Powder and Black Sesame Powder. The 10:1 ratio extract of the seed, with no marker figure, is the Sesame Seed Extract Powder.
Sesame lignan extract is made from the oil-bearing fraction of the seed. The seed is pressed or solvent-extracted, the lignans are concentrated from the oil by ethanol partition and crystallization-type steps, and the result is dried to a powder. Because the lignans are fat soluble and the starting material is mostly oil, this is a heavily concentrated product, with a very small mass of lignan complex recovered from each kilogram of seed.
| Grade | Assay & Method | Where It Fits |
|---|---|---|
| 65% Sesamin + Sesamolin | HPLC | Capsules, oil-phase systems |
| 70% Sesamin + Sesamolin | HPLC | Softgel suspensions, small fill |
The two grades are close, and the choice depends on inclusion rate and the degree of purification wanted. The 70% grade carries slightly more lignan per gram, so a softgel or capsule reaches the same target with a little less powder. Both grades are read on the same HPLC basis, so a formulator can switch between them by simple weight adjustment.












