Authentication of food and agricultural products is important to trace out the right product and ensure the customer’s preference and their health. Sesame (Sesamum indicum L.) is one of the most important crops used for food and medicine in Ethiopia and different varieties and cultivars are produced in different regions of the country. This study was undertaken to determine the total flavonoid content, total phenolic content, antioxidant activity, and fatty acids profile of black and white sesame seed varieties. Samples were obtained from three major sesame seed-producing districts of Ethiopia. The total phenolic content (TPC), total flavonoid content (TFC), and the half-maximal inhibitory concentration (IC50) were ranged from 2.95 to 6.95 mgGAE/g, 2.13–4.99 mgCE/g and 8.3–16.8 AAE/g of the sample, respectively. In general, white sesame seed samples showed the highest TPC, TFC, and antioxidant activity than the black variety. Location wise, samples collected from the Metema district were found to contain a relatively higher concentration of the phytochemicals. The white seed variety was characterized by significantly higher content of oil (53.2–58.2% by mass of the sample) than the back variety (47.6–51.4%).The oil content of the seeds was found to contain nine identifiable fatty acids (FAs). The total unsaturated fatty acids constituted more than 82% of the total FAs, while the saturated FAs were lower than 18% of the total FAs. Among the unsaturated FAs, linoleic acid (C18:2, omega-6 FAs) was the dominant FA (42.5–44.3%) followed by oleic acids (37.2–38.9%). On the other hand, palmitic acids (9.35–11.2%) and stearic acid (5.78–6.52%) were the dominant FAs among the saturated FAs. The studied samples had higher concentration of linoleic acid (omega-6 FA) than oleic acid, as opposed to other reported accessions of sesame seeds. Furthermore, white sesame seeds were richer in oil content than the black variety. The high concentration of unsaturated FAs, omega-6 FA, and phenolic compounds make sesame seeds nutritionally and medicinally important for the human diet. Unlike the fatty acids profiles, the level of phenolic compounds in sesame seeds was highly dependent on the geographical region and varietal type of the seeds.

中文翻译：

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埃塞俄比亚不同地区的白芝麻和黑芝麻种子的脂肪酸组成，总酚含量和抗氧化活性

对食品和农产品进行身份验证对于找出正确的产品并确保客户的喜好及其健康非常重要。芝麻（Sesamum indicum L.）是埃塞俄比亚最重要的粮食和药物作物之一，在该国不同地区生产不同的品种和栽培品种。进行这项研究来确定黑白芝麻种子品种的总黄酮含量，总酚含量，抗氧化活性和脂肪酸谱。样品是从埃塞俄比亚的三个主要芝麻种子产区获得的。总酚含量（TPC），总类黄酮含量（TFC）和半最大抑制浓度（IC50）范围为2.95至6.95 mgGAE / g，2.13–4.99 mgCE / g和8.3–16.8 AAE / g样本。一般来说，白芝麻样品显示出比黑色品种最高的TPC，TFC和抗氧化活性。在位置上，发现从美特玛地区收集的样品中含有较高浓度的植物化学物质。白色种子品种的特征是含油量（样品质量的53.2–58.2％）明显高于后种子品种（47.6–51.4％）。发现种子的含油量包含九种可识别的脂肪酸（FAs） ）。总的不饱和脂肪酸占全部脂肪酸的82％以上，而饱和脂肪酸低于总脂肪酸的18％。在不饱和脂肪酸中，亚油酸（C18：2，omega-6脂肪酸）是主要脂肪酸（42.5–44.3％），其次是油酸（37.2–38.9％）。另一方面，棕榈酸（9.35-11.2％）和硬脂酸（5.78-6）。52％）是饱和FA中的主要FA。研究的样品中亚油酸（omega-6 FA）的浓度高于油酸，与其他报道的芝麻种子相反。此外，白色芝麻比黑色品种的油含量更高。高浓度的不饱和脂肪酸，ω-6脂肪酸和酚类化合物使芝麻在营养和医学上对人类饮食至关重要。与脂肪酸谱不同，芝麻种子中酚类化合物的含量高度依赖于种子的地理区域和品种类型。高浓度的不饱和脂肪酸，ω-6脂肪酸和酚类化合物使芝麻对人体饮食具有重要的营养和医学意义。与脂肪酸谱不同，芝麻种子中酚类化合物的含量高度依赖于种子的地理区域和品种类型。高浓度的不饱和脂肪酸，ω-6脂肪酸和酚类化合物使芝麻在营养和医学上对人类饮食至关重要。与脂肪酸谱不同，芝麻种子中酚类化合物的含量高度依赖于种子的地理区域和品种类型。