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Peer-reviewedCC BYJournal of Agriculture and Food Research

Genotype-dependent effect of short-term soaking duration on the phytonutritional composition, antinutritional factors, and primary metabolome of sesame grains

  • Emily Draru1
  • Izabella Galilov2
  • Ran Erel3
  • Elnatan Golan4
  • Zvi Peleg5
  • Zipora Tietel6
6 affiliations
  1. 1Gilat Research Center, Food Science, Agricultural Research Organization - Volcani Institute, Gilat, 85280, Israel; French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Midreshet Ben Gurion, 8499000, Israel
  2. 2Gilat Research Center, Food Science, Agricultural Research Organization - Volcani Institute, Gilat, 85280, Israel
  3. 3Soil and Water, Gilat Research Center, Agricultural Research Organization-Volcani Institute, MP Negev, Israel
  4. 4Soil and Water, Gilat Research Center, Agricultural Research Organization-Volcani Institute, MP Negev, Israel; The Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Rehovot, 7610001, Israel
  5. 5The Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University of Jerusalem, Rehovot, 7610001, Israel
  6. 6Gilat Research Center, Food Science, Agricultural Research Organization - Volcani Institute, Gilat, 85280, Israel; Corresponding author. Department of Food Science, Gilat Research Center, Agricultural Research Organization – Volcani Institute, Gilat, 85280, Israel.
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Abstract

Sesame ( Sesamum indicum ) is a staple food worldwide, with new genotypes enabling mechanical harvesting. In the Middle and Far East, sesame grains are ground into tahini paste, with soaking as a pre-processing step. Soaking duration in previous works varies greatly, with effects on phytonutritional composition largely unknown. In the current research, we soaked sesame grains of two genotypes, 'Humera' and 'GV-174', for 0-8 h to optimize the effects of soaking duration and genetic background on grain beneficial composition. Results demonstrated that short-term soaking primarily affects grain composition, with changes observed as early as 1 h and being genotype-dependent. A 1-2 h soaking was optimal under studied conditions, with minimal decrease in grain antioxidant capacity, polyphenol, tocopherol and free and bound lignan contents, in addition to a decrease in grain antinutritional content, including phytic and oxalic acid, tannins and saponins. Grain's metabolomic analysis showed a separation of soaking duration on a PLS-DA, with 44.6 and 56% of variance explained by PC1 and PC2 for ‘Humera’ and ‘GV-174’, respectively. A heatmap with hierarchical clustering revealed that in both genotypes, 0-2 h and 4-8 h clustered together. Further analysis identified eight compounds that changed significantly in both genotypes, including fructose, glucose, galactose, talose, sorbose, glyceric acid, glycerol and lactic acid, possibly reflecting a conserved cellular effort to produce energy necessary for germination through various pathways. Altogether, these findings suggest that a short 1-2 h soaking might be a beneficial routine in sesame pre-processing, improving digestibility and nutritional quality.

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Cite

BibTeXRIS
BibTeX
@article{draru2026genotypedependent,
  title = {{Genotype-dependent effect of short-term soaking duration on the phytonutritional composition, antinutritional factors, and primary metabolome of sesame grains}},
  author = {Emily Draru and Izabella Galilov and Ran Erel and Elnatan Golan and Zvi Peleg and Zipora Tietel},
  journal = {Journal of Agriculture and Food Research},
  year = {2026},
  month = oct,
  doi = {10.1016/j.jafr.2026.103392},
  url = {https://doi.org/10.1016/j.jafr.2026.103392},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Genotype-dependent effect of short-term soaking duration on the phytonutritional composition, antinutritional factors, and primary metabolome of sesame grains
AU  - Emily Draru
AU  - Izabella Galilov
AU  - Ran Erel
AU  - Elnatan Golan
AU  - Zvi Peleg
AU  - Zipora Tietel
PY  - 2026
DA  - 2026/10/30
JO  - Journal of Agriculture and Food Research
DO  - 10.1016/j.jafr.2026.103392
UR  - https://doi.org/10.1016/j.jafr.2026.103392
AB  - Sesame ( Sesamum indicum ) is a staple food worldwide, with new genotypes enabling mechanical harvesting. In the Middle and Far East, sesame grains are ground into tahini paste, with soaking as a pre-processing step. Soaking duration in previous works varies greatly, with effects on phytonutritional composition largely unknown. In the current research, we soaked sesame grains of two genotypes, 'Humera' and 'GV-174', for 0-8 h to optimize the effects of soaking duration and genetic background on grain beneficial composition. Results demonstrated that short-term soaking primarily affects grain composition, with changes observed as early as 1 h and being genotype-dependent. A 1-2 h soaking was optimal under studied conditions, with minimal decrease in grain antioxidant capacity, polyphenol, tocopherol and free and bound lignan contents, in addition to a decrease in grain antinutritional content, including phytic and oxalic acid, tannins and saponins. Grain's metabolomic analysis showed a separation of soaking duration on a PLS-DA, with 44.6 and 56% of variance explained by PC1 and PC2 for ‘Humera’ and ‘GV-174’, respectively. A heatmap with hierarchical clustering revealed that in both genotypes, 0-2 h and 4-8 h clustered together. Further analysis identified eight compounds that changed significantly in both genotypes, including fructose, glucose, galactose, talose, sorbose, glyceric acid, glycerol and lactic acid, possibly reflecting a conserved cellular effort to produce energy necessary for germination through various pathways. Altogether, these findings suggest that a short 1-2 h soaking might be a beneficial routine in sesame pre-processing, improving digestibility and nutritional quality.
SN  - 2666-1543
ER  -