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Merck
CN

41557

Sesamol

analytical standard

Synonym(s):

3,4-(Methylenedioxy)phenol, 5-Benzodioxolol

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About This Item

Empirical Formula (Hill Notation):
C7H6O3
CAS Number:
Molecular Weight:
138.12
Beilstein/REAXYS Number:
127405
UNSPSC Code:
12352200
NACRES:
NA.24
PubChem Substance ID:
EC Number:
208-561-5
MDL number:
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InChI

1S/C7H6O3/c8-5-1-2-6-7(3-5)10-4-9-6/h1-3,8H,4H2

InChI key

LUSZGTFNYDARNI-UHFFFAOYSA-N

SMILES string

Oc1ccc2OCOc2c1

grade

analytical standard

assay

≥97.0% (GC)

shelf life

limited shelf life, expiry date on the label

Quality Level

application(s)

food and beverages

format

neat

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General description

Sesamol, a principal phytophenol of sesame oil lignans, is typically used as a dietary compound.(10)

Application

Sesamol may be used as an analytical standard for the determination of the analyte in foods, nutraceutical products, sesame cake extract as well as sesame oil and oil blends by various analytical techniques.

pictograms

Exclamation mark

signalword

Warning

hcodes

Hazard Classifications

Acute Tox. 4 Oral

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable


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Free radical scavenging behavior of antioxidant compounds of sesame (Sesamum indicum L.) in DPPH? system
Suja K, et al.
Journal of Agricultural and Food Chemistry, 52(4), 912-915 (2004)
Identification of sesamol byproducts produced by plasma treatment with inhibition of advanced glycation endproducts formation and ONOO-scavenging activities
Jeong YH, et al.
Food Chemistry, 53(7), 126196-126196 (2020)
Electrochemical determination of sesamol in foods by square wave voltammetry at a boron-doped diamond electrode
Asl??en B, et al.
Analytical Letters, 53(3), 343-354 (2020)
Studies on quality of coconut oil blends after frying potato chips
Khan KI, et al.
Journal of the American Oil Chemists' Society, 85(12), 1165-1172 (2008)
Free radical reactions and antioxidant activities of sesamol: pulse radiolytic and biochemical studies
Joshi R, et al.
Journal of Agricultural and Food Chemistry, 53(7), 2696-2703 (2005)

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