Infrared spectroscopic characterization of sesamin, a dietary lignan natural product

Abstract

Sesamin, a lignan component of sesame seed oil, has shown pharmacologic benefits, such as anti-oxidative and anti-inflammatory qualities. However, the amount of data available to the field is surprisingly sparse, as for instance there is no known spectroscopic characterization of sesamin. This work provides the first experimental infrared spectrum of sesamin. Sesamin powder was subjected to experimental Fourier-transform infrared spectroscopy, and the resulting spectrum was compared to quantum chemical calculations of sesamin’s stereoisomers in various hydration states. Major peaks of sesamin were assigned vibrational modes through comparison of computed and observed spectra. Multiple sesamin species may be present in a typical powder sample, coexisting with potential trace hydration.