{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,5]],"date-time":"2026-09-05T17:39:39Z","timestamp":1788629979635,"version":"build-2803163510"},"reference-count":33,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,1,24]],"date-time":"2025-01-24T00:00:00Z","timestamp":1737676800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>In pursuing sustainable health solutions and growing demand for neuroprotective interventions, the industry demands alternative green extraction technologies to valorize agri-food by-products. This study aimed to develop an optimized supercritical carbon dioxide extraction to isolate sesame meal\u2019s functional compound (lignans) and assess their neuroprotective effects. Extraction was performed at various pressures (2\u20134 kpsi), temperatures (40\u201360 \u00b0C), co-solvent concentrations (2\u201325 mol% ethanol), and CO2 collection segments (0\u2013100 NL) to systematically analyze extraction parameters. Extracts were analyzed quantitatively using high-performance liquid chromatography followed by neuroprotective mechanisms analysis through PC12 neural cell and ischemic stroke models. The results showed that adding ethanol enhanced the polarity and density of supercritical CO2, improving the extraction efficiency of polar lignans. Optimal extraction conditions (4 kpsi, 50 \u00b0C, 10 mol% ethanol) yielded the highest sesamol, sesamin, and sesamolin. Extracts showed remarkable protective capabilities when subjected to oxygen\u2013glucose deprivation (OGD) conditions simulating ischemic stress, preventing the enhancement of lactate dehydrogenase activity. Relatively low extract concentrations (25\u2013100 \u03bcg\/mL) significantly mitigated cellular damage induced by short and extended OGD conditions. The findings revealed green extraction methodologies\u2019 capability to transform sesame meal, a food processing waste, into value-added compounds, in line with sustainable development goals for responsible and sustainable food production, particularly SDGs 3, 9, 12, and 13.<\/jats:p>","DOI":"10.3390\/molecules30030539","type":"journal-article","created":{"date-parts":[[2025,1,24]],"date-time":"2025-01-24T10:46:07Z","timestamp":1737715567000},"page":"539","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Sustainable Supercritical Carbon Dioxide Extraction of Value-Added Lignan from Sesame Meal: Achieving Green Neuroprotection and Waste Valorization by Optimizing Temperature, Solvent, and Pressure"],"prefix":"10.3390","volume":"30","author":[{"given":"Kuo-Ching","family":"Jan","sequence":"first","affiliation":[{"name":"Department of Food Science, National Pingtung University of Science and Technology, No. 1, Xuefu Rd., Neipu, Pingtung 91201, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4904-0519","authenticated-orcid":false,"given":"Mohsen","family":"Gavahian","sequence":"additional","affiliation":[{"name":"Department of Food Science, National Pingtung University of Science and Technology, No. 1, Xuefu Rd., Neipu, Pingtung 91201, Taiwan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Nair, A.B., Dalal, P., Kadian, V., Kumar, S., Garg, M., Rao, R., Almuqbil, R.M., Alnaim, A.S., Aldhubiab, B., and Alqattan, F. 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