Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Abstract

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, andphysicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methodswas that the fatty acid profiles wereacrossmethods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting methodfor the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.

Preparation and physicochemical evaluation of phytosterol‐enriched sesame oil microemulsions

“…Özdemir et al (2018) reported that β‐sitosterol (63.73%) was the most abundant sterol in sesame seeds, followed by campesterol (20.15%), Δ5‐avenasterol (8.58%), stigmasterol (5.28%), and Δ7‐stigmasterol (2.26%). El‐Beltagi et al (2022) identified ergosterol, cholesterol, stigmasterol, and β‐sitosterol as the main sterols in sesame oil, with stigmasterol and β‐sitosterol being the most abundant phytosterols in the profiles, consistent with the findings of this study.…”

Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China

“…According to Table 1 , the chemical parameters of IPPO, including acid, peroxide, iodine, and saponification values, differed greatly depending on the region. The acid values of IPPO ranged from 0.98 ± 0.02 to 2.25 ± 0.02 mg KOH/g, which was lower than that of sesame oil (3.78 mg KOH/g) [ 29 ] and walnut oil (2.49 mg KOH/g) [ 30 ]. The low acid value indicated that IPPO had strong storage stability, low oil rancidity, and good quality, making it suitable as an edible oil.…”

Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

“…Moreover, 500 µL of headspace samples was automatically injected into the injector (85 °C, splitless mode) by means of a heated syringe. Nitrogen of 99.999% purity was used as the carrier/drift gas at programmed flow rates as follows: EPC1 (IMS drift gas) was maintained at 150 mL·min −1 , EPC2 (GC carrier gas) was initially maintained at 2 mL·min −1 for 2 min and then increased to 100 mL·min −1 within 18 min [ 39 , 40 ]. N-ketones C 4 -C 9 (Sinopharm Chemical Reagent Co., Ltd., Beijing, China) were used as external references to calculate the retention index (RI) of volatile compounds.…”