Effect of roasting treatment on the chemical composition of sesame oil

Ji, Junmin; Liu, Yulan; Shi, Longkai; Wang, Nannan; Wang, Xuede

doi:10.1016/j.lwt.2018.11.008

Cited by 137 publications

(111 citation statements)

References 32 publications

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“…The amino acid compositions of the sesame seeds before and after roasting at various conditions were reported previously by our laboratory 24 . The results showed that glutamic acid, arginine, and aspartic acid were the predominant amino acids, comprising 21.3 , 12.9 , and 8.8 of the total amino acids, respectively.…”

Section: Discussionmentioning

confidence: 86%

“…Other amino acids including cysteine and histidine were generally observed in limited amounts in the raw sesame seeds. The report also showed that amounts of free amino acids present in the sesame seeds have been influenced by the roasting process 24 . Schiff bases, as the initial compounds of the Maillard reaction, are formed by the condensation of carbonyl groups in reducing sugars with nucleophilic amino groups in proteins.…”

Section: Discussionmentioning

confidence: 90%

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Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

et al. 2020

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 90%

Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

et al. 2020

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“…An increasing demand for nutritionally enriched breads with whole grains and different seeds has emerged because of their positive effects on blood cholesterol and their dietary fiber content (Fukumitsu et al, 2010). Sesame (Sesamum indicum L.) is an important edible oil crop for humans and has a long history of cultivation (Ji et al 2019), is one of the most widely consumed food either in fresh or processed from.…”

Section: Intoductionmentioning

confidence: 99%

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Zambelli

Pinto

Santos

et al. 2018

J. eng. process. manag.

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The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ingredients onbread quality was evaluated through physical parameters (specificvolume, expansion index and volume produced). Statisticalanalysis was performed using response surface methodology andthe two formulations with better technical performance weresubmitted to proximate composition (moisture, protein, fat, ash,carbohydrates and calcium), crumb structure, scanning electronmicroscopy (SEM) and sensorial analysis. It has been found thatblack sesame promotes greater reductions in the mass expansioncapacity than flax meal. There was an improvement in thenutritional value of the loaves by increasing the protein content,ashes, fat and calcium, in addition to the reduction ofcarbohydrates. The breads developed had good acceptability in allevaluated attributes. In this way, the inclusion of black sesameand flaxseed flour as ingredients in bread formulations promotesproducts with technological and sensorial quality.

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“…Sesame oil (SEO) has a high price in the fats and oils industry due to delightful odor, delicious taste, and nutritional value (Ramesh et al, 2005). It can be used for preparing several foods including soup, salad, forcemeat and refreshments, which can promote the appetite (Ji et al, 2019). SEO is believed to have several biological activities including reducing blood glucose and increasing antioxidant levels in streptozotocin-induced diabetic rats (Ramesh et al, 2005), anticancer through inhibiting proliferation and inducing apoptosis (Yoshiyukimiyahara et al, 2001), antihypertension (Nakano, Ogura, Miyakoshi et al, 2006;Miyawaki et al, 2009), antioxidant (Nakano, Kwak, Fujii et al, 2006), and analgesic (Nahar and Rokonuzzaman, 2009), and autoimmune encephalomyelitis inhibitor in C57BL/6 mice (Mosayebi et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Determination of sesame oil, rice bran oil and pumpkin seed oil in ternary mixtures using FTIR spectroscopy and multivariate calibrations

Irnawati¹,

Riyanto²,

Martono³

et al. 2019

Food Res.

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Pumpkin seed oil (PSO), rice bran oil (RBO), sesame oil (SEO) are considered as functional oils due to its biological activities which are beneficial to human health, as a consequence, these oils had the higher price. This attracted unethical players to blend these oils with lower price oils, therefore, its authentication by analysis of purity levels of oils is very important. This study highlighted the potential application of FTIR spectroscopy and multivariate calibrations for analysis of PSO, RBO, and SEO in ternary mixtures. Individual FTIR spectra of studied oils as well as in ternary mixtures with certain compositions were scanned and pre-processed. Two multivariate calibrations of principle component regression (PCR) and partial least square regression (PLSR) were compared and used to build the prediction models at optimized FTIR spectra regions. The selection of multivariate calibrations, wavenumbers region, and FTIR spectra modes was based on the statistical parameters of highest R2 and lowest values of root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP). The results showed that PLSR using second derivative FTIR spectra at wavenumbers region of 3100-2750 and 1500-663 cm-1 was used to predict the levels of PSO in ternary mixtures with RBO and SEO with R2 > 0.99 in calibration and validation models along with RMSEC value of 0.0054% and RMSEP of 0.0179%. FTIR spectra using the second and first derivatives at wavenumbers of 3100-650 cm-1 were used for prediction of RBO and SEO in ternary mixture with PSO, respectively. It can be concluded that FTIR spectra combined with PLSR at certain wavenumbers region are accurate as indicated by high R2 values and precise as indicated by low values of RMSEC and RMSEP for analysis of PSO, RBO and SEO in ternary mixtures.

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Effect of roasting treatment on the chemical composition of sesame oil

Cited by 137 publications

References 32 publications

Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting

Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

Determination of sesame oil, rice bran oil and pumpkin seed oil in ternary mixtures using FTIR spectroscopy and multivariate calibrations

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