Effects of Dehulling and Roasting on the Phytochemical Composition and Biological Activities of Sesamum indicum L. Seeds

Abstract

Recently, processed foods have become an important part of human eating habits. However, several processing techniques, such as dehulling and roasting, are applied to raw foods. Roasting is a thermal process that depends on temperature and time and improves the extraction yield of oil by generating pores in the oilseed cell walls. Sesame (Sesamum indicum L.) is an annual plant belonging to Pedaliaceae and is considered to be one of the oldest oil crops. Nowadays, the cultivation of this plant is economically important in several countries. This review clarifies the botanical characteristics and nutritional importance of sesame seeds, reviews their phytochemical composition, and discusses the effects of dehulling and roasting on their nutritional quality. S. indicum, which is known to contain several classes of bioactive compounds, including fatty acids, phenolic compounds, amino acids, and lignans, has been reported to possess a wide range of biological activities such as antioxidant, anti-inflammatory, anticancer, antimicrobial, and cardioprotective activity; however, processing such as dehulling eliminates undesirable chemical constituents while roasting provides the best chemical composition at moderate temperatures.

Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain

“…House et al (2010) [12] reported a mean fibre value of 30.5% in hemp cake from whole kernels. On the other hand, Hanafi et al ( 2023) [41] reported a fibre content of 19.33% in dehulled seed. These findings imply that the variation between non-dehulled and dehulled seeds is likely attributed to the localisation of these components, predominantly in the outer layers (hulls) of the seeds, which are removed during dehulling [12,41].…”

“…On the other hand, Hanafi et al ( 2023) [41] reported a fibre content of 19.33% in dehulled seed. These findings imply that the variation between non-dehulled and dehulled seeds is likely attributed to the localisation of these components, predominantly in the outer layers (hulls) of the seeds, which are removed during dehulling [12,41]. Dietary fibres are considered one of the major ingredients used to develop products with a functional purpose [57].…”

“…Given the lack of reported data on the efficiency or yield of hempseed dehulling, we compared the results with data from other raw materials. Several researchers have obtained wide dehulling efficiency values (ranging from 26.3% to 64%) when comparing different millet varieties [39,40], suggesting that genotype and physical attributes of the seed may play a significant role in the variability observed in the dehulling process [41].…”