Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil

Yoshida, Hiromi; Takagi, Shigetaka

doi:10.1002/(sici)1097-0010(199709)75:1<19::aid-jsfa830>3.3.co;2-3

Cited by 25 publications

(26 citation statements)

References 3 publications

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“…Overall, the roasting did not have a significant influence on the fatty acid compositions of the extracted oil with few exceptions for the oil extracted after oven drying process. Roasting in oven marginally increased the percentage of palmitic (C16:0) and oleic acids (C18:1), and decreased the linoleic acid (C18:2) which is supported by the observation made by Yoshida & Takagi (1997) for roasted sesame seed oil. A decrease in SFA and PUFA was observed in the roasted oil samples, and the observation in accordance with the observation of Yoshida et al (1999); they observed a decrease in the PUFA content in soybean oil during microwave roasting.…”

Section: Fatty Acid Compositionsupporting

confidence: 64%

Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil

Mulla

Ahmed

Al-Sharrah

2018

Int J of Food Sci Tech

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Summary The effect of roasting (microwave and oven) on functional properties of garden cress (GC) (Lepidium sativum) seed flour, oil yield and fatty acid composition, colour, melting and crystallisation of oil were investigated. The obtained results revealed that roasting significantly influenced the physicochemical properties of the flour, and doubled the oil yield. The GC oil was rich in α‐linolenic acid (31.05%) and oleic acid (22.1%) along with the presence of other fatty acids including linoleic acid, erucic, stearic and arachidic acid. No significant difference in MUFA content and the U/S fatty acid ratio of GC oil was observed due to roasting. The oil sample exhibited two distinct endothermic melting transitions (≈ −35 °C and −19 °C) and one crystallisation peak (≈ −54 °C), those peaks were unaffected by the roasting. These observations were confirmed by FTIR spectroscopy. Therefore, roasting pretreatment is a promising technique to improve GC oil yield while preserving oil quality.

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Section: Fatty Acid Compositionsupporting

confidence: 64%

Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil

Mulla

Ahmed

Al-Sharrah

2018

Int J of Food Sci Tech

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“…www.advancedsciencenews.com www.ejlst.com refining process, resulting in the higher oxidation stability of sesame oil. [35][36][37][38] Typically, the degradation of C18:1 is slower than that of C18:2, [39] so the decomposition rate of UFA in the olive, safflower, and rapeseed oils, in which C18:1 was the dominant fatty acid, was relatively slow. The content of C18:2 was much greater in the soybean and corn oils, so the rate of decomposition of UFA in these oils was great.…”

Section: Changes In the Fatty Acid Compositions Of The Oil Samples Dumentioning

confidence: 99%

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

Liu

Hoshino

Wang

et al. 2018

Euro J Lipid Sci & Tech

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The changes in the fatty acid composition of eleven edible oils (soybean, rapeseed, natural and refined sesame, corn, safflower, olive, rice bran, natural and refined perilla, coconut) are investigated during deep frying. French fries are intermittently fried for 5 h each day for 6 consecutive days at 180 °C in these oils. The results suggested that all of the oils contained large amounts of unsaturated fatty acids (83.49–95.28%) before deep frying, except for coconut oil (7.13%). With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100, R2 = 0.955–0.990) except in the coconut oil. The equation (A = 0.113X + 0.203, R = 0.836) can be used to determine the decomposition rate of unsaturated fatty acids (A) in a variety of unsaturated fatty acid‐based oils. The ratio of palmitic acid to oleic acid in the oils before deep frying (X) has an important impact on the degradation of a variety of unsaturated fatty acid‐based oils, and can be used as an evaluation index for predicting the degradation rate of such oils before deep frying. Practical Applications: Changes to the unsaturated fatty acid content of a variety of unsaturated fatty acid‐based oils during deep frying can be predicted using this novel evaluation index. A clear understanding of the deterioration process of frying oils can be obtained when the index is combined with other indicators of deterioration. The index can facilitate timely judgments to prevent the over‐use of frying oils according to the waste oil standards of individual countries. This would maximize the utilization of oil while reducing the production of substances that are harmful to the human body. With the extension of frying time, the content of unsaturated fatty acids in the oils decreased linearly (Y = −AT + 100). The equation (A = 0.113X + 0.203) can be use to determine the decomposition rate of unsaturated fatty acids in a variety of unsaturated fatty acid‐based oils. X is the ratio of palmitic acid to oleic acid in the oils before deep frying, and can be use as an evaluation index for predicting the degradation rate of a variety of unsaturated fatty acid‐based oils before deep frying.

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“…Sesame seed oil has high content of linoleic acid and oleic acid followed by palmitic acid and stearic acid (Gharby et al, 2015;Yoshida & Takagi 1997). Addition of sesame powder to puffed corn snack materials caused significant changes (p < .05) in the fatty acid profile (Table 1).…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

“…Earlier researches showed that sesamols were more effective at increasing the stability of oils than tocopherol and they can also have a positive synergetic action with γ-tocopherol (Yoshida & Takagi, 1997.…”

Section: Sesamin and Sesamolinmentioning

confidence: 99%

Quality properties of puffed corn snacks incorporated with sesame seed powder

Hashempour‐Baltork

Torbati

Azadmard‐Damirchi

et al. 2017

Food Science & Nutrition

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Puffed corn snacks are tasty and affordable cereal‐based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and antioxidants. In this study, puffed corn snacks were produced by incorporating sesame powder at 0% (control sample), 5%, 10%, and 15% levels in its formulation and stored at room temperature (24°C) for 60 days. Fatty acid composition, tocopherol, sesamin and sesamolin, phenolic compounds, peroxide value (PV), acidity (AV), and sensory evaluation of the samples were determined. The results indicate that oleic acid content increased and palmitic acid decreased significantly (p < .05) in all the samples at 10% and 15% inclusion levels. The content of phenolic compounds, γ‐tocopherols, sesamin, and sesamolin had significant increases in all the formulated samples. PV results indicated that the formulated samples had a higher stability when the ratio of sesame powder was increased, while the AV values showed a significant increase during storage. Incorporation of 10% sesame powder in the snack formulation had a positive effect on the stability, sensory, and nutritional quality of the product. This approach can be used to modify nutritional quality of this food product and introduce to food market as a relatively healthy snack.

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Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil

Cited by 25 publications

References 3 publications

Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil

Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil

A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition

Quality properties of puffed corn snacks incorporated with sesame seed powder

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