The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds

Salamatullah, Ahmad Mohammad; Alkaltham, Mohammed Saeed; Uslu, Nurhan; Özcan, Mehmet Musa; Hayat, Khizar

doi:10.1111/jfpp.15222

Cited by 11 publications

(6 citation statements)

References 15 publications

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“…The FRAP values observed in the sesame varieties analyzed in this study were generally comparable to previous reports concerning a range of other crops [ 10 , 46 , 48 , 49 , 61 , 62 , 63 , 64 , 65 ]. The FRAP values reported by Mercado et al [ 66 ] represented a wider range (0.75–425 mg TE/100 g DW), which may be due to genetic variation in the eight Iranian sesame genotypes used in this study or different extraction parameters.…”

Section: Resultssupporting

confidence: 91%

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

Hoyos,

Johnson,

Mani

et al. 2024

Plants

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Sesame is an emerging crop of interest in Australia and has attracted widespread interest due to the health-benefitting properties of its bioactive compounds, including fatty acids, lignans, and polyphenols. This study aimed to investigate the impact of drought stress on these bioactive compounds, using eleven cultivars of black sesame seeds grown in Australia. Specific varieties responded positively to water deficit (WD) conditions, showing increased levels of TPC, FRAP, CUPRAC, and lignans. Varieties 1, 4, 7, and 12 showed significantly increased FRAP values ranging from 158.02 ± 10.43 to 195.22 ± 9.63 mg TE/100 g DW in the WD treatment compared to the well-watered (WW) treatment, whereas varieties 7, 10, 12, 13, and 18 demonstrated the highest CUPRAC values of all varieties (2584.86 ± 99.68–2969.56 ± 159.72 mg TE/100 g) across both WW and WD conditions, with no significant variations between irrigation regimes. Moreover, lignan contents (sesamin and sesamolin) were higher in varieties 1, 2, 5, and 8 grown in WD conditions. Compared to the optimal unsaturated to saturated fatty acid ratio (Σ UFA/Σ SFA ratio) of 0.45, all sesame genotypes showed superior ratios (ranging between 1.86 and 2.34). Moreover, the ω-6/ω-3 PUFA ratio varied from 33.7–65.5, with lower ratios in varieties 2, 4, 5, 8, and 18 under WD conditions. The high levels of phenolic compounds and healthy fats suggest the potential of black sesame to be incorporated into diets as a functional food. Furthermore, the enhanced phytochemistry of these cultivars in WD conditions is promising for widespread adoption. However, larger trial studies to confirm these findings across different geographic locations and seasons are warranted.

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Section: Resultssupporting

confidence: 91%

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

Hoyos,

Johnson,

Mani

et al. 2024

Plants

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“…The supernatant was recovered after centrifugation and spun until the petroleum ether had evaporated entirely. Methyl esterification of the fat extracts was performed according to Salamatullah et al 22) .…”

Section: Determination Of Fatty Acid Composition and Contentmentioning

confidence: 99%

Effect of Flaxseed Addition on the Quality and Storage Stability of Sesame Paste

et al. 2023

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with secoisolariciresinol diglucoside, matairesinol, lariciresinol, and pinoresinol accounting for the majority of the lignan content 8) . Consumption of flaxseed can increase the intake of lignans, and prolonged consumption of flaxseed can hinder the formation and growth of cancer cells in the body, reducing the incidence of prostate cancer, breast cancer, and colon cancer, and osteoporosis 9) .To make up for the low content of α-linolenic acid in SP, the heat-treated flaxseed and sesame seeds were mixed in different proportions and ground in a colloid mill to prepare a FSP, which is expected to improve the unsaturated fatty acid content of SP and other wholesome ingredients. However, the high unsaturated fatty acid content may accelerate the oxidation of oils during the storage of FSP, resulting in a rancid taste and shortening the shelf life of the paste. Data during product storage could be obtained through real-time storage and accelerated storage tests. Although the former has better data accuracy, they require more time and associated costs to obtain final results, which is impractical for companies and researchers 10) . The accelerated storage test allows the stability of products to be assessed over some time significantly

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“…Ground Fragrant Sesame Cold-Pressed Sesame Indeed, roasting of sesame seeds at 200-240 • C for 30-60 min is required at the first stage of pressed fragrant sesame seed oil and ground fragrant sesame seed oil processing (Figure 5) [20,21], which will lead to the production of possible heterocyclic aromatic amines (e.g., harman and norharman) due to pyrolysis of amino acids or proteins at higher temperature (like other protein-rich foods). For the processing of ground fragrant sesame seed oil (Figure 5), unit operations slurrying and agitating with hot water (90-95 • C) would remove some β-carboline compounds (harman and norharman) from the sesame seed oil phase [22].…”

Section: Pressed Fragrant Sesamementioning

confidence: 99%

Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

et al. 2022

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The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.

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The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds

Cited by 11 publications

References 15 publications

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

The Effect of Water Stress on Bioactive Compounds in Australian-Grown Black Sesame

Effect of Flaxseed Addition on the Quality and Storage Stability of Sesame Paste

Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

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