ArticleMolecules (Basel, Switzerland)2022
Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 71 citations in OpenAlex.
- Protein-Polyphenol Interactions in Specialty Oilseeds: Multiscale Mechanisms, Physicochemical Reshaping, and Advanced Food Applications.Foods (Basel, Switzerland) · 2026Review
- Effects of Screw-Press Temperatures on Oil Yield and Phytoconstituents of Roasted and Unroasted Black and White Sesame Cultivars.Molecules (Basel, Switzerland) · 2026Article
- Antioxidant activities of lignin-derived volatile phenolics in sesame oil - Relative superiority of 4-vinylguaiacol and its interactions with endogenous antioxidants.Food chemistry: X · 2026Article
- Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability.Foods (Basel, Switzerland) · 2026Article
- Article
- Investigating the effect of dielectric barrier discharge cold plasma on the aflatoxin removal and the physicochemical properties of sesame seeds.Scientific reports · 2025Article
- Assessing the drought tolerance of some sesame genotypes using agro-morphological, physiological, and drought tolerance indices.BMC plant biology · 2025Article
- Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil.Food chemistry: X · 2024Article
- Protein and Oil Contents, Micro- and Macronutrients, and Other Quality Indicators of Soybean Cultivated in Lowland Fields.Foods (Basel, Switzerland) · 2024Article
- Article
- Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Preventive nutrition and food science · 2024Article
- Biochemical and Molecular Insights into Variation in Sesame Seed Antioxidant Capability as Revealed by Metabolomics and Transcriptomics Analysis.Antioxidants (Basel, Switzerland) · 2024Article
- Variability of Fatty Acid Composition and Lignan Content in Sesame Germplasm, and Effect of Roasting.ACS food science & technology · 2023Article
- Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches.Foods (Basel, Switzerland) · 2023Article
- Comprehensive adulteration detection of sesame oil based on characteristic markers.Food chemistry: X · 2023Article
- Physicochemical, potential nutritional, antioxidant and health properties of sesame seed oil: a review.Frontiers in nutrition · 2023Review
- Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.Molecules (Basel, Switzerland) · 2022Article
- Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut (Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
9 authors at 4 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T > 250 °C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), γ-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 °C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.
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