Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 20, Issue 5, Pages 957-967Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2016.1190744
Keywords
Sesame oil; roasting; Comparison; Fatty acids; GC-MS, NMR
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Funding
- HCDP program in the Ministry of Higher Education and Scientific Research of Kurdistan - Iraq [JUOR15]
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The conditions of roasting are the key step in manufacturing Sesame (Sesamum indicum L.) oil. Roasting sesame seeds changed its oil, moisture, and ash content. In oils from unroasted and roasted seeds, nine fatty acids analyzed by gas chromatography-mass spectrometry. The fatty acids composition were changed in both oils. Oleic and linoleic changed in large amount, but changes for other fatty acids were small. H-1 and C-13 NMR analysis showed the frequency changes for both oils, the roasting condition caused to shift the frequency to lower degree.
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