期刊
FOOD CHEMISTRY
卷 338, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128109
关键词
Bioactive compounds; Conventional oven roasting; Fatty acids and tocopherols; Sesame seed oil
资金
- Deanship of Scientific Research at King Saud University [RG-1439-080]
- Deanship of Scientific Research
- King Saud University
Conventional oven roasting at different temperatures and times had significant impacts on the physicochemical properties and bioactive components of sesame seeds and oil, affecting various parameters differently. Growing locations and roasting conditions also played a role in influencing the quality attributes of seeds.
The impacts of conventional oven roasting at different temperatures and for different times on the physicochemical attributes of sesame seeds obtained from different regions was assessed. The color characteristics (a*, b*, and L* values), ash, moisture, protein, oil, total phenolic, and antioxidant activity of raw sesame seeds and the peroxide value, p-anisidine, fatty acids, and tocopherols of sesame oil varied with source. Oven roasting temperature and time significantly affected the physicochemical properties and bioactive components of sesame seeds and the oil quality from different countries. Roasting variably increased the a* value, antioxidant activity, protein, oil, total phenolic, and tocopherol content, and p-anisidine and peroxide values, whereas it reduced b* and L* values, moisture, and linolenic acid content of sesame seeds from different countries. Roasting conditions and growing locations affected the physiochemical composition and bioactive compounds of seeds. Such factors can influence the quality attributes of sesame seeds and oil and should be considered during processing.
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