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Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods
Hossam S El-Beltagi1,2, Rabab W Maraei3, Abeer E El-Ansary2
1Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia.
Foods (Basel, Switzerland)
|August 12, 2022
Summary
Microwave roasting enhances sesame seed oil quality, increasing oil content and beneficial fatty acids. This method yields the healthiest sesame seed oil compared to other roasting techniques.
Area of Science:
- Food Science and Technology
- Nutritional Biochemistry
- Agricultural Processing
Background:
- Sesame (Sesamum indicum L.) is a vital crop, with roasting being a crucial processing step.
- Understanding how different roasting methods impact sesame oil's nutritional and physicochemical properties is essential for optimizing its health benefits.
Purpose of the Study:
- To evaluate the effects of various roasting methods (cooker oven, stovetop pan, microwave, electric frying pan) on sesame oil's oil content, fatty acid (FA) profiles, and physicochemical characteristics.
- To identify the optimal roasting method for producing the healthiest sesame seed oil.
Main Methods:
- Sesame seeds were roasted using four different methods: cooker oven, stovetop pan, microwave, and electric frying pan, alongside a control (unroasted).
- Oil was extracted from raw and roasted seeds, and its oil content, fatty acid profiles (using gas chromatography), peroxide value, acid value, iodine value, phytosterol content, phenolic and flavonoid content, and antioxidant activity were analyzed.
- Fourier-transform infrared (FTIR) spectroscopy was used to analyze spectral differences.
Main Results:
- Microwave roasting resulted in the highest oil content (59.85%) and the most abundant phytosterols.
- All roasting methods altered fatty acid profiles, with unsaturated fatty acids consistently higher than saturated ones.
- Microwave roasting showed favorable peroxide and acid values, highest phenolic and flavonoid content, and greatest antioxidant activity compared to other methods.
Conclusions:
- Microwave roasting is the preferred method for processing sesame seeds to obtain the healthiest sesame seed oil due to its positive impact on oil content, fatty acid profile, and antioxidant properties.
- Sesame seeds are a valuable source of nutrients beneficial for human health, and processing methods significantly influence these benefits.
