Fatty acid profile, tocopherol and lignan content of oil from microwave roasted sesame (Sesamum indicum Linn.) seed
1999
Dae-Hwan Chung)
The chemical composition of oils prepared from sesame seeds roasted at different temperatures (160-220 deg C) and times (10-30 min) using a microwave furnace were evaluated. The dark brown color and burnt flavor were detected at 200 deg C (30 min) and 220 deg C (20 and 30 min). The total fatty acid content and fatty acid composition remained at approximately 90 percent after roasting at 220 deg C for 30 min. The content of tocopherol and sesamin remained at 80 percent and 95 percent, respectively, after roasting at 220 deg C for 30 min. The highest level of tocopherol was observed in the sample treated at 180 deg C for 10 min, followed by samples at 200 deg C for 10 min, with 59.5 and 54.8 mg/100 g, respectively. In the oil roasted at 220 deg C for 30 min, sesamol increased by 50-fold (35.7 mg/100 g), but sesamolin decreased to 121.65 mg/100 g corresponding to a 47 percent reduction. This study suggests that a high oxidative stability and better quality sesame oil could be obtained by roasting the seeds at roasting conditions of not less than 10 min at 180 deg C and not more than 20 min at 200 deg C
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