Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries

Abstract

Sesame (Sesamum indicum L.) is the most important oil seed crop that cultivated widely in many regions where several environmental conditions, agronomical practices, postharvest processes, and oil extraction approaches significantly influence the quality of sesame seeds oil. The combined effect of roasting treatment and growing conditions on sesame seeds and oil was scarcely studied, therefore, this study investigated the impact of microwave roasting on the physicochemical characteristics and bioactive properties of sesame seeds and oil. Microwave roasting treatment increased the antioxidant activity, total phenolic, oil content, p-anisidine and peroxide values, and tocopherol content of sesame seed samples to different enhancement magnitudes depending on sesame growing country and microwave roasting conditions. The treatment also increased L*, a*, and b* values and reduced the moisture content of sesame seeds compared to controls. The main fatty acids in oils extracted from sesame seeds obtained from different countries were oleic and linoleic acids. 2.2.2 | Color analysis of sesame seeds Color values were measured using a Minolta Chroma meter CR 400 (Konica Minolta, Inc. Osaka, Japan). The device was calibrated against the white surface calibration plate before measurement and the L*, a*, b*, and ΔE* values were determined according to the CIELab color scale. 2.2.3 | Determination of moisture, ash, protein, and oil The amounts of moisture, ash, protein, and oil in sesame seeds were measured according to AOAC method (2010). 2.2.4 | Extraction of bioactive compounds Bioactive compounds were extracted from raw and roasted sesame seeds as described previously (Jannat et al., 2010). Briefly, ground sesame seed samples (2.5 g) were extracted in 10 ml of aqueous How to cite this article: Mohamed Ahmed IA, Musa Özcan M, Uslu N, et al. Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries.

Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame (Sesamum indicum L.) oil

“…Sesame seeds are widely used as an ingredient in fresh and processed food due to their unique flavor and superior nutritional value (Ji et al, 2019). The scientific interest in sesame oil (SO) as a highly nutritious and healthy oil is increasing owing to its desirable composition of polyunsaturated (PUFAs), monounsaturated (MUFAs) and saturated fatty acids (SFAs), oxidative stability, and antioxidative properties (Ji et al, 2019; Mohamed Ahmed et al, 2020; Tenyang et al, 2017). The SO has enormous health‐promoting benefits such as anti‐inflammatory, antimicrobial, antimutagenic, anti‐atherosclerotic, and antiaging properties (Mili et al, 2021).…”

“…Different techniques have been developed for the roasting of grains and oilseeds (Bhinder et al, 2019; Mohamed Ahmed et al, 2020; Suri, Singh, & Kaur, 2022; Suri, Singh, Kaur, Yadav, & Singh, 2019). Roasting involves simultaneous and uniform heating of food products at high temperatures by radiation, conduction, or convection in an oven.…”

“…Roasting involves simultaneous and uniform heating of food products at high temperatures by radiation, conduction, or convection in an oven. It is the critical thermal pretreatment process for extracting edible oil from different oilseeds (Mohamed Ahmed et al, 2020; Suri, Singh, & Kaur, 2022; Suri, Singh, Kaur, Yadav, & Singh, 2019). Several investigations have been carried out on the thermal pretreatment of oilseeds (Mohamed Ahmed et al, 2020; Suri et al, 2020; Suri, Singh, & Kaur, 2022; Suri, Singh, Kaur, & Singh, 2019; Suri, Singh, Kaur, & Singh, 2022; Suri, Singh, Kaur, Yadav, & Singh, 2019; Zou et al, 2018) to enhance oil extraction yield, coagulate proteins, inactivate enzymes, enhance flavor or aroma, increase oxidative stability, antioxidant activity, and overall acceptability of the extracted oils.…”

Physicochemical properties of the sesame paste produced by a novel process technology—ball milling

“…The colour of the samples (SP8, SP16, SP24, SP32, and SP40) was analysed according to Mohamed Ahmed et al . (2020). The value of L * (whiteness or brightness/darkness), a * (redness or greenness), and b * (yellowness or blueness) was determined using a colorimeter (CR‐400; Konica Minolta, Japan) with a CIE Lab system at room temperature.…”

Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes

“…However, heating method did not show significant effect on those of the Burma sesame. The variation between the effects of heating method among samples might be the collective results of the place of the sample's origin, genotypes, heating methods, power, and the time of duration (Zhang, Fan, Feng, Wang, Zeng, & Zhao, 2020;Ji et al, 2019;Mohamed Ahmed et al 2020Zhang, Xu, & Yang, 2019).…”