Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting

Abstract

Summary This study was to investigate the effect of conditioning and heat‐treatments on the yield and quality of sesame oil. Confocal laser scanning microscopy (CLSM) and transmission electron microscopy (TEM) were used to explore the microstructure of sesame cotyledon cells. It was found that cell microstructure and oil body membrane of sesame seeds underwent high‐pressure steaming pretreatment (HPS), roasting pretreatment (RP), moisture‐conditioning plus roasting pretreatment (MRP) was all damaged. All these thermal treatments, especially MRP, contributing to increased oil yield from 45.85 (untreated) to 91.69%. Furthermore, RP or MRP yielded a higher content of sesamol than untreated sesame, whereas sesamin and seasamolin content, fatty acid composition, acid value and peroxide value showed no significant changes (P > 0.05) between heat‐treatments. MRP increased the type and content of volatile compounds, which was beneficial to the strong nut‐like aroma. Additionally, MRP had a positive effect on oxidative oil stability (induction time of 10.80 h) with respect to untreated oil (7.82 h).

Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds

“…This may be due to different heat transfer methods, resulting in differences in the temperature and heat uniformity of the camellia seeds. This is consistent with the study of Xu et al that different preheat treatments (high-pressure steamed, roasted, moisture-conditioned, and roasted) can increase the type and content of volatile compounds of sesame oil (Xu et al, 2019).…”

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

“…Sesame has also great potential for enhancing the shelf life and longevity of other oils with its bioactive components [ 12 ]. Prior to oil recovery and use, sesame seeds are exposed to some pre-treatment consisting of dehulling, wetting, roasting, steaming, and heating to increase the oil extracted and thereby the value [ 13 ]. Among these pre-treatments, roasting is the most commonly utilized; it causes physical alterations in the seed properties that can have a significant impact on the oil component contents [ 12 , 14 ].…”

“…Among these pre-treatments, roasting is the most commonly utilized; it causes physical alterations in the seed properties that can have a significant impact on the oil component contents [ 12 , 14 ]. Roasting amplifies the sensory, nutritional, and health properties of sesame oil [ 13 ]. Furthermore, roasting improves the oxidation stability or antioxidant activity of sesame oil because it liberates numerous bioactive substances like sesamol, sesamin, sesamolin, and phenolic compounds apart from tocopherols [ 15 ].…”

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).…”