Agricultural and Biological Sciences
8 years ago

Infrared roasting boosts health benefits of sesame oil, study finds.

Zhongguo youzhi
Effect of infrared roasting on lignans in aqueous extracted sesame oil
Cao Yanming

Paper Summary

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Infrared roasting of sesame seeds affects the amount of lignans in sesame oil. Sesamin content remains stable at different roasting temperatures. Sesamolin decreases with higher roasting time and temperature, while sesamol increases but decreases with excessive roasting. α-tocopherol was not found in sesame oil, and total tocopherol content decreases with roasting. Roasting temperature increase improves oxidation stability due to higher sesamol content and mallard reaction products.