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Effects of Roasting Conditions on the Functional Components of Sesame
Sesame extracts and their fatty acid compositions. (A) Shows sesame extraction yield (wt, %), (B) Fatty acid-composition of ether extracts. Different roasting conditions are presented with (a) 120℃with 10 min, (b) 120℃ with 15 min, (c) 120℃ with 20 min, (d) 140℃ with 10 min, (e) 140℃ with 15 min, (f) 140℃ with 20 min, (g) 160℃with 10 min, (h) 160℃ with 15 min, and (i) 160℃ with 20 min.“MeOH and“Et2O” represent extractions from methanol and diethyl ether, respectively. Bars show mean ± standard deviation (<em>n</em> = 2).
Sesame extracts and their fatty acid compositions. (A) Shows sesame extraction yield (wt, %), (B) Fatty acid-composition of ether extracts. Different roasting conditions are presented with (a) 120℃with 10 min, (b) 120℃ with 15 min, (c) 120℃ with 20 min, (d) 140℃ with 10 min, (e) 140℃ with 15 min, (f) 140℃ with 20 min, (g) 160℃with 10 min, (h) 160℃ with 15 min, and (i) 160℃ with 20 min.“MeOH and“Et2O” represent extractions from methanol and diethyl ether, respectively. Bars show mean ± standard deviation (n = 2).

Author:Rong-Cing Huang, Hsien-Cheng Tso, Chien Chu, and Ya-Lin Lee*

Abstract:

    Sesame (Sesamum indicum) is an important oil crop in Taiwan. ‘Tainan No. 1’ sesame with superior agricultural traits is a dominant cultivar domestically, which was bred in 1992 and has been cultivated over the Tainan area. Roasting is a common treatment of sesame cuisine, including when used as materials for oil manufacturing. At present, roasting conditions vary according to the flavor required. This study aimed at revealing the effects of roasting treatments on functional components of the sesame seeds in order to provide suggestions for processing industry. Sesame samples of ‘Tainan No. 1’ were collected from twenty-two farm fields (or farmers), and the lowest water content (4.3%) and the highest one (8.7%) were employed for this purpose. Roasting conditions at temperature 120, 140 or 160℃ with time period 10, 15 or 20 min were conducted. Methanol or diethyl ether (with different polarities) was used as solvent to extract the active ingredients of these treated sesame seeds, and phenolics, reducing power and tocopherol content were determined. Results showed that phenolics and reducing power increased with the increasing of roasting intensities. Among them, the sesame seeds roasted at 140℃ for 10 min exhibited the best flavor and comparatively high active components, in which the tocopherol content reaching 570 mg L-1, higher than ever reported sesame cultivars of both domestic and foreign breeds.

Key words:Sesame, Roasting, Functional components, Tocopherol, Phenolics

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Journal of
Taiwan Agricultural Research
Vol. 73, No.1 (2024) ISSN: 2790-086X Vol. 73, No.1 (2024)
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