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Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil

Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil

International Journal of Food Properties 20(5): 957-967

ISSN/ISBN: 1094-2912

DOI: 10.1080/10942912.2016.1190744

The conditions of roasting are the key step in manufacturing Sesame (Sesamum indicum L.) oil. Roasting sesame seeds changed its oil, moisture, and ash content. In oils from unroasted and roasted seeds, nine fatty acids analyzed by gas chromatography-mass spectrometry. The fatty acids composition were changed in both oils. Oleic and linoleic changed in large amount, but changes for other fatty acids were small. H-1 and C-13 NMR analysis showed the frequency changes for both oils, the roasting condition caused to shift the frequency to lower degree.

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Accession: 070805194

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