Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil

Abstract The composition and quality changes of sesame oils prepared at different roasting temperatures (180–260°C) from sesame seed were evaluated and compared with an unroasted oil sample. There were no apparent differences in characteristics, such as acid value, iodine value, saponification value and refractive index, of sesame oils prepared at a roasting temperature between 180 and 220°C. The colour units and total polar content of oils increased in relation to an increase in roasting temperature. The phospholipid content was reduced from 690 mg kg−1 in unroasted oil to 0 mg kg−1 in the oil prepared using a 260°C roasting temperature. The fatty acid content of the oil was reduced markedly, especially in oleic and linoleic acids, when the roasting temperature was over 220°C. The amounts of chlorophyll and sesamolin decreased with increasing roasting temperature. However, the highest level of sesamol and γ‐tocopherol was found in oils prepared with a 200–220°C roasting temperature. The sesame oil prepared at a 200°C roasting temperature had the best flavour score when compared with the other samples.