The effect of different sesame roasting methods and conditions on some quality parameters of sesame oil

Sesame oil is rich in unsaturated fatty acids such as oleic and linoleic acids, and highly concentrated in bioactive components such as tocopherols, phytosterols and lignans. Sesame seeds are an important and abundant source of many beneficial elements that benefit human health. Roasting sesame seeds is an important step in sesame processing. This can be achieved by using the oven or microwave for different roasting times, which may range from 5 to 10 minutes. In this study, all scientific tests were conducted at the University of Technology in Baghdad and at the General Company for the Pharmaceutical Industry in Samarra (SDI), and for three successive repetitions. The tests were conducted for different times in Microwave (5 minutes at 540 watts) and (10 minutes at 540 watts), while in the oven it was (5 minutes at 180 °C and 10 minutes at 180 °C). The effect of roasting on the oil fatty acid content of sesame was studied based on the roasting methods used, 5 fatty acids were obtained by gas chromatography and changes in the fatty acid profile were observed in all treatments. The content of linoleic and oleic acids was higher than that of other fatty acids in the obtained sesame oil. The number of peroxides reached 6.15 mg/kg in sesame flour after 5 minutes of oven roasting, which is the highest value compared to unroasted flour (6.25 mg/kg). As for acidity, the lowest value was in the fifth minute in the oven, reaching 2.271 mg/kg, while the final concentration of antioxidants was the lowest of 23.94 at a concentration of 30 ppm at 10 minutes in the oven, and the highest. value was 92.88 at a concentration of 500 ppm at 5 minutes. in the Oven. This also led to differences in peak intensity across roasting techniques, and as a result, the fatty acid profiles produced in microwave processing point to the microwave method as the recommended roasting method for the healthiest sesame seed contents.