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

ABSTRACT

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. ¹H and ¹³C NMR analysis showed the frequency changes for both oils, the roasting condition caused to shift the frequency to lower degree.

KEYWORDS:

• Sesame oil
• roasting
• Comparison
• Fatty acids
• GC-MS, NMR

Acknowledgments

The authors would like to thank technical staff of Chemistry Department at University of Raparin.

Funding

This work was financed with grants from the HCDP program in the Ministry of Higher Education and Scientific Research of Kurdistan – Iraq, No.: JUOR15.

Additional information

Funding

This work was financed with grants from the HCDP program in the Ministry of Higher Education and Scientific Research of Kurdistan – Iraq, No.: JUOR15.