Abstract
Sesame (Sesamum indicum L.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. Some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roasted in a domestic electric oven. Eight cultivars of sesame seeds in this study were Darab, Dezful, Karaj, Moghan, Naz- Branching, Naz-NonBranching, Siah and Varamin. Each cultivar was divided into ten group based on the roasting time (10, 15 and 20 min) and temperatures (180, 200 and 220 °C)andunroasted one. The high-performance liquid chromatography (HPLC) and spectrophotometeric methods were used for γ-tocopherol (n = 80) and TPC (n = 80) analysis, respectively. The γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil and 169±6 to 577±1 mg/kg in sesame seed respectively. γ-tocopherol content of six cultivars increased significantly (p < 0.05) as the roasting temperature and time; until 200 °C for 10 min, but they were decreased by roasting at 220 °C in longer time. Also TPC increased significantly as the roasting temperature. The amount of TPC varied in different sesame cultivars from 20.109 ± 3.967 μM to 129.300±3.493 in Varamin and Naz- Branching sesame seed cultivars, respectively, also TPC increased from 70.953 ± 5.863 μM in unroasted Naz-Branching sesame seed to 129.300 ± 3.493 μM after roasting in 200 °C for 20 min. The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting. The optimum temperature and time roasting to obtain the most γ-tocopherol and total phenolic content was 200 °C for 10 and 20 min, respectively.
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Claims 12
Claim · model-written summary
γ-tocopherol content ranged across sesame oils from Naz-Branching to Siah.
- Taxon
- sesame
Sesamum indicume0 - Material
- Naz-Branchinge0
- Organ / stage
- sesame oile0
- Outcome
- γ-tocopherol contente0
- Value
- 329 ± 5 mg/Le0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil”
Claim · model-written summary
Siah sesame oil had 1114±7 mg/L γ-tocopherol.
- Taxon
- sesameSesamum indicume0
- Material
- Siahe0
- Organ / stage
- sesame oile0
- Outcome
- γ-tocopherole1
- Value
- 1114±7 mg/Le0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1114±7 mg/L in Siah sesame oil”
t0“Sesame”
e1“γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil”
Claim · model-written summary
Sesame seed γ-tocopherol ranged from 169±6 to 577±1 mg/kg.
- Taxon
- sesameSesamum indicume0
- Organ / stage
- sesame seede0
- Outcome
- γ-tocopherole1
- Value
- 169±6 to 577±1 mg/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“169±6 to 577±1 mg/kg in sesame seed respectively”
t0“Sesame”
e1“γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil”
Claim · model-written summary
Roasting increased γ-tocopherol in six cultivars up to 200 °C for 10 min.
- Taxon
- sesameSesamum indicumt0
- Treatment
- roasting temperature and timee0
- Outcome
- γ-tocopherol contente0
- Direction
- increasede0
- Value
- 200 °C for 10 mine0
- Qualifier
- six cultivarse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“γ-tocopherol content of six cultivars increased significantly (p < 0.05) as the roasting temperature and time; until 200 °C for 10 min”
t0“Sesame”
Claim · model-written summary
Roasting at 220 °C for longer reduced γ-tocopherol content.
- Taxon
- sesameSesamum indicumt0
- Treatment
- roasting at 220 °Ce0
- Outcome
- γ-tocopherole1
- Direction
- decreasede0
- Qualifier
- longer timee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“they were decreased by roasting at 220 °C in longer time”
t0“Sesame”
e1“γ-tocopherol content ranged from 329 ± 5 mg/L in Naz-Branching sesame oil to 1114±7 mg/L in Siah sesame oil”
Claim · model-written summary
TPC rose significantly with roasting temperature.
- Taxon
- sesameSesamum indicumt0
- Treatment
- roasting temperaturee0
- Outcome
- TPCe0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TPC increased significantly as the roasting temperature”
t0“Sesame”
Claim · model-written summary
Varamin sesame seeds had TPC of 20.109 ± 3.967 μM.
- Taxon
- sesameSesamum indicume0
- Material
- Varamine0
- Outcome
- TPCe0
- Value
- 20.109 ± 3.967 μMe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TPC varied in different sesame cultivars from 20.109 ± 3.967 μM to 129.300±3.493 in Varamin and Naz- Branching sesame seed cultivars, respectively”
Claim · model-written summary
Naz- Branching sesame seeds had TPC of 129.300±3.493.
- Taxon
- sesameSesamum indicume0
- Material
- Naz- Branchinge0
- Outcome
- TPCe0
- Value
- 129.300±3.493e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TPC varied in different sesame cultivars from 20.109 ± 3.967 μM to 129.300±3.493 in Varamin and Naz- Branching sesame seed cultivars, respectively”
Claim · model-written summary
Roasting Naz-Branching seed at 200 °C for 20 min increased TPC from 70.953 ± 5.863 μM to 129.300 ± 3.493 μM.
- Taxon
- sesameSesamum indicume0
- Material
- Naz-Branchinge0
- Treatment
- roasting in 200 °C for 20 mine0
- Outcome
- TPCe0
- Direction
- increasede0
- Value
- 129.300 ± 3.493 μMe0
- Qualifier
- 70.953 ± 5.863 μMe0
- Comparator
- unroastede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TPC increased from 70.953 ± 5.863 μM in unroasted Naz-Branching sesame seed to 129.300 ± 3.493 μM after roasting in 200 °C for 20 min”
Claim · model-written summary
The authors considered Iranian sesame seed a good natural antioxidant source after roasting.
- Taxon
- sesameSesamum indicume0
- Outcome
- good source of natural antioxidante0
- Qualifier
- specially after roastinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting”
Claim · model-written summary
The reported optimum for γ-tocopherol was 200 °C for 10 min.
- Taxon
- sesameSesamum indicumt0
- Treatment
- roastinge0
- Outcome
- most γ-tocopherole0
- Value
- 200 °C for 10 and 20 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimum temperature and time roasting to obtain the most γ-tocopherol and total phenolic content was 200 °C for 10 and 20 min, respectively”
t0“Sesame”
Claim · model-written summary
The reported optimum for total phenolic content was 200 °C for 20 min.
- Taxon
- sesameSesamum indicumt0
- Treatment
- roastinge0
- Outcome
- total phenolic contente0
- Value
- 200 °C for 10 and 20 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimum temperature and time roasting to obtain the most γ-tocopherol and total phenolic content was 200 °C for 10 and 20 min, respectively”
t0“Sesame”
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