Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries

Sesame (Sesamum indicum L.) is the most important oil seed crop that cultivated widely in many regions where several environmental conditions, agronomical practices, postharvest processes, and oil extraction approaches significantly influence the quality of sesame seeds oil. The combined effect of roasting treatment and growing conditions on sesame seeds and oil was scarcely studied, therefore, this study investigated the impact of microwave roasting on the physicochemical characteristics and bioactive properties of sesame seeds and oil. Microwave roasting treatment increased the antioxidant activity, total phenolic, oil content, p-anisidine and peroxide values, and tocopherol content of sesame seed samples to different enhancement magnitudes depending on sesame growing country and microwave roasting conditions. The treatment also increased L*, a*, and b* values and reduced the moisture content of sesame seeds compared to controls. The main fatty acids in oils extracted from sesame seeds obtained from different countries were oleic and linoleic acids. Practical applications The impact of microwave roasting treatment on quality attributes of sesame seeds and oil has been reported in several studies. The oxidative stability of sesame oil varies depending on the roasting temperature. Microwave energy is currently being used for food processing operations. The oxidative stability of sesame oil varies depending on the roasting temperature. In a study, investigating the oxidative stability of sesame oil prepared from roasted sesame seeds at different temperatures, roasted sesame oil was found to be more stable than the other samples. This is thought to be due to the high content of sesamol in the sesame seed as a result of roasting at high temperature.