Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame ( Sesamum indicum L.) oil

Abstract The present study reports the impact of infrared (IRR) and dry‐air roasting (DAR) at 160, 180, and 200°C for 5, 10, and 15 min on the moisture content of sesame seeds, oil extraction yield (OEY), chemical characteristics, oxidative stability index (OSI), viscosity, color, browning index (BI), pigments, radical scavenging activity (RSA), total flavonoid (TFC), and phenolic (TPC) content and fatty acid composition (FAC) of white sesame oil (WSO) and black sesame oil (BSO). The OEY, OSI, viscosity, BI, pigments, TPC, TFC, and RSA increased, whereas acid, peroxide, L *, and b * values of WSO and BSO declined by increasing DAR and IRR conditions. Fourier transform infra‐red spectra exhibited a minor variation in peak intensities that relate to changes in FAC and p‐ AV of WSO and BSO. Both DAR and IRR techniques had improved WSO and BSO quality. However, DAR (180°C for 15 min) is suggested for enhancing WSO and BSO yield and quality characteristics. Novelty impact statement Sesame oil is considered a highly nutritious and healthy oil owing to its desirable fatty acid composition. This study reported the impact of dry‐air and infrared roasting on sesame oil quality and stability characteristics. Dry‐air roasting at 180°C for 15 min proved effective for improving sesame oil stability and quality characteristics.