Sesame seed (Sesamum indicum .L) is one of the world's most important and oldest oilseed crops with a high level content of antioxidant known to human health. The antioxidant factors responsible for the stability of roasted sesame seeds is highly affected by the conditions of the roasting process. Survey of the roasting temperature and time effects on antioxidants, phenolic, flavonoids, flavonols, sugar and protein content in sesame seeds was the aim of this investigation. Spectrophotometer methods based on different reagents were used before and after roasting processes. The present study showed that sesame seeds can be considered as a good source of natural antioxidant specially after roasting. The optimum roasting time and temperature to obtain the most antioxidants and total phenolic, flavonoids and other contents was 150
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