Volume 11, Issue 1, April 2015, Pages 148–155
Hajar Rizki1, F. Kzaiber2, M. Elharfi3, S. Ennahli4, and H. Hanine5
1 Laboratory of valorization and security of food products, University S. Moulay Slimane, Faculty of sciences and techniques, Beni-Mellal, Morocco
2 Laboratory of applied spectro-chimie and environnement, University S. Moulay Slimane, Faculty of sciences and techniques, Beni-Mellal, Morocco
3 Laboratory of valorization and security of food products, University S. Moulay Slimane, Faculty of sciences and techniques, Beni-Mellal, Morocco
4 Department of biology, High school of agriculture, Meknes, Morocco
5 Laboratory of development and food safety, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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
Author Keywords: sesame seeds, antioxidant, phenolic, flavonoids, sugar, protein, roasting.
Hajar Rizki1, F. Kzaiber2, M. Elharfi3, S. Ennahli4, and H. Hanine5
1 Laboratory of valorization and security of food products, University S. Moulay Slimane, Faculty of sciences and techniques, Beni-Mellal, Morocco
2 Laboratory of applied spectro-chimie and environnement, University S. Moulay Slimane, Faculty of sciences and techniques, Beni-Mellal, Morocco
3 Laboratory of valorization and security of food products, University S. Moulay Slimane, Faculty of sciences and techniques, Beni-Mellal, Morocco
4 Department of biology, High school of agriculture, Meknes, Morocco
5 Laboratory of development and food safety, Faculty of Science and Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco
Original language: English
Copyright © 2015 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
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
Author Keywords: sesame seeds, antioxidant, phenolic, flavonoids, sugar, protein, roasting.
How to Cite this Article
Hajar Rizki, F. Kzaiber, M. Elharfi, S. Ennahli, and H. Hanine, “Effects of roasting temperature and time on the physicochemical properties of sesame (Sesamum indicum .L) seeds,” International Journal of Innovation and Applied Studies, vol. 11, no. 1, pp. 148–155, April 2015.
