Profiling of major fatty acids in different raw and roasted sesame seeds cultivars

Profiling of major fatty acids in different raw and roasted sesame seeds cultivars

The aim of this study was to investigate the fatty acids profile of five sesame cultivars including Branching Naz, Darab, Karaj, Dezful and Black sesame and the effect of time and temperature roasting procedure. The seeds oil content varied from 43 plus or minus 0.28 to 47 plus or minus 0.41% with t...

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Veröffentlicht in:African journal of biotechnology 2012-03, Vol.11 (24), p.6619-6623
Hauptverfasser: Biglar, M, Moghaddam, G, Sadeghi, N, Oveisi, M R, Jannat, B, Kaboli, Z, Hassani, S, Hajimahmoodi, M
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container_end_page 6623
container_issue 24
container_start_page 6619
container_title African journal of biotechnology
container_volume 11
creator Biglar, M
Moghaddam, G
Sadeghi, N
Oveisi, M R
Jannat, B
Kaboli, Z
Hassani, S
Hajimahmoodi, M
description The aim of this study was to investigate the fatty acids profile of five sesame cultivars including Branching Naz, Darab, Karaj, Dezful and Black sesame and the effect of time and temperature roasting procedure. The seeds oil content varied from 43 plus or minus 0.28 to 47 plus or minus 0.41% with the average content of 44.4 plus or minus 1.87%. Darab and Black sesame cultivar had the highest and lowest oil content respectively. Oleic and linoleic acids were the two-dominant fatty acids in the sesame seed oil about 80 to 85% of the total amount, whereas palmitic and stearic acids were present at 12 to 15%. Moreover, Dazful and Black sesame had the maximum and minimum content of oxidizability value respectively. The results of the present study showed that the fatty acid contents in studied cultivars were steady during different roasting conditions and fatty acid behavior of samples was good fitted with the high temperatures.
doi_str_mv 10.5897/AJB11.1966
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title Profiling of major fatty acids in different raw and roasted sesame seeds cultivars
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