Effect of Seed Roasting Conditions on the Antioxidant Activity of Defatted Sesame Meal Extracts

Abstract

ABSTRACT: Antioxidant activities of defatted sesame meal extract increased as the roasting temperature of sesame seed increased, but the maximum antioxidant activity was achieved when the seeds were roasted at 200°C for 60 min. Roasting sesame seeds at 200°C for 60 min significantly increased the total phenolic content, radical scavenging activity (RSA), reducing powers, and antioxidant activity of sesame meal extract; and several low‐molecular‐weight phenolic compounds such as 2‐methoxyphenol, 4‐methoxy‐3‐methylthio‐phenol, 5‐amino‐3‐oxo‐4‐hexenoic acid, 3,4‐methylenedioxyphenol (sesamol), 3‐hydroxy benzoic acid, 4‐hydroxy benzoic acid, vanillic acid, filicinic acid, and 3,4‐dimethoxy phenol were newly formed in the sesame meal after roasting sesame seeds at 200°C for 60 min. These results indicate that antioxidant activity of defatted sesame meal extracts was significantly affected by roasting temperature and time of sesame seeds.