Sesame oil is rich in highly concentrated bioactive components including tocopherols, phytosterols and lignans (e.g., sesamolin, sesamin, and sesamol). The chemical composition and quantification of oil extracted from roasted sesame seeds was investigated and compared with unroasted sesame oil in relation to health-promoting and potentially harmful substances (particularly polycyclic aromatic hydrocarbons, abbreviated as PAHs). With roasting, the peroxide value and color development of oils was elevated obviously while the total tocopherols and sesamolin decreased steadily. The acid values in the current experiment were expected to grow as the roasting time increased at the same temperature, and the acid value decreased in the first 30 min of roasting at 160 °C. Increased roasting temperature or time facilitates sesamol formation in sesame oil. The fatty acid profiles are almost independent of roasting conditions. There was a significant increase in PAHs with elevated temperatures and extended times. In general, favorable sensory qualities accompanied by a beneficial healthy composition of sesame oil may be attributed to the treatment by roasting at a temperature from 160 °C to 180 °C and a roasting time of less than 20 min.

Effect of roasting treatment on the chemical composition of sesame oil

Pumpkin seeds may be tiny, but they are densely packed with useful nutrients and nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacins and valuable minerals. All these bioactive compounds are important to a healthy life and well-being. The purpose of this review is to merge the evidence-based information on the potential use pumpkin seeds as a functional food ingredient and associated biological mechanisms, collected from electronic databases (ScienceDirect, ResearchGate, PubMed, Scopus and Google Scholar) up to January 2020. Bioactive compounds in pumpkin seeds exhibit promising activities such as anthelmintic, antidiabetic, antidepressant, antioxidant, antitumor and cytoprotective. Furthermore, these bioactives carry potential in ameliorating microbiological infections, hepatic and prostate disorders. As evidenced from literature, pumpkin seeds show potential to be used as both a traditional and functional food ingredient provided further animal and clinical investigations are carried out to establish the respective molecular mechanisms and safety profile.

The potential of pumpkin seeds as a functional food ingredient: A review

This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica juncea (BJ), B. juncea var. oriental (BJO), and Brassica napus (rapeseed, RS)). After 10 min of roasting at 165 °C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 μg/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 μg/g oil, respectively. The BJ and BJO seeds showed more prominent browning reactions than RS, due to the presence of higher amounts of reducing sugars, lysine, arginine and the occurrence of Maillard type browning reactions of phospholipids. The UV-visible spectra, fluorescence, and pyrrole content showed the presence of browning reaction products in the roasted seed oils. Roasting increased the oxidative stability of all varieties. Canolol formation could only partially explain such observations. Other roasting effects such as phospholipid extraction and Maillard type browning reaction products were also responsible for the increased stability.

Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils.

Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils

Novel edible oil sources: Microwave heating and chemical properties.

In the present study, the effects of three production processes (pressing of roasted pumpkin seed paste, pressing of unroasted ground pumpkin seeds and pressing of unroasted ground pumpkin seeds while cooling the press) on the properties of pumpkin seed oils produced from two seed varieties (husked and naked) were investigated. Oils produced with roasting had a higher initial peroxide value (PV), twofold higher total phenol content and better oxidative stability while cold pressed oils had higher tocopherol content. Fatty acid and triacylglycerol compositions were not significantly affected by the processing conditions. Oxidative stability of the oils positively correlated with oleic acid content and negatively correlated with linoleic and linolenic acid contents. The lack of correlation in oxidative stability with tocopherol and polyphenol contents suggests that improvement in oxidative stability of roasted oils could have been caused by antioxidative Maillard reaction products or inactivation of oil degrading enzymes. In addition, oils produced from husked seeds had significantly higher linoleic acid, triacylglycerols (TAG) containing mainly linoleic acid (LLL, OLL and PLL), tocopherol and phenol contents while oleic acid and TAG containing mainly oleic acid (LOO and OOO) contents and oxidative stability were lower. Principal component analysis (PCA) of the analytical data confirmed the observed differences between oils from two varieties and three production processes.

Antonija Bataljaku

Papers

Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils