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

Abstract

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±0.28 to 47±0.41% with the average content of 44.4±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.

Key words: Gas chromatography (GC), fatty acid, roasting procedure, sesame seed, stability.