| The micronutrients contents including lignans, vitamin E, phytosterols and total phenols and antioxidant capacities of sesame oil were mainly investigated so as to study the effect of microwave pretreatment on quality of sesame oil. The results showed that under the conditions of initial moisture 10%, microwave frequency 2 450 MHz, microwave power 1 200 W and microwave time 5-9 min, microwave pretreatment could effectively improve micronutrients contents in sesame oil compared with low temperature pressed sesame oil. The total content of vitamin E increased by 0.44%-3.05%, and the content of phytosterol increased by 3.58%-5.89%. With the microwave time prolonging, total content of phenols, sesamol content, DPPH, FRAP and IP values gradually increased. Under the condition of microwave time 9 min, the total content of phenols, DPPH, FRAP and IP values all reached to the maximum, which were respectively 1.94, 243, 2.13 times and 1.97 times as high as that of the low temperature pressed sesame oil. |
