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Effect of roasting on quality and antioxidant activity of pressed sesame oil
  
DOI：10.12166/j.zgyz.1003-7969.2019.09.002
KeyWord:roasting  press  sesame oil  quality  antioxidant activity
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WANG Nannan,WANG Xuede,LIU Hongwei，etc  
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Abstract:
      With white sesame as raw material, the effects of roasting temperature and roasting time on the quality and antioxidant activity of sesame oil were studied. The results showed that the color became deeper, acid value increased and peroxide value increased then fell along with the deepening of roasting, while sesamin was stable and its content changed little. The largest loss rates of sesamolin and γ-tocopherol were 11.4% and 29.5% respectively, while the contents of sesamol and polyphenol increased significantly, and total sterol content increased then decreased. So the antioxidant activity of sesame oil gradually improved.
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