Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon

被引：105
作者：
Tenyang, Noel [1 ,4 ]
Ponka, Roger [2 ]
Tiencheu, Bernard [3 ]
Djikeng, Fabrice T. [4 ]
Azmeera, Thirupathi [5 ]
Karuna, Mallampalli S. L. [5 ]
Prasad, Rachapudi B. N. [5 ]
Womeni, Hilaire M. [4 ]
机构：
[1] Univ Maroua, Dept Biol Sci, Fac Sci, POB 814, Maroua, Cameroon
[2] Univ Maroua, Higher Inst Sahel, Dept Agr Livestock & Prod, POB 46, Maroua, Cameroon
[3] Univ Buea, Fac Sci, Dept Biochem, POB 63 Buea, Buea, Cameroon
[4] Univ Dschang, Fac Sci, Dept Biochem, POB 67, Dschang, Cameroon
[5] CSIR Indian Inst Chem Technol, Ctr Lipid Res, Hyderabad 500007, Andhra Pradesh, India
来源：
FOOD CHEMISTRY | 2017年 / 221卷
关键词：
Sesame seeds; Boiling; Roasting; Nutritional composition; Lipid oxidation; SEEDS; PRODUCTS; OILS;
D O I：
10.1016/j.foodchem.2016.11.025
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P < 0.05) during treatments. The minerals of seeds roasting at 120 degrees C for 10 min were significantly decreased. The free fatty acids content of sesame oil after processing was significantly increased (P < 0.05). Iodine and peroxide value were also affected by processing. Totox and p-Anisidine values were significantly increased during processing. The fatty acids composition a little modified during processing, and roasting at 180 degrees C for 10 min mostly affected the polyunsaturated fatty acids for all sesame varieties. C16:0, C18:0, C18:1 and C18:2 were quantitatively the most important fatty acids in sesame oil. Boiling appeared to be the best processing method for cooking the two sesame varieties concerning oxidative stability and fatty acid profile. (C) 2016 Elsevier Ltd. All rights reserved.
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收藏
页码：1308 / 1316
页数：9
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