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
Autor: | Noel Tenyang, Thirupathi Azmeera, Mallampalli Sri Lakshmi Karuna, Bernard Tiencheu, Rachapudi B. N. Prasad, Fabrice Tonfack Djikeng, Roger Ponka, Hilaire Macaire Womeni |
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Rok vydání: | 2017 |
Předmět: |
Nutritional composition
Sesamum Analytical Chemistry 0404 agricultural biotechnology Lipid oxidation Boiling Cameroon Cooking Food science Roasting chemistry.chemical_classification Minerals Mineral Fatty Acids food and beverages Fatty acid 04 agricultural and veterinary sciences General Medicine Proximate Proximate composition Lipids 040401 food science chemistry Seeds Oxidation-Reduction Sesame Oil Food Science |
Zdroj: | Food Chemistry. 221:1308-1316 |
ISSN: | 0308-8146 |
Popis: | 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 (P0.05) during treatments. The minerals of seeds roasting at 120°C for 10min were significantly decreased. The free fatty acids content of sesame oil after processing was significantly increased (P0.05). 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°C for 10min 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. |
Databáze: | OpenAIRE |
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