African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

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

  Mahmood Biglar1, Ghazaleh Moghaddam2, Naficeh Sadeghi2, Mohammad Reza Oveisi2, Behrooz Jannat3, Zahra Kaboli2, Shokoufeh Hassani4 and Mannan Hajimahmoodi2*      
  1Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, Iran. 2Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran. 3Ministry of Health and Medical Education, Tehran, Iran. 4Pharmaceutical Sciences Research Centre, Tehran University of Medical Sciences, Tehran, Iran.
Email: [email protected]

  •  Accepted: 01 March 2012
  •  Published: 22 March 2012

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.