Effect of Roasting Time and Temperature on the Biochemical Contents, Phytochemical Properties and Antioxidant Activity of Sesamum indicum L. Seeds



  • Laila El Hanafi Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology of Fez, University of Sidi Mohamed ben Abdellah, Fes, Morocco
  • Houria Nekhla Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology of Fez, University of Sidi Mohamed ben Abdellah, Fes, Morocco
  • Insaf Mabchour Institut Supérieur des Professions Infirmières et Techniques de santé Tanger
  • Aziz Zahri Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology of Fez, University of Sidi Mohamed ben Abdellah, Fes, Morocco
  • Wijdane Rhioui Functional Ecology and Environment Engineering Laboratory, Faculty of Science and Technology of Fez, University of Sidi Mohamed ben Abdellah, Fes, Morocco
  • Ghada Beniaich Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences, Sidi Mohamed Ben Abdellah Université,Fez
  • Asmae Baghouz Laboratory of Biotechnology, Conservation and Valorization of Natural Resources, Department of Biology, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, P.O. Box 1796 (Atlas), 30000 Fez, Morocco
  • Hassane Greche Applied Organic chemistry Laboratory, Faculty of Science and Technology of Fez, University of Sidi Mohamed ben Abdellah, Fes, Morocco


Antioxidant activity, Phytochemical content, Sesamum indicum


Roasting is a dry heat processing technique used to develop sensory properties of food which has caught the interest of customers. Roasted seeds of sesame is one of the most recommended oilseeds in the world thanks to its sensorial, medicinal and nutritional benefits. However, the choice of effective roasting conditions is important for the sensorial parameters and for the biological potentials of sesame seeds, as well. In this study, the impact of oven temperature and roasting time on sesame quality was investigated. A total of 16 different roasting conditions were used. Sesame seeds were roasted at the following temperatures: 130°C, 140°C, 150°C and 160°C. During this process, samples were taken and analyzed at different time intervals (40 min, 60 min, 90 min, and 120 min). Both the roasting temperature and time significantly (P<0.05) affected the quality characteristics of sesame seeds. The amounts of oil yield, total proteins, total sugars, total phenolic and flavonoids content, total antioxidant activity and DPPH radical scavenging were increased by increasing the treatment. Roasting sesame seeds at 140°C/40min, gave a significantly higher content of oil yield (52.2%), proteins (20.95%), sugars (29.62%), flavonoids content (0.12 mg/g) and total phenolic content (1.2 mg/g) in comparison to the other roasting conditions. However, beyond this treatment, these contents decreased significantly. Based on these results, time and temperature are undoubtedly important factors to consider in the roasting process of sesame.


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How to Cite

Hanafi, L. E., Nekhla, H., Mabchour, I., Zahri, A., Rhioui, W., Beniaich, G., … Greche, H. (2023). Effect of Roasting Time and Temperature on the Biochemical Contents, Phytochemical Properties and Antioxidant Activity of Sesamum indicum L. Seeds: http://www.doi.org/10.26538/tjnpr/v7i11.16. Tropical Journal of Natural Product Research (TJNPR), 7(11), 5128–5134. Retrieved from https://tjnpr.org/index.php/home/article/view/3018

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