Optimized roasting conditions for enhancing nutraceutical value of sesame (Sesamum indicum L.) Seeds

Limited information is available on the characterization of nutraceutical rich Indian sesame genotypes for their antioxidative properties and on the development of protocols to harness the maximum availability of nutraceutical components to consumers. We developed a roasting protocol for harnessing maximum nutraceuticals from sesame seeds. For this purpose, a set of nine genotypes holding high variability in oil content (35.4-50.1%) and seed colour were roasted at temperatures (180°C, 200°C and 220°C) for different time periods (10min, 20min, 30min, 60min). Roasting showed little effect on fatty acid profile. Total phenols, tocopherols, total antioxidant activity and DPPH radical scavenging capacity significantly increased with increase in roasting temperature. The study recommends that roasting temperatures (180°C, 200°C and 220°C) with longer roasting time (20-60 min) resulted in higher antioxidative profile than control with maximum values at 220°C for 20 to 60 min.