Roasting sesame seeds too hot—above 250°C—might make their oils go bad faster by creating more harmful breakdown products.

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Pro

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Against

Evidence from Studies

Supporting (1)

6

Community contributions welcome

6

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Cross-Sectional Study

In Vitro

2022 Jul 14

The study found that roasting sesame seeds hotter than 250°C causes the oil to break down more, creating more harmful compounds, which supports the claim.

Contradicting (0)

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No contradicting evidence found

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According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Score: 6

DOI: 10.3390/molecules27144508

Similar Assertions

Roasting white sesame seeds at 210°C gives you the best mix of good oil, freshness, and healthy compounds without creating too many harmful fats.

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Roasting sesame seeds makes the oil from them last longer without going bad when exposed to heat and air.

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Roasting white sesame seeds might make them more antioxidant-rich because heat could help release or create beneficial compounds in the seeds.

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Roasting sesame seeds at very high heat can create a small amount of unhealthy trans fats, but the levels stay low and under the safety limit.

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Roasting sesame seeds at the right temperature helps get more oil out of them — especially when heated to 250°C — because the heat breaks open the tiny cells inside the seeds where the oil is stored.

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75%