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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Evidence from Studies

Supporting (1)

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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 roasted sesame seeds at different temperatures and found that 210 °C gave the best balance of more oil, longer shelf life, and enough healthy compounds left in the oil.

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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 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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84%

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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83%

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

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82%

Roasting sesame seeds might reduce some of the healthy plant compounds in them, especially when cooked at higher temperatures.

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82%

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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82%