How Toasting Sesame Seeds Changes the Oil
Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Roasting boosts antioxidant levels even as it destroys some healthy compounds.
Normally, heat degrades antioxidants—but here, total phenolics rose from 152 to 194 mg GAE/100g, likely because roasting releases bound phenolics.
Practical Takeaways
Roast sesame seeds at 210°C for 20 minutes to maximize oil quality, shelf life, and nutrition.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Roasting boosts antioxidant levels even as it destroys some healthy compounds.
Normally, heat degrades antioxidants—but here, total phenolics rose from 152 to 194 mg GAE/100g, likely because roasting releases bound phenolics.
Practical Takeaways
Roast sesame seeds at 210°C for 20 minutes to maximize oil quality, shelf life, and nutrition.
Publication
Journal
Molecules
Year
2022
Authors
Radia Arab, S. Casal, T. Pinho, Rebeca Cruz, M. L. Freidja, J. Lorenzo, Christophe Hano, Khodir Madani, L. Boulekbache‐Makhlouf
Related Content
Claims (9)
Sesame oil has natural compounds that help it stay fresh and not go bad, even when you cook with it at high heat.
Roasting sesame seeds too hot—above 250°C—might make their oils go bad faster by creating more harmful breakdown products.
Roasting sesame seeds makes the oil from them last longer without going bad when exposed to heat and air.
Roasting white sesame seeds might make them more antioxidant-rich because heat could help release or create beneficial compounds in the seeds.
Roasting sesame seeds might reduce some of the healthy plant compounds in them, especially when cooked at higher temperatures.