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- Title
Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil.
- Authors
Cheng, Weiwei; Liu, Guoqin; Wang, Xuede; Liu, Xinqi; Liu, Bingge
- Abstract
The main aim of this research was to enhance the understanding of the formation mechanisms of benzo(a)pyrene (BaP) during roasting of sesame seeds (SS). BaP levels in hot- and cold-pressed sesame seed oil (SSO) were evaluated to correlate oil technology and BaP formation. Extracted principal components from SS were roasted either singly or in mixtures at 230 °C for 30 min. BaP was measured by HPLC with fluorescence detection. The results showed that BaP levels in hot-pressed SSO were significantly higher than those in cold-pressed SSO ( p < 0.05), BaP formation mostly occurred during SS roasting and increased with roasting temperature (between 80 and 280 °C) and time (from 10 to 50 min). Furthermore, the BaP level in the roasted hulled SS (3.64 μg/kg) was higher than it was in roasted whole SS (1.63 μg/kg). The maximum BaP level observed (5.03 μg/kg) was detected in a roasted mixture of SS protein and SSO. The addition of sesame protein to protein-free SSO promoted the formation of BaP, which suggests that the pyrolysis products of protein and triacylglycerols are probably important precursors in BaP formation.
- Subjects
SESAME oil; PRINCIPAL components analysis; PYROLYSIS; CHEMICAL precursors; BENZOPYRENE
- Publication
Journal of the American Oil Chemists' Society (JAOCS), 2015, Vol 92, Issue 11/12, p1725
- ISSN
0003-021X
- Publication type
Article
- DOI
10.1007/s11746-015-2734-0