Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds <i>(Sesamum indicum)</i>
| Author | Behrooz Jannat | en |
| Author | Mohammad Reza Oveisi | en |
| Author | Naficeh Sadeghi | en |
| Author | Mannan Hajimahmoodi | en |
| Author | Masoomeh Behzad | en |
| Author | Bahman Nahavandi | en |
| Author | Shirin Tehrani | en |
| Author | Fatemeh Sadeghi | en |
| Author | Morvarid Oveisi | en |
| Issued Date | 2013-10-31 | en |
| Abstract | Sesame (Sesamum indicum L.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. Some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roasted in a domestic electric oven. | en |
| DOI | https://doi.org/10.22037/ijpr.2013.1399 | en |
| Keyword | Roasting temperature and time | en |
| Keyword | Sesame seeds | en |
| Keyword | <i>γ</i>-Tocopherol | en |
| Keyword | Total phenol compounds | en |
| Publisher | Brieflands | en |
| Title | Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds <i>(Sesamum indicum)</i> | en |
| Type | Original Article | en |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- ijpr-12-751.pdf
- Size:
- 768.8 KB
- Format:
- Adobe Portable Document Format
- Description:
- Article/s PDF