Roasting constitutes a critical stage in sesame oil production,where the thermal degradation of pectic polysaccharide initiates fundamental chemical transformations including caramelization,Maillard processes,lipid ox...Roasting constitutes a critical stage in sesame oil production,where the thermal degradation of pectic polysaccharide initiates fundamental chemical transformations including caramelization,Maillard processes,lipid oxidation and Strecker degradation.This study systematically examines the structural,chemical and oil antioxidant capacity of sesame hull-derived pectic polysaccharides(URA and URB)under 160–220℃,and their impacts on sesame oil oxidative stability.The results demonstrate temperature-dependent molecular restructuring of URA and URB with molecular weights increasing proportionally and reduced total yields by 42.73%until 220℃.Furfural and organic acids were identified as primary pyrolysis products,accompanied by volatile aromatic compounds including furans,benzenes,and phenols.Sesame oil with the mixture of URA and URB(HSO-URA/B)exhibited optimal thermal antioxidant performance,demonstrating improved sesame oil oxidative stability as evidenced by peroxide value(0.07–0.81 g/100 g)and oxidative stability index(22.6 h).This work provides a scientific foundation for optimizing sesame oil quality while transforming hull byproducts into valueadded food ingredients.展开更多
基金supported by the Agriculture Research System of China of MOF and MARA[grant number CARS-14-1-29]“Double First-Class”Project for Undergraduate-Cultivating Quality Enhancement Key Programme in Food Science and Engineering at Henan University of Technology[grant number HN-HautFood IAEM-025].
文摘Roasting constitutes a critical stage in sesame oil production,where the thermal degradation of pectic polysaccharide initiates fundamental chemical transformations including caramelization,Maillard processes,lipid oxidation and Strecker degradation.This study systematically examines the structural,chemical and oil antioxidant capacity of sesame hull-derived pectic polysaccharides(URA and URB)under 160–220℃,and their impacts on sesame oil oxidative stability.The results demonstrate temperature-dependent molecular restructuring of URA and URB with molecular weights increasing proportionally and reduced total yields by 42.73%until 220℃.Furfural and organic acids were identified as primary pyrolysis products,accompanied by volatile aromatic compounds including furans,benzenes,and phenols.Sesame oil with the mixture of URA and URB(HSO-URA/B)exhibited optimal thermal antioxidant performance,demonstrating improved sesame oil oxidative stability as evidenced by peroxide value(0.07–0.81 g/100 g)and oxidative stability index(22.6 h).This work provides a scientific foundation for optimizing sesame oil quality while transforming hull byproducts into valueadded food ingredients.
