Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting


Berk E. , Hamzalioglu A. , GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.67, no.17, pp.4923-4930, 2019 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 17
  • Publication Date: 2019
  • Doi Number: 10.1021/acs.jafc.9b01413
  • Title of Journal : JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Page Numbers: pp.4923-4930
  • Keywords: Sesamum indicum L., roasting, Maillard reaction, acrylamide, furan, 5-hydroxymethylfurfural, N-epsilon-fructosyllysine, N-epsilon-carboxymethyllysine, alpha-dicarbonyl compounds, ADVANCED GLYCATION ENDPRODUCTS, ANTIOXIDANT COMPONENTS, ACRYLAMIDE FORMATION, SPECTROMETRY METHOD, FURAN FORMATION, COLOR, PRODUCTS, QUALITY, ACID, CARAMELIZATION

Abstract

This study investigated the formation of Maillard reaction products in sesame seeds under different roasting conditions. Sesame seeds were roasted at 150, 180, 200, and 220 degrees C for 10 min, and thermal process contaminants including 5hydroxymethylfurfural, acrylamide, furan, and dicarbonyl compounds (1-deoxyglucosone, 3-deoxyglucosone, methylglyoxal, and diacetyl) together with glycation markers namely N-epsilon-fructosyllysine, N-epsilon-carboxymethyllysine, and N-epsilon-carboxyethyllysine, were monitored. Roasting induced the formation of 5-hydroxymethylfurfural, acrylamide, and dicarbonyl compounds, except furan, significantly (p < 0.05). 5-Hydroxymethylfurfural and acrylamide content of roasted sesame seeds were found to vary as 3-40 mg/kg and 135-633 mu g/kg, respectively. Dicarbonyl compounds were in the following order: methylglyoxal > 3-deoxyglucosone > 1-deoxyglucosone > diacetyl. On the other hand, N-epsilon-fructosyllysine concentration decreased while the roasting temperature increased; however, N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine formation was induced under those conditions. This is the first study reporting the formation of thermal process contaminants and glycation markers in sesame seeds through Maillard reaction during roasting.