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 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 17
  • Publication Date: 2019
  • Doi Number: 10.1021/acs.jafc.9b01413
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • 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
  • Hacettepe University Affiliated: Yes


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.