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45. Degradation of sesame hull pectin during roasting: catalytic effects of four inorganic chloride salts.

Author

Zheng, Chuan‐Lei, Qin, Zhi, Wang, Kun‐Qi, Gao, Tian‐Tian, Lu, Hui‐Hui, Liu, Xin‐Yao, Liu, Hua‐Min, Wang, Xue‐De, Wen, Xin‐Yu, Zhang, Hong‐Yu, and Liu, Hong‐Wei

Subjects
POLYSACCHARIDES, SMALL molecules, CATALYSIS, SESAME, FURANS, PECTINS
Abstract

Summary: Sesame seed hull contains a substantial concentration of minerals. During the roasting, these minerals assume a catalytic function in the degradation of the sesame seed hull pectin. In this work, the effect of four inorganic chloride salts on the structure and thermal degradation products of sesame hull pectin during heating was investigated. The results indicated that, during roasting, chloride salts catalysed the degradation of pectin polysaccharide side chain regions more than the linear main chain. The introduction of chloride salts reduced the rate of mass loss from sesame hull pectin and resulted in a shift of the main peak towards a lower temperature range. The introduction of KCl and NaCl resulted in a significant decrease in the yield of furans and an increase in the proportion of small molecules such as acids and aldehydes in the thermal degradation products of sesame peel pectin, suggesting that the presence of KCl and NaCl facilitated the fragmentation of the sugar units. In contrast, MgCl2 and CaCl2 clearly facilitated the formation of furans and exhibited a discernible catalytic effect on the degradation of acidic substances. This study contributes to the understanding of the effect of minerals on the degradation behaviours of pectin in sesame hulls during sesame processing. [ABSTRACT FROM AUTHOR]

Published
2024
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46. Composition of sesame hull oil and its effects on flavour and quality of sesame oil.

Author

Wang, Rui, Guo, Bing‐Xin, Li, Xiao‐Yu, Peng, Jin‐Qiao, Liu, Yi‐Tong, Chang, Yun‐Long, Liu, Hua‐Min, Wei, Wen‐Xing, Wen, Xin‐Yu, Zhang, Hong‐Yu, and Liu, Hong‐Wei

Subjects
SESAME oil, FATTY acids, ANISIDINE, VITAMIN E, LIGNANS
Abstract

Summary: In this study, sesame hull oil (SHO) was extracted to characterise its composition. SHO was heated to determine the volatiles and their effect on the quality of cold‐pressed dehulled sesame oil (SO). Seventeen fatty acids, four lignans (1088.65 mg/100 g), tocopherols (284.17 mg/100 g) mainly in the γ‐form, and sterol (1722.16 mg/100 g, 4.67 times more than in sesame kernel oil) were detected in SHO. After heating, the volatiles found in SHO were mainly aldehydes and acids, represented by hexanal (fatty, green aroma) and 3‐methyl‐butanoic acid (fatty, rancid aroma), respectively. The acid value, peroxide value, anisidine value, and turbidity of SO increased significantly after adding SHO, and the scavenging ability of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) was enhanced. The oxidation induction times of SO with the addition of SHO ranged from 8.93 to 9.53 h. The present study provides information about SHO and a new direction for the utilisation of sesame hulls. [ABSTRACT FROM AUTHOR]

Published
2024
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