Structural changes of cellulosic polysaccharides in sesame hull during roasting at various temperatures

This article reports a study of the degradation of roasted sesame hulls cellulosic polysaccharides contribution to the Maillard and caramelization reaction. In the present study, cellulosic polysaccharides were extracted from sesame hulls before and after roasting at various temperatures (160, 180, 200, and 220 °C). The structural vari-ations of the cellulosic polysaccharides were elucidated by using the techniques: scanning electron microscope (SEM), high-performance anion-exchange chromatography, Fourier transform (FT-IR) spectrometer, carbon-13 nuclear magnetic resonance (CP/MAS 13C-NMR), and thermal gravimetric analysis. The pyrolysisgas chromatography-mass spectrometry (Py-GC/MS) characterized and verified the chemical composition obtained from the polysaccharide degradation during roasting. The sugar analysis results showed that galacturonic acid, xylose, and rhamnose were more easily degraded than arabinose, galactose, glucose, and mannose. The morphology of the cellulosic polysaccharides shows irregular dispersed globular fragments after roasting by SEM observation. FT-IR and CP/MAS 13C-NMR spectra indicated the crystalline structure and linkages of the cellulose did not break down in comparison to amorphous cellulose that partly degraded. Abundant acetic acid and 3-furaldehyde were among the polysaccharide degradation products identified by Py-GC/MS. These chemical compounds were likely the significant contributors to caramelization and the Maillard reaction in sesame seed roasting.