Sesame oil is rich in highly concentrated bioactive components including tocopherols, phytosterols and lignans (e.g., sesamolin, sesamin, and sesamol). The chemical composition and quantification of oil extracted from roasted sesame seeds was investigated and compared with unroasted sesame oil in relation to health-promoting and potentially harmful substances (particularly polycyclic aromatic hydrocarbons, abbreviated as PAHs). With roasting, the peroxide value and color development of oils was elevated obviously while the total tocopherols and sesamolin decreased steadily. The acid values in the current experiment were expected to grow as the roasting time increased at the same temperature, and the acid value decreased in the first 30 min of roasting at 160 °C. Increased roasting temperature or time facilitates sesamol formation in sesame oil. The fatty acid profiles are almost independent of roasting conditions. There was a significant increase in PAHs with elevated temperatures and extended times. In general, favorable sensory qualities accompanied by a beneficial healthy composition of sesame oil may be attributed to the treatment by roasting at a temperature from 160 °C to 180 °C and a roasting time of less than 20 min.

芝麻油富含高浓度的生物活性成分，包括生育酚，植物甾醇和木脂素（例如芝麻酚，芝麻素和芝麻酚）。研究了从烤芝麻中提取的油的化学成分和定量，并与未烘烤的芝麻油进行了比较，以促进健康和潜在有害物质（特别是多环芳烃，缩写为PAHs）。随着焙烧，油脂的过氧化物值和显色性明显提高，而生育酚和芝麻素的总量却稳定下降。在相同温度下，随着烘烤时间的增加，预计当前实验中的酸值会增加，而在160°C的烘烤的前30分钟中，酸值会下降。升高的烘烤温度或时间会促进芝麻油中芝麻酚的形成。脂肪酸谱几乎与焙烧条件无关。随着温度升高和时间延长，PAHs显着增加。通常，通过在160°C至180°C的温度下烘烤和少于20分钟的烘烤时间，可归因于良好的感官品质以及有益健康的芝麻油组合物。