{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T07:25:16Z","timestamp":1776065116622,"version":"3.50.1"},"reference-count":56,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2022,7,14]],"date-time":"2022-07-14T00:00:00Z","timestamp":1657756800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["UIDB 50006\/2020"],"award-info":[{"award-number":["UIDB 50006\/2020"]}]},{"name":"Conseil D\u00e9partemental d\u2019Eure et Loir and R\u00e9gion Centre-Val de Loire (France)","award":["UIDB 50006\/2020"],"award-info":[{"award-number":["UIDB 50006\/2020"]}]},{"name":"Faculty of Natural Science and Life from the Abderrahmane Mira University, Bejaia, Algeria","award":["UIDB 50006\/2020"],"award-info":[{"award-number":["UIDB 50006\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 \u00b0C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T &gt; 250 \u00b0C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg\/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), \u03b3-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 \u00b0C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.<\/jats:p>","DOI":"10.3390\/molecules27144508","type":"journal-article","created":{"date-parts":[[2022,7,15]],"date-time":"2022-07-15T01:57:11Z","timestamp":1657850231000},"page":"4508","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":72,"title":["Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2606-2176","authenticated-orcid":false,"given":"Radia","family":"Arab","sequence":"first","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"Requimte\u2014LAQV, Laborat\u00f3rio de Bromatoologia e Hidrologia, Faculdade de Farm\u00e1cia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"given":"Teresa","family":"Pinho","sequence":"additional","affiliation":[{"name":"Requimte\u2014LAQV, Laborat\u00f3rio de Bromatoologia e Hidrologia, Faculdade de Farm\u00e1cia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9685-231X","authenticated-orcid":false,"given":"Rebeca","family":"Cruz","sequence":"additional","affiliation":[{"name":"Requimte\u2014LAQV, Laborat\u00f3rio de Bromatoologia e Hidrologia, Faculdade de Farm\u00e1cia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"given":"Mohamed Lamine","family":"Freidja","sequence":"additional","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"},{"name":"D\u00e9partement de Biochimie et de Microbiologie, Facult\u00e9 des Sciences, Universit\u00e9 Mohamed BOUDIAF, M\u2019sila 28000, Algeria"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 Manuel","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N\u00ba 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9938-0151","authenticated-orcid":false,"given":"Christophe","family":"Hano","sequence":"additional","affiliation":[{"name":"Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, Orleans University, CEDEX 2, 45067 Orl\u00e9ans, France"},{"name":"Bioactifs et Cosm\u00e9tiques, CNRS GDR3711, CEDEX 2, 45067 Orl\u00e9ans, France"}]},{"given":"Khodir","family":"Madani","sequence":"additional","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"},{"name":"Centre de Recherche en Technologie Agro-Alimentaire, Route de Targua-Ouzemour, Bejaia 06000, Algeria"}]},{"given":"Lila","family":"Boulekbache-Makhlouf","sequence":"additional","affiliation":[{"name":"Laboratoire de Biomath\u00e9matiques, Biophysique, Biochimie, et Scientom\u00e9trie (L3BS), Facult\u00e9 des Sciences de la Nature et de la Vie, Universit\u00e9 de Bejaia, Bejaia 06000, Algeria"}]}],"member":"1968","published-online":{"date-parts":[[2022,7,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.foodchem.2006.03.059","article-title":"Fat and fatty acids of white lupin (Lupinus albus L.) in comparison to sesame (Sesamum indicum L.)","volume":"102","author":"Uzun","year":"2007","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1016\/j.fcr.2005.10.009","article-title":"Seed oil content and fatty acid composition in East African sesame (Sesamum indicum L.) accessions evaluated over 3 years","volume":"97","author":"Were","year":"2006","journal-title":"Field Crops Res."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Jain, T. (2020). Fatty Acid Composition of Oilseed Crops: A Review. Emerging Technologies in Food Science, Springer.","DOI":"10.1007\/978-981-15-2556-8_13"},{"key":"ref_4","first-page":"56","article-title":"Antioxidant lignans sesamin and sesamolin in sesame (Sesamum indicum L.): A comprehensive review and future prospects","volume":"20","author":"Dossou","year":"2021","journal-title":"J. Integr. Agric."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1126","DOI":"10.1002\/ptr.7379","article-title":"Consumption of sesame seeds and sesame products has favorable effects on blood glucose levels but not on insulin resistance: A systematic review and meta-analysis of controlled clinical trials","volume":"36","author":"Sohouli","year":"2022","journal-title":"Phytother. Res."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1198","DOI":"10.1039\/C9FO01873E","article-title":"Sesamol: A powerful functional food ingredient from sesame oil for cardioprotection","volume":"11","author":"Jayaraj","year":"2020","journal-title":"Food Funct."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"110791","DOI":"10.1016\/j.foodres.2021.110791","article-title":"Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review","volume":"150","author":"Zhang","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_8","first-page":"31","article-title":"Functional properties of sesame seed","volume":"9","author":"Park","year":"2004","journal-title":"Food Int. Nut"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1495","DOI":"10.1002\/1097-0010(200008)80:10<1495::AID-JSFA671>3.0.CO;2-H","article-title":"Roasting influences on molecular species of triacylglycerols in sesame seeds (Sesamum indicum)","volume":"80","author":"Yoshida","year":"2000","journal-title":"J. Sci. Food Agric."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.gaost.2020.04.001","article-title":"Consumer acceptability and sensory profiling of sesame oils obtained from different processes","volume":"3","author":"Yin","year":"2020","journal-title":"Grain Oil Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"251","DOI":"10.4149\/BLL_2016_048","article-title":"New data on harmful effects of trans-fatty acids","volume":"117","author":"Ginter","year":"2016","journal-title":"Bratisl. Med. J."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1111\/j.1365-2621.2004.tb10701.x","article-title":"Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts","volume":"69","author":"Jeong","year":"2004","journal-title":"J. Food Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1111\/j.1750-3841.2009.01132.x","article-title":"Effect of infrared heating on the formation of sesamol and quality of defatted flours from Sesamum indicum L.","volume":"74","author":"Kumar","year":"2009","journal-title":"J. Food Sci."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Demir, T., and A\u011fao\u011flu, S. (2021). Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage. Molecules, 26.","DOI":"10.3390\/molecules26185494"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"103834","DOI":"10.1016\/j.fm.2021.103834","article-title":"Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents","volume":"99","author":"Sallam","year":"2021","journal-title":"Food Microbiol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1002\/jsfa.2740680403","article-title":"Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven","volume":"68","author":"Yoshida","year":"1995","journal-title":"J. Sci. Food Agric."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0308-8146(03)00158-4","article-title":"Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures","volume":"84","author":"Lee","year":"2004","journal-title":"Food Chem."},{"key":"ref_18","first-page":"752","article-title":"Extraction and characterization of oil from sesame seed","volume":"4","author":"Dim","year":"2013","journal-title":"Res. J. Pharm. Biol. Chem. Sci."},{"key":"ref_19","first-page":"761","article-title":"Chemical composition and oil characteristics of sesame seed cultivars grown in Sudan","volume":"4","author":"Ishag","year":"2008","journal-title":"Res. J. Agric. Biol. Sci."},{"key":"ref_20","first-page":"585","article-title":"Chemical characteristics and oxidative stability of sesame seed, sesame paste, and olive oils","volume":"12","author":"Borchani","year":"2010","journal-title":"J. Agric. Sci. Technol."},{"key":"ref_21","first-page":"6619","article-title":"Profiling of major fatty acids in different raw and roasted sesame seeds cultivars","volume":"11","author":"Biglar","year":"2012","journal-title":"Afr. J. Biotech."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1","DOI":"10.13005\/bbra\/1099","article-title":"Physicochemical characterization of Opuntia ficus-indica seed oil from Morocco","volume":"10","author":"Zine","year":"2013","journal-title":"Biosci. Biotechnol. Res."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.jfca.2018.01.020","article-title":"Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity","volume":"69","author":"Cizej","year":"2018","journal-title":"J. Food Comp. Anal."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.lwt.2018.11.008","article-title":"Effect of roasting treatment on the chemical composition of sesame oil","volume":"101","author":"Ji","year":"2019","journal-title":"LWT Food Sci. Technol."},{"key":"ref_25","first-page":"105","article-title":"Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco","volume":"16","author":"Gharby","year":"2017","journal-title":"J. Saudi Soc. Agric. Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1007\/s10600-011-9840-5","article-title":"A comparative study of the fatty-acid composition of Sesamum indicum oil obtained from different provinces in Turkey","volume":"47","author":"Citil","year":"2011","journal-title":"Chem. Nat. Comp."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"7082","DOI":"10.1021\/jf800808d","article-title":"Formation of lipid oxidation and isomerization products during processing of nuts and sesame seeds","volume":"56","author":"Yaacoub","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"957","DOI":"10.1080\/10942912.2016.1190744","article-title":"Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L.) seeds oil","volume":"20","author":"Hama","year":"2017","journal-title":"Int. J. Food Prop."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"563","DOI":"10.1002\/jsfa.2740500413","article-title":"Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil","volume":"50","author":"Yen","year":"1990","journal-title":"J. Sci. Food Agric."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1273","DOI":"10.1111\/j.1750-3841.2012.02981.x","article-title":"Impact of roasting on the chemical composition and oxidative stability of perilla oil","volume":"77","author":"Zhao","year":"2012","journal-title":"J. Food Sci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/0021-9673(96)00429-3","article-title":"Rapid, quantitative determination of polar compounds in fats and oils by solid-phase extraction and size-exclusion chromatography using monostearin as internal standard","volume":"749","author":"Norg","year":"1996","journal-title":"J. Chromatogr. A"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1002\/1438-9312(200104)103:4<201::AID-EJLT201>3.0.CO;2-6","article-title":"Influence of microwave roasting on positional distribution of fatty acids of triacylglycerols and phospholipids in sunflower seeds (Helianthus annuus L.)","volume":"103","author":"Yoshida","year":"2001","journal-title":"Eur. J. Lip. Sci. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1016\/S0308-8146(97)00193-3","article-title":"The use of sesame oil unsaponifiable matter as a natural antioxidant","volume":"62","author":"Mohamed","year":"1998","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1002\/jsfa.1609","article-title":"Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions","volume":"84","author":"Taylor","year":"2004","journal-title":"J. Sci. Food Agric."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"724","DOI":"10.1016\/j.foodchem.2010.03.044","article-title":"Variation of sesamin, sesamolin and tocopherols in sesame (Sesamum indicum L.) seeds and oil products in Thailand","volume":"122","author":"Rangkadilok","year":"2010","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Shahidi, F. (2004). Antioxidant Properties of Food Phenolics. Phenolics in Food and Nutraceuticals, CRC Press.","DOI":"10.1201\/9780203508732"},{"key":"ref_37","first-page":"751","article-title":"Effect of roasting process on total phenolic compounds and \u03b3-tocopherol contents of Iranian sesame seeds (Sesamum indicum)","volume":"12","author":"Jannat","year":"2013","journal-title":"IJPR"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"5006","DOI":"10.1021\/jf2000772","article-title":"Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa","volume":"59","author":"Chandrasekara","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1016\/S0960-8524(03)00197-4","article-title":"Characteristics and composition of Parkia biglobbossa and Jatropha curcas oils and cakes","volume":"92","author":"Akintayo","year":"2004","journal-title":"Bio. Tech."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"939","DOI":"10.1002\/(SICI)1097-0010(20000515)80:7<939::AID-JSFA644>3.0.CO;2-C","article-title":"Plant sterols: Biosynthesis, biological function and their importance to human nutrition","volume":"80","author":"Piironen","year":"2000","journal-title":"J. Sci. Food Agric."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1081\/FRI-100104702","article-title":"Authenticity assessment of fats and oils","volume":"17","author":"Kamm","year":"2001","journal-title":"Food Rev. Int."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"420","DOI":"10.1016\/j.foodres.2014.07.033","article-title":"Quality and safety of frying oils used in restaurants","volume":"64","author":"Sebastian","year":"2014","journal-title":"Food Res. Int."},{"key":"ref_43","unstructured":"(2020, March 01). WHO 2nd Global Nutrition Policy Review 2016\u20132017. Available online: https:\/\/extranet.who.int\/nutrition\/gina\/en\/node\/35969."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"2972","DOI":"10.1016\/j.fct.2010.07.036","article-title":"Olive oil stability under deep-frying conditions","volume":"48","author":"Casal","year":"2010","journal-title":"Food Chem. Toxicol."},{"key":"ref_45","first-page":"461","article-title":"Antioxidants in sesame seed","volume":"28","author":"Fukuda","year":"1981","journal-title":"NSKGA"},{"key":"ref_46","first-page":"97","article-title":"Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in Iranian sesame seeds (Sesamum indicum l.)","volume":"7","author":"Jannat","year":"2010","journal-title":"J. Environ. Health Sci. Eng."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1039\/C2FO10152A","article-title":"Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits","volume":"3","author":"Vinson","year":"2012","journal-title":"Food Funct."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"4880","DOI":"10.1021\/jf060481r","article-title":"Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions","volume":"54","author":"Bendini","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Drouet, S., Doussot, J., Garros, L., Mathiron, D., Bassard, S., Favre-R\u00e9guillon, A., Molini\u00e9, R., Lain\u00e9, \u00c9., and Hano, C. (2018). Selective Synthesis of 3-O-Palmitoyl-Silybin, a New-to-Nature Flavonolignan with Increased Protective Action against Oxidative Damages in Lipophilic Media. Molecules, 23.","DOI":"10.3390\/molecules23102594"},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Nadeem, H.R., Akhtar, S., Ismail, T., Sestili, P., Lorenzo, J.M., Ranjha, M.M.A.N., Jooste, L., Hano, C., and Aadil, R.M. (2021). Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods, 10.","DOI":"10.3390\/foods10071466"},{"key":"ref_51","unstructured":"AOAC (1998). Official Methods of Analysis, Association of Official Analytical Chemist. [16th ed.]."},{"key":"ref_52","unstructured":"FAO (1991). Regulation Commission (EEC) No. 2568\/91 of 11 July 1991 on the Characteristics of Olive Oil and Olive-Residue Oil and on the Relevant Methods of Analysis, FAO."},{"key":"ref_53","unstructured":"(2006). Animal and Vegetable Fats and Oils\u2014Determination of Oxidation Stability (Accelerated Oxidation Test). Standard No. ISO 6886:2006."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1016\/j.foodchem.2013.03.099","article-title":"Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables","volume":"141","author":"Cruz","year":"2013","journal-title":"Food Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1002\/ejlt.200600212","article-title":"Tocotrienols and cancer: Beyond antioxidant activity","volume":"109","author":"Nesaretnam","year":"2007","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"521","DOI":"10.1007\/s13197-013-1012-0","article-title":"Development of a rapid method for determination of lignans content in sesame oil","volume":"52","author":"Bhatnagar","year":"2015","journal-title":"J. Food Sci. Technol."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/14\/4508\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T23:50:33Z","timestamp":1760140233000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/14\/4508"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,7,14]]},"references-count":56,"journal-issue":{"issue":"14","published-online":{"date-parts":[[2022,7]]}},"alternative-id":["molecules27144508"],"URL":"https:\/\/doi.org\/10.3390\/molecules27144508","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,7,14]]}}}