Effects of Dehulling and Roasting on the Phytochemical Composition and Biological Activities of Sesamum indicum L. Seeds

Recently, processed foods have become an important part of human eating habits. However, several processing techniques, such as dehulling and roasting, are applied to raw foods. Roasting is a thermal process that depends on temperature time improves the extraction yield oil by generating pores in oilseed cell walls. Sesame (Sesamum indicum L.) annual plant belonging Pedaliaceae considered be one oldest crops. Nowadays, cultivation this economically countries. This review clarifies botanical characteristics nutritional importance sesame seeds, reviews their phytochemical composition, discusses effects roasting quality. S. indicum, which known contain classes bioactive compounds, including fatty acids, phenolic amino lignans, has been reported possess wide range biological activities antioxidant, anti-inflammatory, anticancer, antimicrobial, cardioprotective activity; however, eliminates undesirable chemical constituents while provides best composition at moderate temperatures.