• Journal of Applied Biological Chemistry
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• v.42 no.4
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• pp.175-179
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• 1999

Grape seed oil was extracted using different preparatory treatments as follows: (1) grinding, (2) grinding and roasting, (3) grinding and wet- roasting, (4) grinding, roasting, and wet-roasting, and (5) grinding, wet-roasting, and wet-roasting. The highest antioxidant activity was obtained from the sample with the method (2). Initial states of oxidation were similar except method (1) that showed more oxidized state, being P.O.V.8. Acid values were observed in the range from 1.42 to 1.89. The lowest acid value was found as 1.42 in method (1) and those of others were somewhat higher, indicating that heating process of roasting produced some free fatty acids. From the results of sensory evaluation, the best odor and taste were obtained from the methods (2) and (3). Repetitive procedure of wet-roasting, like method 5, caused some loss of flavor components and decrease in the sensory evaluation score. Addition of grape seed oil (method 2) to soybean and perilla oil at the level of 20% retained considerable antioxidant activities as much as 4.3 and 5 times, respectively, than 100% soybean or perilla oil stored for 12 weeks. When soybean or perilla oil was mixed with 20% grape seed oils, P.O.V. decreased to half of that of unmixed oils.

• Journal of Life Science
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• v.16 no.3 s.76
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• pp.427-432
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• 2006

The possibility of citron seed oil for use as food resources of fats was tested by analyzing the composition of fatty acid and oxidative stability. Oil yield from citron seed was 55.4% in without roasting and 56.8% with roasting. Total mineral content in citron seed without and with roasting were 2,820.33 mg/kg, 1,702.55 mg/kg, respectively. For all citron seed oils tested, the potassium content was found to be the highest among four kinds of minerals detected in this study. Further, major fatty acids detected in the citron seed oils were linoleic acid, oleic acid and palmitic acid. Their relative contents with respect to total fatty acid contents were 77.12% in without roasting and 67.67% in with roasting. This result indicated that roasting the citron seed decreased the acid contents. However, POV (peroxide value) and acid value of citron seed oils were in,.eased significantly with increasing the storage days and heating time. In details, POV was $84.17{\pm}1.68meq/kg$ in without roasting and $76.46{\pm}1.19meq/kg$ with roasting, after 28 days. Acid value was $9.52{\pm}0.27mg\;KOH/g,\;8.35{\pm}0.09mg\;KOH/g$, respectively, After the 48 hours heating at $180^{\circ}C$, POV of citron seed oils was increased by 3.8 times, irrespective of roasting. Yet, acid value increased dramatically 8.3 in without and 6.4 times with roasting, exhibiting its dependence on roasting. During storage time, oxidative stability of citron seed oils was higher than heating.

• Korean Journal of Medicinal Crop Science
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• v.8 no.3
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• pp.194-200
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• 2000

The main objective of this study was to characterize physico-chemical properties, sensory property and oxidative stability of safflower seed obtained by various roasting temperature and time. The contents of water soluble solids decreased in the higher roasting temperature and time. Sensory evaluation of safflower seed roasted in various conditions showed significant differences in taste, color, flavor and palatability. The safflower seed roasted at $190^{\circ}C$ for 20min had the best palatability. At the change of Hunter's values, L values were decreased, and a, b and ${\Delta}E$ values were increased in the higher roasting temperature and time. The content of free sugars such as sucrose and raffinose were reduced significantly in higher roasting time of $190^{\circ}C$ and $210^{\circ}C$. During the storage period after roasting treatment, peroxide values (POV) were highly increased after eight months at the all treatment except for $150^{\circ}C$. Therefore, it is inadequate over eight months after roasting treatment.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.205-211
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• 2011

This study was carried out to find optimum roasting condition of sesame seeds for making seed season and oil treated with different temperatures and time intervals. Sesame seeds with 17~18% of moisture content were treated under fixed and changed roasting temperature conditions. The fixed temperatures are ranged from 160 to $240^{\circ}C$ with $20^{\circ}C$ intervals. The changed temperatures were treated at low(160 and $180^{\circ}C$) and medium(200 and $220^{\circ}C$) for 10 minutes, and at high(220 and $240^{\circ}C$) for 3 minutes. Meanwhile, roasting times were 20-30 minutes longer under low temperature condition and 3-5 minutes shorter under high temperature condition. The optimum roasting temperature and time were determined as $220^{\circ}C$ and 3 minutes for producing seed season, and as $220^{\circ}C$ and 5 minutes for sesame oil, respectively, in roasting with small quantity of sesame seeds. On the other hand, in the large scale roasting condition, those showed $240^{\circ}C$ and 15 minutes in for producing seed season, and $280^{\circ}C$ and 10 minutes and $260^{\circ}C$ and 15 minute for producing seed season in white-colored sesame variety and black-colored sesame variety, respectively.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.374-378
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• 1996

The oxidative stabilities of perilla oil increased as roasting temperature and time increased. Induction period of the perilla oil from unroasted perilla seed was 3.9 days, but that of the oil from perilla seed roasted at $210^{\circ}C$ for 30 min was 55 days. The electron donating ability(EDA) on DPPH by perilla oils increased as the roasting temperature and time increased. EDA of the unroasted perilla oil was 24% but that of the perilla oil roasted at $210^{\circ}C$ for 30 min was 64%. These results indicated that the reducing compounds were formed during the roasting process. The fluorescence intensity in perilla oil increased as the roasting temperature and time were increased. This result indicated that Maillard reaction has occurred during the roasting process and the reaction products seemed to provide stability to perilla oil.

• Food Science and Preservation
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• v.15 no.4
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• pp.556-561
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• 2008

This study was carried out to identify the cause of benzo(a)pyrene[B(a)P] production during the manufacture of sesame oil and perilla oil, and to minimize such B(a)P synthesis. The distribution of B(a)P in sesame seed and perilla seed differed with seed-growing district, the range was $0.06{\sim}0.31{\mu}g/kg$ in domestic seed and $0.12{\sim}0.47{\mu}g/kg$ in imported seed. B(a)P contents after roasting at $220^{\circ}C$ for 20 min in sesame seed and perilla seed were $1.87{\sim}2.47{\mu}g/kg$ and $2.12{\sim}2.43{\mu}g/kg$, respectively, and levels in oils obtained from the roasted seeds were $3.68{\mu}g/kg$ and $4.64{\mu}g/kg$, respectively. These data refer to seeds subjected to codsed roasting. With open roasting, the levels were $0.63{\mu}g/kg$ and $0.56{\mu}g/kg$, respectively. Closed roasting resulted in absorption of B(a)P, with consequent high levels in oils. We introduced forced ventilation during closed roasting. We tested various methods to remove B(a)P from sesame oil and perilla oil. Neither centrifugation nor filtering with diatomite and diatomiteactive carbon removed B(a)P. A filtering method using active carbon was effective. But this method adversely affected the color and flavor of sesame oil and perilla oil.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.421-429
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• 2017

In this study, we investigated the effect of roasting temperature on nutrient content, digestive enzyme activities, and antioxidative properties of sesame seed juice. The sesame seeds were either roasted at 160, 200, and $240^{\circ}C$ or not roasted, and the juice was extracted using a low-speed juice extractor. Owing to the short duration of roasting, benzo[a]pyrene were not detected and trans fatty acids were negligible detected in all sesame seed juices. The sesame seed juice contained abundant nutrients such as minerals, vitamins, and fatty acids. The contents of minerals, vitamin B1 and B3, and sesamol increased with increase in roasting temperature; however, the levels of fatty acids, vitamin B2, sesamin, and sesamolin decreased. In addition, the antioxidant content and antioxidative activities of sesame seed juice increased with increase in roasting temperature. Therefore, these results suggest that roasted sesame seed juice possesses high antioxidative activities, which may be beneficial for preventing oxidative damage in the body.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.144-149
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• 2004

Changes in functional constituents of grape (Vitis vinifera) seeds prepared by three different heat pretreatments were determined and compared with those of non-treated grape seed. The recovery of grape seed oils was generally increased by roasting, steaming and microwave processes, although the recovery of specific constituents varied among three heat pretreatments. The recovery of MeOH extracts of the seeds increased following the roasting process, whereas that of MeOH extracts decreased gradually with steaming and microwave treatments. Levels of four catechins in grape seeds: (+)-catechin, procyanidin B$_2$, (-)-epicatechin, and (-)-epicatechin gallate, were decreased with increased roasting and steaming time, but were unaffected by microwave treatment. During the three different heat pretreatments, levels and compositions of fatty acid did not change, whereas those of phytosterol compositions decreased greatly. These results suggest that a mild heat pretreatment, controlled for temperature and time, is needed to prevent a considerable loss in the level of valuable functional components in grape seed.

• Agricultural and Biosystems Engineering
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• v.6 no.2
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• pp.70-76
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• 2005

Seed, stem and sprout of F. tataricum were separately milled using the ultra fine mill under the same condition to investigate the effect of roasting or extruding on the particle size, microstructure and water solubility of dietary fiber. The mean particle size of MR (roasting) is increased in stem and sprout, and that of ME (extruding) is increased in seed, compared to that of control. The microscopic views of seed show that control has the spherical shape but ME the larger and irregular shape, and those of stem and sprout show that control has the needle like shape but ME more rounded shape. Water solubility index of ME is much higher than that of control or MR in seed, stem and sprout. It shows that seed, stem and sprout are damaged more in extruding than in roasting, and the starch and cell wall structure must be destroyed to change the water insoluble dietary fiber into the water soluble dietary fiber.

• Journal of Ginseng Research
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• v.37 no.4
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• pp.468-474
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• 2013

Ginseng seed oil was prepared using compressed, solvent, and supercritical fluid extraction methods of ginseng seeds, and the extraction yield, color, phenolic compounds, fatty acid contents, and phytosterol contents of the ginseng seed oil were analyzed. Yields were different depending on the roasting pretreatment and extraction method. Among the extraction methods, the yield of ginseng seed oil from supercritical fluid extraction under the conditions of 500 bar and $65^{\circ}C$ was the highest, at 17.48%. Color was not different based on the extraction method, but the b-value increased as the roasting time for compression extraction was increased. The b-values of ginseng seed oil following supercritical fluid extraction were 3.54 to 15.6 and those following compression extraction after roasting treatment at $200^{\circ}C$ for 30 min, were 20.49, which was the highest value. The result of the phenolic compounds composition showed the presence of gentisic acid, vanillic acid, ferulic acid, and cinnamic acid in the ginseng seed oil. No differences were detected in phenolic acid levels in ginseng seed oil extracted by compression extraction or solvent extraction, but vanillic acid tended to decrease as extraction pressure and temperature were increased for seed oil extracted by a supercritical fluid extraction method. The fatty acid composition of ginseng seed oil was not different based on the extraction method, and unsaturated fatty acids were >90% of all fatty acids, among which, oleic acid was the highest at 80%. Phytosterol analysis showed that ${\beta}$-sitosterol and stigmasterol were detected. The phytosterol content of ginseng seed oil following supercritical fluid extraction was 100.4 to 135.5 mg/100 g, and the phytosterol content following compression extraction and solvent extraction was 71.8 to 80.9 mg/100 g.