Sesame (Sesamum indicum L.) is one of the oldest plants cultivated by human. Sesame has been used not only for culinary, but for cosmetic and medicinal purposes as well ^[1].

Sesame seeds are characterized by high amount of fats, which are contributing to 50% of seed mass. Additionally, sesame is a source of numerous essential amino acids, as well as lignans and tocopherols. Sesame oil, produced from roasted sesame seeds, exhibit an extraordinary antioxidant activity and is one of the most stable vegetable oils. Most of the pro-health properties are attributed to lignans, present in the sesame oil. These substances can be divided into two groups: found naturally in the oil and resulting from production of the oil. Sesamol, belonging to the second group is the compound recognized as the most important ingredient of sesame oil ^[2,3].

According to sesamol content, sesame oil exhibit many pro-health properties, such as antiinflammatory, antioxidant, antidepressive, neuroprotective or hepatoprotective, just to mention a few. Additionally, it contributes to lowering the risk of cardiovascular diseases. Sesamol content in sesame oils varies greatly – depends on oil production method, seeds origin and sesame seeds roasting conditions^[3].

This research was focused on studying the sesamol content in sesame oils, using chromatographic and voltammetric techniques. The influence of roasting temperature and roasting duration of sesame seeds on sesamol content in the oil was examined.

^[1] L.S. Hwang (et al.), Bailey’s Industrial Oil and Fat Products, 2020

^[2] Y. Wan (et al.), Society of Chemical Industry, 2005

^[3] J.M. Nzikou (et al.), Advance Journal of Food Science and Technology, 2009