RESUMO
This study investigated the formation of Maillard reaction products in sesame seeds under different roasting conditions. Sesame seeds were roasted at 150, 180, 200, and 220 °C for 10 min, and thermal process contaminants including 5-hydroxymethylfurfural, acrylamide, furan, and dicarbonyl compounds (1-deoxyglucosone, 3-deoxyglucosone, methylglyoxal, and diacetyl) together with glycation markers namely N-ε-fructosyllysine, N-ε-carboxymethyllysine, and N-ε-carboxyethyllysine, were monitored. Roasting induced the formation of 5-hydroxymethylfurfural, acrylamide, and dicarbonyl compounds, except furan, significantly ( p < 0.05). 5-Hydroxymethylfurfural and acrylamide content of roasted sesame seeds were found to vary as 3-40 mg/kg and 135-633 µg/kg, respectively. Dicarbonyl compounds were in the following order: methylglyoxal > 3-deoxyglucosone > 1-deoxyglucosone > diacetyl. On the other hand, N-ε-fructosyllysine concentration decreased while the roasting temperature increased; however, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine formation was induced under those conditions. This is the first study reporting the formation of thermal process contaminants and glycation markers in sesame seeds through Maillard reaction during roasting.
