Table 2. Impact of Thermal Processing on Lignan’s Content in Various Foods.
| food source | processing method | content of lignansa | reference |
|---|---|---|---|
| sesame oil | roasting (213/230/247 °C for 21 min) | sesamol ↑ | (14) |
| sesamin ↓ | |||
| sesamolin ↓ | |||
| sesame seed | roasting (240 °C for 20 min) | sesamin ↓ | (15) |
| pinoresinol ↓ | |||
| sesamolin ↓ | |||
| pinoresinol diglucoside ↑ | |||
| defatted-sesame meal | frying (160/200/240 °C for 30 min) | total lignans ↑ (for 240 °C↓) | (16) |
| roasting (160/200/240 °C for 30 min) | total lignans ↑ | ||
| microwaving (160/200/240 °C for 30 min) | total lignans ↑ | ||
| sesame seed | baking (100/200/250 °C for 20–40 min) | lariciresinol ↑ (for 100 °C), ↓ (for 200 and 250 °C) | (5) |
| pinoresinol ↑ (for 100 °C), ↓ (for 200 and 250 °C) | |||
| rye flour | baking (100/200/250 °C for 20–40 min) | syringaresinol ↑ (for 100 °C), ↓ (for 200 and 250 °C) | (5) |
| biscuit | baking (170 °C for 12 min) | total lignans ↑/↓ (depends on the formulation) | (20) |
| virgin olive oil | frying (180 °C for 10–60 min) | total lignans - | (21) |
| boiling (100 °C for 1–4 h) |
a
↑, increase in content; ↓, decrease in content; -, no change in content.