Combination of Short‐Term Germination and Isothermal Microwave as Green Pretreatment for a Novel Cold‐Pressed Sesame Oil With Improved Quality and Flavor

ABSTRACT Cold‐pressed sesame oil is increasingly popular; however, it exhibits relatively poor oxidative stability. Yet it suffers from poor oxidative stability. In this study, two eco‐friendly modified pretreatment methods, short‐term germination (12–24 h) and low‐temperature isothermal microwave (70°C–110°C, 10 min), were first combined and applied to prepare cold‐pressed sesame oil with improved oxidative stability. The results showed that the combined treatment increased the levels of total phenolics, tocopherols, and phytosterols in sesame oil by up to 210.5, 249.3, and 551.2 mg/kg, respectively. Moreover, the oxidative stability index of sesame oil increased from 4.59 to 9.91 h, and its DPPH and ABTS radical scavenging activities also increased by up to 3.5% and 4.8%, respectively. Furthermore, the undesirable flavor of sesame oil was decreased at moderate treatment parameters. Therefore, the novel pretreatment method was effective in improving the quality of sesame oil, with potential benefits for the development of the cold‐pressed oil industry.