There are nutritional differences between uncooked and cooked sesame oil
Scientific studies show that thermal pre-treatments and processing methods, such as roasting or microwave heating, alter the nutritional and chemical profile of sesame oil by changing its phenolic content, antioxidant capacity, and bioactive lignan composition compared to uncooked or cold-pressed counterparts.
The claim posits that there are nutritional differences between uncooked and cooked sesame oil. Papers [3] and [9] directly investigate the effects of thermal processing (such as roasting and various pre-treatments) on the phytoconstituents, phenolic content, antioxidant capacity, and lignans of sesame oil, confirming that processing induces changes in these nutritional parameters.
Thani PR, Welhena CK, Naiker M, Trotter T. Effects of Screw-Press Temperatures on Oil Yield and Phytoconstituents of Roasted and Unroasted Black and White Sesame Cultivars.. 2026. https://doi.org/10.3390/molecules31101639
Paper [3] examines roasting and screw-press temperatures, noting that while phytoconstituents show thermal stability, total phenolic content and antioxidant capacity can be affected by thermal processing.
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Yu G, Jia X. Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments.. 2026. https://doi.org/10.1016/j.fochx.2026.103621
Paper [9] demonstrates that different pre-treatments like roasting, microwave, and steam explosion lead to changes in nutritional profile, such as significant alterations in total phenolics, sesamol, and antioxidant capacities alongside partial degradation of sesamin and sesamolin.
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