Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations

•Effects of oven roasting on the quality attributes of sesame seeds of different origins were evaluated.•Roasting increased oil, antioxidants, and total phenol contents of sesame seeds.•Roasting enhanced the tocopherol contents and reduced oils’ oxidative stability.•Both roasting conditions and seed origins influenced the seed and oil quality.