To Investigate the Physicochemical Properties of Cold Pressed Sesame Oil

Document Type : Research Paper

Authors

1 faculty member, Department of food, faculty of food and agriculture, Standard Research Institute (SRI), Karaj, Iran

2 Postdoctoral student, Department of food, faculty of food and agriculture, Standard Research Institute (SRI), Karaj, Iran

Abstract

The aim of the current study was to investigate the characteristics of sesame oils prepared by cold pressing method. 18 samples of sesame oil were collected and addition to qualitative characteristics, the amount of Cis and trans fatty acid, sterols, sterenes and tocopherols were determined. The results showed that 7 out of 18 samples (about 39%) did not match with the national standard at least for one of the investigated characteristics. The highest non-conformance of the samples related to the amount of tocopherols and sterols. The most important sterol in sesame oil was beta-sitosterol (between 57.7 and 61.9%).The current study showed that samples of sesame oil had the acceptable qualitative specifications, although some of them showed a decrease in tocopherol, which could be due to the use of thermal elements during oil extraction. Therefore, determining the amount of tocopherol is an important indicator to determine the quality of cold pressed oil.

Keywords

Main Subjects

References

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Iranian Journal of Biosystems Engineering
Volume 50, Issue 3
November 2019
Pages 581-593

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History

  • Receive Date: 12 December 2018
  • Revise Date: 08 March 2019
  • Accept Date: 27 April 2019

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