This study aimed at characterizing oil extracted from roasted and unroasted sesame seeds (Sesamum indicum L.) following either Soxhlet using hexane as the solvent or cold pressing. We obtained an inverse relationship between oil yield and seed moisture content. Seed roasting as well as Soxhlet extraction improved oil yield. Specific absorptivity (at 232 and 270 nm) increased with heating treatment. Refractive values of the different oils were about 1.464. Peroxide value was 7.6 to 9.6 meq O 2 /kg, iodine value was 107-109g I 2 /100g, saponification value obtained was 188 to 190 mg KOH/g, oleic and linoleic acids were about 42 and 40%, respectively. Total phenolic contents were 8 (USO-CE) to 17 mg/100 ml (RSO-SE). Roasting process increased the antioxidant contents and activities (DPPH scavenging and reducing power). The antibacterial activity of sesame oil revealed the inhibition of Escherichia coli and Pseudomonas aeruginosa growth. Sesame oil presents interesting physicochemical characteristics and antioxidant properties that can be improved by roasting the seeds before extraction.
Consumer's demand for clean label food ingredients has driven the development of alternative food additives. This study falls within this challenge through valorization of Moringa oleifera leaves grown in Algeria as a natural antioxidant. A methanolic M. oleifera leaves extract (MOLE) was prepared and included in margarine at various levels (400, 600, and 800 ppm) and was compared to vitamin E and a margarine without antioxidants. The effect of addition of MOLE on margarine quality was studied by means of its oxidative stability, structural, textural properties, color, and aroma fingerprint. It was shown that addition of MOLE to margarine increased resistance towards oxidation, showing a higher antioxidant capacity as compared to margarine with vitamin E or without antioxidants. Moreover, addition of MOLE decreased water droplet size, which is desirable from a microbiological viewpoint since it could extend margarine's shelf life. Furthermore, addition of MOLE leads to the formation of smaller fat crystals, resulting in different fat network formation, which could be the cause of the increase in hardness seen in these margarines. Regarding sensorial effects, MOLE addition led to a significant darkening of the margarine and increase yellowness. Moreover, the aroma fingerprint showed that addition of MOLE modified the aroma fingerprint of this product.
Consumer's demand for more natural food formulations has driven the development of alternative food additives. This study falls within this challenge through valorisation of Moringa oleifera leaves grown in Algeria as a possible natural food additive.
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