Impact of the extraction method on physico-chemical proprieties, phytochemicals and biological activity of sesame seeds oil

Hamitri-Guerfi, Fatiha; Ouahrani, Sara; Benbouriche, Aicha; Bachir‐bey, Mostapha; Boulekbache‐Makhlouf, Lila; Madani, Khodir

doi:10.35219/foodtechnology.2020.1.05

Cited by 6 publications

(5 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Roasting the seeds has been shown to increase the oil yield and improve the antioxidant properties of the oil extract [12]. However, it has also been observed that roasting and dehulling seeds can reduce the lignan and phenolic compounds content, which are important for the antioxidant activity of sesame extracts [250]. On the other hand, processing treatments such as soaking, cooking, germination, fermentation, and microwave heating have been found to reduce the phenolic compounds and tannins content in oilseeds, including sesame seeds [251].…”

Section: Processing Technology Of Sesamementioning

confidence: 99%

Sesame Seeds: A Nutrient-Rich Superfood

Mostashari,

Mousavi Khaneghah

2024

Foods

View full text Add to dashboard Cite

Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.

show abstract

Section: Processing Technology Of Sesamementioning

confidence: 99%

Sesame Seeds: A Nutrient-Rich Superfood

Mostashari,

Mousavi Khaneghah

2024

Foods

View full text Add to dashboard Cite

show abstract

“…Density A substance's density is defined as its mass/volume ratio. Seed and vegetable oils vary in density according to temperature, minor components, and the content of fatty acids [14]. Based on the data in Table 3.1, the density of sesame seed was determined to be 0.950±0.018d.…”

Section: Moisture Contentmentioning

confidence: 99%

Temperature influence variation on extracted oil yield from exported white sesame seed Characterization

Karem,

Taha

2024

JKAS

View full text Add to dashboard Cite

This study was conducted to find out the effects of various temperatures on the physiochemical and extraction characteristics for oil extracted from white sesame seeds, specifically looking at the yield of extraction, physical analysis, and chemical aspects of the sesame oil that was produced. Using petroleum ether as a solvent, the oil output from sesame seeds was evaluated throughout a temperature range of 100-250°C. Extracted sesame oil had a little aroma, was clear, and had a golden hue; at room temperature, its oil content ranged from 57.49% to 40.79 %. Sesame oil's physical properties were assessed by measuring its density, specific gravity, moisture content, and refractive index. At 250°C, the refractive index reached its maximum, which was in the range of 1.468 to 1.473. At 250°C, the specific gravity was the greatest, however it ranged from 0.9 to 0.98. At 250°C, the moisture content was the lowest, yet it varied from 0.0014% to 0.35%. At 250°C, the density dropped from 0.950 to 0.690 g/cm3, a decline that was temperature dependent. Sesame oil's chemical evaluation included measures for acidity, free fatty acid concentration, iodine, peroxide, and saponification. A possible indicator of oil deterioration or contaminants is the fact that acid value and free fatty acid content rise with increasing sample levels. Differences in unsaturation levels were suggested by the varying iodine values. The peroxide value rose as the sample concentration rose, suggesting that the oxidation potential rose as well. Variations in triglyceride content or source were reflected in the saponification levels, which likewise showed some fluctuation.

show abstract

“…For specific absorptivity measurement, 2.5g of sample oil was adjusted to 25ml with cyclohexane and homogenized [15]. Absorbance was measured at 232 and 270nm in a spectrophotometer (Uvline 9400, Secomam, France).…”

Section: Specific Absorptivitymentioning

confidence: 99%

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Benbouriche¹,

Haddadi‐Guemghar²,

Mostapha³

et al. 2022

Preprint

Self Cite

View full text Add to dashboard Cite

Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance compared to most other oils used. This study aims to improve the thermo-stability of soybean oil by blending with crude oils. For this, physicochemical and antioxidant parameters of each blended oil were assessed before and after thermal treatment at 170°C for 10h/day for 5 days. The results of binary blended oils indicated that soybean oil mixed with lentisk, sesame, and almond oils (70:30%) manifested the best thermo-stability parameters. The Simplex Lattice Mixture Design applied for these three selected oils indicated that the combination of soybean oil at the proportion of 70% with lentisk oil and sesame oil at proportions of 17.7% and 12.3% respectively was selected as the best blending for maximizing soybean oil properties. Fatty acids analysis by GC/FID technique showed that the level of the degradation of linoleic acid (ω6) and linolenic acid (ω3) after heat treatment was more important in soybean oil than in blended oil. This study demonstrated that the thermo-resistance and nutritional quality of soybean oil were improved by blending with sesame and lentisk oils.

show abstract

Impact of the extraction method on physico-chemical proprieties, phytochemicals and biological activity of sesame seeds oil

Cited by 6 publications

References 42 publications

Sesame Seeds: A Nutrient-Rich Superfood

Sesame Seeds: A Nutrient-Rich Superfood

Temperature influence variation on extracted oil yield from exported white sesame seed Characterization

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Contact Info

Product

Resources

About