The effect of roasting, storage temperature, and ethanoic basil (Ocimum basilicum L.) extract on the oxidative stability of crude sesame (Sesamum indicum L.) oil

Abstract

Sesame ( Sesamum indicum L.) is an annual oilseed crop that is widely used for crude sesame oil (CSO) extraction. CSO is unrefined, thus, may impact the storage stability due to the uncontrolled processing and handling conditions, and absence of preservatives. The purpose of this study intends to analyze the fatty acid profile and oxidative stability of CSO. In a complete randomized (2*2*2) factorial design, clean sesame seeds (3.92% moisture content) were used for oil extraction with/without roasting treatment (200°C). The fatty acid profile and oxidative value of the CSO were analyzed. The roasted sesame seed oil extraction yield was higher (50.9%) and composed of 83.15% unsaturated fatty acids with an omega‐6 to omega‐3 ratio of 95.3. The ratio of polyunsaturated fatty acids (PUFAs) to saturated fatty acids (SFAs) was 2.9, while the moisture content of the CSO was 0.37%, exceeding the tolerable limit. The predominant fatty acids of CSO include palmitic, stearic, oleic, and linoleic acids. Elevated thermal condition during processing and handling speeding up oxidation exceeded the tolerable limit after 25 days of storage, while the ethanoic basil extract was found to inhibit oxidation in the range of 16.38%–90% ( p ‐value < .05). The peroxide value (PV), para‐anisidine value (p‐AV), and total oxidation (TOTOX) value of CSO with 50 ppm (parts per million) basil extract were detected within the range of 0.29–3.92, 0.75–2.59, and 1.57–8.6 milliequivalents (meq) O 2 /kg oil, respectively, below the tolerable limit. Nevertheless, basil extract's antioxidant property was declined during prolonged storage, in particular, at elevated temperature. The use of organic extracts of locally available sweet basil herb is capable of mitigating oxidation and substituting inorganic antioxidant for a healthier diet.

RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity

“…The mechanism of heat treatment affecting the oxidative stability and antioxidant capacity of oil is not precise. However, there are many reports that moderate heat treatment can significantly improve the antioxidant capacity and oxidative stability of the oil ( Gebremeskel et al, 2022 ).…”

Phytochemical composition and antioxidant activities of some wild edible plants locally consumed by rural communities in northern Uganda

“…The residue was dried in the fume hood until the smell of petroleum ether was removed. The dried residue was soaked in 70% ethanol, stirred for 30 min and left for 24 h with periodic shaking ( 44 , 45 ). Then the extracts were filtered using Whatman No.…”

Effects of sesame (Sesamum indicum L.) and bioactive compounds (sesamin and sesamolin) on inflammation and atherosclerosis: A review

“…Sesame seeds have the highest oil content among other seeds and are a common ingredient in various foods due to their unique flavor and aroma. Sesame has long been used as a popular edible grain in the food industry of Asian countries in various forms such as edible oil, cake batter, flour, and snacks with nuts (Fukuda et al, 1986a, 1986b; Gebremeskel et al, 2022; Hashempour‐Baltork et al, 2018; Namiki & Kobayashi, 1989; Shah, 2016). The genus Sesamum is one of the flowering plants and belongs to the Pedaliaceae family.…”