The effects of extraction methods on sesame oil stability

Abstract

The oxidative stability of sesame oil, as measured by the Rancimat test, was shown to be dependent on extraction methods and seed pre-treatment. Oils extracted from whole seeds were more stable than those extracted from dehulled seeds by the same method. Extraction of the same seeds with polar solvents and effective seed crushing yielded more-stable oils (16.7-21.3 Rancimat hours) compared with extraction with nonpolar solvents and coarsely crushed or pressed seeds (4.5-6.4 Rancimat hours). Heptane-isopropanol (3:1, vol/vol) provided slightly more stable oils than n-hexane by the same method. Results are discussed in relation to some of the maior anti-and prooxidants present in the oils.JAOCS 72, 967-969 (1995).

The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study

“…The lowest oxidation stability belongs to Ardeh oil which can be attributed to high PUFA and low MUFA content of Ardeh oil. It was shown that oil extracted from whole sesame seed without dehulling could be stable in oxidation which is in agreement with results of Kamal‐Eldin (Kamal‐Eldin & Appelqvist, 1995) and Konsoula (Konsoula & Liakopoulou‐Kyriakides, 2010), although it was not in agreement with Tenyang results (Tenyang et al., 2017).…”

Characterization of chia seed oils obtained by pressing and solvent extraction

“…These values resulted lower than those reported in the literature for sunflower (441-932 ppm) (Brevedan et al, 2000) and soybean crude oils (600-800 ppm) (List et al, 1978). Extractability of these compounds is known to be dependent on the extraction method (Kamal-Eldin and Appelqvist, 1995). Total phosphorus Fig.…”

Impact of extraction method on yield of lipid oxidation products from oxidized and unoxidized walnuts

“…The methods employed to extract lipids from oxidized foods may influence the values obtained for these oxidative products. Extraction conditions, e.g., temperature, time, and type of solvent, have been shown to affect sensory quality (1), volatile content (2), and oxidative stability of the extracted oil (3,4).…”