Evaluation and Comparison of Some Chemical Properties of Sesame Seed and Flaxseed

Subject Areas : Microbiology

SH. Momeni ¹ , بابک Ghiassi Tarzi ²

1 - دانش‌آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران

Received: 2014-01-08 Accepted : 2014-04-11 Published : 2015-09-23

Keywords: Chemical properties, Fatty Acid Composition, Fiber, Flaxseed, Sesame,

Abstract :

Introduction: Sesame seed and flaxseed are rich sources of the essential fatty acids and dueto their unique nutritional characteristics valuable research works have been carried out onthese oil seeds. In this study, some of the chemical characteristic of sesame and flaxseed areevaluated and compared to each other.Materials and Methods: Sesame and flaxseed were purchased randomly from Grand Bazaarof Tehran. The fat, fiber, protein and ash contents were determined by standard methods ofevaluation. The cold press hexane extracted oil was subjected to series of tests consisting offatty acid composition, Peroxide, acids, totax and anisidine values. The induction period, theoil resistance to oxidation was also measured.Results: This study indicated that the amounts of protein, fiber, ash and acid value in theflaxseed were significantly higher (P<0.01) while the amount of oil content, totox andanisidine values and resistant to oxidation were significantly lower in the flaxseed ascompared to the sesame seed. In respect of peroxide index, there was no difference betweenthe examined samples. The fatty acid analysis showed that linoleic acid (W6) and linolenicacid (W-3), were the predominant fatty acids in sesame seed and flaxseed oils respectively.Conclusion: The results of this study indicated that sesame seed and flaxseed are rich sourcesof essential fatty acids, proteins, fiber, minerals and other nutrients. Thus, the extracted oilsmight be considered valuable oil resources and might be employed in food formulations.

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