Comparison of sesame oil properties obtained from cold press and solvent extraction methods with refined oil during storage
Subject Areas :
Food Science and Technology
S. Mirazizi
1
(M. Sc. Graduate, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
M. Gharachorloo
2
(Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
A. Sharifan
3
(Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Received: 2019-05-09
Accepted : 2020-01-18
Published : 2020-01-21
Keywords:
Cold Press,
Chemical Properties,
extraction method,
sesame oil,
Solvent extraction,
Abstract :
Considering the importance of the edible oils in the diet and the increasing demand for row and unprocessed oils, in this research the chemical properties of oils obtained from the cold press and solvent extraction of three different varieties of sesame seed including fatty acid composition, chlorophyll, carotenoids, sterol, tocopherol and aflatoxin values were determined. The peroxide value of oils in two conditions of thermal accelerated and optical oxidation was also compared. The results indicated that the extraction efficiency was the highest by using solvent for extraction (58.13%) and oleic acid and linoleic acid are the predominant fatty acids in sesame. There was a significant difference in total sterol, chlorophyll and carotenoid contents of oils extracted by cold pressing, solvent extraction and refined oils (P <0.05). The highest and lowest levels of total tocopherol were related to solvent extracted and refined oils, which were equivalent to 759.18 and 437.4 mg/kg, respectively. The peroxide value increased in accelerated light and temperature conditions over time, and the effect of light on the increasing of the peroxide value was higher than the temperature. The amount of aflatoxin in the extracted oil samples was below the detection limit (ppb 0.01). The results showed that the oils produced by cold pressing methods contain more micronutrients and antioxidants than the refined oils, but have shorter shelf lives in unfavorable conditions.
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_||_
· Abbas, H. K. (2005). Aflatoxin and food safety: CRC Press,267-286
· Abou-Gharbia, H. A., Shehata, A. A. Y., and Shahidi, F. (2000). Effect of processing on oxidative stability and lipid classes of sesame oil. Food Research International, 33(5), 331-340.
· Anjum, F., Anwar, F., Jamil, A., and Iqbal, M. (2006). Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. Journal of the American OilChemists' Society, 83(9), 777-784.
· Ayu, D. F., Andarwulan, N., Hariyadi, P., and Purnomo, E. H. (2016). Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil. Food Science and Biotechnology, 25(2), 401-407
· Bortolomeazzi, R., Cordaro, F., Pizzale, L., and Conte, L. S. (2003). Presence of phytosterol oxides in crude vegetable oils and their fate during refining. Journal of agricultural and food chemistry, 51(8), 2394-2401
· Chen, L., Li, H., Fu, J., Miao, C., Lv, P., and Yuan, Z. (2016). Catalytic hydroprocessing of fatty acid methyl esters to renewable alkane fuels over Ni/HZSM-5 catalyst. Catalysis Today, 259, 266-276.
· Cheng, C. T. (1992). Perak, Malaysia, Mass Poisoning Tale of the Nine Emperor Gods and Rat Tail Noodles. The American journal of forensic medicine and pathology, 13(3),263-261.
· De Greyt, W. F., Petrauskaite, V., Kellens, M. J., and Huyghebaert, A. D. (1998). Analysis of tocopherols by gas‐liquid and high‐performance liquid chromatography: a comparative study. Lipid/Fett, 100(11), 503-507.
· Dubois, V., Breton, S., Linder, M., Fanni, J., and Parmentier, M. (2007). vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 1 (7), 710-732.
· Elleuch, M., Besbes, S., Roiseux, O., Blecker, C., and Attia, H. (2007). Quality characteristics of sesame seeds and by-products. Food Chemistry, 103(2), 641-650.
· Elzupir, A. O., Suliman, M. A., Ibrahim, I. A., Fadul, M. H., and Elhussein, A. M. (2010). Aflatoxins levels in vegetable oils in Khartoum State, Sudan. Mycotoxin research, 26(2), 69-73.
· Ferrari, R. A., Schulte, E., Esteves, W., Brühl, L., and Mukherjee, K. D. (1996). Minor constituents of vegetable oils during industrial processing. Journal of the American Oil Chemists' Society, 73(5), 587-592.
· Ghavami, M., Gharachoeloo, M. and Ghiassi Tarzi, B. (2008). Laboratory Techniques, Oils and Fats. [In Persian].
· Habibi nodeh, F., Azadmard-Damirchi, S., Hesari, j., Nemati, M., Fathi achachelooyee, B., and Ahmadi, E. (2010). Effect of colza seeds attendance by microwave on the quality of extracted oil. The journal of food research(agricultural science), 20(3), 19-29. [In Persian].
· Hassan, M. A. (2012). Studies on Egyptian sesame seeds (Sesamum indicum L.) and its products 1-physicochemical analysis and phenolic acids of roasted Egyptian sesame seeds (Sesamum indicum L). World Journal of Dairy and Food Sciences, 7(2), 195-201.
· Hassan, M. N., El-Sayed, A. S., and Nada, H. M. (2015). Detection of aflatoxins by HPLC and the expression of biosynthetic nor-1 gene of aflatoxin and ocrA gene of ochratoxin.
· Hwang, L. S. (2005). Sesame oil. Bailey's Industrial Oiland Fat Products.
· Idris, Y. M., Mariod, A. A., Elnour, I. A., and Mohamed, A. A. (2010). Determination of aflatoxin levels in Sudanese edible oils. Food and chemical toxicology, 48(8), 2539-2541.
· Institute of Standards and Industrial Research of Iran (ISIRI), (2005). Oil seeds-Determination of moisture and volatile matter content-Test metod. ISIRI No.8034. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2002). Edible fats and oils –Determination of chlorophill pigments in crude oil. ISIRI No. 6686. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (2002). Edible fats and oils – Determination of caroten-specification. ISIRI No. 5952. [In Persian]
· Institute of Standards and Industrial Research of Iran (ISIRI), (1999). Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination. ISIRI No 4179. [In Persian]
· Khan, M. A., and Shahidi, F. (2002). Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water. Food chemistry, 79(1), 47-53.
· Kang, M.-H., Naito, M., Tsujihara, N., and Osawa, T. (1998). Sesamolin inhibits lipid peroxidation in rat liver and kidney. The journal of nutrition, 128(6), 1018-1022.
· Kamal-Eldin, A. (2006). Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. European Journal of Lipid Science and Technology, 108(12), 1051-1061.
· Kreps, F., Vrbiková, L., and Schmidt, Š. (2014). Influence of industrial physical refining on tocopherol, chlorophyll and beta‐carotene content in sunflower and rapeseed oil. European Journal of Lipid Science and Technology, 116(11), 1572-1582.
· Lee, S. W., Jeung, M. K., Park, M. H., Lee, S. Y., and Lee, J. (2010). Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation. Food Chemistry, 118(3), 681-685
· Mbah, M., and Akueshi, C. (2009). Aflatoxin in mould infested sesame seeds. African Journal of Biotechnology, 8(3),145-152.
· Nabloussi, A., Hanine, H., El Harfi, M., and Rizki, H. (2016). Moroccan sesame: an overview of seed and oil quality. Magnesium(mg/100 g), 389(324), 347.340
· Prescha, A., Grajzer, M., Dedyk, M., and Grajeta, H. (2014). The antioxidant activity and oxidative stability of cold-pressed oils. Journal of the American Oil Chemists' Society, 9(8),1291-1301.
· Ramadan, M. F., and Mörsel, J. T. (2004). Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils upon stripping. European Journal of Lipid Science and Technology, 106(1), 35-43
· Tabee, E., Azadmard-Damirchi, S., Jägerstad, M., and Dutta, P. C. (2008). Effects of α-tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high-oleic vegetable oils. Journal of the American Oil Chemists' Society, 85(9), 857-867.
· Walallawita, W., Bopitiya, D., Sivakanthan, S., Jayawardana, N., and Madhujith, T. (2016). Comparison of oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (mee)(Madhuca longifolia) oils against photo-oxidation and autoxidation. Procedia Food Science, 6, 204-207.
