Volume 12, Issue 5 (2010)                   JAST 2010, 12(5): 585-596 | Back to browse issues page

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Borchani C, Besbes S, Blecker C, Attia H. Chemical Characteristics and Oxidative Stability of Sesame Seed, Sesame Paste, and Olive Oils. JAST 2010; 12 (5) :585-596
URL: http://jast.modares.ac.ir/article-23-7694-en.html
1- Laboratory of Food Analysis, National School of Engineer of Sfax, Soukra Road 3038, Sfax, Tunsia.
2- Liège University, Gembloux Agro-biotech, Laboratory of Technology of Food Industries, 5038, Gembloux, Belgium.
Abstract:   (9635 Views)
Raw (intact) sesame seed showed a high content of oil, protein and ash: respectively, 52%, 24% and 5%. Studies were conducted on some quality characteristics of sesame and olive oils. The following values were obtained from raw sesame, sesame paste and olive oils, respectively: unsaponifiable matter 1.35, 1.46, and 1.50%; total phenols 14.21, 16.82, and 53.33 mg kg-1 oil; chlorophylls 0.04, 0.09 and 1.88 µg g-1; carotene 2.62, 3.66 and 19.10 µg g-1; refractive index 1.47, 1.47 and 1.47; saponification value 186.6, 185.75, and 97.94; iodine value 113.35, 91.34, and 81.23, acidity along with of 1.64, 1.10, and 1.12 mg KOH g-1 oil. Fatty acid profiles of raw sesame, sesame paste and olive oils showed a predominance of oleic acid (41.68%, 41.94%, and 52.14%, respectively) followed by linoleic-acid (38.29%, 37.48%, and 17.82%). Storage effect at 65°C of raw sesame, sesame paste and olive oils were later on studied. Results showed that the oxidative stability of raw sesame oil was higher than that of sesame paste oil. Due to its all favorable properties, sesame oil could be used in either food or cosmetic products.
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Received: 2010/08/3 | Accepted: 2010/08/3 | Published: 2010/08/3

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