CHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF SESAME SEED, SESAME PASTE, AND OLIVE OILS

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BORCHANI C.; BESBES S.; BLECKER CH.; ATTIA H.

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Journal: Journal of Agricultural Science and Technology Year:2010 | Volume:12 | Issue:SUPP Page(s): 585-596

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Title

CHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF SESAME SEED, SESAME PASTE, AND OLIVE OILS

Author(s)

BORCHANI C. | BESBES S. | BLECKER CH. | ATTIA H. | Issue Writer Certificate

Keywords

RAW SESAME OIL

SESAME PASTE OIL; OLIVE OIL

QUALITY CHARACTERISTICS

OXIDATIVE STABILITY

Abstract

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 mg g-1, carotene 2.62, 3.66 and 19.10 mg 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, 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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APA: Copy

BORCHANI, C., BESBES, S., BLECKER, CH., & ATTIA, H.. (2010). CHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF SESAME SEED, SESAME PASTE, AND OLIVE OILS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 12(SUPP), 585-596. SID. https://sid.ir/paper/590205/en

Vancouver: Copy

BORCHANI C., BESBES S., BLECKER CH., ATTIA H.. CHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF SESAME SEED, SESAME PASTE, AND OLIVE OILS. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2010;12(SUPP):585-596. Available from: https://sid.ir/paper/590205/en

IEEE: Copy

C. BORCHANI, S. BESBES, CH. BLECKER, and H. ATTIA, “CHEMICAL CHARACTERISTICS AND OXIDATIVE STABILITY OF SESAME SEED, SESAME PASTE, AND OLIVE OILS,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 12, no. SUPP, pp. 585–596, 2010, [Online]. Available: https://sid.ir/paper/590205/en

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