Introduction: Sesame oil because of having lignans such as sesamin and sesamolin has greater resistance against oxidative degradation as compared to other edible oils. Roasting process can make a tremendous positive impact on the oxidative resistance of the oil. The aim of this work was to evaluate the roasting conditions of Sesame in terms of temperature and time using response surface methodology regarding the highest rate of oxidative resistance and best color of roasted Sesame oil.Materials and Methods: In order to evaluate the roasting conditions, the two factors of temperature (200, 215 and 230oC) and time (15, 25 and 35 min) were used in 3 levels. The total number of tests for each sample was 12 and oxidative resistance and color (DE and L index) were considered as responses. After data analysis by the software, statistical analysis of the models related to the stability and color (DE and L index) were evaluated.Results: The results indicated that the temperature was more effective than the time in oil oxidative resistance changes and by increasing the temperature and time, the oxidative resistance and DE index increased while L index decreased.Conclusion: The optimal condition of roasting for brown Sesame seeds was at the temperature of 216.86oC and time of 19.32 minutes while for the white type, the temperature of 220.47oC and the time of 15 minutes were considered as the optimum condition.

Separation techniques, effective use of supercritical gases in the food industry has become so large several large companies already in supercritical separation methods employ purification and food production. The fields of the food industry in Germany has made considerable progress. For example, the extraction of the coffee and herbal tea Kafyny chewing tobacco extract using carbon dioxide under supercritical conditions is performed. In recent years, foods containing cholesterol have created many problems for human health. Cholesterol is easily soluble in supercritical carbon dioxide, and this promise is the separation of cholesterol from foods of animal origin.

Background and objective It was shown that contamination of agricultural pasturage with fertilizers, application of sewage and effluents in irrigation, use of pesticides and air pollution have led to the entrance of chemical contaminants, including metals, into plants. On the other hand, food processing is (handling, processing, transportation) considered as an important way of food contamination. Vegetable oils are essential in human dietary which is introduced as crucial sources of energy, fat soluble vitamins, and essential fatty acids. Sesamum indicum L., known as Sesame seed, has been cultivated in Asian countries from ancient times as vegetable oil for cooking and seasoning ingredients. In recent years, the Sesame oil has been considered due to its high antioxidant activities and nutritional properties. Due to the use of Sesame seeds extracted oil in two form of ardeh oil and Sesame oil, the amounts of mineral elements (phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium) in Sesame seeds and its extracted oils (ardeh oil and refined Sesame oil) were investigated. Materials and Methods In order to determine the mineral concentration, refined Sesame oil and ardeh oils were prepared from an imported Sesame seed. In order to prepare the Sesame oil, Sesame seeds were put into a cold presser and the oil was extracted under low pressure. The Ardeh oil was prepared by adding water to Sesame paste in the ratio of 2.2:10 and oil was separated by centrifugation. The Sesame seeds and oil samples (refined Sesame oil and ardeh oils) were digested by microwave digestion method in presence of 5 ml 65% nitric acid and 2 ml of hydrogen peroxide (H2O2). The digested samples were then filtered through 0.45 µm filter membrane. Then, the concentrations of phosphorus, potassium, iron, nickel, cobalt, manganese, calcium and magnesium in Sesame seeds, ardeh oil and refined Sesame oil were examined using Inductively Coupled Plasma - Optical Emission Spectroscopy (ICP – OES). Results In the present study, the limit of detection (LOD) for each studied mineral elements were determined as nickel: 4 mg/kg, magnesium: 0.00066 mg/kg, manganese: 0.000134 mg/kg, phosphorus: 0.384 mg/kg, cobalt: 0.594 μg / kg, iron: 0.000797 mg/kg, potassium: 0.00394 mg/kg, calcium 0.005 mg/kg. According to the results, the highest amounts of mineral elements were detected in Sesame seeds. The achieved results showed that the method of Sesame oil extraction can reduce the mineral elements in the final Sesame oils. The amounts of mineral elements in Sesame seeds were estimated as P > Ca > K > Mg > Fe > Mn > Co > Ni. The pattern of mineral elements in Ardeh oil was reported as P > Fe > K > Co > Mg > Ni > Mn > Ca. The reduction pattern was reported as P > K > Fe > Ni > Co > Mn > Ca > Mg in refined Sesame oil. As can be seen the order of mineral elements was changed in two oil samples and Sesame seed. It was shown that except for K and Ca, all mineral elements in ardeh oil were higher than refined Sesame oil. As can be seen, the refining process was effectively reduced the metals in oil samples. On the other hand, high amount of mineral elements in Sesame seed in comparison to extracted oils could be attributed to lack of processing methods which are present in oil production in both methods.  Conclusion It should be considered that presence of different metals in vegetable oils could facilitate the oil deterioration and oxidization as well as oil shelf life reduction. Since the most of the Sesame lots in Iran are imported, it is necessary to monitor the amount of mineral elements.

Background and Objective: Burn is one of the leading causes of mortality in the world. This study was done to determine the effect of the lavender, Sesame oil, and combination of Lavender with Sesame oil and silver sulfadiazine on the burn wound healing in mice.Methods: In this experimental study, 30 male adult albino mice were randomly allocated into 5 groups as follows: the negative control group (physiology serum); the positive control group (silver sulfadiazine); the first experimental group (Sesame oil), the second experimental group (combination of Lavender with Sesame oil) and the third experimental group (Lavender oil).Second degree of burn wound healing take place using hot sheet with a diameter of 2 cm. wound treatment was done in five groups in 21-day treatment period. The wound diameter size and restoration percentage were measured on days 1, 3, 6, 9, 18, and 21. Some mice were euthanized and the samples of wounds were used for histopathological studies.Results: The percentage of wound healing significantly increased in groups of silver sulfadiazine, combination of Lavender with Sesame oil, Lavender oil and Sesame oil in compared to control group (P<0.05). The improvement percentage was seen in sulfadiazine and combination of Lavender with Sesame oil groups in compared to negative control group. The level of tissue restoration based on the accumulation of collagen, fibroblasts, re-epithelialization were seen in sulfadiazine, combination of Lavender with Sesame oil, Lavender oil and Sesame oil, respectively.Conclusion: Combination of Lavender with Sesame oil similar to silver sulfadiazine has tissue restoration effect on burn wound healing in animal model.

diseases (3). However, it should be considered that this oil, similar to all other liquid oils, has high potential for chemical and microbial spoilage due to factors, such as light, exposure to air, temperature, humidity of the environment, and microbial agents. Furthermore, Sesame oil causes hydrolysis and oxidation processes, which increases the necessity of observing the essential points during the production and maintenance. Generally, production of free radicals during the hydrolysis process is very harmful and causes diseases like cancer (4, 5). . . .

Background: Sesame cake extract is the by-product left behind after Sesame oil extraction including almost 30% of protein and phytochemicals, which possess free radical scavenging activity. In this study, antioxidant activity of Sesame cake extract on the quality of refined Sesame oil has been evaluated under 60 ◦, C during storage time. Methods: After extraction of ethanolic extract, Sesame oil was treated with concentrations of 0, 20, 50, and 100 ppm of Sesame cake extract and stored at 60 °, C for 30 days. The Sesame cake and refined Sesame oil were taken from Yazd province and extracted with ethanol. Total Phenolic Content (TPC) (at the beginning of the study) and 2, 2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging capacity (30 days after inoculation) were evaluated. The antioxidant activity of various dilution of the Sesame Cake Ethanol Extract (SCEE) was assessed by measuring, rancimat analysis, Peroxide Value (PV), and Thiobarbituric Acid (TBA) assay, and also evaluation of the TPC. Butylated Hydroxyanisole (BHA) as a synthetic antioxidant was used. Experiments were carried out in triplicates and data were processed with ANOVA test by SPSS Software. Results: Radical-scavenging capabilities of SCEE were significantly larger than the group without SCEE but it was detected to be lower than the BHA group. The induction period (IP) of Sesame oil raised as the concentration of SCEE increased. All concentrations of SCEE were able to decline the PV and TBA value. Also, the group containing BHA and 100 μ, g/ml of SCEE significantly showed the same antioxidant activity (p≤, 0. 05). Conclusion: The SCEE as a natural substance can prevent lipid oxidation of the refined Sesame oil like synthetic antioxidants.

Food adulteration is done in various forms. The most common adulteration in Sesame oil is done with adding by sunflower oil, corn oil and hazelnut oil. This study examines the pure Sesame oil using Differential Scanning Calorimetry (DSC) analysis deals. Samples of pure Sesame oil, 5%, 10% and 15% corn oil and sunflower oil was mixed with Sesame oil. With the increase of corn oil and sunflower oil, Sesame oil, peak displaced towards lower temperatures and the temperatures start, maximum and end of both large and small melting peak was reduced. According to the triglycerides of saturated fatty acids at higher temperatures than triglycerides with unsaturated fatty acids are melted. The peak shift toward lower temperatures can be increased by addition of unsaturated lipid components of corn and sunflower oils.

The aim of the current study was to investigate the characteristics of Sesame oils prepared by cold pressing method. 18 samples of Sesame oil were collected and addition to qualitative characteristics, the amount of Cis and trans fatty acid, sterols, sterenes and tocopherols were determined. The results showed that 7 out of 18 samples (about 39%) did not match with the national standard at least for one of the investigated characteristics. The highest non-conformance of the samples related to the amount of tocopherols and sterols. The most important sterol in Sesame oil was beta-sitosterol (between 57. 7 and 61. 9%). The current study showed that samples of Sesame oil had the acceptable qualitative specifications, although some of them showed a decrease in tocopherol, which could be due to the use of thermal elements during oil extraction. Therefore, determining the amount of tocopherol is an important indicator to determine the quality of cold pressed oil.