Effect of seed processing treatments on oil quality of Ethiopian sesame varieties

被引：2

作者：

Neme, Kumera ^{[1
]}

Tola, Yetenayet B. ^{[2
]}

Mohammed, Ali ^{[2
]}

Tadesse, Eneyew ^{[3
]}

Shaheen, Farzana ^{[4
]}

Ahmed, Shakil ^{[4
]}

Jahan, Humera ^{[5
]}

Qaiser, Shama ^{[5
]}

Mueller, Felicitas ^{[6
]}

机构：

[1] Wollega Univ, Fac Agr, Dept Food Sci & Nutr, Box 38, Shambu, Ethiopia

[2] Jimma Univ, Coll Agr & Vet Med, Dept Postharvest Management, Jimma, Ethiopia

[3] Addis Ababa Sci & Technol Univ, Biotechnol & Bioproc Ctr Excellence, Addis Ababa, Ethiopia

[4] Univ Karachi, World Ctr Sci & Technol 3, HEJ Res Inst Chem, Karachi, Pakistan

[5] Dr Panjwani Ctr Mol Med & Drug Res, Int Ctr Chem & Biol Sci, Karachi, Pakistan

[6] Univ Appl Sci, Constance, Germany

来源：

CYTA-JOURNAL OF FOOD | 2023年 / 21卷 / 01期

关键词：

Cooking; dehulling; fatty acid composition; roasting; sesame oil; CHEMICAL-COMPOSITION; OXIDATIVE STABILITY; ANTIOXIDANT ACTIVITY; COLOR; PROFILE; ACIDS;

D O I：

10.1080/19476337.2022.2154394

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In Ethiopia, sesame is number one oilseed crop in terms of export value, but with low value addition practice. This research aimed to determine effect of varieties and pre-oil extraction treatments on yield and quality of the oil. Results showed that yield varied from 47.1 to 57.5% with iodine value (IV) from 106 to 113 g/100 g, free fatty acid (FFA) 0.47 to 1.36%, and peroxide value (PV) of 0.66 to 7.04 meq O2/kg. Palmitic, oleic and linoleic acid were the major fatty acids in the oil and characterized by high unsaturated (80-85%) and less saturated (15-20%) fatty acids. All pre-oil extraction treatments increased the oil content, with minor effects on color, FFA, and PV as compared to the oil from the raw seed. However, roasting enabled to extract better oil yield with low PV and less constitutes of FFA.

引用

页码：31 / 40

页数：10

共 50 条

[11] The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil
Aktas, Nesimi
Gercekaslan, Kamil Emre
Uzlasir, Turkan
OCL-OILSEEDS AND FATS CROPS AND LIPIDS, 2018, 25 (03)
[12] Effect of roasting treatment on the chemical composition of sesame oil
Ji, Junmin
Liu, Yulan
Shi, Longkai
Wang, Nannan
Wang, Xuede
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 101 : 191 - 200
[13] Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil
Yan, J.
Guo, M. M.
Shen, Y. H.
Wang, Y. Y.
Luan, X.
Li, C.
GRASAS Y ACEITES, 2017, 68 (03)
[14] The relationship of antioxidant components and antioxidant activity of sesame seed oil
Wan, Yin
Li, Huixiao
Fu, Guiming
Chen, Xueyang
Chen, Feng
Xie, Mingyong
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2015, 95 (13) : 2571 - 2578
[15] Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil
Kaseke, Tafadzwa
Opara, Umezuruike Linus
Fawole, Olaniyi Amos
FOODS, 2020, 9 (09)
[16] EFFECT OF PROCESSING ON PEA SEED QUALITY
NASCIMENTO, WM
PESQUISA AGROPECUARIA BRASILEIRA, 1994, 29 (02) : 309 - 313
[17] Modelling of oil expression from sesame seed
Akinoso, Rahman
Igbeka, J. C.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2006, 43 (06): : 612 - 614
[18] Composition of sesame hull oil and its effects on flavour and quality of sesame oil
Wang, Rui
Guo, Bing-Xin
Li, Xiao-Yu
Peng, Jin-Qiao
Liu, Yi-Tong
Chang, Yun-Long
Liu, Hua-Min
Wei, Wen-Xing
Wen, Xin-Yu
Zhang, Hong-Yu
Liu, Hong-Wei
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (10): : 6987 - 6998
[19] Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds
AbouGharbia, HA
Shahidi, F
Shehata, AAY
Youssef, MM
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1997, 74 (03) : 215 - 221
[20] Endogenous antioxidants and stability of sesame oil as affected by processing and storage
Shahidi, F
Amarowicz, R
AbouGharbia, HA
Shehata, AAY
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1997, 74 (02) : 143 - 148

← 1 2 3 4 5 →