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
收藏
页码：31 / 40
页数：10
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