This study aimed at characterizing oil extracted from roasted and unroasted sesame seeds (Sesamum indicum L.) following either Soxhlet using hexane as the solvent or cold pressing. We obtained an inverse relationship between oil yield and seed moisture content. Seed roasting as well as Soxhlet extraction improved oil yield. Specific absorptivity (at 232 and 270 nm) increased with heating treatment. Refractive values of the different oils were about 1.464. Peroxide value was 7.6 to 9.6 meq O 2 /kg, iodine value was 107-109g I 2 /100g, saponification value obtained was 188 to 190 mg KOH/g, oleic and linoleic acids were about 42 and 40%, respectively. Total phenolic contents were 8 (USO-CE) to 17 mg/100 ml (RSO-SE). Roasting process increased the antioxidant contents and activities (DPPH scavenging and reducing power). The antibacterial activity of sesame oil revealed the inhibition of Escherichia coli and Pseudomonas aeruginosa growth. Sesame oil presents interesting physicochemical characteristics and antioxidant properties that can be improved by roasting the seeds before extraction.

Background and aims: This study, carried out in collaboration with the research and development department of the "Cevital spa" agri-food unit, aimed to incorporate sesame oil into the formulation of two fatty food products: a frying oil and margarine to improve their physicochemical and organoleptic qualities. Methods: The sesame oil was obtained from the sesame seed by cold pressing to preserve its nutritional characteristics. The frying oil was elaborated with a mixture of three oils (sunflower, soybean, and non-roasted sesame). The margarine was enriched with 2 % of roasted sesame and then, the quality of the products was assessed. Gas chromatography (GC-FID) profile indicated that sesame oil is an oleic-linoleic rich oil with saturated fatty acid (SFA) / unsaturated fatty acid (USFA) ratio from of 0.11. Results: The organoleptic tests and physicochemical analyses, including the oil, showed that the resulting recipe is a combined oil rich in n-6 and n-9, offering an interesting ratio of MUFA /PUFA and with a SFA content of 11.49 % for an appropriate utilization in frying and cooking. Enriched margarine showed compliance with the standards set by the Codex Alimentarius and has a characteristic taste, smell and appearance, color and spread ability to the product with a sesame note. Conclusion: The results of the current study support the sesame oil supplementation to conventional frying oil and to commercial margarine. Sesame oil may therefore be an alternative source of fatty acids that could contribute to the diversification of combined oils.