Comparative Studies on Some Physicochemical Properties of Oil Extracted from Gamma Irradiated Sesame (Sesamum indicum L.) Seeds

Abstract

The present study has been conducted to evaluate the characterization of the oil extracted from local cultivated sesame seeds that produced under Syrian conditions, and to explore the effect of gamma irradiation (3, 6 and 9 kGy) and storage period (6 and 12 months) on some quality characteristics of sesame seed oil. The physico-chemical properties of oil extracted from non-irradiated samples of sesame seeds were: acid value (AV) (2.79 mg KOH g -1 oil), peroxide value (PV) (1.69 meq O 2 kg -1 oil), Thiobarbituric acid (TBA) (0.022 mg MDA kg -1 oil), iodine value (IV) (98.36 g I 2 100 g -1 oil), saponification value (SV) (186.27 mg KOH g -1 oil), refractive index (RI) (1.471) and color values (L* = 90.14, a* = 50.76, b* = 30.47 and ∆E = 68.23). The results demonstrated that the AV, PV, TBA, IV, SN, RI and color values were significantly (p<0.05) altered upon irradiation and storage. Gamma irradiation and storage time increased AV, PV, TBA, IV, SN, and RI. However, all tested markers of oil that extracted from irradiated and un-irradiated seeds field within the limited value recommended by Codex Alimentarius Commission.

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

“…AV of ChKO changes between 1.19 mg KOH g −1 (control at 0 day of storage) and 1.87 mg KOH g −1 oil (irradiated samples at 6 kGy and after 12 months of storage). The AV (1.19 mg KOH g −1 ) of Syrian ChKO was small when compared to the value of virgin olive oil (1.04%) (Al-Bachir, 2018), peanut oil (1.78%) (Al-Bachir, 2015a), pistachio oil (1.0%) (Al-Bachir, 2015b), sunflower oil (0.88%) (Al-Bachir and Othman, 2018b), sesame oil (2.79 mg KOH g −1 ) (Al-Bachir and Othman, 2019), and almond oil (0.47 mg KOH g −1 ) (Al-Bachir, 2014). However, the AV of cherry seed oil from Romania was found to be 1 mg KOH g −1 oil (Popa et al., 2011).…”

“…Reflectance values were determined at a wavelength of 568 nm by exposing the samples to the illuminant. The reference for measuring the ΔE value was by setting the enter page background of the yellow color parameters, where L = 100, a = 25, and b = 100 are the initial colorimetric parameters of ChKO (Al-Bachir and Othman, 2019).…”

“…Food irradiation has been known as a usable and safe procedure for preservation of different types of food, enhance hygienic property of foods, and improve the nutritional value of foodstuff (Al-Bachir and Othman, 2018a). The application of ionizing radiation with the objective of preserving and disinfesting grains seeds and kernels emerges as a promising practice used to extend the shelf life and to reduce losses of grains during storage with minimal effect on nutritional, chemical, physical, or sensory quality (Al-Bachir, 2014, 2015a, 2015b; Al-Bachir and Othman, 2018b, 2019).…”

“…The determination of the cost–benefit of application of ionizing irradiation at commercial scale seems to be competitive when compared to other traditionally used methods such as fumigation, physical and thermal treatments (Apaydin et al., 2016). In many cases, irradiation of high lipid-containing materials could lead to fatty acid (FA) decomposition, lipid peroxidation, and subsequent off flavor formation in the foodstuff (Al-Bachir and Othman, 2019). Until now, available information in the literature related to the characteristic determination of the oil extracted from reported irradiated or non-irradiated cherry kernel (ChK) is limited.…”

Packaging based on Ag-Low Density Polyethylene for shelf-life extension of pasteurized and traditional butters at refrigerated temperature

“…The 2 g of each butter sample was transferred to Erlenmeyer flask containing 50 cc of KOH, placed in water bath using a reflex set for 30 min (Al-Bachir & Othman, 2019). A few drops of phenolphthalein reagent were trickled to titrate with a 0.5 normal HCl until a yellow color appeared.…”