Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil

Abstract

Heating is one of the most commonly used methods of food preparation in homes and industries and prolong use of oil for this purpose causes changes in its physical and chemical properties. The effects of changing temperature on various chemical and physical characteristics of sesame seed oil were studied. The oil was extracted using soxhlet apparatus with nhexane as extraction solvent. The seeds of sesame (Sesamumindicum) were found to have high oil content. Both the chemical and physical characteristics were investigated within a temperature range of 25-290°C. At room temperature (25°C), the results revealed the chemical characteristics as follows: acid value (AV) (5.61mg/g); peroxide value (PV) (4.42 Meq/kg); free fatty acid (FFA) (5.89%). The physical characteristics were: moisture content (MC) (5.50%); density (0.99g/cm 3); refractive index (RI) (1.47). At elevated range of temperatures (170-290°C), there were corresponding changes in both chemical and physical parameters as follows: AV (5.61-5.91mg/g); PV (4.44-6.05 Meq/kg); FFA (5.91-6.06%); MC (3.98-0.71%); density (0.95-0.69g/cm 3); RI (1.46-1.40). The study showed that there was gradual increase in chemical properties with increase in temperature whereas, the physical properties decreased gradually with increase in temperature.

Comparative Pharmaceutico Analytical Study of Madhyama Paka and Khara paka in Sneha Paka WSR to Katupila Taila

“…Due to their high reactivity, these hydroperoxides especially at high temperatures rapidly react with secondary oxidative products, for example, aldehydes, ketones, peroxides, and hydrocarbons as well as cyclic compounds. [14] The effects increase in iodine value, acid value, and other parameters like peroxide value are temperature dependent (intensity and duration of heating). These reactions result in the formation of volatile and non-volatile compounds affecting the sensory, functional, and nutritional qualities of the frying oil.…”

Evaluation of blood glucose, hepatic biomarkers and histopathology of alloxan induced diabetic rats fed Sesamum indicum compounded diet

“…Dietary supplement is a product intended to complement the diet by increasing the intake, which might consist of, but not limited to: a vitamin, mineral, herb or botanicals, an amino acid, a concentrate, metabolite, extract, enzymes or a combination of these ingredients [4]. One of such plants that have played a major role in food and drugs since ancient times is the sesame plant [5].…”