Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial‐Scale Study Based on Oil Extraction Method

Abstract

Sesame oils are widely consumed around the world, but a study on their lipid composition, oxidation stability, and free radical scavenging capacity is limited. In this article, characterizations of 13 sesame oils extracted by four different processing techniques are evaluated. The results show that triacylglycerol and fatty acid compositions are not significantly affected by the oil extraction technology. However, differences in minor component composition, oxidation stability, and free radical scavenging capacity among the various sesame oil samples are observed. Roasted sesame oils are much better than refined and cold pressed sesame oils, especially in terms of their oxidation stability and antioxidant capacity. Further, the results observed verify that qualities of the final oils can be affected by the processing technologies such as roasting and oil refining processes. This work may help manufacturers to produce sesame oil products with high nutritional value, abundant natural antioxidants, and better bioactive properties. Practical Applications: Four extraction methods are used to extract sesame oils from sesame seeds on an industrial‐scale. Roasting is a critical process to create natural antioxidants like Maillard reaction products and sesamol showing strong reductive activity, thus improving the antioxidant capacity and stability of the obtained oil product. The results also indicate that one should pay close attention to some specific crafts like roasting and oil refining during sesame oil processing procedure, which would intensively influence the character of the commercial oil product. In the present study, profiles of 13 sesame oils obtained by four different processing techniques (hot pressing, cold pressing, solvent extraction, and aqueous extraction) are evaluated. Differences of fatty acid and triacylglycerol compositions among the test sesame oils are not significant. However, the contents of minor component, oxidative stability, and in vitro antioxidant capacity are considerably different. Roasted sesame oils (HPSOs and SMSOs) are much better than the other two kinds (CPSOs and RSOs), which show superior oxidative stability and free radical scavenging capacity.

Physicochemical Characteristics and Functional Properties of Seed Oil from Four Different Cultivars of S. Wilsoniana

“…A methanol extraction procedure was used to obtain the polar fraction of the samples according to a previously published method [ 47 ] with the following modifications: 2.5 g of SWSO was mixed with 5 mL of methanol, vigorously shaken for 20 min in the dark, and then centrifuged at 2148 × g for 10 min (H1750R, Cence Instrument Development Co., Ltd., Hunan, China). The extraction process was repeated three times.…”

Sesamol ameliorates hepatic lipid accumulation and oxidative stress in steatosis HepG2 cells via the PPAR signaling pathway

“…Meanwhile, a variety of transcription factors and downstream genes have been confirmed closely related to these processes, such as peroxisome proliferator-activated receptors (PPAR), liver X receptor α (LXRα), and cholesterol 7α hydroxylase (CYP7A1) (Majdalawieh & Ro, 2015;Sharma et al, 2012;Zhang, Yu, Hu, et al, 2016). According to the results of our previous investigations, although the content of sesamol (not detected-0.31 mg/g) was lower than sesamin (2.07-7.51 mg/g) in sesame oils, it exhibited higher antioxidative activity and free radical scavenging capacity, possessing a significantly positive correlation (p < .01) with the oxidative stability of sesame oil Shi, Zheng, Zhang, et al, 2018). Recently, Qin et al (2019) observed that sesamol showed ameliorative effects on obesity-associated metabolic disorders by regulating hepatic lipid metabolism.…”

Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

“…Based on sesame seed oil processing methods, sesame seed oils in China can be divided into four types, including: (1) pressed fragrant sesame seed oil, (2) ground fragrant sesame seed oil, (3) cold-pressed sesame seed oil and (4) refined sesame seed oil [15,16]. These types of sesame seed oils, mainly pressed fragrant sesame oil and ground fragrant sesame oil, have different aroma flavors based on the different processing methods.…”

“…Therefore, it was found that the levels of β-carboline compounds (harman and norharman) in ground fragrant sesame seed oils were lower than the levels of β-carbolines (harman and norharman) in pressed fragrant sesame seed oils (see Figures 1 and 2). Compared with pressed fragrant sesame seed oil and ground fragrant sesame seed oil, cold-pressed sesame seed oil only requires drying the sesame seed at mild heating temperature (<80 • C) before the sesame seed pressing process [16]. Notably, coldpressed sesame seed oils do not belong to the flavor edible oils (e.g., fragrant sesame seed oils).…”

“…By increasing the roasting temperature of sesame seeds to 240 • C, the contents of total β-carboline compounds (harman and norharman) in sesame seed oil rose quickly to 618.4 µg/kg in 5 min, and the contents of harman and norharman reached 1239.7 µg/kg in 20 min (Figure 6C). sesame seed pressing process [16]. Notably, cold-pressed sesame seed oils do not belong to the flavor edible oils (e.g., fragrant sesame seed oils).…”