Abstract
In this study the Fourier transform-near infrared (FT-NIR) spectroscopy technique was used to predict the fatty acid and sterol content of sesame. For this purpose, partial least square regression (PLS-R)-based prediction models were developed, which relate the FT-NIR spectra to reference GC measurements. In total, 39 sesame samples were collected from local producers around Mugla Province. Sesame oil was extracted from the seeds by using a screw press and extracted oil samples were analyzed without any refining. The results showed that among different fatty acids found in sesame oil, oleic and linoleic acid contents (which account for 85% of the total fatty acids) can be precisely predicted with corresponding PLS-R models having R 2 = 0.991, RMSECV = 0.092%, RPD = 10.7 and R 2 = 0.988, RMSECV = 0.118, RPD = 9.01, respectively. Similarly, good model performances were obtained for the fatty acids grouped according to their saturation degree, namely saturated, monounsaturated, and polyunsaturated fatty acids with R 2 , RMSECV, and RPD values in the ranges of 0.865-0.976, 0.148%-0.148%, and 2.72-6.41, respectively. In addition, models with moderate quality for the s-sitosterol and Δ5-avenasterol content of the sesame oils could be established with R 2 = 0.756, RMSECV = 0.651%, RPD = 2.04 for s-sitosterol and R 2 = 0.823, RMSECV = 0.343%, RPD = 2.38 for Δ5-avenasterol content models. In conclusion, FT-NIR spectroscopy was proved to be a valuable analytical technique that enables rapid and simultaneous measurement of the major lipid constituents of sesame oil, which can be used effectively in quality control and breeding studies of sesame.
Highlights
As an important industrial crop, sesame (Sesamum indicum L.) plant is cultivated globally in tropical and subtropical regions for its oily seed
Sesame seed contains approximately 40%–60% oil, which is mainly composed of mono- and polyunsaturated fatty acids accounting for almost 85% of the total fatty acids (Ünal and Yalçın, 2008)
The major fatty acids found in sesame oil were oleic, linoleic, palmitic, and stearic acids in decreasing order (Table 1)
Summary
As an important industrial crop, sesame (Sesamum indicum L.) plant is cultivated globally in tropical and subtropical regions for its oily seed. Apart being used for oil production, sesame seeds are used as a condiment, either roasted or not, in dishes and patisserie products of different cuisines. In Turkey, sesame seed is mainly used in production of tahini halva, biscuits, patisseries, and simit (a circular bread product). Several sesame varieties and ecotypes, which have been cultivated for centuries, are distributed in various ecological regions of Turkey (Baydar et al, 1999). Sesame seed contains approximately 40%–60% oil, which is mainly composed of mono- and polyunsaturated fatty acids accounting for almost 85% of the total fatty acids (Ünal and Yalçın, 2008).
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