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.