Abstract
Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.
Highlights
Nowadays, consumers look for an adequate intake of nutrients and other bioactive compounds with beneficial health effects
The fat content of the seeds reached 53%, while, once subjected to oil extraction by cold pressing, the fat content of the press cake decreased to 32%
Pressure systems that allow cold extraction are generally the preferred method for oil extraction to obtain high quality virgin oils, there is still an important oil fraction that remains in the press cake
Summary
Consumers look for an adequate intake of nutrients and other bioactive compounds with beneficial health effects. They request functional foods with enhanced nutritional value and simultaneously natural ingredients. In this sense, seeds consumption is recommended due to several nutritional desirable properties [1,2]. With the rapid expansion of human population, there is a need for sustainable food production to ensure food security and the preservation of the environment [3]. The valorisation of residues to turn them into by-products and incorporate them into the food chain follows the circular economy and eco-nutrition principles and ensures sustainability of the food chain [1,4]
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