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Research Article - Journal of Food Science and Nutrition (2023) Volume 6, Issue 4
Effect of roasting process on total lipids, fatty acids profile, nutritional quality and fuel properties of sesame seeds oil.
Sesame is one of the oldest well-known oilseeds to mankind. It is an amazingly healthful food of nutritive value as well as medicinal properties still used from ancient time. Accordingly, this research was aimed to study the effect of roasting process on total lipids, fatty acids profile, nutritional quality and fuel properties of sesame seeds oil were studied. Result showed that triglycerides exhibited the major percentage, while polar lipids recorded the lowest percentage of the total lipids in sesame seeds oil, while the amount of triglycerides, 1,2 and 1,3 diglycerides and polar lipids were decreased, while free fatty acids, free sterols and sterol ester and hydrocarbons were increased during roasted process using oven greater compared to vacuum in sesame seeds oil. Results also, showed that show that linoleic acid (C18:2) was predominant fatty acid unsaturated followed by oleic acid (C18:1), while show that palmitic (C16:0) was predominant fatty acid saturated followed by stearic (C18:0), from saturated fatty acids. Also total saturated fatty acids were decreased, while total unsaturated fatty acids were increased in sesame seeds oil. Whereas no significant difference between raw and roasted sesame oil in fatty acids profile. Also, results indicated that Cox value good and that sesame seeds oil is almost stable and can be used to protect vegetable oils from oxidative degradation. Results showed that nutritional quality indices were values considered excellent, thus sesame seeds oil has high nutritional quality due to higher polyunsaturated fatty acids compare with saturated fatty acids. Results showed that Higher Heating Value (HHV) and Cetane Number (CN) in sesame seeds oil thus, sesame oil has good fuel properties and it can be used in the production of biodiesel fuel. While no significant difference between raw and roasted sesame seeds oil from selected varieties in fuel properties
Author(s): M M Rabie, A A El-Refai, Rania E El-Gammal, Wael Al-Saban