Chemical Characteristics and Oxidative Stability of Sesame Seed, Sesame Paste, and Olive Oils

Raw (intact) sesame seed showed a high content of oil, protein and ash: respectively, ۵۲%, ۲۴% and ۵%. Studies were conducted on some quality characteristics of sesame and olive oils. The following values were obtained from raw sesame, sesame paste and olive oils, respectively: unsaponifiable matter ۱.۳۵, ۱.۴۶, and ۱.۵۰%; total phenols ۱۴.۲۱, ۱۶.۸۲, and ۵۳.۳۳ mg kg-۱ oil; chlorophylls ۰.۰۴, ۰.۰۹ and ۱.۸۸ µg g-۱; carotene ۲.۶۲, ۳.۶۶ and ۱۹.۱۰ µg g-۱; refractive index ۱.۴۷, ۱.۴۷ and ۱.۴۷; saponification value ۱۸۶.۶, ۱۸۵.۷۵, and ۹۷.۹۴; iodine value ۱۱۳.۳۵, ۹۱.۳۴, and ۸۱.۲۳, acidity along with of ۱.۶۴, ۱.۱۰, and ۱.۱۲ mg KOH g-۱ oil. Fatty acid profiles of raw sesame, sesame paste and olive oils showed a predominance of oleic acid (۴۱.۶۸%, ۴۱.۹۴%, and ۵۲.۱۴%, respectively) followed by linoleic-acid (۳۸.۲۹%, ۳۷.۴۸%, and ۱۷.۸۲%). Storage effect at ۶۵°C of raw sesame, sesame paste and olive oils were later on studied. Results showed that the oxidative stability of raw sesame oil was higher than that of sesame paste oil. Due to its all favorable properties, sesame oil could be used in either food or cosmetic products.