Abstract

Background: Cold-pressed Sesame Oil is used as cooking oil, especially used for sautéing and deep-frying. It has a high smoke point which is suitable for Indian cooking. Cold pressing technique retains all its natural flavor, aroma, nutritive value making this oil excellent for cooking and adds more taste to food dishes. Sesame oil contains sesamol and sesaminol, that have strong health effects. Sesame is a significant source of bioactive constituents, such bioactive ingredients include lignans, tocopherol, and phytosterols. These lignans have many pharmacological properties such as antioxidant activity, antiproliferative activity, enhanced antioxidant action of vitamin E in lipid peroxidation systems, decreased cholesterol, neuroprotective effects, reduced breast and prostate cancer incidences, etc.

Method: The oil analysis was done using SOP-CHM-29-00, SOP-CHM-28-00, FSSAI manual 5 (14.9): 2016, FSSAI Manual 4 (A8): 2016, FSSAI manual 5 (10.1): 2016, SOP-CHM-27-00, AOAC 996.06 20^th Ed, AOAC 994.10 20^th Ed., AOAC 985.29 20^th Ed methods. The microbiological, chemical and organoleptic test was done to examine the shelf life of the product.

Results and Conclusion: Sesame Oil was analyzed in the laboratory and results showed that it contains Total Fat (99.88g/100g), of which PUFA (47.26g), MUFA (35.88g), SAFA (16.72g) and cholesterol (< 1.0 N. D.). The results of the analysis of the food sample conform to the recommended limits for the tested parameters only and the sample has a shelf life of 9 months from the date of manufacturing.

Keywords: Cold-Pressed Oil; Sesame Seeds; PUFA; MUFA; Omega 3 Fatty Acids

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Citation

Citation: Shweta Mahadik., et al. “Review on Traditional Extraction of Sesame Oil" Acta Scientific Nutritional Health 4.6 (2020): 18-24.

Copyright

Copyright: © 2020 Shweta Mahadik., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.