Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry
The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal character...
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MDPI AG
2022-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/21/7496 |
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| author | Yolanda Victoria Rajagukguk Mert Atakan Utcu Mahbuba Islam Małgorzata Muzolf-Panek Jolanta Tomaszewska-Gras |
| author_facet | Yolanda Victoria Rajagukguk Mert Atakan Utcu Mahbuba Islam Małgorzata Muzolf-Panek Jolanta Tomaszewska-Gras |
| author_sort | Yolanda Victoria Rajagukguk |
| collection | DOAJ |
| description | The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (<i>p</i> ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from −5.89 °C to −4.99 °C, peak half width (T<sub>1/2</sub>), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (<i>p</i> ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (<i>p</i> > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity. |
| first_indexed | 2024-03-09T18:48:01Z |
| format | Article |
| id | doaj.art-799a604392ce4b91848b0421773b52b2 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T18:48:01Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-799a604392ce4b91848b0421773b52b22023-11-24T06:05:11ZengMDPI AGMolecules1420-30492022-11-012721749610.3390/molecules27217496Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning CalorimetryYolanda Victoria Rajagukguk0Mert Atakan Utcu1Mahbuba Islam2Małgorzata Muzolf-Panek3Jolanta Tomaszewska-Gras4Department of Food Quality and Safety Management, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-637 Poznań, PolandThe aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (<i>p</i> ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from −5.89 °C to −4.99 °C, peak half width (T<sub>1/2</sub>), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (<i>p</i> ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (<i>p</i> > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity.https://www.mdpi.com/1420-3049/27/21/7496sesame oilhalvaadulterationthermodynamic propertiesDSC |
| spellingShingle | Yolanda Victoria Rajagukguk Mert Atakan Utcu Mahbuba Islam Małgorzata Muzolf-Panek Jolanta Tomaszewska-Gras Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry Molecules sesame oil halva adulteration thermodynamic properties DSC |
| title | Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry |
| title_full | Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry |
| title_fullStr | Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry |
| title_full_unstemmed | Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry |
| title_short | Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry |
| title_sort | authenticity assessment from sesame seeds to oil and sesame products of various origin by differential scanning calorimetry |
| topic | sesame oil halva adulteration thermodynamic properties DSC |
| url | https://www.mdpi.com/1420-3049/27/21/7496 |
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