Effect of seed processing treatments on oil quality of Ethiopian sesame varieties
ABSTRACTIn Ethiopia, sesame is number one oilseed crop in terms of export value, but with low value addition practice. This research aimed to determine effect of varieties and pre-oil extraction treatments on yield and quality of the oil. Results showed that yield varied from 47.1 to 57.5% with iodi...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2022.2154394 |
| _version_ | 1827585597287432192 |
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| author | Kumera Neme Yetenayet B. Tola Ali Mohammed Eneyew Tadesse Farzana Shaheen Shakil Ahmed Humera Jahan Shama Qaiser Felicitas Müller |
| author_facet | Kumera Neme Yetenayet B. Tola Ali Mohammed Eneyew Tadesse Farzana Shaheen Shakil Ahmed Humera Jahan Shama Qaiser Felicitas Müller |
| author_sort | Kumera Neme |
| collection | DOAJ |
| description | ABSTRACTIn Ethiopia, sesame is number one oilseed crop in terms of export value, but with low value addition practice. This research aimed to determine effect of varieties and pre-oil extraction treatments on yield and quality of the oil. Results showed that yield varied from 47.1 to 57.5% with iodine value (IV) from 106 to 113 g/100 g, free fatty acid (FFA) 0.47 to 1.36%, and peroxide value (PV) of 0.66 to 7.04 meq O2/kg. Palmitic, oleic and linoleic acid were the major fatty acids in the oil and characterized by high unsaturated (80–85%) and less saturated (15–20%) fatty acids. All pre-oil extraction treatments increased the oil content, with minor effects on color, FFA, and PV as compared to the oil from the raw seed. However, roasting enabled to extract better oil yield with low PV and less constitutes of FFA. |
| first_indexed | 2024-03-08T23:47:44Z |
| format | Article |
| id | doaj.art-85551f43a031449a86b7ac5bf860f19b |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-03-08T23:47:44Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-85551f43a031449a86b7ac5bf860f19b2023-12-13T14:31:46ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452023-12-01211314010.1080/19476337.2022.2154394Effect of seed processing treatments on oil quality of Ethiopian sesame varietiesKumera Neme0Yetenayet B. Tola1Ali Mohammed2Eneyew Tadesse3Farzana Shaheen4Shakil Ahmed5Humera Jahan6Shama Qaiser7Felicitas Müller8Department of Food Science & Nutrition, Faculty of Agriculture, Wollega University, Shambu, EthiopiaDepartment of Postharvest Management, College of Agriculture & Veterinary Medicine, Jimma University, Jimma, EthiopiaDepartment of Postharvest Management, College of Agriculture & Veterinary Medicine, Jimma University, Jimma, EthiopiaBiotechnology & Bioprocess Center of Excellence, Addis Ababa Science & Technology University, Addis Ababa, EthiopiaThird World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, PakistanThird World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, PakistanDr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, Karachi, PakistanDr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, Karachi, PakistanUniversity of Applied Sciences, Konstanz, GermanyABSTRACTIn Ethiopia, sesame is number one oilseed crop in terms of export value, but with low value addition practice. This research aimed to determine effect of varieties and pre-oil extraction treatments on yield and quality of the oil. Results showed that yield varied from 47.1 to 57.5% with iodine value (IV) from 106 to 113 g/100 g, free fatty acid (FFA) 0.47 to 1.36%, and peroxide value (PV) of 0.66 to 7.04 meq O2/kg. Palmitic, oleic and linoleic acid were the major fatty acids in the oil and characterized by high unsaturated (80–85%) and less saturated (15–20%) fatty acids. All pre-oil extraction treatments increased the oil content, with minor effects on color, FFA, and PV as compared to the oil from the raw seed. However, roasting enabled to extract better oil yield with low PV and less constitutes of FFA.https://www.tandfonline.com/doi/10.1080/19476337.2022.2154394Cookingdehullingfatty acid compositionroastingsesame oil |
| spellingShingle | Kumera Neme Yetenayet B. Tola Ali Mohammed Eneyew Tadesse Farzana Shaheen Shakil Ahmed Humera Jahan Shama Qaiser Felicitas Müller Effect of seed processing treatments on oil quality of Ethiopian sesame varieties CyTA - Journal of Food Cooking dehulling fatty acid composition roasting sesame oil |
| title | Effect of seed processing treatments on oil quality of Ethiopian sesame varieties |
| title_full | Effect of seed processing treatments on oil quality of Ethiopian sesame varieties |
| title_fullStr | Effect of seed processing treatments on oil quality of Ethiopian sesame varieties |
| title_full_unstemmed | Effect of seed processing treatments on oil quality of Ethiopian sesame varieties |
| title_short | Effect of seed processing treatments on oil quality of Ethiopian sesame varieties |
| title_sort | effect of seed processing treatments on oil quality of ethiopian sesame varieties |
| topic | Cooking dehulling fatty acid composition roasting sesame oil |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2022.2154394 |
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