CHARACTERIZATION OF WHITE SESAME SEED OIL AND ITS BIOACTIVE COMPONENTS

Authors

  • Farhan Aslam
  • Sanaullah Iqbal
  • Muhammad Imran
  • Aftab Ahmad Anjum
  • Syed Amir Gilani
  • Zubair Farooq
  • Hafiza Bushra Tariq
  • Sergei Terentev
  • Anna Terekhova
  • Mohammad Ali Shariati

DOI:

https://doi.org/10.15414/jmbfs.4641

Keywords:

Bioactive components, Fatty acid profile, Physicochemical properties, Sesame oil

Abstract

The purpose of this study was to evaluate the physicochemical properties of white sesame seed oil (WSSO) (PB-Till 90) along with their bioactive components. Among physicochemical properties; free fatty acids (0.95 ± 0.05 %), peroxide value (0.88 ± 0.03 meq/kg), thiobarbituric acid value (0.045 ± 0.0 mg malonaldehyde/kg-oil), free radical scavenging activity (DPPH) (85.07 ± 0.01 %), and iodine value (113.4 ± 1.46 g/100gm) were observed.  Fatty acid (%) profile, determined by gas chromatography, mostly comprised of unsaturated fatty acids. Bioactive components were determined using HPLC and include tocopherol mg/kg (α 8.12 ± 0.0, δ 23.98 ± 0.02, γ 3.125 ± 0.01), polyphenol mg/kg (Gallic acid 0.985 ± 0.001, protocatechuic acid 0.018 ± 0.001, syringic acid 0.024 ± 0.002, ferulic acid 0.134 ± 0.001), stigmasterol 6689.34 ± 0.02 and lignans mg/kg (sesamin 18340 ± 8.5, sesamolin 28340 ± 13.7 and sesamol 224 ± 2.0) were quantified. The results show that WSSO from variety PB-Till 90 has good physicochemical properties and contain appreciable quantities of bioactive components to make its usage as a functional food ingredient.

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Published

2021-06-01

How to Cite

Farhan Aslam, Sanaullah Iqbal, Muhammad Imran, Aftab Ahmad Anjum, Syed Amir Gilani, Zubair Farooq, Hafiza Bushra Tariq, Sergei Terentev, Anna Terekhova, & Mohammad Ali Shariati. (2021). CHARACTERIZATION OF WHITE SESAME SEED OIL AND ITS BIOACTIVE COMPONENTS. Journal of Microbiology, Biotechnology and Food Sciences, 10(6), e4641. https://doi.org/10.15414/jmbfs.4641

Issue

Section

Food Sciences
Received 2021-04-01
Online Published 2021-06-01

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