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Effects of roasting on the quality of sesame (sesamum radiatum schum and thonn) seeds’ oil

Author: 
Essowè Badanèzi Potcho, Oudjaniyobi Simalou, Kafui Kpegba, Kossi Saloufou, Kodjo Selom Evenamede, Kosi Novidzro, Komi Michael Fulbert Adanlemegbe, Nagba Yendoube Gbandjagba, Nambo Phinthè and Pakoupati Boyode
Subject Area: 
Life Sciences
Abstract: 

Sesame oil is an edible vegetable oil derived from sesame seeds (Sesamum radiatum Schum and Thonn, Pedaliaceae). Sesame oil is composed of fatty acids like linoleic acid, oleic acid palmitic acid, stearic acid and small amounts of other compound. Although other species of sesame have been studied, there has been little study of S. radiatum in Togo. The aim of our study is to compare the quality of sesame oil, Roasted sesame seeds (RS) and Unroasted sesame seeds (US) and to optimize the oil extraction yield. Saponification index, Acid index, Acidity and peroxide index were determined using physico-chemical test according to the AFNOR standard. Soxhlet is used for oil extraction. Hexane is used as solvent. We observed that the oil content in relation to weight is the same, while in relation to volume, there is a slight difference which can be explained by the density. The Acid index and the Acidity of the RS oil change significantly after roasting treatment. The color content of sesame oils varied with roasting Roasting seeds treatment change sesame oil quality. The oil of (RS) can be consumed, but that of (US) must be refined. Roasting improves the physicochemical properties and has a positive effect on the nutritional quality of S. radiatum oils, the oil is rich in omega-3 and omega-6 fatty acids.

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