The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics

Abstract

Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (p > 0.05). The results of the present study give a clear picture about the effects of different pressing temperatures on the sesame oil quality and extraction yield, and can be useful in the extraction unit optimization.