Composition and stability of traditional processed sesame oil

  • Mario Abdalbasit Adam King Abdulaziz University, Jeddah
  • Idris Yousif Mohamed Ahmed Sudan University of Science and Technology, Khartoum North
  • Osman Nuha Mohamed Sudanese Standards and Metrology Organization, Khartoum
Keywords: Sesame, Walad, Assara, Physicochemical, Oxidative Stability, FT-IR

Abstract

This study aimed to investigate the physicochemical properties, oxidative stability and sensory quality of Walad (W) and Normal (N) sesame oils. 20 samples were collected from traditional mills (Assara) from five states of Sudan. Significant differences (P≤0.05) in physicochemical characteristics of N and W sesame oils were found. During storage for three days at 70ºC the N oil was less oxidized, producing fewer amounts of peroxides than W sesame oil through the five states. Using FTIR spectroscopy, the peak intensities of N and W oils of all states at frequency 723, 1163, 1745, 2852 and 2923 cm−1 was changed as time of storage increased. The overall acceptability of N and W oils showed significant differences (P< 0.05). Normal oils from the five states showed higher scores than that of Walad oils indicating their preference by the panelists.

Published
2014-11-12
How to Cite
1.
Abdalbasit Adam M, Yousif Mohamed Ahmed I, Nuha Mohamed O. Composition and stability of traditional processed sesame oil. Innovative Romanian Food Biotechnology [Internet]. 12Nov.2014 [cited 29Apr.2024];(15):51-7. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3495
Issue
No 15 (2014)
Section
Articles

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