Antioxidant Activity and Compounds of Indonesian Sesame (Sesamum indicum L.) Oil

Antioxidant Activity and Compounds of Indonesian Sesame (Sesamum indicum L.) Oil

Pudji Hastuti, Lukita Purnamayati, Siswanti, Supriyanto
Department of Food and Agricultural Product Technology, Gadjah Mada University,
Jl. Flora, Bulaksumur, Yogyakarta 55281, Indonesia

Sesame (Sesamum indicum L.) is an important oilseed crop in the world, which can be well cultivated in Indonesia. Roasting is an important step for obtaining sesame oil from the seed. The aims of this study were to evaluate the effect of roasting, on (i) oil yield, and (ii) antioxidant activity and compounds in the oil. The roasting of the sesame seed were carried out at 180oC) for 30 minutes). The roasted and unroasted seed were then pressed using hydraulic press at 140 kN for 5 minutes for obtaining the oil. The produced oil were evaluated for oil yields, the antioxidant activity, total phenolic compounds, ╬▒-tocopherol, sesamin, sesamolin, and sesamol contents of the oil. It was found that the oil yield, antioxidant activity and compound of the oil were significantly affected by roasting. The oil yields for unroasted and roasted sesame seed were 23.91 and 36.63 %, respectively. Roasting found not to affect the total phenolic compound, but increase the antioxidant activity of roasting oil almost as twice as in unroasting oil. Roasting may lowered the ╬▒-tocopherol and sesamolin contents in the oil, but increased the sesamol content. To some extent roasting of this seed also increase the degree of liking to the oil.

Keywords: roasting, sesame oil, antioxidant activity, total phenolic compounds, lignans, ╬▒tocopherol

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