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


  • Pudji Hastuti Universitas Gadjah Mada
  • Lukita Purnamayati Universitas Gadjah Mada
  • Siswanti Universitas Gadjah Mada
  • Supriyanto Universitas Gadjah Mada


roasting, sesame oil, antioxidant activity, total phenolic compounds, lignans, α- tocopherol


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 1800C) 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.




How to Cite

Hastuti, P. ., Purnamayati, L. ., Siswanti, & Supriyanto. (2011). Antioxidant Activity and Compounds of Indonesian Sesame (Sesamum indicum L.) Oil. Proceeding ICBB (The International Conference on Bioscience and Biotechnology), 1(1), A50-A54. Retrieved from