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| Qualities of sesame oils produced by different processes |
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| DOI： |
| KeyWord:different processes sesame oil fatty acid VE benzo(a)pyrene |
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| Abstract: |
| The acid value, peroxide value, fatty acid composition, contents of VE , sesamin, sesamolin and benzo(a)pyrene of sesame oil samples from hot pressing, cold pressing, water extraction processing and refining were determined. The results showed that the acid value of hot pressed sesame oil was the highest, while for cold pressed sesame oil it was the lowest. The peroxide value of refined sesame oil was the highest, while for cold pressed sesame oil it was the lowest. The content of trans-fatty acid in hot pressed sesame oil was high, while it was not detected in cold pressed sesame oil. The VE content in cold pressed sesame oil was 1.12 times and 1.17 times of that in hot pressed sesame oil and water extracted sesame oil respectively. The benzo(a)pyrene contents in hot pressed sesame oil and refined sesame oil were 2.9 times of that in cold pressed sesame oil. The quality of cold pressed sesame oil was better. |
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