Effect of sesame variety and oil preparation technology on quality of sesame oil

The sesame oils were extracted from black and white sesame seeds under three different process of the aqueous extraction method,screw press method and hydraulic press method.The physical and chemical indexes of the oils under different process were measured.In addition,the fatty acid composition,VE,sesamin,sesamol of the sesame oils and the oxidation stability of sesame oils were determined.The results showed that the acid value and phospholipid content of the sesame oil extracted by aqueous extraction process were the lowest,while the water and volatile matter was the highest.All the sesame oils were rich in antioxidant ingredients such as sesamin,sesamol and VE.The fatty acid compositions of the sesame oils were similar,and the content of unsaturated fatty acid was as high as 83.4%.The oxidative stability of white sesame oil was better than that of the black sesame oil.The oxidative stability of the sesame oil obtained by aqueous extraction method was the best,the second was hydraulic press method,and the screw press method was the worst.