Endogenous antioxidants and stability of sesame oil as affected by processing and storage

Abstract The effect of processing of coated and dehulled sesame seeds on the content of endogenous antioxidants, namely sesamin, sesamolin, and γ‐tocopherol in hexane‐extracted oils, was studied over 35 d of storage under Schaal oven test conditions at 65°C. Seeds examined were Egyptian coated (EC) and dehulled (ED) and Sudanese coated (SC) varieties. Processing conditions of raw (RW) seeds included roasting at 200°C for 20 min (R), steaming at 100°C for 20 min (S), roasting at 200°C for 15 min plus steaming for 7 min (RS) and microwaving at 2450 MHz for 15 min (M). The sesamin content in fresh oils from EC, ED, and SC raw seeds was 649, 610, and 580 mg/100 g oil, respectively. Corresponding values for the content of sesamolin in oils tested were 183, 168 and 349 mg/100 g oil, respectively. Meanwhile, the content of γ‐tocopherol, the only tocopherol present in the oils, ranged from 330 to 387 mg/kg sample. The effect of processing on changes in the sesamin content in oils from coated seeds was low and generally did not exceed 20% of the original values. On the other hand, oils from dehulled seeds underwent a more pronounced decrease in their sesamin content than the oil from coated seeds after 35 d of storage at 65°C. The corresponding changes in sesamolin and γ‐tocopherol contents were more drastic. The RS treatment, which would be the optimal to prepare sesame oil with better quality, was found to retain 86, 80 and 60% of the sesamin, sesamolin and γ‐tocopherol, respectively, originally present in the seeds after the storage period. The loss in the content of endogenous antioxidants present in the oils paralleled an increase in their hexanal content.