Oxidative Stability of Sesame Paste (Tehina)

Tehina samples were prepared from raw, roasted and steamed, or microwaved dehulled sesame seeds from Egypt. Samples contained 54, 96 α 0.36% lipid, 20.68 β 0.19% protein, 3.28 ± 0.05% ash and 1.76 ± 0.06% moisture. The peroxide values (PV) of tehina, stored under Schaal oven conditions at 65C after 35 days, reached 72.2, 86.2 and 97.2 meq/kg for samples prepared from raw, roasted and steamed, and microwaved seeds, respectively. The p‐anisidine values (p‐AnV) of samples stored under the same conditions and over the same period were 9.3, 10.1 and 10.2, respectively. Meanwhile, both PV and p‐AnV of tehina samples stored at room temperature were considerably lower than those kept at 65 C and did not exceed 2.9 and 2.6 meq/kg, respectively. Both PV and p‐AnV of tehina samples were lower than those obtained for oils extracted from dehulled sesame seeds which were subjected to similar pretreatment conditions.