The untapped nutritional, health and industrial applications of sesame seed oil

Sesame ( Sesamum indicum L .) is a vital cash crop that underpins the livelihoods of smallholder farmers and medium to large-scale private farms, along with numerous stakeholders involved in its cultivation, processing, and export. The review details sesame’s rich nutritional composition, including, its substantial oil content (45–55%), high protein levels (17–40%), and a diverse array of bioactive compounds, such as lignans, tocopherols, phytosterols, and essential fatty acids (notably oleic acid 36–54% and linoleic acid 38–49%). Compositionally, sesame seeds contain approximately 26.60 to 54.85% unsaturated fats, with minor unsaturated fats ranging from 0.13 to 0.89% and saturated fats constituting up to 10.58%. The antioxidant capacity is further characterized by phenolic compounds (67–154 mg/100 g), lignans (405–1178 mg/100 g), γ-tocopherol (46.8–51.7 mg/100 g), and phytosterols (740.2–896.4 mg/100 g). These constituents confer industrial applications and various health benefits, including antioxidant, anti-inflammatory, anticancer, and antidiabetic properties. The review also discusses critical quality parameters, global production trends, and the extensive applications of sesame across culinary, functional food, cosmetic, pharmaceutical, and bioenergy applications. Despite its recognized potential, sesame remains underexploited due to limited research, breeding innovations, and technological advancements. To unlock its full potential, strategic efforts in genetic improvement, sustainable cultivation practices, and targeted research into its bioactive constituents, by-products, and industrial applications are imperative. Harnessing these opportunities can promote improved health outcomes and economic development in sesame-producing regions, positioning sesame as a promising crop for future value addition and agro-industrial growth.