Akademik Veri Yönetim Sistemi
ICONFOOD'23 2nd International Congress on Food Researches, Sivas, Türkiye, 16 - 18 Ekim 2023, ss.812
Golden sesame is an endemic oilseed that can only be grown under suitable climatic conditions of the Mugla Province of Türkiye. This oil seed is differentiated from other sesame species in terms of its unique golden color, taste, and smell, as well as the fatty acids and phenolic components. The purpose of this study is to investigate the effect of different drying methods on some chemical properties of cold-pressed sesame oils. Both vacuum drying and conventional drying of the golden sesame seeds were performed for 72 hours at 60 °C. Moreover, the golden sesame seeds were also freeze-dried in a lyophilizer. All dried sesame seeds were pressed in a cold-pressing oil machine. The total phenolic content (TPC) and antioxidant acitivity (TAC) of sesame oil samples were determined by spectrophotometrical analyses. The free fatty acid content and peroxide value of the golden sesame oils were titrimetrically determined. The sesame oil pressed by lyophilized sesame seeds had the higher TPC (263.10 mg/100g) and TAC (65.14 µmolTrolox /100 g) values. The TAC of vacuum- and conventionally-dried sesame oils were quite comparable. The sesame oil obtained from lyophilized golden sesame seeds has lower peroxide value. The golden sesame oil samples have antioxidant properties which may have reasonable benefits on human health.
Key words: golden sesame oil, lyophilization, cold-pressing, phenolics, antioxidant activity