Composition and stability of traditional processed sesame oil

Abstract

This study aimed to investigate the physicochemical properties, oxidative stability and sensory quality of Walad (W) and Normal (N) sesame oils. 20 samples were collected from traditional mills (Assara) from five states of Sudan. Significant differences (P≤0.05) in physicochemical characteristics of N and W sesame oils were found. During storage for three days at 70ºC the N oil was less oxidized, producing fewer amounts of peroxides than W sesame oil through the five states. Using FTIR spectroscopy, the peak intensities of N and W oils of all states at frequency 723, 1163, 1745, 2852 and 2923 cm−1 was changed as time of storage increased. The overall acceptability of N and W oils showed significant differences (P< 0.05). Normal oils from the five states showed higher scores than that of Walad oils indicating their preference by the panelists.