Grasas y Aceites, Vol 71, No 2 (2020)

Optimization of an improved aqueous method for the production of high quality white sesame oil and de-oiled meal

M. Lv
College of Food Science, Southwest University, China

W. Wu
College of Food Science, Southwest University, China


Research into the production of white sesame oil by aqueous extraction has been promoted because of concerns about the environment, health, and cost. The advanced aqueous method using a 1.95:10 liquid-to-raw material ratio, which was finally developed in this study, recovered 96.06% white sesame oil and produced de-oiled meal with high quality (3.98% residual oil content). The acid value and peroxide value of the oil produced were quite low at 0.19 mg KOH/kg and < 3.25 mmol/kg, respectively, which were better than the values required by the Chinese national standard for first class edible sesame oils and oils produced by hexane extraction. No wastewater was discharged during the extraction of white sesame oils by an aqueous salt solution. The protein rich de-oiled meal may be a good material for making protein isolate with high purity (e.g. > 90%). It can also be a nutritious ingredient or raw material for producing many food products.


Aqueous solution; Extraction of oil; Good quality; High recovery rate of oil; Protein-rich de-oiled meal

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