Grasas y Aceites, Vol 59, No 1 (2008)

Proximate composition of Turkish sesame seeds and characterization of their oils


https://doi.org/10.3989/gya.2008.v59.i1.485

M. Kemal Ünal
Ege University Engineering Faculty, Department of Food Engineering, Turkey

Hasan Yalçın
Selçuk University, Engineering Faculty, Department of Food Engineering Konya, Turkey

Abstract


A proximate composition of four varieties of Turkish sesame seeds (moisture, ash, protein, oil) was determined along with a characterization of their oils (fatty acids, triacylglycerols and desmethylsterols) The results of the proximate analysis showed the following contents: moisture, 4,40%; ash, 4,41%; protein, 21,00%; and oil, 54,26%. Oleic and linoleic acids were the major unsaturated fatty acids while palmitic and stearic were the main saturated. The triacylglycerol composition of the sesame oil samples was determined by HPLC and LOL; LOO; PLO; LLL; OOO were the major triglycerides while triacylglycerols containing oleic and linoleic acyl residues comprize 62,45% of the total. The major desmethyl sterols found in sesame seed oils were β-sitosterol, campasterol, stigma-sterol, and Δ-5, avenasterol. Small proportions of cholesterol, clerosterol 5,24 stigmastedienol, Δ-7, stigmastenol and avenasterol were also identified.

Keywords


Fatty acids; Oil composition; Sterols; Triacylglycerols; Turkish sesame seeds

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