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This study aimed at characterizing oil extracted from roasted and unroastedsesame seeds (Sesamum indicum L.) following either Soxhlet using hexane as thesolvent or cold pressing. We obtained an inverse relationship between oil yieldand seed moisture content. Seed roasting as well as Soxhlet extraction improvedoil yield. Specific absorptivity (at 232 and 270 nm) increased with heatingtreatment. Refractive values of the different oils were about 1.464. Peroxide valuewas 7.6 to 9.6 meq O2/kg, iodine value was 107-109g I2/100g, saponificationvalue obtained was 188 to 190 mg KOH/g, oleic and linoleic acids were about 42and 40%, respectively. Total phenolic contents were 8 (USO-CE) to 17 mg/100 ml(RSO-SE). Roasting process increased the antioxidant contents and activities(DPPH scavenging and reducing power). The antibacterial activity of sesame oilrevealed the inhibition of Escherichia coli and Pseudomonas aeruginosa growth.Sesame oil presents interesting physicochemical characteristics and antioxidantproperties that can be improved by roasting the seeds before extraction.

Impact of the extraction method on physico-chemical proprieties, phytochemicals and biological activity of sesame seeds oil