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Sesame oil. II. Some chemical and physical properties of the oils from different varieties of sesame seed
Author(s) -
Menezes F. G. T.,
Budowski Pierre,
Dollear F. G.
Publication year - 1950
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02634414
Subject(s) - iodine value , chemical composition , composition (language) , chemistry , food science , solvent , peroxide value , botany , organic chemistry , biology , philosophy , linguistics
Summary Four varieties of sesame seed, grown in South Carolina, Nebraska, and Nicaragua, were solvent extracted in a pilot‐plant and the oils examined with respect to their physical and chemical characteristics. Only slight variations were found in these constants and in the composition of the oils. The oils were refined, bleached, hydrogenated to shortening consistency, and deodorized. The refining losses were low (1.4% to 4.7%) and the bleach colors light (1–3 yellow/0.4–0.6 red, Lovibond scale). Changes in composition and in values of the refractive index and plasticity during hydrogenation were similar to those reported for other oils of similar characteristics. The hydrogenated oils reached a shortening consistency at an iodine value of about 69. A.O.M. stability values for the hydrogenated oils were high. The data presented indicate that conventional methods of processing sesame oil can be applied with good results. Changes in constants and fatty acid composition during hydrogenation are essentially similar to those occurring in other vegetable oils, such as cottonseed or peanut oils.