ArticleFood chemistry: X2024
Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Valorization of roasted sesame hulls for flavored sesame oil with improved quality: Optimization, flavor profile, and storage performance.Food chemistry: X · 2026Article
- Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment.Food chemistry: X · 2026Article
- Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments.Food chemistry: X · 2026Article
- Valorization of proteins from plant and agri-food by-products using emerging food processing technologies (EFPT).Food chemistry: X · 2025Article
- Trends in extraction and purification methods of Lignans in plant-derived foods.Food chemistry: X · 2025Review
- Investigation of the differences in volatile organic compounds of sesame oil under different processing methods using GC-IMS and electronic nose.Frontiers in nutrition · 2025Article
- Research on the Cell Wall Breaking and Subcritical Extraction of Astaxanthin fromMolecules (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
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Abstract
This study developed a novel and green method to produce fragrant sesame oil using microwaves and subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0-9 min before subcritical propane extraction at 40 °C and 0.5 MPa. SBE caused less deformation to the cellular microstructure of sesame cotyledons while dramatically improving oil yield (96.7-97.1 %) compared to screw processing (SP) (53.1-58.6 %). SBE improved extraction rates for γ-tocopherol (381.1-454.9 μg/g) and sesame lignans (917.9-970.4 mg/100 g) in sesame oil compared to SP (360.1-443.8 μg/g and 872.8-916.8 mg/100 g, respectively). Microwaves generated aroma-active heterocyclics and phenolics faster than hot-air roasting in sesame oil with a better sensory profile. SBE had a higher extraction rate for aroma-active terpenes, alcohols, and esters while reducing the concentrations of carcinogenic PAHs and HCAs in sesame oil. The novel combination process of microwaves and subcritical extraction is promising in producing fragrant sesame oil with superior qualities.
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