ArticleFoods (Basel, Switzerland)2024
The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Upgrading sesame cake-extracted oil via enzymatic glycerolysis: Production and characterization of diacylglycerol-enriched oil.Food chemistry: X · 2026Article
- Effects of Screw-Press Temperatures on Oil Yield and Phytoconstituents of Roasted and Unroasted Black and White Sesame Cultivars.Molecules (Basel, Switzerland) · 2026Article
- Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability.Foods (Basel, Switzerland) · 2026Article
- Comprehensive Investigations into the Oil Extraction Process of Yellowish and Blackish Sesame Varieties, Parameters Optimization, and Absorbance Spectra Characteristics.Foods (Basel, Switzerland) · 2025Article
- Extraction of Oil fromFoods (Basel, Switzerland) · 2025Article
- Antibacterial Activity of Selected Essential Oil Components and Their Derivatives: A Review.Antibiotics (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Sesame oil has been widely used in the daily diet due to its high nutritional value. Sesame oil is extracted at industrial scales and also in small scale by cold pressing at different temperatures. In this research, sesame oil was extracted by pressing at four temperatures, namely, 30 (control sample), 60, 90 and 120 °C, to evaluate its effects on the quality of extracted oils. Oil extraction yields were increased from 38 to 51% by increasing the pressing temperature. The highest amount of peroxide and acid values were related to the oil extracted at 120 °C. Tocopherols and total phenol content were reduced by the increasing the pressing temperature, and the highest amounts of these bioactive components were related to the control sample. The results of the fatty acids profile showed that the composition of oils extracted at different temperatures did not differ significantly (
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Registered trials
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