Temperature influence variation on extracted oil yield from exported white sesame seed Characterization

Abstract

This study was conducted to find out the effects of various temperatures on the physiochemical and extraction characteristics for oil extracted from white sesame seeds, specifically looking at the yield of extraction, physical analysis, and chemical aspects of the sesame oil that was produced. Using petroleum ether as a solvent, the oil output from sesame seeds was evaluated throughout a temperature range of 100-250°C. Extracted sesame oil had a little aroma, was clear, and had a golden hue; at room temperature, its oil content ranged from 57.49% to 40.79 %. Sesame oil's physical properties were assessed by measuring its density, specific gravity, moisture content, and refractive index. At 250°C, the refractive index reached its maximum, which was in the range of 1.468 to 1.473. At 250°C, the specific gravity was the greatest, however it ranged from 0.9 to 0.98. At 250°C, the moisture content was the lowest, yet it varied from 0.0014% to 0.35%. At 250°C, the density dropped from 0.950 to 0.690 g/cm3, a decline that was temperature dependent. Sesame oil's chemical evaluation included measures for acidity, free fatty acid concentration, iodine, peroxide, and saponification. A possible indicator of oil deterioration or contaminants is the fact that acid value and free fatty acid content rise with increasing sample levels. Differences in unsaturation levels were suggested by the varying iodine values. The peroxide value rose as the sample concentration rose, suggesting that the oxidation potential rose as well. Variations in triglyceride content or source were reflected in the saponification levels, which likewise showed some fluctuation.