THE EFFECTS OF EXTRACTION METHODS ON SESAME OIL STABILITY

The oxidative stability of sesame oil, as measured by the Rancimat tes t, was shown to be dependent on extraction methods and seed pre-treatm ent. Oils extracted from whole seeds were more stable than those extra cted from dehulled seeds by the same method. Extraction of the same se eds with polar solvents and effective seed crushing yielded more-stabl e oils (16.7-21.3 Rancimat hours) compared with extraction with nonpol ar solvents and coarsely crushed or pressed seeds (4.5-6.4 Rancimat ho urs). Heptane-isopropanol (3:1, vol/vol) provided slightly more stable oils than n-hexane by the same method. Results are discussed in relat ion to some of the major anti- and prooxidants present in the oils.