Effects of processing methods on fatty acid composition of three sesame (Sesamum indicum L.) cultivars

Abstract

Sesame seeds are valued for their high nutritional and medicinal benefits globally. This study investigated the effects of cold and heat processing methods on the fatty acid compositions of sesame seed oil. Three varieties namely: White Benue, Cameroon White, and E8 were cultivated using standard agronomic practices in Ejigbo Campus of Osun State University in 2024. The seeds were evaluated for fatty acids using standard assays. Linoleic acid composition was significantly highest in E8 with a value of 11.81% and significantly lowest in Cameroon White with a value of 11.65%. Linolenic acid, Lauric acid, Capric acid, Myristoleic acid and Palmitic acid compositions were significantly highest in White Benue. Behenic acid composition was 0.03% as there was no significant difference across the cultivars. Linoleic acid had its highest significant value in the cold extracted oil (12.08%) in comparison with its value in the high heat extracted oil (11.22%). Linolenic acid was significantly highest in mild heat extracted oil (11.70%) in comparison with other methods of extraction. Stearic acid was significantly highest in cold extracted oil (13.13%) while high-heat extracted oil had lowest value (11.26%). Palmitic acid had its highest significant value (18.21%) in cold extracted oil and its lowest value (17.15%) in high-heat extracted oil. Coldpressed oil is richer in nutritional compositions, preserving the essential fatty acids in sesame seeds. However, when heat needs to be applied, it has to be moderate (400C) in order not impair the health-promoting substances in the sesame oil.