Sesame Oil Extraction
EXTRACTON OF SASAME OIL USING
DIFFERENT METHODS OF EXTRACTION
FOOD PROCESSING PRACTICAL
(TFT 709)
BY
GROUP THREE MEMBERS
ISMAILA AYUBA RAMADAN
Submitted to
Department of Food Technology
University of Ibadan
Lecturer-in-charge
Dr. Akinoso
Febuary, 2012
Abstract
Oil extraction was carried out using two different extraction method (water and solvent) and the yield for different method were obtained. The free fatty acid for different oil was also determined immediately after extraction and also on storage for two weeks. The solvent method was carried out in soxhlet apparatus while hot water was used to extract oil from decorticated sesame seed. The yield from both method varied and the free fatty acid also increases with storage time.
CHAPTER ONE
1. INTRODUCTION
Sesame, common name for a genus, containing about 15 species of herbaceous plants native to Africa and Asia, applied especially to one of its species that is widely cultivated for its seeds. The oil extracted from sesame seeds is used in cooking, as salad oil, and in making margarine. Commercially the plants are grown as annuals from seed, reaching a height of about 2 m (about 6 ft) in three to five months. The plants are cut and dried; as they dry, the seed capsules split open, and the seeds are easily extracted by shaking the plants upside down. Sesame seeds from Sesamum indicum L. contain lignan analogs, which are, together with their decomposition products, present in crude sesame oil and extracted meal. They are only partially eliminated during refining so that they contribute to the well-known stability of sesame oil. The most active compound is sesamol, which is accompanied by several structurally related compounds. The antioxidant activity is affected by roasting and steaming of seeds before extraction. Sesame lignans, added in small concentration, were very active in ground pork and sausages. Sesame (Sesamum indicum L.) is
DIFFERENT METHODS OF EXTRACTION
FOOD PROCESSING PRACTICAL
(TFT 709)
BY
GROUP THREE MEMBERS
ISMAILA AYUBA RAMADAN
Submitted to
Department of Food Technology
University of Ibadan
Lecturer-in-charge
Dr. Akinoso
Febuary, 2012
Abstract
Oil extraction was carried out using two different extraction method (water and solvent) and the yield for different method were obtained. The free fatty acid for different oil was also determined immediately after extraction and also on storage for two weeks. The solvent method was carried out in soxhlet apparatus while hot water was used to extract oil from decorticated sesame seed. The yield from both method varied and the free fatty acid also increases with storage time.
CHAPTER ONE
1. INTRODUCTION
Sesame, common name for a genus, containing about 15 species of herbaceous plants native to Africa and Asia, applied especially to one of its species that is widely cultivated for its seeds. The oil extracted from sesame seeds is used in cooking, as salad oil, and in making margarine. Commercially the plants are grown as annuals from seed, reaching a height of about 2 m (about 6 ft) in three to five months. The plants are cut and dried; as they dry, the seed capsules split open, and the seeds are easily extracted by shaking the plants upside down. Sesame seeds from Sesamum indicum L. contain lignan analogs, which are, together with their decomposition products, present in crude sesame oil and extracted meal. They are only partially eliminated during refining so that they contribute to the well-known stability of sesame oil. The most active compound is sesamol, which is accompanied by several structurally related compounds. The antioxidant activity is affected by roasting and steaming of seeds before extraction. Sesame lignans, added in small concentration, were very active in ground pork and sausages. Sesame (Sesamum indicum L.) is