Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction

Fan Zhang; Xue-de Wang; Ke Li; Wen-Ting Yin; Hua-Min Liu; Xin-Liang Zhu; Peng Hu

doi:10.1016/j.fochx.2023.101087

Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction

Food Chem X. 2023 Dec 21:21:101087. doi: 10.1016/j.fochx.2023.101087. eCollection 2024 Mar 30.

Authors

Fan Zhang¹, Xue-de Wang¹, Ke Li¹, Wen-Ting Yin¹, Hua-Min Liu¹, Xin-Liang Zhu², Peng Hu²

Affiliations

¹ School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.
² Henan Subcritical Extraction Technology Research Institute Co., Ltd, Anyang 455000, China.

Abstract

This study developed a novel and green method to produce fragrant sesame oil using microwaves and subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0-9 min before subcritical propane extraction at 40 °C and 0.5 MPa. SBE caused less deformation to the cellular microstructure of sesame cotyledons while dramatically improving oil yield (96.7-97.1 %) compared to screw processing (SP) (53.1-58.6 %). SBE improved extraction rates for γ-tocopherol (381.1-454.9 μg/g) and sesame lignans (917.9-970.4 mg/100 g) in sesame oil compared to SP (360.1-443.8 μg/g and 872.8-916.8 mg/100 g, respectively). Microwaves generated aroma-active heterocyclics and phenolics faster than hot-air roasting in sesame oil with a better sensory profile. SBE had a higher extraction rate for aroma-active terpenes, alcohols, and esters while reducing the concentrations of carcinogenic PAHs and HCAs in sesame oil. The novel combination process of microwaves and subcritical extraction is promising in producing fragrant sesame oil with superior qualities.

Keywords: Bioactive component; Flavor; Microwave; Sensory; Sesame oil; Subcritical extraction.