Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil

Abdul Ademola Olaleye; Yahaya Alhaji Adamu; Umar Lawan

doi:doi:10.11648/j.sjac.20190701.12

| Peer-Reviewed

Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil

Abdul Ademola Olaleye, Yahaya Alhaji Adamu, Umar Lawan

Published in Science Journal of Analytical Chemistry (Volume 7, Issue 1)

Received: 22 January 2019 Accepted: 26 February 2019 Published: 1 April 2019

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Heating is one of the most commonly used methods of food preparation in homes and industries and prolong use of oil for this purpose causes changes in its physical and chemical properties. The effects of changing temperature on various chemical and physical characteristics of sesame seed oil were studied. The oil was extracted using soxhlet apparatus with n-hexane as extraction solvent. The seeds of sesame (Sesamumindicum) were found to have high oil content. Both the chemical and physical characteristics were investigated within a temperature range of 25-290°C. At room temperature (25°C), the results revealed the chemical characteristics as follows: acid value (AV) (5.61mg/g); peroxide value (PV) (4.42 Meq/kg); free fatty acid (FFA) (5.89%). The physical characteristics were: moisture content (MC) (5.50%); density (0.99g/cm³); refractive index (RI) (1.47). At elevated range of temperatures (170-290°C), there were corresponding changes in both chemical and physical parameters as follows: AV (5.61-5.91mg/g); PV (4.44-6.05 Meq/kg); FFA (5.91-6.06%); MC (3.98-0.71%); density (0.95-0.69g/cm³); RI (1.46-1.40). The study showed that there was gradual increase in chemical properties with increase in temperature whereas, the physical properties decreased gradually with increase in temperature.

Published in	Science Journal of Analytical Chemistry (Volume 7, Issue 1)
DOI	10.11648/j.sjac.20190701.12
Page(s)	13-20
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Temperature Change, Physico-Chemical Parameters, Sesame Seed Oil

References

[1]	Martin, J. H. & Leonard, W. H. (1967). Miscellaneous industries crops. In: Principles of field crop production. Macmillan, New York, Pp. 922-924.
[2]	Hwang, L. S. (2005). Vegetable Oils (ed) in Bailey’s Industrial Oil and fat products, 6th Edition, Vol.1. Edited by Fereidoon Shahidi. John Wiley & Sons, Inc, p. 1178.
[3]	McCormick Sesame Seeds (Sesamumindicum). (2001). Consumer products. www.mccormick.com/retail.nsf/4c144.
[4]	Akinoso, R., Aboaba, S. A. & Olayanju, T. M. A. (2010). Effects of Moisture Content and Heat Treatment on Peroxide Value and Oxidative Stability of Un-Refined Sesame Oil. AJFAND, 10 (10), 4268-42850
[5]	Mohamed, H. M. A & Awatif, I. I. (1998). The use of sesame oil unsaponifiable matter as natural antioxidant. Food Chem, 62, 269-276.
[6]	Aruoma, O. I. (1988). Free radicals, oxidative stress and antioxidants in human health and disease. J Am Oil ChemSoc, 7, 199-212.
[7]	Jinyoung, L., Yoosung, L &Eunok, C. (2008). Effects of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate. Food SciTechnol, 41, 1871-1875.
[8]	Mohammed, R. F. &Jorf-Thomas, M. (2003). Determination of the lipid classes and fatty acid profile of Niger seed (Guizotiaabyssinica Cass). Phytochem. Anal, 14, 366-370.
[9]	Morette, E. Fett, R. (1998). Oils and Food Technology in Industrial Station of Purification. Sao Paulo, Varele.
[10]	Kowalki, B. (1995). Determination of oxidative stability of edible vegetable oil by Pressure differential scanning calorimetry. Thermo ChimActa, 250, 197-205.
[11]	AOAC. (2000). Official method of analysis, 17th edn, Oil and Fats – Preparation of test sample, 920. 159-Iodine absorption number of oils and fats/I. S. I. Handbook of FoodAnalysis (Part XIII) -1984 p. 76.
[12]	AOAC. (2000). Official nethod of analysis, 17th edn, Peroxide Value in Oils and Fats/Pearsons Composition and Analysis of Foods 9th edn, p 641.
[13]	AOAC. (1997). Association of Official Analytical Chemist. Official method of Analysis 17th editionWashington DC.
[14]	Savage, G. P., Keenan, J. I. (1994). The composition value of groundnut kernels, In: Smart, J. (ed): The groundnut crop: scientific basis for improvement. Loondon: Chapman and Hall, pp 173-213.
[15]	Eze, S. O. O. (2012). Physico-chemical properties of oil from some selectedunderutilized oil seedsavailable for biodiesel preparation. African Journal of Biotechnology, 11 (42), 10003-10007.
[16]	Saeed, M. D. & Shola, E. A. (2015). Extraction and physic-chemical properties of some edible seed oils sampled in Kano metropolis, Kano State. Bayero Journal of Pure and Applied Sciences, 8 (2), 239-244.
[17]	Al-Bachir, M. (2015). Quality characteristics of oil extracted from gamma irradiated peanut (Arachis hypogea L.). Radiation Physics and Chem., 106, 56-60.
[18]	Evbuowman, B. O., Lawson, J. N. & Atuka, M. M. (2013). Some physic-chemical properties of cashew nut (Anacardiumoccidentale) and palm kernel (Elaeisguineensis) oil using straight run gasoline. International Journal Science and Engineering Investigations, 2 (20), 82-84.
[19]	Neilson, S. S. (1994). Introduction to the chemical analysis of foods. Chapman and Hall, New York, pp. 93-208.
[20]	Egbebi, A. O. (2014). Comparative studies on the three different species of melon seed; (Ctrulusvulgaries, Cucumeropsismanni and Leganariasiceraria). Sky Journal of Food Science, 3 (1), 1-4.
[21]	Amo-Tautua, B. M. W. & Onigbinde, A. O. (2013). Physico-chemical properties and fatty acid profiles of crude oil extracts from three vegetable seeds. Pak J Nutr, 12 (7), 647-650.
[22]	Afolabi, I. S. (2008). Chemical qualities of oils from some fresh and market vegetable crops within Kwara State of Nigeria. Biokemistri, 20 (2), 71-75.
[23]	Nordin, M. F. N. &Wannahari, R. (2012). Reduction of peroxide value in palm cooking oil using bagasse adsorbent. AmInt J Contemporary Re., 2, 185-191.
[24]	Atinafu, D. G. &Bedemo,B. (2011). Estimation of total free fatty acid and cholesterol content in some commercial edible oils in Ethiopia, Bahir DAR. J Cereals and Oil Seeds, 2, 71-76.
[25]	Chakrabarty, M. M. (2003). Chemistry and technology of oils and fats. Allied Publishers Pvt. Ltd, pp. 752.
[26]	Codex alimentarius Commission(1993). Report of the fourteenth session of the Codex committee on fats and oils, London, 27th September-1st October, 1993, Alinorm 95/17. Rome.
[27]	Fontagne, S., Bazin, D., Breque, J., Vachot, C.,Bernarde,C.&Rouault, T. (2006). Effects of dietary oxidized lipid and vitamin A on the early development and antioxidant status of Siberian sturgeon (Acipenserbaeri) larvae. Aquacult, 257, 400-411.
[28]	Fakhri, N. A. & Qadir, H. K. (2011). Journal of Environmental Science and Engineering, 5, 844-849.
[29]	Andrew, C., Buba, A. A., Itodo, A. U. & Etim, E. E. (2012). Thermoxidative degradation of commonly ued vegetable oils: a comparative study. Journal of Emerging Trends in Engineering and applied Sciences, 3 (6), 924-928.
[30]	Aremu, M. O. &Akinwumi, O. D. (2014). Extraction, compositional and physicochemical characteristics of cashew (Anarcadiumoccidentale) nuts reject oil. Asian Journal of Applied Science and Engineering, 3, 33-40.
[31]	Hoffmam, G. (1986). Quality control in food industry. Food Science and Technology series of monograghs, 2ndedition, Academic Press, London, 2, 407-504.
[32]	Akpambang, V. O. E., Amoo, I. A. &Izuagie, A. A. (2008). Comparative compositional analysis on two varieties of melon (Colocynthiscitrullus and Cucumeropsisedulis) and a variety of almond (Prunusamigdalus). Research Journal of Agricultural and Biological Sciences, 4 (6), 639-642.
[33]	Olaofe, O., Ogungbenle, H. N., Akhadelor, B. E., Idris, A. O., Omojola, O. V., Omotehinse, O. T. &Ogunbodede, O. A. (2012). Physicochemical and fatty acids composition of oils from some legume seeds. IJBPAS, 1 (3), 355-363.
[34]	Duduyemi, O., Adebanjo, S. A. &Oluoti, K. (2013). Extraction and determination of physic-chemical properties of watermelon seed oil (Citrulluslanatus L.) for relevant uses. International Journal of scientific and Technology Research, 2 (8), 66-68.
[35]	Ayoola, P. B. & Adeyeye, A. A. (2010). Effect ofheating on chemical composition and physicochemical properties of Arachishypogaea (groundnut) seed flour and oil. Pakistan Journal of Nutrition, 9 (8), 751-754.

Cite This Article

Plain Text BibTeX RIS

APA Style

Abdul Ademola Olaleye, Yahaya Alhaji Adamu, Umar Lawan. (2019). Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil. Science Journal of Analytical Chemistry, 7(1), 13-20. https://doi.org/10.11648/j.sjac.20190701.12

Copy | Download

ACS Style

Abdul Ademola Olaleye; Yahaya Alhaji Adamu; Umar Lawan. Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil. Sci. J. Anal. Chem. 2019, 7(1), 13-20. doi: 10.11648/j.sjac.20190701.12

Copy | Download

AMA Style

Abdul Ademola Olaleye, Yahaya Alhaji Adamu, Umar Lawan. Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil. Sci J Anal Chem. 2019;7(1):13-20. doi: 10.11648/j.sjac.20190701.12

Copy | Download

@article{10.11648/j.sjac.20190701.12,
  author = {Abdul Ademola Olaleye and Yahaya Alhaji Adamu and Umar Lawan},
  title = {Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil},
  journal = {Science Journal of Analytical Chemistry},
  volume = {7},
  number = {1},
  pages = {13-20},
  doi = {10.11648/j.sjac.20190701.12},
  url = {https://doi.org/10.11648/j.sjac.20190701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20190701.12},
  abstract = {Heating is one of the most commonly used methods of food preparation in homes and industries and prolong use of oil for this purpose causes changes in its physical and chemical properties. The effects of changing temperature on various chemical and physical characteristics of sesame seed oil were studied. The oil was extracted using soxhlet apparatus with n-hexane as extraction solvent. The seeds of sesame (Sesamumindicum) were found to have high oil content. Both the chemical and physical characteristics were investigated within a temperature range of 25-290°C. At room temperature (25°C), the results revealed the chemical characteristics as follows: acid value (AV) (5.61mg/g); peroxide value (PV) (4.42 Meq/kg); free fatty acid (FFA) (5.89%). The physical characteristics were: moisture content (MC) (5.50%); density (0.99g/cm3); refractive index (RI) (1.47). At elevated range of temperatures (170-290°C), there were corresponding changes in both chemical and physical parameters as follows: AV (5.61-5.91mg/g); PV (4.44-6.05 Meq/kg); FFA (5.91-6.06%); MC (3.98-0.71%); density (0.95-0.69g/cm3); RI (1.46-1.40). The study showed that there was gradual increase in chemical properties with increase in temperature whereas, the physical properties decreased gradually with increase in temperature.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil
AU  - Abdul Ademola Olaleye
AU  - Yahaya Alhaji Adamu
AU  - Umar Lawan
Y1  - 2019/04/01
PY  - 2019
N1  - https://doi.org/10.11648/j.sjac.20190701.12
DO  - 10.11648/j.sjac.20190701.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 13
EP  - 20
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20190701.12
AB  - Heating is one of the most commonly used methods of food preparation in homes and industries and prolong use of oil for this purpose causes changes in its physical and chemical properties. The effects of changing temperature on various chemical and physical characteristics of sesame seed oil were studied. The oil was extracted using soxhlet apparatus with n-hexane as extraction solvent. The seeds of sesame (Sesamumindicum) were found to have high oil content. Both the chemical and physical characteristics were investigated within a temperature range of 25-290°C. At room temperature (25°C), the results revealed the chemical characteristics as follows: acid value (AV) (5.61mg/g); peroxide value (PV) (4.42 Meq/kg); free fatty acid (FFA) (5.89%). The physical characteristics were: moisture content (MC) (5.50%); density (0.99g/cm3); refractive index (RI) (1.47). At elevated range of temperatures (170-290°C), there were corresponding changes in both chemical and physical parameters as follows: AV (5.61-5.91mg/g); PV (4.44-6.05 Meq/kg); FFA (5.91-6.06%); MC (3.98-0.71%); density (0.95-0.69g/cm3); RI (1.46-1.40). The study showed that there was gradual increase in chemical properties with increase in temperature whereas, the physical properties decreased gradually with increase in temperature.
VL  - 7
IS  - 1
ER  -

Copy | Download

Author Information

Abdul Ademola Olaleye

Department of Chemistry, Federal University Dutse, Dutse, Nigeria
Yahaya Alhaji Adamu

Department of Chemistry, Federal University Dutse, Dutse, Nigeria
Umar Lawan

Department of Chemistry, Federal University Dutse, Dutse, Nigeria

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Abdul Ademola Olaleye, Yahaya Alhaji Adamu, Umar Lawan. (2019). Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil. Science Journal of Analytical Chemistry, 7(1), 13-20. https://doi.org/10.11648/j.sjac.20190701.12

Copy | Download

ACS Style

Abdul Ademola Olaleye; Yahaya Alhaji Adamu; Umar Lawan. Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil. Sci. J. Anal. Chem. 2019, 7(1), 13-20. doi: 10.11648/j.sjac.20190701.12

Copy | Download

AMA Style

Abdul Ademola Olaleye, Yahaya Alhaji Adamu, Umar Lawan. Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil. Sci J Anal Chem. 2019;7(1):13-20. doi: 10.11648/j.sjac.20190701.12

Copy | Download

@article{10.11648/j.sjac.20190701.12,
  author = {Abdul Ademola Olaleye and Yahaya Alhaji Adamu and Umar Lawan},
  title = {Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil},
  journal = {Science Journal of Analytical Chemistry},
  volume = {7},
  number = {1},
  pages = {13-20},
  doi = {10.11648/j.sjac.20190701.12},
  url = {https://doi.org/10.11648/j.sjac.20190701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20190701.12},
  abstract = {Heating is one of the most commonly used methods of food preparation in homes and industries and prolong use of oil for this purpose causes changes in its physical and chemical properties. The effects of changing temperature on various chemical and physical characteristics of sesame seed oil were studied. The oil was extracted using soxhlet apparatus with n-hexane as extraction solvent. The seeds of sesame (Sesamumindicum) were found to have high oil content. Both the chemical and physical characteristics were investigated within a temperature range of 25-290°C. At room temperature (25°C), the results revealed the chemical characteristics as follows: acid value (AV) (5.61mg/g); peroxide value (PV) (4.42 Meq/kg); free fatty acid (FFA) (5.89%). The physical characteristics were: moisture content (MC) (5.50%); density (0.99g/cm3); refractive index (RI) (1.47). At elevated range of temperatures (170-290°C), there were corresponding changes in both chemical and physical parameters as follows: AV (5.61-5.91mg/g); PV (4.44-6.05 Meq/kg); FFA (5.91-6.06%); MC (3.98-0.71%); density (0.95-0.69g/cm3); RI (1.46-1.40). The study showed that there was gradual increase in chemical properties with increase in temperature whereas, the physical properties decreased gradually with increase in temperature.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Effects of Temperature Change on the Physico-Chemical Properties of Sesame Seed Oil
AU  - Abdul Ademola Olaleye
AU  - Yahaya Alhaji Adamu
AU  - Umar Lawan
Y1  - 2019/04/01
PY  - 2019
N1  - https://doi.org/10.11648/j.sjac.20190701.12
DO  - 10.11648/j.sjac.20190701.12
T2  - Science Journal of Analytical Chemistry
JF  - Science Journal of Analytical Chemistry
JO  - Science Journal of Analytical Chemistry
SP  - 13
EP  - 20
PB  - Science Publishing Group
SN  - 2376-8053
UR  - https://doi.org/10.11648/j.sjac.20190701.12
AB  - Heating is one of the most commonly used methods of food preparation in homes and industries and prolong use of oil for this purpose causes changes in its physical and chemical properties. The effects of changing temperature on various chemical and physical characteristics of sesame seed oil were studied. The oil was extracted using soxhlet apparatus with n-hexane as extraction solvent. The seeds of sesame (Sesamumindicum) were found to have high oil content. Both the chemical and physical characteristics were investigated within a temperature range of 25-290°C. At room temperature (25°C), the results revealed the chemical characteristics as follows: acid value (AV) (5.61mg/g); peroxide value (PV) (4.42 Meq/kg); free fatty acid (FFA) (5.89%). The physical characteristics were: moisture content (MC) (5.50%); density (0.99g/cm3); refractive index (RI) (1.47). At elevated range of temperatures (170-290°C), there were corresponding changes in both chemical and physical parameters as follows: AV (5.61-5.91mg/g); PV (4.44-6.05 Meq/kg); FFA (5.91-6.06%); MC (3.98-0.71%); density (0.95-0.69g/cm3); RI (1.46-1.40). The study showed that there was gradual increase in chemical properties with increase in temperature whereas, the physical properties decreased gradually with increase in temperature.
VL  - 7
IS  - 1
ER  -

Copy | Download