Discrimination of pressed sesame oil:A comparison study of non-targeted UV spectral fingerprints combined with different chemometric methods

This study explores the utilization of various chemometric analytical methods for determining the quality of pressed sesame oil with different adulteration levels of refined sesame oil using UV spectral fingerprints.The goal of this study was to provide a reliable tool for assessing the quality of sesame oil.The UV spectra of 51 samples of pressed sesame oil and 420 adulterated samples with refined sesame oil were measured in the range of 200-330 nm.Various classification and prediction methods,including linear discrimination analysis(LDA),support vector machines(SVM),soft independent modeling of class analogy(SIMCA),partial least squares regression(PLSR),support vector machine regression(SVR),and back-propagation neural network(BPNN),were employed to analyze the UV spectral data of pressed sesame oil and adulterated sesame oil.The results indicated that SVM outperformed the other classification methods in qualitatively identifying adulterated sesame oil,achieving an accuracy of 96.15%,a sensitivity of 97.87%,and a specificity of 80%.For quantitative analysis,BPNN yielded the best prediction results,with an R^(2) value of 0.99,RMSEP of 2.34%,and RPD value of 10.60(LOD of 8.60%and LOQ of 28.67%).Overall,the developed models exhibited significant potential for rapidly identifying and predicting the quality of sesame oil.

Identification of Sudanese Sesame Oil Quality Using a 680 nm Semiconductor Laser Spectrometer and Other Techniques

This study investigates the optical properties of sesame oil from traditional and industrial sources using a custom-designed semiconductor laser spectrometer, UV-Vis spectroscopy, and FTIR spectroscopy. Six samples were collected from traditional presses and factories in Khartoum State and White Nile State. The spectrometer, constructed with a 680 nm semiconductor laser and various resistor values, measured the absorbance of sesame oil samples. UV-Vis spectroscopy identified absorbance peaks at 670 nm and 417 nm, corresponding to chlorophyll a and b. FTIR analysis showed nearly identical spectra among the samples, indicating similar chemical compositions. Laser spectrometer analysis revealed specific absorbance values for each sample. The results highlight the feasibility of using a 680 nm semiconductor laser for analyzing sesame oil, providing a cost-effective alternative to other wavelengths. This study demonstrates the potential of integrating traditional methods with modern spectroscopic techniques for the quality assessment of sesame oil.

Consumer acceptability and sensory profiling of sesame oils obtained from different processes

This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.Using a check-all-that-apply(CATA)question and a hedonic scale,150 consumers evaluated the acceptability and sensory characteristics of 5 sesame oil samples including an aqueous extracted oil(S1),a cold-pressed oil(S2),two batches of screw-pressed oils(S3 and S5)and one crude sesame oil(S4).Solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry(SPME-GC-O-MS)was used to identify odour-active compounds.The results showed that roasting,extraction techniques and filtration process influenced sensory perception and the acceptability of sesame oils.Consumers liked roasted sesame oils more than the cold-pressed sesame oil and liked the aqueous extracted sesame oil the most.Sensory attributes"sweet smell","mellow","roasted","nutty","persistent","high-intense flavour"and"cooked sesame seed flavour"were drivers of liking,while"green","raw sesame seed","rancid","woody"and"fishy"were drivers of disliking."Burnt"flavour was liked by some while disliked by others.Pyrazines contributed to roasted flavour;2-acetylpyrrole,acetophenone and furfural contributed to nutty flavour;2-pentyl-furan,5-methyl-2-furancarboxaldehyde,and 2-phenyl-2-butenal contributed to sweet odour in the roasted sesame seeds.Nonanal,hexanal,1-hexanol and ocimene were responsible for the"green"flavour perceived in the cold-pressed oil.This study provides valuable information for sesame manufacturers on how to improve the sensory qualities of sesame oils through process manipulation to meet the needs of diverse consumers.

The Effect of Different Levels of Sesame Oil on Productive Performance, Egg Yolk and Blood Serum Lipid Profile in Laying Hens

Addition of sesame oil into layer diets has been proved to enrich the proportion of polyunsatu-rated fatty acids in animal’s products. In this study, the effects of different levels of sesame oil in the diets on the performance, egg yolk and blood serum lipid profile of Isa Brown laying hens were investigated. A total of 96 layers were assigned into 4 groups to receive either 1 of 4 different diets contained 0.0%, 1.5%, 3.0% and 4.5% sesame oil, respectively. Sample of 12 eggs obtained from each groups were assessed for egg quality. The egg yolk fatty acid profile was determined with gas chromatography. Results revealed that the higher levels of sesame oil in the diet decreased egg production, egg weight, and egg yolk color except feed conversion ratio. In addition, supplementation of sesame oil increased the flow index of the eggs and the Haugh unite. The egg yolk lipid profile was not significantly different in the sesame oil fed groups, whereas, compare to control, it decreased the level of cholesterol. The blood serum lipid profile decreased in the sesame oil groups compare to control group. Meanwhile, monoacildigliserol also decreased in the sesame addition groups. In parallel with increasing levels of sesame oil, monounsaturated fatty acid (oleic acid) in the egg yolks significantly increased compared to the control (37.00%, 42.89%, 42.20% and 43.48%, respectively). It can be implied that sesame oil supplementation into the laying hens diet is necessary to produce monounsaturated fatty acid (MUFA) enriched eggs.

The Sesame (<i>Sesamum indicum L.</i>) Value Chain and Microbiological Quality of Crude Sesame Oil, a Case Study in Western Tigray, Ethiopia

Crude sesame oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to map the sesame value chain, assess the suitability of CSO extraction plant, and analyze the microbial quality of CSO and premises environment. A structured Questionnaire and checklist were used to assess the sesame value chain and evaluate the suitability of the CSO extraction plant. Microbiological quality assessment was conducted using standard analytical methods. Stakeholders in the sesame value chain were inclusive of farmers, market mediators, traders, regulatory, extension workers and researchers. Though, illiteracy, inadequate technology, and infrastructure were the drawbacks. The CSO extraction plant was suitable apart from inadequate ingredients and CSO handling and unhygienic practices. Total aerobic bacteria (4.34 - 5.06 log10 CFU/m2 on swap surfaces, 2.44 log10 CFU/g in CSO), total Coliforms (5.81 log10 CFU/g of animal manure and 1.36 log10 CFU of indoor air after extraction), yeasts and moulds (2.31 log10 CFU/g of sesame seed and CSO and 4.47 log10 CFU/m2 of swap sample), Aspergillus species (1.17 - 1.33 log10 CFU/g of sesame seed/CSO, 3.37 - 3.50 log10 CFU/m2 of swap samples), and Staphylococcus aureus (2.09 log10 CFU/g of CSO, 2.56 - 3.22 log10 CFU/m2 of surface swaps, 3.26 - 3.77 log10 CFU/protective clothing, 0.74 - 1.82 log10 CFU of the indoor and outdoor air) were detected. Escherichia coli, Salmonella and Shigella were not detected. In conclusion, potential microbial pathogens were detected to impose food safety problems and economic loss. To improve the sesame value chain and CSO quality workers training on good handling and hygienic practices and thoughtful regulatory implementation are significant.

Rapid authentication of sesame oil using ion mobility spectrometry and chemometrics

To ensure authenticity of sesame oil,an authentication technology was proposed using ion mobility spectrometry(IMS)and chemometrics.One-class classification(OCC)methods including one-class partial least squares(OCPLS)and one-class support vector machine(OCSVM)were employed to build authentication models for sesame oil.Subsequently,an independent test set was used to validate the constructed models.Validation set of 45 adulterated oils indicated that prediction correction rate of OCPLS model reached 95.6%(43 out of 45).Moreover,the complete set of sesame oils adulterated by sesame oil essence could be identified as counterfeit.Compared with previous studies,OCPLS model could work to identify untargeted adulteration.In conclusion,OCC method could effectively detect adulterated sesame oils containing as little as 10%other vegetable oils.This study provided a rapid screening method for adulterated sesame oil in market surveillance and a reference for developing authentication methods of other edible oils.

Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature

The efficacy of roasted sesame oil(SO)on the oxidation deterioration of sunflower oil(SFO)during heating was investigated.The concentrations of SO in the SFO were 0,10%,20%,and 30%by volume.The oxidation profile of oil samples was monitored by evaluating the generation of oxidation products and chemical alterations in the oils'composition during heating at frying temperature(180℃).The results showed that the oxidation parameters(free fatty acid,peroxide value,p-anisidine value,total oxidation status,thiobarbituric acid value,and color index)increased significantly in SFO compared to blends or SO during thermal treatment.During heating,the concentration of polyunsaturated fatty acids(PUFA)was reduced with increased level of saturated fatty acids;these results were observed more in SFO than those of SO or blend oils.However,the presence of SO in SFO reduced the decomposition of PUFA.In Fourier-transform infrared spectroscopy,the peak intensities were significantly altered in SFO compared to the blend oils during heating.Based on the most analytical data,it may be agreed that the heating at frying temperature led to the generation of relatively higher contents of oxidative products in SFO compared to blend oils,showing a lower degree of oxidation occurred in blends.The best frying performance for the SFO was achieved by using 30%SO extracted from the roasted sesame seed.This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.

Impact of Single Wavelength (532 nm) Irradiation on the Physicochemical Properties of Sesame Oil

This paper investigates the influence of green laser (532 nm) radiation on some physicochemical properties of sesame oil before and after storage period of 15 consecutive days. The samples of sesame oil were irradiated with diode laser beam with wavelength 532 nm and 1 W output power, to duration times of 10, 20, 30, 40, 50 and 60 minutes, and kept for a storage period of 15 consecutive days along with an untreated control at ambient conditions. Physicochemical properties like acid value, ester value, free fatty acids, peroxide value, density, refractive index, viscosity, and moisture of sesame oil were studied. Fourier transform infrared spectroscopy was used to evaluate the degree of oxidation after irradiation processes. Their properties were compared at the 1st and 15th day of storage. Study reveals that green laser irradiation increases ester value, saponification, acid value, free fatty acids, peroxide value, viscosity and moisture content of sesame oil;while, it slightly changes refractive index and density. Study also indicates that the storage period of 15 days decreases the ester value, saponification value, and moisture content;while, it accelerates acid value, free fatty acid, peroxide value, density viscosity, and slightly increases the refractive index. Meanwhile, FTIR spectra of the stored samples revealed a notable difference due to the green laser irradiation and storage. These results suggest that exposing sesame oil to the green laser irradiation influences their oxidation stability and quality.

Response surface methodology-based parameter optimization of single-cylinder diesel engine fueled with graphene oxide dosed sesame oil/ diesel fuel blend

In this study, an experimental study was carried out to determine the effects of adding different amounts of graphene oxide (GO) on engine characteristics to a single-cylinder diesel engine operating with 30% sesame oil (SO) + 70% diesel fuel mixture. After that, an optimization was carried out with response surface methodology (RSM) to determine optimum operating conditions at different engine loads. Experimental results showed that GO nanoparticle is a good addition for diesel–biodiesel blends to enhance the performance and reduce emissions. The most appropriate amount of GO is between 75 ppm and 100 ppm for the performance characteristics. The optimal amount of GO for power is 75 ppm, while for brake-specific fuel consumption (BSFC) and exhaust gas temperature (EGT) it is 100 ppm. In addition, the maximum GO amount of 100 ppm is the most suitable for carbon monoxide (CO) and hydrocarbon (HC), and 75 ppm GO amount is the most appropriate for nitrogen oxides (NOx). On the other hand, optimization results revealed that 100 ppm GO at 1950 W load was optimum conditions for all responses. The responses that emerged under optimum conditions were 1746.77 W, 968.73 g/ kWh, 259.8 ⁰C, 0.0603%, 23.13 ppm and 185.61 ppm for power, BSFC, EGT, CO, HC, and NOx, respectively. According to the validation study, the error between the optimum and experimental results is 4.69% maximum. According to the findings of study, it can be concluded that the RSM model can successfully model a singlecylinder diesel engine and thus save time, and money.

Dielectric spectroscopy coupled with artificial neural network for classification and quantification of sesame oil adulteration

Adulteration using cheap vegetable oils into expensive oils such as sesame oil is a considerable challenge in the edible oil market. To discriminate pure and adulterated sesame oilwith sunflower and canola oils (commonly used as an adulterant to the high-price oils),dielectric spectroscopy was applied in the range of 40 kHz–20 MHz. The principal component analysis (PCA) plots were able to distinguish the pure sesame oil, while it was impossible to separate the adulterated oils based on the kind of adulteration. The correlationbased feature selection (CFS) method was used to select the more relevant dielectric datawithin the spectrum and to reduce the dimensionality of the input vector belongs to theartificial neural network (ANN). The ANN classifier with topology of 19-5-4 structureshowed a perfect accuracy of 100% in detecting the authentic and the adulterated sesameoil. The regression ANN with the topology of 15-5-1, 21-8-1 and 10-11-1 were the mostrobust models in quantifying the amount of adulteration in sesame oil generated by sun-flower oil, canola oil and sunflower + canola oils, with R2Test of 1, 1 and 0.999 9, respectively.The proposed technique is a powerful and simple method to detect and quantify adulteration of sesame oil. The novelty of this research is capability of used system for authentication of adulterated sesame oil using low frequency. Furthermore, the developed systemhas a good capability for other types of sesame oil adulterations as well as to detect adulteration in other expensive edible oils.

Interactive effect of hot air roasting processes on the sensory property,allergenicity,and oil extraction of sesame(Sesamum indicum L.)seeds

Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production;however,it has recently been recognized as an essential allergenic food by FAO/WHO.This research investigated the relationship between the hot air roasting process(at 120,150,and 180℃ for 10,20,and 30 min)and several quality attributes of sesame seeds since roasting is the key process for preparing sesame seeds for both consumption and oil production.The hot air process followed the central composite design.The changes of sesame in terms of color,sensory properties(odor,texture,color,and taste),allergenicity caused by oleosins(ses i 4 and ses i 5),as well as oil extraction and quality were monitored using a colorimeter,sensory evaluation panelists,ELISA,as well as oil yield and acid value,respectively.Roasting temperature influenced the product quality more than roasting time,although the two processing parameters significantly interacted with each other(P<0.001).Sensory evaluation indicated medium roasting generated attractive flavor,order,appearance,and crispy texture.Allergenicity was high in sesame seeds after high-temperature roasting,according to IgE binding capacity test.Sesame oil extraction was favored by high-temperature roasting,which,however,adversely affected the oil quality.The optimal roasting conditions were 150.5℃ for 15 min for optimized sesame seeds quality in terms of sensory properties and allergenicity,while roasting at 158℃ for 10 min was optimal for sesame oil production.The finding will benefit the sesame seed industry.

Cellulose derived biochar:Preparation,characterization and Benzo[α]pyrene adsorption capacity

Edible oil is prone to be contaminated by Benzo[a]pyrene(BaP)during production and processing.Adsorption is an important technology for the removal of BaP from edible oil,and biochar as a new type of adsorbent for the treatment BaP has received extensive attention.In this study,we prepared unmodified biochar and ZnCl_(2)-modified biochar from sesame straw cellulose(SSB and SSZ)and sesame capsule cellulose(SCB and SCZ),carried out structure characterization by Fourier Transform Infrared(FT-IR),Brunauer-Emmett-Teller(BET)and Scanning Electron Microscope(SEM),and finally evaluated their potential effectiveness in BaP removal from sesame oil.FT-IR results revealed that SSZ and SCZ showed higher peak intensities,indicating that they could provide more active sites for adsorption.The results of XRD presented that SSZ and SCZ had a higher graphitization degree than the unmodified biochar.SEM results showed that the SSZ and SCZ had more complex pore structure,which is beneficial to adsorption.BET analysis results showed that SSZ and SCZ had a higher specific surface area of 1622.83-1797.39 m^(2)/g and a better developed porous structure(the total pore volume Vtotal was 0.9434-1.0023 cm^(3)/g)than the SSB and SCB(specific surface area was 350.55-352.59 m^(2)/g,and Vtotal was 0.1907-0.1918 cm^(3)/g),indicating that modification promoted the formation of porous structure and thus improved the adsorption capacity of biochar.Adsorption experiments confirmed once again that the BaP removal rates of SSZ and SCZ(92.67%-96.13%)were much higher than that of unmodified biochar(3.34%-4.28%),and the BaP content in the sesame oil treated by SSZ and SCZ were far below the current EU maximum levels(2μg/kg).Therefore,the modified biochar from cellulose is a promising adsorbent for BaP removal.In future studies,the influences of bichar on the nutritional quality of edible oil should be taken into consideration so as to find an ideal active carbon substitute for BaP removal in edible oil.

Determination of Nematicidal Effects of Some Biopesticides against Root-Knot Nematode （Meloidogyne incognita） on Kiwifruit

The aim of this study was to determine the nematicidal effects of some biopesticides againist root-knot nematodes （RKNs） （Meloidogyne incognita） on Bruno type kiwifruit seedlings. Research was conducted in the Atattirk Central Horticultural Research Institute （ACHRI, Yalova, Turkey） greenhouse during 2013-2014. Biopesticides observed in this study were： sesame oil （Devalone EC）, castor oil （Ricinus communis）, Myrothecium verrucaria （M. verrucaria strain AARC-0255, Inferno DF）, Glomus spp. （Endomycorrhizal fungi, Endo Roots Soluble SP） and Paecilomyces lilacinus （Entomopathogenic fungi, P. lilacinus strain PL1, Bionematon SL）. Nematicide Nemacur EC 400 （fenamiphos） was used as treated control （TC） and trials were set up as randomized parcel design （RPD） with seven characters and 10 replicates. Reproduction ratio was determined according to scale values in trial applications and second stage juvenile （J2） populations of M. incognita in soil. The results showed that the best nematicidal effects against RKNs were determined in castor oil （77.92% in 2013 and 73.61% in 2014） and P. lilacinus （61.03% in 2013 and 55.55% in 2014）.