Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2017.06a
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- Pages.255-255
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- 2017
Effect of extraction method on sesame oil quality
- Lee, Byong Won (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
- Kim, Sung Up (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
- Oh, Ki-Won (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
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Kim, Hyun-Joo
(Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
- Lee, Ji Hae (Department of Central Area, National Institute of Crop Science, Rural Development Administration) ;
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Lee, Byoung Kyu
(Department of Central Area, National Institute of Crop Science, Rural Development Administration)
- Published : 2017.06.04
Abstract
Sesame has been consumed for centuries as flavoring ingredient in eastern Asian countries, especially Korea. Sesame seeds have been used as health food for traditional medicine to prevent disease in Asian countries for several thousand years. Sesame seed has higher oil content (around 50%) than most of the known oilseeds. Sesame oil is rich in monounsaturated and polyunsaturated fatty acids. Extraction of sesame has developed significantly over the years. The mechanical method was an early means of separation which was physical pressure to squeeze the oil out. Nowadays, solvent extraction becomes the commonly used commercial technique to recover oil from oilseeds. In this study, we investigated extraction efficiency and quality of oil affected by cultivars and extraction methods of sesame seed. Different variables were investigated; roasting temperature (