Volume 8, Issue 2 (Apr- June 2019)                   JCHR 2019, 8(2): 65-66 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Shirdeli M, Hosseini S S, Hosseini M S. Necessity of Paying Attention to Sesame Oil Production Safety. JCHR. 2019; 8 (2) :65-66
URL: http://jhr.ssu.ac.ir/article-1-537-en.html
1- Department of Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
2- Department of Microbiology, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Abstract:   (2249 Views)
 Sesame oil, known as Queen Oil, is one of the most nutritious sources. Raw sesame oil contains compounds, such as waxes, free fatty acids, and unsaturated fatty acids. It also contains antioxidants such as vitamin E, gum, small particles, etc. (1, 2). Given the presence of anticancer compounds, such as antioxidants and unsaturated fatty acids, this foodstuff is recommended to patients with cardiovascular diseases (3). However, it should be considered that this oil, similar to all other liquid oils, has high potential for chemical and microbial spoilage due to factors, such as light, exposure to air, temperature, humidity of the environment, and microbial agents. Furthermore, Sesame oil causes hydrolysis and oxidation processes, which increases the necessity of observing the essential points during the production and maintenance. Generally, production of free radicals during the hydrolysis process is very harmful and causes diseases like cancer (4, 5). It should be noted that this oil is produced industrially and manually (in the presence of the customer)
Full-Text [PDF 358 kb]   (753 Downloads) |   |   Full-Text (HTML)  (166 Views)  
Review: Letter to The Editor | Subject: General
Received: 2019/01/13 | Accepted: 2019/05/19 | Published: 2019/06/25

1. Ji J, Liu Y, Shi L, et al. Effect of roasting treatment on the chemical composition of sesame oil. LWT. 2019;101: 191-200. [DOI:10.1016/j.lwt.2018.11.008]
2. Brühl L. Fatty acid alterations in oils and fats during heating and frying. European Journal of Lipid Science and Technology. 2014; 116(6): 707-715. [DOI:10.1002/ejlt.201300273]
3. Chen Y, Wu YJ, Deng TT. Detection and control of mustard and sesame as food allergens. In Handbook of Food Allergen Detection and Control. Woodhead Publishing Series in Food Science, Technology and Nutrition; 2015:391-408. [DOI:10.1533/9781782420217.3.391]
4. Dobarganes C, Marquez-Ruiz G. Oxidized fats in foods. Current Opinion in Clinical Nutrition & Metabolic Care.2003; 6(2): 157-163. [DOI:10.1097/00075197-200303000-00004]
5. Hosseini H, Ghorbani M, Meshginfar N, et al. A review on frying: procedure, fat, deterioration progress and health hazards. Journal of the American Oil Chemists' Society. 2016; 93(4): 445-466. [DOI:10.1007/s11746-016-2791-z]
6. Hu R, He T, Zhang Z, et al. Safety analysis of edible oil products via Raman spectroscopy. Talanta. 2018; 191:324-332. [DOI:10.1016/j.talanta.2018.08.074]
7. Shahidi F, Wanasundara UN. Methods for measuring oxidative rancidity in fats and oils. In: Akoh CC, Min DB, Eds. Food Lipids, Chemistry, Nutrition, and Biotechnology. 2th ed. Boca Raton: CRC Press; 2002: 465-505. [DOI:10.1201/9780203908815.ch14]
8. Zhang L, Huang X, Li P, et al. Multivariate adulteration detection for sesame oil. Chemometrics and Intelligent Laboratory Systems. 2017; 161: 147-150. [DOI:10.1016/j.chemolab.2016.11.009]
9. Zhao F, Liu J, Wang X, et al. Detection of adulteration of sesame and peanut oils via volatiles by GC× GC- TOF/MS coupled with principal components analysis and cluster analysis. European Journal of Lipid Science and Technology. 2013; 115(3): 337-347. [DOI:10.1002/ejlt.201200133]
10. Zhao X, Dong D, Zheng W, et al. Discrimination of adulterated sesame oil using mid-infrared spectroscopy and chemometrics. Food Analytical Methods. 2015; 8(9): 2308-2314. [DOI:10.1007/s12161-015-0125-7]

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2021 CC BY-NC 4.0 | Journal of Community Health Research

Designed & Developed by : Yektaweb