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

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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:   (3167 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)
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Review: Letter to The Editor | Subject: General
Received: 2019/01/13 | Accepted: 2019/05/19 | Published: 2019/06/25

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