Quantitation of the main constituents of some authentic sesame seed oils of different origin

Colin Crews*, Patrick Hough, Paul Brereton, John Godward, Michelle Lees, Sebastien Guiet, Wilfried Winkelmann

*Corresponding author for this work

Research output: Contribution to journalArticle

28 Citations (Scopus)


This paper describes the composition of sesame seed oils obtained from seeds collected from five countries that are major suppliers of traded sesame seed oil. Oils were extracted from the seeds using small-scale industry pressing equipment and analyzed using standard methods for fatty acids, fatty acids in the triglyceride 2-position, tocopherols and tocotrienols, triglycerides, sterols, steradienes, and iodine value. Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results published elsewhere. All of the oils from roasted seeds contained low levels of the sterol degradation products stigmasta-3,5-diene and campesta-3,5-diene, which were probably formed by dehydration of the parent sterols during roasting.

Original languageEnglish
Pages (from-to)6266-6270
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number17
Publication statusPublished - 23 Aug 2006
Externally publishedYes


  • Fatty acids
  • Iodine value
  • Sesame seed oil
  • Sesamum indicum
  • Steradienes
  • Sterols
  • Tocopherols
  • Tocotrienols
  • Triacylglycerol 2-position
  • Triacylglycerols

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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