COMPARISON OF TWO SESAME OIL EXTRACTION METHODS: PERCOLATION AND PRESSED

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dc.creatorRICARDO BENÍTEZ-BENÍTEZ
dc.creatorRUBÉN ANDRÉS ORTEGA-BONILLA
dc.creatorJAIME MARTIN-FRANCO
dc.date2016
dc.date.accessioned2026-07-07T04:48:46Z
dc.descriptionTwo oil extraction methods, percolation and pressing, were applied on gold sesame seed (Sesamum Indicum L) and compared. Physicochemical properties and fatty acids profile were analyzed in both extracted oils using standard procedures. Raw seed and cakes from extractions were also analyzed by means of a proximate analysis and a profile of aminoacids. The extraction results were compared by the one-way analysis of variance followed by the Student test. Percolation method produced a higher sesame oil yield (98%) than pressing (94%), nonetheless, oil obtained by mechanical press was better from a nutritional point of view showing a higher content of polyunsaturated fatty acids. Peroxides and Kreis index indicated a high oxidative stability. Differences statistically significant were found between the percentages of moisture and fat of cakes, while the composition of aminoacids was similar. Methionine, phenylalanine and tyrosine were the amino acids most available, and Leucine, Lysine and Tryptophan were the limitants.
dc.formatapplication/pdf
dc.identifier1692-3561
dc.identifierhttps://www.redalyc.org/articulo.oa?id=380878978012
dc.identifier.urihttp://hdl.handle.net/123456789/472347
dc.languageen
dc.publisherUniversidad del Cauca
dc.relationhttp://www.redalyc.org/revista.oa?id=3808
dc.rightsBiotecnología en el Sector Agropecuario y Agroindustrial
dc.sourceBiotecnología en el Sector Agropecuario y Agroindustrial (Colombia) Num.1 Vol.14
dc.subjectAgrociencias
dc.titleCOMPARISON OF TWO SESAME OIL EXTRACTION METHODS: PERCOLATION AND PRESSED
dc.typeartículo científico

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Biotecnología en el Sector Agropecuario y Agroindustrial - Universidad del Cauca