Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. Oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. Oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter. [1]
Sesame seeds are protected by a capsule which bursts only when the seeds are completely ripe, a process called dehiscence. The dehiscence time tends to vary, so farmers cut plants by hand and place them together in an upright position to continue ripening, until all the capsules have opened. [2]
Tanzania remains the largest producer of sesame oil and also dominates the global consumption of this product. The African and Asian regions constitute the fastest-developing sesame oil markets. The steady growth in demand being observed here is in line with rising household income and urbanization, as well as an increase in the use of sesame oil for food products and Asian dishes. [3]
While some manufacturers will further refine sesame oil through solvent extraction, neutralization, and bleaching in order to improve its cosmetic aspects, sesame oil derived from quality seeds already possesses a pleasant taste and does not require further purification before it can be consumed. Many consumers prefer unrefined sesame oil due to their belief that the refining process removes important nutrients. Flavor, traditionally an important attribute, was best in oils produced from mild crushing. [4]
Sesame oil is one of the more stable natural oils, but can still benefit from refrigeration and from limited exposure to light and high temperatures during extraction, processing, and storage; this minimizes nutrient loss through oxidation and rancidity. Storage in amber-colored or opaque bottles can help to minimize light exposure.
Sesame oil is a polyunsaturated (PUFA) semi-drying oil. Commercial sesame oil varies in color from light to deep reddish-yellow depending on the color of the seed processed and the method of milling. Provided that the oil is milled from well-cleaned seed, it can be refined and bleached easily to yield a light-colored limpid oil. Sesame oil is rich in oleic and linoleic acids, which together account for 85% of the total fatty acids. Sesame oil has a relatively high percentage of unsaponifiable matter (1.5-2.3%). In India and in some other European countries, it is obligatory to add sesame oil (5-10%) to margarine and generally to hydrogenated vegetable fats which are commonly used as adulterants for butter or ghee.[ citation needed ]
About 65% of the annual US sesame crop is processed into oil, and 35% is used in food. [5]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 3,699 kJ (884 kcal) | ||||||||||||||||||||||||||||||
0.00 g | |||||||||||||||||||||||||||||||
100.00 g | |||||||||||||||||||||||||||||||
| Saturated | 14.200 g | ||||||||||||||||||||||||||||||
| Monounsaturated | 39.700 g | ||||||||||||||||||||||||||||||
| Polyunsaturated | 41.700 g | ||||||||||||||||||||||||||||||
0.00 g | |||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults, [6] except for potassium, which is estimated based on expert recommendation from the National Academies. [7] | |||||||||||||||||||||||||||||||
A 100 gram (100 ml) reference amount of sesame oil supplies 884 calories of food energy (table). The only essential nutrient having significant content in sesame oil is vitamin K, providing 13% of the Daily Value per 100 grams (table).
For fats, sesame oil is approximately equal in monounsaturated fat (oleic acid, 40% of total) and polyunsaturated fat (linoleic acid, 42% of total), together accounting for 80% of the total fat content (table). The remaining oil content is primarily palmitic acid, a saturated fat (about 9% of total, USDA table).
As with numerous seed and nut foods, sesame oil may produce an allergic reaction, although the incidence of this effect is rare, estimated at 0.1–0.2% of the population. [8] Reports of sesame allergy are growing in developed countries during the 21st century, with the allergic mechanism from oil exposure expressed as contact dermatitis, possibly resulting from hypersensitivity to lignin-like compounds. [9]
Sesame oil made from seeds that have not been toasted is a pale yellow liquid with a pleasant grain-like odor and somewhat nutty taste, and is used as frying oil. [5] Oil made from pressed and toasted sesame seeds is amber-colored and aromatic, and is used as a flavoring agent in the final stages of cooking. [5]
Despite sesame oil's high proportion (41%) of polyunsaturated (omega-6) fatty acids, it is least prone, among cooking oils with high smoke points, to turn rancid when kept in the open. [2] [5] This is due to the natural antioxidants, such as sesamol, present in the oil. [5]
Light sesame oil has a high smoke point and is suitable for deep-frying. Toasted sesame oil is not suitable, [5] [1] but it can be used to stir fry meats and vegetables, for sautéing, and to make omelettes.
Sesame oil is most popular in continental Asia, especially in East Asia and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean.
In Mandaeism, anointing sesame oil, called misha (ࡌࡉࡔࡀ) in Mandaic, is used during rituals such as the masbuta (baptism) and masiqta (death mass), both of which are performed by Mandaean priests. [10]
In industry, sesame oil may be used as: [2] [5]
Low-grade oil is used locally in soaps, paints, lubricants, and illuminants. [5]
Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop which was able to grow where other crops failed. [12] [13] Sesame was cultivated during the Indus Valley civilization and was the main oil crop. It was probably exported to Mesopotamia around 2500 BCE. [14]
A sunflower seed is a seed from a sunflower. There are three types of commonly used sunflower seeds: linoleic, high oleic, and sunflower oil seeds. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety.
Sesame is a plant in the genus Sesamum, also called simsim, benne or gingelly. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. World production in 2018 was 6 million tonnes, with Sudan, Myanmar, and India as the largest producers.
α-Linolenic acid, also known as alpha-linolenic acid (ALA), is an n−3, or omega-3, essential fatty acid. ALA is found in many seeds and oils, including flaxseed, walnuts, chia, hemp, and many common vegetable oils.
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are mixtures of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible.
Hemp oil is oil obtained by pressing hemp seeds. Cold pressed, unrefined hemp oil is dark to clear light green in color, with a nutty flavor. The darker the color, the grassier the flavour. It should not be confused with hash oil, a tetrahydrocannabinol-containing oil made from the Cannabis flower.
Grape seed oil is a vegetable oil derived from the seeds of grapes. Grape seeds are a winemaking by-product, and oil made from the seeds is commonly used as an edible oil.
Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly Gossypium hirsutum and Gossypium herbaceum, that are grown for cotton fiber, animal feed, and oil.
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9, and a main product of Δ9-desaturase. It has the formula CH3−(CH2)7−CH=CH−(CH2)7−COOH. The name derives from the Latin word oleum, which means oil. It is the most common fatty acid in nature. The salts and esters of oleic acid are called oleates. It is a common component of oils, and thus occurs in many types of food, as well as in soap.
Omega−6 fatty acids are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the n−6 position, that is, the sixth bond, counting from the methyl end.
Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in some cultures, but sale is restricted in some countries due to high levels of erucic acid. Varieties of mustard seed low in erucic acid have been cultivated.
Linoleic acid (LA) is an organic compound with the formula HOOC(CH2)7CH=CHCH2CH=CH(CH2)4CH3. Both alkene groups are cis. It is a fatty acid sometimes denoted 18:2 (n−6) or 18:2 cis-9,12. A linoleate is a salt or ester of this acid.
Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.
Walnut oil is oil extracted from walnuts, Juglans regia. The oil contains polyunsaturated fatty acids, monounsaturated fatty acids, and saturated fats.
Corn oil or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils.
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. The more FFA an oil contains, the quicker it will break down and start smoking. The lower the value of FFA, the higher the smoke point. However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.
Ramtil oil, also known as Niger seed oil, is used mainly in cooking but also for lighting. In India it is pressed from the seed of Guizotia oleifera of the family Asteraceae. A very similar oil is made in Africa from G. abyssinica. The oil is used as an extender for sesame oil, which it resembles, as well as for making soap, in addition to its role as an illuminant.
Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.
In biochemistry and nutrition, a polyunsaturated fat is a fat that contains a polyunsaturated fatty acid, which is a subclass of fatty acid characterized by a backbone with two or more carbon–carbon double bonds. Some polyunsaturated fatty acids are essentials. Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats, which include drying oils.
Perilla oil is an edible vegetable oil derived from perilla seeds. Having a distinct nutty aroma and taste, the oil pressed from the toasted perilla seeds is used as a flavor enhancer, condiment, and cooking oil in Korean cuisine. The oil pressed from untoasted perilla seeds is used for non-culinary purposes.
Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.
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