FATTY ACID PROFILE, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OIL AND PROTEIN ISOLATE SIMULTANEOUSLY EXTRACTED FROM SESAME (Sesamum indicum) SEED
Journal Title: Annals. Food Science and Technology - Year 2017, Vol 18, Issue 1
Abstract
This work evaluated the fatty acid profile, physico-chemical characteristics of oil, physico-chemical and functional properties of protein isolate produced from sesame seeds by the application of simultaneous recovery technique through aqueous process under optimal conditions. The fatty acid profile of the extracted oil indicated high level of unsaturated fatty acids (82.95%), which consists of 43.89% monounsaturated and 39.06% polyunsaturated fatty acids. The major fatty acids are oleic acid (43.59%) and linoleic acid (38.53%). Physico-chemical properties of the oil showed specific gravity, 0.91; viscosity, 39.10 cP; refractive index, 1.471; flash point, 248 oC; smoke point, 227 oC; acid value, 4.488 mgKOH/g oil; iodine value, 112.21 g/100g; peroxide value, 6.0 meq O2/kg oil; saponification value, 192.24 mgKOH/g oil and free fatty acids, 2.24% oleic acid. Physico-chemical properties of the sesame protein isolate (SPI) showed that it has bulk density and pH of 0.173 g/ml and 6.16, respectively. Functional properties of SPI showed water absorption capacity, 296.55%, oil absorption capacity, 131%; emulsifying activity index, 13.76 m2/g; emulsion stability index, 44.13%; foam capacity, 64.63%; foam stability, 11.24 % and least gelation capacity, 5%. The results showed that sesame oil and protein could be recovered simultaneously under optimal conditions without corresponding adverse effects on the fatty acid profile, physicochemical and functional properties and could find possible use as foods and food ingredients.
Authors and Affiliations
Fasuan Temitope Omolayo
Keywords
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