Characterization of Seeds and Oil of Sesame (Sesamum indicum L.) and the Kinetics of Degradation of the Oil During Heating

The aim of this study to characterization and the kinetics of degradation of the oil during heating on the seed and Sesame oil (Sesamum indicum L.). The results showed that the seed contained 5.7% moisture, 20% crude protein, 3.7% ash, 3.2% crude fiber, 54% fat and 13.4% carbohydrate. The seeds were found to be good sources of minerals. Potassium (851.35±3.44 mg/100g) was the highest, followed in descending order by Phosphorus (647.25±3.52 mg/100g), Magnesium (579.53±0.42 mg/100g), Calcium (415.38±3.14 mg/100g) and Sodium (122.50±4.21 mg/100g). The physical properties of the oil extracts show ed the state to be liquid at room temperature. The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 38.84%) and linoleic (up to 46.26% ). Sesamum indicum L. oil can be classified in the oleic-linoleic acid group. The degradation kinetic of the oil was also investigated. The thermal oxidation of the double bonds of the oil showed a first-order thermal oxidation kinetic and the Arrhenius plot yielded a straight line with a slope equivalent to activation energy of 12.428 KJ.mol-1.There is the possibility of considering the seed as feed supplement and its oil for industrial application.