AMERICAN JOURNAL OF SCIENTIFIC AND INDUSTRIAL RESEARCH

© 2013, Science Huβ, http://www.scihub.org/AJSIR

ISSN: 2153-649X, doi:10.5251/ajsir.2013.4.6.540.545

Chemical characterization and fatty acid profile of different sesame

verities in Pakistan

Ali Asghar and Muhammad Nauman Majeed

National Institute of Food Science and Technology, University of Agriculture Faisalabad,
Pakistan

ABSTRACT

Sesame is the most ancient crop cultivated for its oil in the sub-continent. Its seeds contain
between 50 and 54% of very good semi-drying oil, mostly with palmitic and stearic acids. The
variation in oil content, oil yield, chemical composition and fatty acid composition of 4 different
(till-90. P-37, till-93 and s-17) sesame verities were investigated. The oil content varied between
49.5 and 53.9%, the average being 52.1%.The percentage content of caprilic acid, linoleic acid,
palmitic and stearic acids in the seed oil ranged between 16.9–21.8%, 4.7–12.5%, 16.0–19.3%
and 13.9–21.5%, respectively. Oleic linoleic acids and palmitoleic acids were the minor fatty acids
of sesame as sesame were about 24.3% which increases the suitability of the sesame oil for
human consumption. The oil extracts exhibited good physicochemical properties and could be
useful as edible oils and for industrial applications. In conclusion, the fatty acid composition of
determinate types was found to be satisfactory. Results obtained showed that till-90. P-37, till-93
and s-17 contained 4.15- 4.25% moisture, 49.5-53.9 % crude oil, 18.96- 22.55% crude proteins,
3.01-5% crude fiber, 3.67- 5.1% ash.
Key words: Sesamum indicum L., fatty acids, oil content, oleic acid

INTRODUCTION: The sesame (Sesamum indicum L.) is one of the

most ancient oilseed crops known to mankind.
The role of dietary fats and oils in human nutrition is
Pedaliaceae, or the sesame family, is a small family
one of the most complex and controversial areas of
of 16 genera and 60 species. Among the 60 species
investigations in nutrition science (Hayakawa et al.,
of Pedaliaceae family, 37 species belong to
2000). Dietary fat is perceived to be the “worst” of all
Sesamum genus. However, only Sesamum indicum
the nutrients in promoting various diseases, like
L. (2n = 26) is cultivated between these 37 species.
cardiovascular disease (CVD), diabetes, obesity, and
Sesame, an ancient cultivated plant and thought to
others. Nevertheless, among macronutrients, dietary
have originated from Africa and Turkey, is known to
fat is the most energy dense; it does play an
be second genetic resource. Sesame (Sesamum
important role in ensuring that we meet our daily
indicum L.) is one of the most important oilseed crops
energy requirements and enables the absorption of
worldwide, There are numerous varieties and
fat-soluble vitamins. The amount of TFA in the diet is
ecotypes of sesame adapted to various ecological
of interest because of the possible adverse effects of
conditions. The sesame (Sesamum indicum L.,
these isomers with respect to cardiovascular disease,
Pedaliaceae) is one of the most ancient oilseed crops
infant development, diabetes and inflammation
known to mankind. Pedaliaceae, or the sesame
(Schmidt, 2006). Oilseeds are second only to grain
family, is a small family of 16 genera and 60 species.
crops in the supply of plant proteins for human and
Among the 60 species of Pedaliaceae family, 37
animal consumption (1). Sesame seed (Sesamum
species belong to Sesamum genus. However, only
indicum), an oilseed plant of the Pedaliaceae family,
Sesamum indicum L. (2n = 26) is cultivated between
is cultivated on a worldwide basis for both oil and
these 37 species (Baydar and Turgut, 2000).
protein. The seed contains nearly 25% protein, and
Sesame, an ancient cultivated plant and thought to
the defatted meal contains nearly 50% protein. In
have originated from Africa and Turkey, is known to
addition, the seed hull contains large quantities of
be second genetic resource (Koca et al., 2007).
undesirable oxalic acid (Sen and Bhattacharyya,
2001). Genotypic factors not only affect the fatty-acid
composition but also play an important role in the

process, resulting in the fact that each genotype
shows a different fatty-acid composition. The
determinate growth habit, which is a very useful
character enabling the possibility of mechanized
harvesting by providing synchronous flowering in
sesame, should also influence genotypic factors as
well as the environment with respect to fatty-acid
composition. However, there is no detailed study on
the fatty-acid composition of determinate character
even though it was first induced as early as the
1980s (Uzun et al.,2002)
Doughnuts are fried sugary snacks and fermented
food product. It is classically small usually ring-
shaped dough most often cooked by frying in fat.
Doughnuts are good source of carbohydrates
essential amino acids, energy and nutrients (Awan et
al., 1996). Oil composites were useful to reduce fat
uptake of doughnuts in frying and substitution with
other vegetable oils. Application with other vegetable
oils, sensory characteristics might be affected.
Important differences in flavor, taste, crispiness,
general liking and preference of the product
influenced is by the texture. Texture of the exterior
region is affected by oil in the doughnut. Yeast raised
doughnuts have inferior moisture content than
chemically prepared doughnuts such as cake
doughnuts. However, due to the water activity
difference, the coating is especially valuable when
providing a moisture barricade for yeast-raised
doughnuts. This product could be a good snack for
people of all age groups. Doughnuts are extensively
served at different food places i.e. in hotels, bakeries,
restaurants and in many parts of the world (Hatae,
2003).
MATERIALS AND METHODS
Procurement of raw material: Different varieties of
sesame seed (Sesamum indicum L.), grown in
Punjab, Pakistan were procured from the Barani
Agricultural Research Institute, Chakwal, Pakistan.
Only seeds that were not damaged were chosen and
stored under cool dry storage conditions until
needed.
Proximate analysis of sesame seeds: Proximate
analysis of Sesamum indicum L. seed Moisture,
crude protein (micro-Kjeldahl), crude fiber and oil
(Soxhlet) contents were determined using the
methods described by Pearson (1976), whereas the
ash content was determined using the method of
Pomeranz et al. (1994) and total carbohydrate was
determined by difference. All determinations were
done in triplicate.
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Am. J. Sci. Ind. Res., 2013, 4(6): 540-545
Oil extraction: Dried Sesamum indicum L. seeds
were extracted through screw press. For solvent
extraction (Soxlhet method), 50g of ground seeds
were placed into a cellulose paper cone and
extracted using light petroleum ether (b.p 40- 60°C)
in a 5-l Soxhlet extractor for 8h (Pena et al., 1992).
The oil was then recovered by evaporating of the
solvent using rotary evaporator and residual solvent
was removed by drying in an oven at 60°C for 1h and
flushing with 99.9% nitrogen. For
methanol/chloroform extraction, 100g of the ground
seeds were homogenised with a chloroform mixture
methanol (1:1) and water. Two phases was obtained,
aqueous layer (methanol-water) and organic layer
(chloroform). Oil was recovered by evaporating of the
solvent (chloroform) using rotary evaporator Model
N1 (Eyela, Tokyo Rikakikal Co., Ltd., Japan) and
residual solvent was removed by drying in an oven at
60 °C for 1h and flushing with 99.9% nitrogen All
experiments w ere done in triplicates and the mean
and standard deviations were calculated.
Determination of Fatty Acid (FA) Composition:
Preparation of Reagents: 40mL of methanol were
taken in 50mL conical flask. It was placed on ice
water and then 10mL of sulphuric acid was added in
it and saved this solution for further use.
Methyl Esters Preparation: Methylation of fatty
acids in the oils under study was carried out
according to the procedure with some modifications
as described by Were et al. (2006) with some
modifications. The procedure adopted was as under:
200mg (0.2mL) oil was taken in a 50mL screw
capped Pyrex glass tubes having 50cm length and
1cm internal diameter. Then 2mL of methanolic
sulphuric acid added in each tube and glass vials
o
were put in a pre-heated oven at 80 C for 1 hour and
shake after 15min. The glass vials taken out, cooled
and 2mL of dist. water were added in each tube to
stop the reaction. Then esterifies fatty acids were
o
extracted with 1mL of petroleum ether (40-60 C)
thrice. After that the ether content was evaporated
and remaining oily surface was injected into gas
chromatography for fatty acid profile.
Gas chromatography: The upper layer (1μL) was
injected into a gas chromatograph (Massachusetts,
Model GC- Clarus 500 Perkin Elmer Incorporate,
USA) equipped with a polar capillary a flame
ionization detector and column ELITE-5(30m x
0.25mm ID x 0.25μm, Perkin Elmer, USA) to obtain
FA methyl ester peaks. The column temperature was
150°C and detector temperature was 250°C and held

for 0.5min and increased at the rate of 10°C/min to
250°C and held for 5min and a run time of 20-50min.
Comparing the retention times with those of
standards individual peaks of FA methyl esters were
identified. By individual FA composition was
calculated using the peak areas of the FA species
that appear in the chromatogram as a relative
percentage of the total peak areas of all the FA in the
oil sample (Cocks and Rede, 1966).
RESULTS AND DISCUSSION:
Proximate analysis of Sesamum indicum L seed
oil: Oil contents of 4 different (Till-90. P-37, Till-93
and S-17) sesame verities were between 49.5-
Table.1. Proximate analysis of Sesamum indicum L seed oil
varieties Moisture Crude Protein
till-90 4.15±0.028 19.12±0.609
p-37 4.25±0.063 21.55±0.359
till-93 4.3±0.072 22.55±0.165
s-17 4.15±0.044 18.96±0.366
Variations in oil contents reflect differences in the
environmental factors that influence seed
composition. In this respect the considerable
difference in precipitation as well as sunshine hours
among the years is noteworthy. Dutta et al. (2000);
Alpaslan et al. (2001) also demonstrated that
increased water availability during capsule
development in sesame led to higher oil content. The
accessions displayed significant variation amongst
them for oil content. However, despite the variation in
the precipitation and sunshine hours between the
years, were identified as having consistent oil
content. High and stable oil content is a desirable trait
in the breeding of improved sesame cultivars and the
above identified accessions are therefore valuable in
this respect as reported were et al. (2006).
Results obtained showed that till-90. P-37, till-93 and
s-17 contained 4.15, 4.25, 4.30 and 4.15% moisture,
53.9.5, 53.1, 52.1 and 49.5% crude oil, 19.12, 21.55,
22.55 and 18.96% crude proteins, 3.2, 3.4, 5.1 and
3.01% crude fiber and 4.15%, 3.67, 5.1 and 4.15%
ash (Table 1). The high percentage of oil makes this
seed a distinct potential for the oil industry. According
to Egbekun and Ehieze (1997). Variation in oil yield
may be due to the differences in variety of plant,
cultivation climate, ripening stage, the harvesting time
of the seeds and the extraction method used. Similar
results reported by Nzikou et al. (2009) who showed
that seeds contained 5.7% moisture, 48.5% crude oil,
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Am. J. Sci. Ind. Res., 2013, 4(6): 540-545
53.9%, with an average being 52.1%. The results of
oil extraction from sesame oil under this study are
presented in the Table 1. Abdullahi et al. (1991)
reported that Sesamun indicum L. seeds are good
source of oil. The oil content of the sesame seeds
varied from 42.4 to 61.9%, the average being 53.3%.
The results of present study are in line with the
conclusion of Mohammed and Hamza, (2008).
Similar findings were made by Nzikou et al. (2009)
who reported that sesame seed contain 52.0%. It
indicates that sesame seed is an excellent source of
oil and can be used for commercial purpose.
Mohammed et al. (2011) reported 49.7% oil
extraction from sesame seeds.
Crude Fiber Ash Content Oil Content
3.2±0.0577 4.15±0.013 53.9±0.119
3.4±0.120 3.67±0.082 53.1±0.305
3.6±0.218 5.1±0.039 52.1±0.400
3.01±0.1178 4.15±0.061 49.5±0.529
20% crude proteins, 9.4% crude fiber and 4.2% ash.
Similar findings reported by Hahm et al. (2009);
Yusuf et al. (2008).
Fatty acid composition: The fatty-acid compositions
of sesame samples for each variety are presented in
Table 2. The highest fatty-acid ratios are as follows:
palmitic acid (19.3%) in till-90 (16.0%) in till-93,(3.2%)
in p-37, myristic acid (33.4%) in p-37, (2.6%) in till-
90, (.5%) in till-93, stearic acid (21.5%) in s-17,
(13.9%) in till-90, (4.7%) in p-37, caprilic acid (C:8:0)
(28.8%) in p-37, (16.9%) in till-93. In till-90 some fatty
acids found in least amount i.e. capric acid (11.3%),
lauric acid (2.8), myristoleic acid (9.9%), palmitoleic
acid (1.7%), heptadecanoic acid (2.2%), oleic acid
(10.2%), linoleic acid (12.5%) and linolenic acid
(11.0%). In p-37 pentadecanoic acid (28.3%), eladic
acid, eicosanoic acid, lauric acid was found in minor
amounts. In till-93 erucic acid (15.6%), eicosanoic
acid (15.0%), behenic acid (14.6%), linoleic acid
(4.7%) and linolenic acid (3.2%). The findings of this
study are close to the results of Sowmya et al.
(2009). They analyzed the fatty acid peaks of sesame
oil that contained only 16.5% saturated fatty acid and
44% mono unsaturated fatty acid and 41.5%
polyunsaturated fatty acid. The main saturated fatty
acids in sesame seed oil were palmitic (8.67%),
stearic (5.56%) acids with small arachidic acid (0.8%)
as illustreted by Nzikou et al. (2009).
 Am. J. Sci. Ind. Res., 2013, 4(6): 540-545

Palmitic acid, caprilic acid and stearic acid is mostly

found in samples obtained from Pakistan sesame
Table. 2. Fatty acid composition of different sesame varieties contributing approximately. The major
varities saturated fatty acids in Sesamum indicum L seed oil
Fatty acids Til-90 P-37 Til-93 S-17
were palmitic (8.58%), stearic (5.44%) acids with
small arachidic acid (0.9% ). The main unsaturated
Caprilic acid (C:8:0) 28.8 16.9% fatty acids are linoleic (46.26%) and oleic (38.84%)
Capric acid (C:10:0) 11.3 acids. The oil samples of Sesamum indicum L
Lauric acid (C:12:0 ) 2.8 .2 contained saturated and unsaturated acids (14.90%
Myristic acid (C: 14:0 ) 2.6 33.4 0.5%
and 85.10%) respectively. Sesamum indicum L oil is
predominantly made up of oleic and linoleic acids
Myristoleic acid (C:14:1 ) 9.9 6.2
(38.84% and 46.26%) respectively. The results
Eicosanoic acid (C:20.0) .6 5.0% 17.0 obtained are in agreement with those of the literature
Eladic acid (C:18:1 ) .4 Nzikou et al. (2009). Palmitic acid is the predominant
saturated fatty acid of sesame oil. However,
Palmitic acid (C: 16:0 ) 19.3 3.2 6.0%
orthogonal contrasts in 2002 showed that some
Palmitoleic acid 1.7 mutants had higher palmitic acid content. Higher
(C: 16:1 ) amounts of oleic acid while having low linoleic acid
Pentadecanoic acid 28.3
(C: 15:0 ) contents. This oleic and linoleic acid balance in the
Heptadecanoic acid 2.2
mutants increases the oil stability as studied Arslan et
(C:17:0 ) al. (2007). The level of MUFA depends on the level of
oleic acid. The greatest proportion of oleic acid is
Stearic acid (C:18:0 ) 13.9 4.7 21.5 found in till-90. The European Commission reports
Oleic acid (C:18:1 ) 10.2 that erucic acid 22:1w9 in vegetable oils must be
Linoleic acid (C:18:2 ) 12.5 4.7% present at the maximum value of 5.0% for human
Linolenic acid (C:18:3 ) 11.0 3.2%
health as studied Citil et al. (2011). In this study,
erucic acid was found to be between 15.6% in till 93.
Erucic acid (C:22:1) 15.6%
Behenic acid (C: 20:1) 14.6%
The long-chain ω 3 and ω 6 fatty acids are commonly
called PUFAs. Long-chain ω 3 PUFAs cannot be
readily synthesized by the human body and are
Zock, et al. (1994) reported that content of myristic mostly obtained through the diet and ω 3/ ω 6 ratios
and palmitic acids which raise blood cholesterol was are considered to be important as reported Alasalvar
appreciably high (48.4%). It is reported that linoleic et al. (2002); Pigott and Tucker, (1987). Citil et al.
acid is the most significant polyunsaturated fatty (2011) noted that an increase in the w3/ w6 PUFA
acids in human diet as its ability for prevention heart ratio increased the availability of w3 PUFAs, which
vascular diseases. Sesamum indicum L oil is mostly are beneficial for human health. The lowest linoleic
coposed of oleic and linoleic acids (37.74% and acid content (12.5%) is found in samples till-90.
45.15%) respectively. While in s-37 eicosanoic acid Nutritionists suggest that ω 3 fatty acids must be
(17%) and myristoleic acid (6.2) were found in small present in greater amounts in human diet. In the
amounts. present study, the ω 6/ ω 3 ratio is found to be 50%
and 15.15% in Pakistan sesame verities.

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 Am. J. Sci. Ind. Res., 2013, 4(6): 540-545

[mV]

1.897 1

54.550 12
38.687 9

48.407 11
17.690 5
80

43.397 10
9.553 2

30.277 6
Voltage

60

11.903 4
11.033 3

34.070 8
33.293 7
40

20

10 20 30 40 50
[min.]
Time
Fatty acid profile of till-90
[mV]
5.493 4
1.847 1

80

24.185 11
17.465 7
Voltage

27.320 13
60
11.083 6
7.823 5

25.510 12
23.035 10
22.322 9
20.988 8
40
1.918 2

5.128 3

20

5 10 15 20 25
[min.]
Time
Fatty acid profile of p-37
[mV]
1.920 2

36.333 10
19.655 6
5.285 3

120
25.390 7

100

42.288 11
Voltage

80

60
11.570 4

34.042 8
34.783 9
18.170 5

40

20

0
10 20 30 40
[min.]
Time
Fatty acid profile of till-93
[mV]
23.310 3
24.030 4

40
17.507 2

30
Voltage

20

10

5 10 15 20
[min.]
Time
Fatty acid profile of s-17
Fig.1 Fatty acid profile of different sesame varieties.

CONCLUSION: determine the oil yield, chemical composition and fatty-acid

compositions. The oil extracts exhibited good
The aim of this study is to determine the fatty-acid physicochemical properties and could be useful for
compositions and ω6/ ω 3 ratios of sesame samples industrial applications.
obtained from different varieties and to compare it. Four
sesame samples were collected in order to
544

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