Authors:
Diana Moigrădean, Daniela-Florina Socaci, Liana-Maria Alda, Despina-Maria Bordean, Daniela Stoin, Mariana-Atena Poiana
Volume 30, Issue 4;
Pages: 433-437; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Sesame (Sesamum indicum L.) is a valuable oilseed crop that contains several nutritious bioactive compounds. Sesame seeds have a high oil content (50-60%). They are rich in high quality unsaturated fatty acids. Sesame seeds contain phenolic compounds such as sesamin and sesamolin, which have been reported to be valuable compounds for human health. Sesame oil is obtained by cold pressing. Sesame oil has never been used as an edible oil; it has been and continues to be used as a condiment in traditional dishes in Asian countries. The purpose of this research was to determine the quality of the flavoured sesame oil obtained by the addition of vegetable spices to sesame oil (basil - Ocimum basilicum, garlic - Allium sativum, cumin - Cuminum cyminum and cinnamon - Cinnamomum zeylanicum). The addition of garlic, cumin, cinnamon or basil to sesame oil can provide additional benefits. Garlic is well known for its anti-microbial and anti-oxidant properties. Cumin can help with digestion and may also have anti-inflammatory properties. Cinnamon may have antimicrobial and antioxidant properties and may help control blood sugar levels. Basil is known to have anti-inflammatory, antioxidant and anti-microbial properties. The highest amount of total polyphenols was found in the oil samples flavoured with cinnamon. The highest antioxidant capacity was found in sesame oil samples flavoured with garlic. All these spices improve the quality of the oil through the addition of natural bioactive compounds.
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