SESAME OIL

Sesame oil

CAS NO.: 8008-74-0
EC/LIST NO.: 232-370-6

Sesame oil is an edible vegetable oil derived from sesame seeds. 
Besides being used as a cooking oil, it is used as a flavor enhancer in many cuisines, having a distinctive nutty aroma and taste
Sesame 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. 

Sesame oil may be used in the production of biodiesel and may serve as a viable alternative for the diesel fuel. 
Sesame oil acts as an antioxidant having neuroprotective activity on brain hippocampus of rat in focal cerebral ischemia, when given as a dietary supplement. 
Consumption of sesame oil has a beneficial effect on blood glucose, glycosylated hemoglobin, lipid peroxidation, and antioxidant levels in diabetic rats.

Sesame oil is a cooking oil made from sesame seeds that's popular in Asian cooking. 
There are a few varieties made with pressed plain seeds or toasted seeds, and they are used in different ways in Chinese, Japanese, South Indian, and Middle Eastern cuisine. 
Light sesame oil is typically used as a neutral cooking oil, while toasted sesame oil is used as a flavoring in sauces, soups, and other dishes.

Toasted sesame oil is also known as dark, black, or Asian sesame oil. 
The light brown to dark reddish-brown oil is made with toasted sesame seeds and has a strong aroma and flavor. 
A little goes a long way; sesame oil is often used as a finishing oil, adding nutty, toasty flavor to a hot or cold dish.

Sesame oils from raw seeds are light in color and have a delicate, neutral flavor. 
Toasted varieties, on the other hand, are darker, richer, and have a nuttier taste. 
Both have many culinary applications. 
Sesame oil is often used to saute meats and vegetables or is added to dressings and marinades.

Sesame oil is believed to have some important health benefits, like providing heart-healthy fats, combating inflammation, and protecting skin from sun damage. 
More research is needed to fully understand the benefits (and the potential risks) that sesame oil offers. 

One of the earliest known vegetable oils, sesame seed oil has been used for thousands of years.
Because the seeds are hand-harvested, sesame oil can be pricey—you've probably tried the toasted version, used to finish a stir-fry. 
But a lighter cooking oil made from the raw seeds is popular in South India, where it's known as gingelly, and at high-end tempura restaurants in Japan.

Sesame oil is obtained by pressing the roasted oilseeds and consumed as a naturally flavored oil without refining. 
Sesame oil is also extracted without roasting using pressing, sold as virgin oil. 
The refined version of the oil is also used for salad dressing. 
A number of lipid-soluble antioxidants have been isolated from sesame seeds, including sesaminol, sesamolin, and pinoresinol; sesame oil has been found to contain considerable amounts (up to 1.5%) of these sesame lignans.
The lignans present in sesame oil are thought to be responsible for its antioxidant and anti-inflammatory properties 

Sesame oil is a type of vegetable oil mainly used in the South Asian regions for cooking purposes. 
Sesame oil has other applications as flavor enhancer in African and Arab countries. 
Sesame oil is made using sesame seeds. 
The presence of nutrients in sesame oil makes it suitable for traditional body massages, hair care, and skin care as well.

Sesame Oil is a type of oil obtained from sesame oil by squeezing method.

You can consume it by mixing it with water and yogurt, and you can double your taste by using it in your meals. 
Especially if you are interested in Far East cuisine, you can use sesame in many recipes.

There are two types of sesame oil: toasted (aka dark, or Asian) sesame oil, and light sesame oil. 
Oil made from toasted seeds ranges from golden to brown in color and has a pronounced nutty flavor. 
Sesame oil’s primarily used for seasoning, not cooking (it gives a great boost to any Asian stir-fry, noodle dish, or soup), and a little can go a long way.

The lighter version (light refers to the color, not calorie or fat content) is made with untoasted seeds and sold in health-food or Middle Eastern stores. 
Sesame oil can also be used as a flavoring, though the flavor is mild. 
Sesame oil’s also more suitable for cooking than dark sesame oil.

Sesame seed oil is derived from sesame seeds. 
Sesame oil's one of the most distinctive, fragrant and flavourful oils you'll find, with a slightly sweet, nutty flavour that's enhanced by toasting the seeds. 
Sesame seed oil is essential in oriental dishes: don't use it for frying - instead, sprinkle it sparingly over the food just before serving.

Toasted sesame oil is an unrefined, hand-harvested specialty oil used to enhance Chinese, Japanese, Korean, South Indian, and Middle Eastern cooking.
One of the earliest known crop-based oils and condiments known to man, exported to Mesopotamia around 2500 BC, it’s a labor-intensive ingredient due to a manual harvesting process.

Good thing, then, that a little bit goes a very long way with this relatively expensive but strong-flavored oil.

Toasted sesame oil is produced from sesame seed plants that are sun-dried, filtered through a screen, picked, and separated. 
After that, the miniscule seeds are washed to remove residual dirt that can taint the flavor, oven-dried to preserve its natural taste, then toasted to each manufacturer’s proprietary specification—which varies by brand and serves as the primary taste differentiator—before being pressed into its final form.

Sesame Oil derived from sesame seeds (til seeds) is the oldest oil ever to be used by mankind.

Sesame seeds (til seeds) are so auspicious that ancient Hindu Mythologies refer to them as the symbol of immortality!

Each sesame seed is a storehouse of many nutrients that provide the oil itsantibacterial, antiviral and anti-inflammatory properties. 
Because of its immense health benefits, sesame oil has become an essential part of lifestyle for many. 
Popular as one of the healthiest cooking oils, it’s also an effective cosmetic product that heals and treats skin and hair problems.

Over 90% percent of Ayurvedic treatments use Sesame Oil as the base product. 
Sesame oils nourishing, calming and warming nature makes it the ideal massage oil. 
In Ayurveda, there is a special significance of using sesame oil for head massage.

Sesame oil contains sesamol and sesaminol, two antioxidants that may have powerful effects on your health (2Trusted Source).

Antioxidants are substances that help reduce cell damage caused by free radicals. 
An accumulation of free radicals in your cells may lead to inflammation and disease (3Trusted Source).

A one-month study in rats found that taking sesame oil supplements protected against heart cell damage (4Trusted Source).

In that same study, antioxidant activity increased in rats that received either about 2 or 5 ml of sesame oil per pound (5 or 10 ml per kg) of body weight daily (4Trusted Source).

Sesame oil may have similar effects when used topically. 
One study in rats showed it may reduce cell damage by inhibiting compounds like xanthine oxidase and nitric oxide, which produce free radicals (5Trusted Source).

Sesamol is a phenolic compound found in sesame seeds and sesame oil and is regarded as a major antioxidant component in the oil. 
While raw sesame seeds contain only a trace amount of sesamol, sesamol is produced from decomposition of sesamolin during the roasting process of sesame seeds ).

Sesamol has many important biological activities and health-promoting benefits such as inducing growth arrest and apoptosis in cancer and cardiovascular cells and enhancing vascular fibrinolytic capacity . 
For an order quantity of 100 kg, synthesized sesamol can be purchased for $60/kg and natural sesamol for about $100/kg.
Although sesamol is relatively inexpensive compared to other natural antioxidants and is well documented to have strong antioxidant activity and health benefits, it is not being used in frying oils yet. 
The rest of this article considers current barriers to the use of sesame oil in frying.

Sesame oil is composed of the following fatty acids: linoleic acid (41% of total), oleic acid (39%), palmitic acid (8%), stearic acid (5%) and others in small amounts

Historically, sesame was cultivated more than 5000 years ago as a drought-tolerant crop and was able to grow where other crops failed.
Sesame seeds were one of the first crops processed for oil as well as one of the earliest condiments. 
Sesame was cultivated during the Indus Valley Civilisation and was the main oil crop. 
Sesame oil was probably exported to Mesopotamia around 2500 BC

Sesame seeds contain about 44 to 60 percent oil, which can be extracted by expeller-pressing or chemical solvents. 
When expeller-pressed at cooler temperatures, oil is considered cold-pressed—this is the highest quality of sesame oil. 
Sesame oil can be refined, but it’s generally not, to preserve its nutty, sesame flavor. 
Traditional gingelly (aka til) is cold-pressed in a ghani. 
Toasted sesame oil is made in the same way as light sesame oil, with the only difference being that the seeds are roasted beforehand.

Sesame seed is a reservoir of nutritional components with numerous beneficial effects along with health promotion in humans. 
The bioactive components present in the seed include vital minerals, vitamins, phytosterols, polyunsaturated fatty acids, tocopherols and unique class of lignans such as sesamin and sesamolin. 
The presence of phenylpropanoid compounds namely lignans along with tocopherols and phytosterols provide defense mechanism against reactive oxygen species and increases keeping quality of oil by preventing oxidative rancidity. 
In this article, we have reviewed the nutraceutical, pharmacological, traditional and industrial value of sesame seeds with respect to bioactive components that hold high antioxidant value. 
Valuable information on superior functional components of sesame will strongly promote the use of sesame seeds in the daily diet world-wide. 
In spite of huge repertoire of sesame germplasm collection, limited research efforts on the use of conventional and biotechnological methodologies have resulted in minimal success in developing nutritionally superior cultivars. 
In consequence, value addition efforts in sesame would enable development of genotypes with high antioxidant activity and subsequently prevention of free radical related diseases. 
Modification of bioactive components in sesame would enable production of stabilized sesame oil with enhanced shelf life and better market value.

Sesame seeds are protected by a capsule which only bursts when the seeds are completely ripe. 
This is 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. 
The discovery of an indehiscent mutant (analogous to nonshattering domestic grains) by Langham in 1943 began the work towards development of a high-yielding, dehiscence-resistant variety. 
Although researchers have made significant progress in sesame breeding, harvest losses due to dehiscence continue to limit domestic US production. 

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 figures and urbanization, as well as an increase in the use of sesame oil for food products and Asian dishes.

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. 
Flavour, which was traditionally an important attribute, was best in oils produced from mild crushing. 

Sesame oil is one of the more stable natural oils, but can still benefit from refrigeration and limited exposure to light and high temperatures during extraction, processing and storage in order to minimize nutrient loss through oxidation and rancidity. 
Storage in amber-colored bottles can help to minimize light exposure.

Sesame oil is a polyunsaturated (PUFA) semi-drying oil. 
Commercial sesame oil varies in colour from light to deep reddish-yellow depending on the colour of the seed processed and the method of milling.
Provided the oil is milled from well-cleaned seed, it can be refined and bleached easily to yield a light-coloured 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.

The market for sesame oil is mainly located in Asia and the Middle East where the use of domestically produced sesame oil has been a tradition for centuries.
About 65 percent of the annual US sesame crop is processed into oil and 35 percent is used in food

There are many variations in the colour of sesame oil: cold-pressed sesame oil is pale yellow, while Indian sesame oil (gingelly or til oil) is golden. 
East Asian sesame oils are commonly made with roasted/toasted sesame seeds, and are dark brown, with a different flavour.

Sesame oil is traded in any of the forms described above. 
Cold-pressed sesame oil is available in Western health shops. 
Unroasted (but not necessarily cold-pressed) sesame oil is commonly used for cooking in South India, the Middle East, halal markets and East Asian countries. 
Toasted sesame oil is used for its flavour. 

The only essential nutrient having significant content in sesame oil is vitamin K, providing 17% of the Daily Value per 100 grams (ml) consumed supplying 884 calories 
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 
The remaining oil content is primarily palmitic acid, a saturated fat

If you don’t have sesame oil, try substituting with peanut oil, which has a similar nuttiness and is a good choice for deep-frying. 
Refined peanut oil, however, is less flavorful and would not be a good substitute for cold-pressed or toasted sesame oil.

Sesame oil is used in various edible applications, as a solvent for intramuscular injections and in the production of drugs, perfumes, cosmetics, creams, lubricants, insecticides, and fungicides . 
In the seeds, sesame oil is stored in oil bodies composed mainly of triacylglycerols surrounded by a layer of phospholipids embedded in encapsulating proteins, namely oleosin, caleosin, and steroleosin . 
One can extract and process several types of sesame oils that vary tremendously in their properties and bioactivities. 
One can cold press sesame seeds to yield virgin sesame oil, which is regarded as superior to solvent-extracted oils. 
Crude (unrefined) sesame oils sometimes contain high levels of free fatty acids and have a strong distinct flavor that is appreciated in several African countries but considered too strong by Western consumers.
A study by Ajibola et al.  using a laboratory press, showed that mild heat treatment (40–85°C) to reduce the moisture content increases the oil extraction yield. 
The crude oil has the following characteristics: 
Lovibond color 5 ¼ (18–30 yellow, 2.5 red), refractive index at 20°C (1.473–1.477), melting point (–3 to –6°C), viscosity at 37.8°C (39.6 centistokes), and a dextro optical rotation. 
The crude and refined oils vary significantly regarding the composition of minor components, especially lignans (see later).

In Western countries, crude sesame oils are refined (neutralization, acid bleaching, and deodorization) to produce several grades of refined sesame oil, each with a light color and a bland flavor and taste. 
This oil is very different from the crude oil especially regarding its content and composition of lignans, the unique constituents of sesame oil . 
In countries of the Far East (e.g., China, Japan, and Korea), sesame seeds are roasted (180–220°C) before oil extraction. 
Sesame oils extracted from roasted seeds are red in color due to the formation of unidentified Maillard reaction products that contribute significantly to the extreme oxidative stability of these oils. 
Oils from roasted seeds also differ markedly in their flavor and taste compared to virgin and refined oils. 
Due to these differences, it is important to specifically describe what type of sesame oil is under consideration when we study or report their effects. 
Unfortunately, several literature reports do not specify this vital information.

Fat : 100.00 g
Saturated    : 14.200 g
Monounsaturated    : 39.700 g
Polyunsaturated     : 41.700 g
Protein  : 0.00 g
Vitamins    : Quantity%DV†
Vitamin C    :0%0.0 mg
Vitamin E    : 9%1.40 mg
Vitamin K    : 13%13.6 μg
Minerals    : Quantity%DV†
Calcium    : 0%0 mg
Iron    : 0%0.00 mg
Magnesium    : 0%0 mg
Phosphorus    : 0%0 mg
Potassium    : 0%0 mg
Sodium    : 0%0 mg

Toasted sesame oil is a pantry staple in many Asian kitchens. 
You’ll find it in many meat marinades, from minced pork for wontons to shrimp and Chinese chives for dumplings; dipping sauces; or splashed last-minute into a searing hot veggie-dominated stir-fry.

For many people, toasted sesame oil is seared into our taste memories, as distinctive a flavor as truffle but a lot more attainable and ubiquitous.

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, used as frying oil.
Oil made from pressed and toasted sesame seeds is amber-colored and aromatic, used as a flavoring agent in the final stages of cooking.

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.
This is due to the natural antioxidants, such as sesamol, present in the oil. 

Light sesame oil has a high smoke point and is suitable for deep-frying. 
Toasted sesame oil is not;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.

East Asian cuisines often use roasted sesame oil for seasoning.
The Chinese use sesame oil in the preparation of meals.
In Japan, rāyu is a paste made of chili-sesame oil seasoning and used as a spicy topping on various foods, or mixed with vinegar and soy sauce and used as a dip.
In South India, before the advent of modern refined oils produced on a large scale, sesame oil was traditionally used for curries and gravies. 
Sesame oil continues to be used, particularly in Tamil Nadu and Andhra Pradesh, mixed with foods that are hot and spicy, as it neutralizes the heat.
Sesame oil is often mixed in with a special spice powder that accompanies idli and dosa as well as rice mixed with spice powders (such as paruppu podi).

In industry, sesame oil may be used as

a solvent in injected drugs or intravenous drip solutions,
a cosmetics carrier oil,
coating stored grains to prevent weevil attacks. 
The oil also has synergy with some insecticides.
Low-grade oil is used locally in soaps, paints, lubricants, and illuminants.

Sesame oil is suitable:
for dissolving free testosterone
for the preparation of tamoxifen i.p. injection
for dissolving aromatizable androgen testosterone and non-aromatizable androgen 5α-dihydrotestosterone
as a delivery vehicle for the injection of estradiol benzoate
for dissolving progesterone and estradiol-17β
for dissolving semisynthetic form of acetyl-11-keto-β-boswellic acid

Sesame oil is full of antioxidants. 
Along with vitamin E and phytosterols, it contains lignans, sesamol, and sesaminol. 
These compounds help fight free radicals in your body, which may reduce your risk of developing chronic diseases.

Light sesame oil is made from raw sesame seeds. 
Sesame oil has an earthy, nutty flavor and a high smoke point (410 to 446°F) that makes it suitable for deep-frying. 
Toasted sesame oil is made from roasted sesame seeds. 
Sesame oil’s thicker in consistency, darker in color, and has a more pronounced flavor. 
Toasted sesame oil has a lower smoke point than light sesame oil and is not suitable for deep-frying, but can be used for stir-frying and raw applications such as salad dressings.

Sesame oil is used to some extent in industries. 
Only a small proportion of low-grade oil is used for the manufacture of soaps, perfumes, paints, pyrethrum-based insecticides and for various other purposes for which the non-drying oils are generally adopted . 
Sesame oils relative scarcity and high price normally render it uncompetitive for large-scale industrial utilization. 
Sesame oil forms the basis of most of the fragrant or scented oils as it is not liable to turn rancid or solidify and it does not possess objectionable taste or odour. 
In the perfumery industry, sesame oil is used as a fixative. 
Scenting oil can be extracted from wetted sesame seeds that have been covered with layers of scenting flowers and left covered for 12–18 hours. 
A kilogram of strongly scented flowers is enough to perfume 6 l of sesame oil. 
Sesame oil has synergistic activity with insecticides such as pyrethrums and rotenone. 
The presence of sesame oil reduces the concentration of the insect toxin required to produce 100 % mortality. 
The synergistic activity of sesame oil has been attributed to the presence of sesamol and sesamolin.

IUPAC NAME:

Oils, sesame

SYNONYMS:

vegetable oil
benne oil
condiment
edible oils
ellu
gingelly
gingelly oil
hydrogenated vegetable
oil
pepper
plant oil
salt
sesame seed
spice
teel
til
til oil
vegetable fat
sesamum seeds